By J.M. HIRSCH
AP Food Editor
Lourdes Castro is open-minded about salads, with one caveat. 
“My only requirement of a salad is that it be refreshing,” Castro, author of the recent...

By J.M. HIRSCH
AP Food Editor
Donatella Arpaia has fond memories of a dramatic salad. 
“I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island...

By J.M. HIRSCH
AP Food Editor

The same combination that makes pizza so irresistible — mozzarella and tomatoes — also makes a mean salad. 
And just like a classically delicious...

By J.M. HIRSCH
AP Food Editor

When it comes to green beans, the oven tends to get overlooked. 
Maybe it’s because steaming and sauteing are so quick, and bringing out the best...

By J.M. HIRSCH
AP Food Editor

For Nate Appleman, a great salad is a bit of a moving target. And it never includes mesclun mix. Ever. 
“It is the worst thing ever and I refuse to...

Ingredients

1 pound whole wheat pizza dough (or ready-made whole wheat lavash, naan, or flatbread)

Flour for dusting

Olive oil cooking spray

8 ounces fresh mozzarella cheese,...