As spring gets into full swing, it’s the perfect time to add more salads as main entree offerings to your culinary repertoire. Get inspired by many of the classic salads often created by serendipity by chefs and restaurant operators during the late 19th to early 20^th centuries.

The Hollywood royalty dining at The Brown Derby came to love the "Cobb Salad", the invention of manager Bob Cobb who found AVOCADO, LETTUCE, CELERY, TOMATOES and cooked BACON in the refrigerator and chopped them all together to create a new salad craze. CHIVE, cooked chicken, WATERCRESS and Roquefort cheese were later embellishments.

The Davenport Hotel in Spokane, WA claims the "Crab Louie" as its own, created by hotel founder Louis Davenport and often called "The King of Salads." Chopped ICEBERG LETTUCE is served with hearty portions of Dungeness crabmeat, AVOCADO, TOMATOES and ASPARAGUS tips, topped with a creamy dressing of mayonnaise, ketchup, sweet relish, black olives and chopped hardboiled eggs.

Italian chef Giaconda Junta in Chicago and restaurant owner Caesar Cardin in Tijuana both claim ownership to the popular "Caesar Salad", a simple combination of chilled ROMAINE LETTUCE served with a GARLIC vinaigrette. Grilled chicken or shrimp, anchovies and freshly grated Parmesan cheese are all more recent innovations to this salad classic.

"Salad Nicoise" was first offered in the City of Nice, France, a tasty combination of POTATOES, olives and GREEN BEANS in vinaigrette, sometimes fortified with tuna or other protein.

"Salad a la Russe", nicknamed "Salad Olivier" is another POTATO-based salad, this one born in Russia, combining POTATOES, chicken, pickles, PEAS and CARROTS in mayonnaise.

Maitre d’Hotel Oscar Tschisky cut raw APPLES and celery and blended with mayonnaise to create the simple yet celebrated "Waldorf Salad" at New York’s famous Waldorf Astoria Hotel. Later versions added chopped WALNUTS.

KIWIFRUIT are among this week’s most economical FRUIT values. Peel and slice as a fat-free dessert option or enjoy as an out-of-hand snack.

STRAWBERRIES continue in plentiful supply from California growers. Remove stems, slice and serve in goblets sprinkled with port wine and confectioner’s sugar. BLACKBERRIES are in steady supply at moderate prices and quality is excellent.

BANANAS continue in steady supply at very reasonable prices. To keep BANANAS from turning brown when using in recipes, toss slices with a bit of LEMON juice.

MANGOS are plentiful and economically priced. Insert a Popsicle stick in one end, peel and let kids enjoy eating away at this real FRUIT "pop".

VALENCIA ORANGE prices are decreasing; this is a favorite CITRUS variety for juicing. Marinate chicken in freshly squeezed juice prior to grilling or baking. Excellent prices continue on RUBY RED GRAPEFRUIT.

Seeded WATERMELON is plentiful and an excellent value. Remove seeds, put chunks in your blender and whip until frothy, then serve over crushed ice with a sprig of MINT for a refreshing and naturally sweet cooler. Prices continue to decrease on HONEYDEW MELONS and CANTALOUPE MELONS as spring production increases available volume.

BLACK, RED and GREEN SEEDLESS GRAPES from Chile are in steady supply at moderate prices.

BARTLETT PEARS are an excellent FRUIT salad choice this week. Peel, halve and fill with goat cheese blended with chopped PISTACHIOS or MACADEMIA NUTS.

Vine-ripened TOMATOES are plentiful and economical, the perfect choice for fresh salsa dips.

COCONUT is plentiful; combine the milk with LIME juice, brown sugar and sesame oil to create a zesty dressing for tuna or shrimp salads.

FEIJOAS, also called PINEAPPLE GUAVA, are a fragrant tropical in steady supply.

ARTICHOKES, a spring staple from the Central California Coastal growing region, are among this week’s best VEGETABLE values. ARTICHOKES can be steamed a day or two ahead and refrigerated until ready to enjoy.

RED and GREEN LEAF LETTUCES, more nutrient-rich than ICEBERG, is among this week’s best values for salad preparations. Salad fixings in steady supply include CARROTS, CELERY, RADISHES, GREEN ONIONS, MUSHROOMS, JICAMA and SPROUTS.

RUSSET POTATOES continue to be an excellent value. Bake until tender, and then top with chili, guacamole or salsa for added flavor.

Many cancer-fighting VEGETABLES are best bets for side dishes this week, including BROCCOLI, CABBAGE, KOHLRABI, KALE and BRUSSELS SPROUTS.

SPINACH is plentiful and makes a delicious appetizer course when chopped, cooked and drained, then blended with grated Parmesan cheese, mayonnaise, roasted GARLIC, chopped ARTICHOKE hearts and served hot with crackers or chips.

PARSLEY is plentiful and a good choice as a plate garnish since it’s a natural breath freshener.

GREEN BELL PEPPERS have decreased in price, with volume plentiful.

CHAYOTE and ZUCCHINI SQUASH are both economically priced and plentiful.

YUCCA is an economical side dish choice this week and a good substitute for POTATOES.

Cut LILIES are plentiful, along with ROSES, DAFFODILS, ASTERS and MINIATURE CARNATIONS. MUMS, DAISIES, TULIPS and KALANCHOE are among the many choices in blooming potted plants that can bring a breath of Spring to outdoor patios.

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