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Mix up your own European-style salad mix with greens from your garden or the farmer's market. Be sure to include colorful lettuces and greens with lots of different textures.
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What a delectable sandwich to serve alongside tea!
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Get Linguine with Anchovy and Walnuts Recipe from Food Network
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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Candy-sweet beets are the centerpiece of this healthy, colorful, and flavorful salad.
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Recipe for Mozzarella and Arugula Salad with Croutons and Black Olives, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Get Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula Recipe from Food Network
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This was a cold salad in a cookbook that I sold, so my apologies for not remembering the original recipe. I think the dressing is the only part I kept so this...
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Get Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette Recipe from Food Network