The summer season brings lots of casual entertaining: gathering friends and family on the deck for cocktails, conversation and something delicious cooked on the grill.

We all have no problem coming with an idea for an entree: chicken, burgers, shrimp, steaks and ribs are all perfect for grilling, but then there’s the dilemma of the “go-with's.” Potato salad, coleslaw, a simple green salad with the usual cukes, tomatoes are all OK, but are also a tad predictable and (yawn) and let’s face it, somewhat boring.

This week’s column is a delicious offering of some of my favorite veggie salads that pair well with your choice of protein. Enjoy!

Taste of summer salad

May be prepared ahead of time and refrigerated 4-5 hours. Best served at room temperature.

For the salad:

• 1 lb. fresh yellow wax beans, trimmed
• 1 lb. fresh green beans, trimmed
• 1 cup chick peas, drained, rinsed and drained again
• 1/2 cup diced celery
• 4 ears fresh corn
• 2 pints grape tomatoes, halved
• 1 bunch green onions, finely chopped

For the dressing:

• 1/4 cup red wine vinegar
• 2 Tbsp. grainy mustard
• 1 Tbsp. minced shallot
• 1/4 cup safflower oil
• 1 Tbsp. chopped fresh thyme leaves
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh tarragon
• 1 Tbsp. chopped fresh chives
• Salt and freshly ground black pepper to taste

To prepare the salad: Cook yellow and green beans in boiling salted water for 5-7 minutes or until crisp tender. Drain; chill in an ice and cold water bath for a few minutes and then drain and pat dry. Combine yellow and green beans, chick peas, and celery in a large bowl. Cook corn in boiling water until crisp tender; when cool enough to handle, remove kernels from cobs and add to bowl. Add tomatoes and green onions to the bowl; drizzle with dressing and toss gently to coat all the veggie with dressing. Yield: 12 servings.

To prepare the dressing: In a small bowl combine the vinegar, mustard, and shallot and mix until smooth. Drizzle in oil, whisking constantly. Add thyme, parsley, tarragon and chives and whisk again. Taste and season with salt and pepper.

Marinated cauliflower salad

May be made up to a day in advance. Delicious chilled or at room temperature.

• 1 large head cauliflower (about 2 lb.), cut into small florets
• 1/4 cup white wine vinegar
• 1/4 cup finely chopped red onion
• 1 tsp. Dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 Tbsp. brine-packed capers, drained and rinsed
• 2 Tbsp. chopped fresh parsley

Blanch cauliflower in a large pot of salted water. Cook 2-3 minutes or just until tender. Drain well and transfer to a large bowl.

Place vinegar, onion, and mustard in a small bowl; stir to combine. Pour in oil in a slow, steady stream, whisking constantly until creamy. Season to taste with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir gently to coat cauliflower with dressing.

Cover and refrigerate several hours. Serve chilled or at room temperature. Yield: 6 servings.

Orecchiette “little ears” with peas, peppers and creamy herb dressing

Any medium sized shell shaped pasta can be substituted for the orecchiette.

For the salad:

• 8 oz. uncooked orecchiette pasta
• 1 cup shelled green peas (you’ll need about 1 lb. unshelled peas) or frozen green peas
• 1 cup thinly sliced radishes
• 1/2 cup diced yellow bell pepper
• FOR THE DRESSING:
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup fat-free buttermilk
• 2-3 drops hot pepper sauce (like Tabasco)
• 3 Tbsp. minced fresh chives
• 1 Tbsp. chopped fresh dill
• 1/2 tsp. salt
• 1/2 tsp. grated lemon zest
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. freshly ground black pepper
• 2 cloves garlic, peeled and minced

To prepare the salad: Cook pasta according to package directions, omitting salt. Add peas during last 2 minutes of cooking time. Drain and rinse with cold water; drain again. Combine pasta, peas, radishes and bell pepper in a large bowl.

To prepare the dressing: In a small bowl, combine mayonnaise, buttermilk, hot pepper sauce, chives, dill, salt, lemon zest, lemon juice, black pepper and garlic and whisk to blend. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve. Yield: 4 servings.

Broccoli orange salad

Crunchy, a little bit sweet and totally delish!

For the dressing:

• 1 large egg
• 1 large egg yolk
• 1/2 cup sugar
• 1-1/2 tsp. cornstarch
• 1 tsp. dry mustard
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1/2 cup mayonnaise
• 3 Tbsp. butter softened

For the salad:

• 4 cups fresh broccoli florets
• 2 cups sliced fresh mushrooms
• 1 small red onion, sliced
• 1 can (11-oz.) mandarin oranges, drained
• 6 slices bacon, cooked and crumbled
• 1/2 cup golden raisins
• 1/2 cup slivered almonds, lightly toasted

To prepare the dressing: Combine whole egg and egg yolk, sugar, cornstarch and mustard in a small saucepan whisking to combine. Gradually add vinegar and water, whisking constantly. Cook over medium heat, (continue whisking) for 5 minutes or until mixture thickens. Remove from heat; add mayonnaise and butter and mix until well combined. Transfer to a covered container and chill.

In a large bowl, combine broccoli with mushrooms, onion, oranges, bacon, raisins and almonds. Add dressing and toss gently until everything well coated. Serve immediately. Yield: 8-10 servings.

Sweet and sour carrot salad

This salad is an unlikely combination of ingredients but is really delicious. I like to serve it with a grilled tenderloin of pork glazed with hoisin sauce.

For the dressing:

• 1/2 cup white vinegar
• 3 Tbsp. sugar
• 1 Tbsp. sesame oil
• 1/4 tsp. salt
• 1 clove garlic, peeled and minced
• 1 Tbsp. finely minced jalapeno pepper

For the salad:

• 4 cups fresh bean sprouts
• 1 cup shredded carrots
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup thinly sliced red bell pepper
• 1 bunch green onions, finely chopped

To prepare the dressing: Combine vinegar with sugar, sesame oil, salt, garlic and jalapeno in a small bowl. Whisk to combine.

To prepare the salad: Combine bean sprouts, carrots, green pepper, red pepper and green onions in a large bowl. Add dressing and toss gently to evenly coat all the veggies. Cover and chill at least 2 hours before serving. Yield: 4-6 servings.

Brussels sprout salad

Shredding the sprouts on a mandoline makes preparing the Brussels sprouts much easier than trying to slice them thin enough with a knife.

• 1-1/2 lbs. fresh Brussels sprouts
• 3 Tbsp. extra-virgin olive oil
• 2-3 Tbsp. fresh lemon juice
• 1 tsp. fresh thyme leaves, minced
• 1/3 cup fresh chives, minced
• 1/2 tsp. salt 
• 1-1/3 cups hazelnuts, coarsely crushed and lightly toasted
• 1/4 cup shaved fresh Parmesan cheese

Shred the Brussels sprouts whisper thin and place in a large bowl. (Maybe be done ahead of time and stored in fridge.) Just before serving, add olive oil, 2 Tbsp. lemon juice, thyme, chives, salt and hazelnuts and toss to coat veggies evenly. Taste and add remaining 1 Tbsp. lemon juice if desired. (Go easy on adding salt as the Parmesan adds a salty note.) Add the Parmesan and toss gently again to distribute it throughout the salad. Serve immediately. Yield: 4-6 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.