In a small bowl or jar, whisk together 6 tbs extra-virgin olive oil, 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1 tsp black pepper until emulsified. Taste and adjust seasoning; set aside.

Assemble salad

Place 8 cups mixed salad greens in a large serving bowl. Add 2 cups halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1 cup thinly sliced red onion. Drizzle about half of the dressing over the greens and gently toss to coat evenly. Sprinkle 1 cup crumbled feta and 3 tbs toasted chopped walnuts over the top. Serve the remaining dressing on the side so guests can add more to taste.

Classic Potato Salad

Cook potatoes

Place 2 lb cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes. Drain and let cool slightly.

Cook eggs

While potatoes cook, place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat and cover; let sit 9 minutes for firm yolks. Drain, cool under cold running water, peel and chop coarsely.

Make dressing & combine

In a large bowl, whisk together 3 cups mayonnaise, 2 tbs Dijon mustard, 1 tbs apple cider vinegar, 2 tbs chopped fresh dill, 1 tsp salt and 1 tsp black pepper until smooth. Add the drained warmish potatoes, chopped eggs, 1 cup diced celery, 3 sliced scallions, and 2 tbs finely diced dill pickle. Gently fold to combine, keeping some potato texture. Taste and adjust salt/pepper. Chill at least 1 hour to let flavors meld. Before serving, sprinkle 1 tsp paprika over the top for garnish.

Fruit & Yogurt Parfait Salad

Prepare yogurt

In a medium bowl, whisk together 4 cups Greek yogurt, 4 tbs honey and 1 tsp vanilla extract until smooth and slightly fluffy. Taste and add more honey if desired.

Assemble parfaits

For buffet service, arrange a shallow large tray or individual clear cups. Layer yogurt, sliced strawberries, blueberries and banana slices, and granola in alternating layers. Example: 1/2 cup yogurt, 2 tbs granola, 1/4 cup strawberries, 2 tbs blueberries; repeat. Top each portion with 1 tbs toasted sliced almonds and a small drizzle of honey. Keep chilled until serving; add banana slices just before serving to prevent browning.

Chickpea & Mediterranean Salad

Make dressing

In a bowl whisk together 4 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until combined.

Combine salad

In a large mixing bowl, add 3 cups drained rinsed chickpeas, 1 cup diced English cucumber, 1 cup quartered cherry tomatoes, 1 cup diced red bell pepper, 1 tbs finely chopped red onion, 1 cup halved Kalamata olives and 1 cup crumbled feta. Pour the dressing over the salad and toss gently to coat. Chill at least 30 minutes to let flavors marry. Taste and adjust seasoning with additional lemon, salt or pepper if needed before serving.