After a winter of rooting around, choices abound to dress up your greens. Fragrant herbs, sweet peas, asparagus -- even strawberries -- are some of the good-tasting spring fruits and vegetables available now.

Herb It Up

Herbs that looked droopy a month ago now call out to be added to your shopping cart. Topping the list for spring should be mint, dill and chives. Use dill as the highlight for a refreshing cucumber salad, zest up artichokes with Lemon-Chive Vinaigrette or chop up any one of the trio and add it to mixed greens.

Vegetables 'n Salads

Artichokes, asparagus, carrots, cucumber, fennel, peas and radishes are all good trimmings for a spring salad. Run the gamut with the Relish Tray. Radishes and chives are a match made in heaven. And check out Roasted Asparagus Salad and Fennel Salad with Beets and Oranges With Balsamic Vinaigrette.

Fruit 'n Salads

Cucumber, Mango and Red Onion Salad is a great springtime union of crunchy, tangy and sweet flavors. Thinly sliced strawberries are a grand addition to a green salad dressed with Balsamic Vinaigrette.

Recipe Roundup

Balsamic Vinaigrette
Charlie Trotter's Smoked Turkey and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive Vinaigrette
Cucumber, Mango and Red Onion Salad
Fennel Salad with Beets and Oranges With Balsamic Vinaigrette
Lemon-Chive Vinaigrette
Relish Tray
Roasted Asparagus Salad

Use a bowl that's twice as big as you need For flavor, try mint leaves, chives or fennel fronds For texture and crunch, toss in pepitas, sunflower seeds or other seeds, nuts, jicama or homemade croutons Try adding roasted or marinated vegetables Leave tomatoes out of green salads, serve them on a plate marinated with olive oil and a little salt and pepper Vary the greens by using cabbage or escarole or baby lettuces Wash and bag greens when you get home from the market so you're good to go.