Recipe Report: Salute the salad days of summer with these cool, fresh selections

Fresh veggies, chickpea legume pasta and a splash of lemon juice make this a showstopping summer salad, created by Guckenheimer Regional Executive Chef Tamra Scroggins for Barilla.Get the recipe

This crisp, refreshing chicken salad with fresh, apple-forward flavor is perfect for summer menus. The recipe was developed by Complete Culinary LLC for Arctic Apples and Okanagan Specialty Fruits.Get the recipe

Cookbook author and culinary instructor Ellie Krieger created this recipe for Sodexo’s Mindful collection. This plant-based Asian noodle salad uses whole vegetables to reduce waste and it even adapts well to using odds and ends of vegetables that are usually tossed. And the sauce ingredients are all pantry staples.Get the recipe

Native American cooks originated this salad, which uses what they consider the holy trinity of vegetable crops: corn, beans and squash. Inspired by the original Cherokee version, Whiskey Kitchen in Raleigh, North Carolina, has updated the dish to take advantage of the local, seasonal bounty. Israeli couscous rounds out the trio of vegetables and the salad is dressed with a mulberry vinaigrette. Mulberries are also indigenous to the area.Get the recipe

A salad garnished with edible flowers is a festive way to celebrate the summer. At Church & State Bistro in Los Angeles, chefs Tony Esnault and Benjamin Stephens use nasturtium blossoms in their Farmers Market Salad and puree the leaves to make an aromatic butter. They also make their own ricotta cheese in-house and dollop it over quinoa to complete the dish.Get the recipe