This mixed salad combines cherry tomatoes, two kinds of greens, four additional vegetables, and omega-3-rich tuna. The olive oil from the jarred tuna infuses the dish with flavor.

One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

A crunchy slaw unites three suppliers of vitamin C: green cabbage, brussels sprouts, and citrus.

Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.

The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.

A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.

Watercress gives a simple salad zest -- and an abundance of vitamin C. Segments of pink grapefruit supply additional vitamin C and also the cancer-fighting antioxidant lycopene. Chopped walnuts offer heart-healthy alpha-linolenic acid.

A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.

Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.

An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.

For such a small fruit, the cranberry delivers a big splash of flavor and color over a green salad.

The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula.

Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers. Choose tomatoes with deep-red coloring -- they have more lycopene than pale ones.

The combination of walnuts, cheese, and refreshing citrus makes this a fine after-dinner palate cleanser. We used honey tangerines, but clementines work just as well; both fruits are members of the mandarin-orange family.

Grapefruit, goat cheese, and bitter greens make for a trio of pleasantly contrasting flavors and textures.

Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.

Grapefruit is the red jewel of this endive salad. Red (and pink) grapefruit owes its rosy color to lycopene, an antioxidant found, most famously, in tomatoes.

Taco salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing. Fresh mango slices add a splash of color.

The ingredients for this colorful salad can be prepared in advance and stored in separate containers, leaving only the arrangement for the last minute.

Bread salad is tossed with a light champagne vinaigrette in this salad.

Our chopped salad uses baby cherry tomatoes, endive, cucumber, pepper, and mint. To keep with Italian tradition, serve this salad on top of veal.

In the classic version of this Italian salad, beans are slow-cooked until uniformly softened. In this interpretation, multiple varieties are plunged briefly into boiling water until almost tender yet still crisp, to emphasize their exceptionally fresh taste, color, and texture.

A salad of yellow pear and red cherry tomatoes is flavored with basil and cilantro.

For this side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful of fragrant mint leaves.

Tomatoes, squash, beets, and sugar snap peas give this salad its color.