Line individual serving plates or large platter with lettuce; arrange fruit on lettuce. Drizzle with dressing; garnish with chopped peanuts. Makes 8 servings.

Bursting with flavor and color, this fruit-forward salad comes from Marin County’s Toluma Farms and the Tomales Farmstead ...

TasteFood A confetti of summer peppers brings sweet and spicy heat to this potato salad. It’s a lighter no-mayo salad, which ...

½ cup chopped onion 2 stalks celery, chopped 2-3 grated carrots or 2 cups carrot matchsticks 2 cups of halved or quartered seedless grapes 2 tablespoons raisins ¼ cup chopped pecans (optional ...

But a fruit salad? Well, that’s a different kettle of fish (or bowl of produce). They’re delicious and always welcome, especially after something stodgy and meat-heavy like a barbecue.