This salad screams summer with fresh sweet corn, cucumbers, and tomatoes from your garden or the farmers market. It won't last long in your fridge once you taste it but it will keep for several days (especially if you avoid salting the vegetables when you add your dressing). Use as a stand alone salad or pair with fish or chicken, great as a salsa for fish tacos. This fresh, healthy salad will help with these hot, hot days! Enjoy!

This is a salad that can be eaten alone or with a lighter main course. The warm roasted sweet potato works well with avocado and any salad ingredients in your fridge. For this recipe I also had some fresh apricots which I peeled, sliced thinly and added. A light sprinkling of Mirin or squeeze of lemon juice is really all the dressing required.

Fragrant, sweet, and truly delicious with a well-rounded flavor. Thanks to the recipe creator, Teacher Meekiat Wesarat.

With this recipe, sweet potatoes add a touch of sweetness to the usual potato salad with mayonnaise.It can be served either hot or cold.

I got some wakame as a gift, so I wanted to come up with something to use them up.My entire family loved this.This is a great way to use up wakame.You can also use tuna or ham instead of chicken ham.This is incredibly easy to make, so why don't you try tossing some homemade chicken ham! Recipe by Kumarie

Light, flavorful and satisfying lunch.

This is a hearty deli-style warm salad. It's recommended for those who want to avoid cooling their body. Thanks to everyone, it became a hot topic! Thank you all ❤The origin of this recipeI made this to use up sweet potatoes and broccoli.

This was an on the fly creation with what we had in the pantry! Came together pretty nicely.

I make sweet potato and kabocha squash salad a lot, but something seemed to be missing so I added cream cheese. I added some sliced almonds to finish, copying some salads sold at delis.Please adjust the cooking times for the sweet potato and kabocha squash depending on the variety.Add the cream cheese to the vegetables while they're still hot so that it melts.The almond slices will start burning as soon as they turn brown, so watch them! For 2 to 3 servings (an easy to make amount). Recipe by yaburie

Here in Southern California, we're back to al fresco dining weather, and we like to enjoy it as much a possible.One of our favorite al fresco meals is a wine, cheese, and salumi lunch, and this simple tomato salad made specifically with red wine vinegar is one of my favorite accompaniments. You could totally use another kind of vinegar if you like, but there's just something about the flavor of red wine vinegar that I love in this salad. :)If you can get them, sweet onions like Vidalias or Mayan Sweets are ideal.