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Kevin Ouzts’s Peanut, Cabbage, and Pasta Salad

Kevin Ouzts grew up in Marietta with a ten-foot-square brick pit smoker in his backyard, where his Georgia-bred father, Doug, slathered many a rib rack with a family barbecue sauce that included molasses.

Spicy Melon Salad with Peanuts and Mint

A simple melon salad takes a refreshingly exotic turn when tossed in a salty, citrusy dressing infused with chilies and mint. I adapted this recipe from Andrea Reusing's "Cooking In the Moment: A Year of Seasonal Recipes."

Strawberry-Asparagus Salad

This ultimate spring salad comes courtesy of Cyndi Sterne, founder of Hal’s Kitchen cooking school in Sandy Springs and coordinator of the chef’s cooking demonstration series at Sandy Springs Farmers Market.

Grated White Beet Salad

We admit to blatantly borrowing this simple recipe idea from the New York Times . . . except we think the white beets add a wintry elegance to the composition. The instructions are adapted to protect the delicate white flesh from discoloration.

Beet and Endive Salad

Add a little elegance to your table with this refreshing winter salad.

Arugula Bread Salad

The best parts of the salad—peppery greens and homemade croutons—join forces with a flavorful (but simple) homemade dressing in this dish from Le Cordon Bleu Atlanta.

Spinach Salad with Mahogany-Roasted Mushrooms and Onions

Volunteering to bring a simple tossed salad to a potluck makes life easy, but it does not do much to boost your self-esteem as a creative cook. That's why I was happy to discover this great suggestion in Anne Byrn's 2007 What Can I Bring? Cookbook.

James Farmer’s Cucumber Salad

Not all cooks are gardeners, and not all gardeners are cooks, but both lifestyles can be melded into one, says James Farmer III. Cucumbers and herbs from the garden are ideal, but store-bought is fine, too. This was the first recipe he learned to make as a child.

“Mother-in-Law” Beet Salad

Marc Sommers, executive chef of Parsley's Custom Catering, says he "borrowed" this recipe from his Belarusian mother-in-law. The recipe is both vegan and gluten-free.

Fennel, Apple, and Asher Blue Cheese Salad

Affairs to Remember executive chef Ahmad Nourzad shares this autumn dish featuring Georgia ingredients.

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