Salt Cod SaladBy Ann GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutesCaprese SaladBy Ann GaffneyMake the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes.Watermelon Lime GranitaBy Ann GaffneyIn the vase of a blender put the cubed watermelon, the lime juice, and sugar to taste. If the watermelon is very sweet you won’t need to add more than a tablespoon.Roasted Winter Squash SaladBy Ann GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.Scallion GremolataBy Ann GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.Quick Napa Cabbage SlawBy Ann GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try itCrunchy Daikon Radish SaladBy Ann GaffneyThis easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foodsClassic Mustard VinaigretteBy Ann GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it’s super easy to put together.Chermoula SauceBy Ann GaffneyChermoula, is a wonderful green cilantro based condiment from North Africa that’s delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it’s very easy to make.Mediterranean Farro SaladBy Ann GaffneyMake the dressing: In a medium salad bowl beat the oil, lemon juice, and salt together. Add the lemon zest, pink peppercorns, mint, and dill. Mix well.