Veteran food writer and gardener Georgeanne Brennan is an expert at transforming peak-of-season produce into simple yet delicious salads. In Salad, she presents creative combinations based on meat, fish and poultry as well as the freshest greens, fruits and vegetables.

Spring salads like asparagus and smoked salmon with tarragon cream show off the season's delicate new produce. The bounty of summer offers a wealth of possibilities, including Greek salad with cherry tomatoes. Autumn salads like brussels sprouts with walnuts and arugula incorporate robust fruits and vegetables. Come winter, savor hearty preparations such as duck breast with radicchio and bitter greens.

Also featured are time-honored favorites that are always in style, including Caesar salad and salade niçoise.