“Fennel can be a tough nut to crack because of its overwhelmingly anise-y flavor. But here’s a simple recipe to take away some of fennel’s kick, but leave enough for fennel-lovers.”

“Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.”
Advance preparation:

The beets can be prepared and marinated 4 or 5 days ahead.

Variation: You may substitute chopped or slivered fresh mint for the dill.

“If you like hummus, you like chickpeas. They’re a versatile legume, welcome in salads and soups, stews and pastas. This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.”
Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.

This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.

My vegan version of the Grilled Chicken Tostada Salad at the Cheesecake Factory