Nectarine, Cucumber, and Corn Salad

2 tablespoon(s) olive oil
1 tablespoon(s) white wine vinegar
Kosher salt
Pepper
2 ripe nectarines or peaches, sliced 1/2 inch thick
1/2 small red onion, thinly sliced
1 small Kirby cucumber
1/2 cup(s) fresh corn kernels
1/2 cup(s) roughly chopped fresh basil

In a medium bowl, whisk together the vinegar, oil, and 1/4 teaspoon each salt and pepper. Add the nectarines and onion and toss to combine; set aside.
Using a vegetable peeler, cut the cucumber into long, thin strips. Fold the cucumber, corn, and basil into the nectarine mixture and spoon over chicken or serve separately as a salad .

From Women's Day

Berry Tossed Salad with Creamy Raspberry Dressing

Berry Tossed Salad:
1 package (10 ounces) ready-to-serve salad greens*
1 cup sliced fresh strawberries
1 kiwifruit, peeled and sliced
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds**

Creamy Raspberry Dressing:
1/2 cup mayonnaise
2 tablespoons plus 2 teaspoons sugar
1 tablespoon raspberry vinegar
1 tablespoon 2% milk
2-1/2 teaspoons poppy seeds**
2-1/2 teaspoons seedless raspberry jam

In a large salad bowl, combine the greens, strawberries, kiwi, onion,
feta cheese and almonds.
In a small bowl, whisk the dressing ingredients. Drizzle desired
amount over salad and toss to coat. Refrigerate any leftover
Recipe from Taste of Home

*I used plain ol' iceberg lettuce since I'm allergic to the other types
**skipped the almonds and poppy seeds only because I didn't have any available

Zesty Italian Cannellini Salad

1/2 cup zesty Italian salad dressing (1/4 cup)
1 15-oz can cannellini beans; rinsed (navy beans)
1 small red bell pepper; seeded (1T finely chopped)
1 green onion diced
1/4 cup fresh basil leaves; thinly sliced
2 tablespoons pitted kalamata olives; chopped (omitted)
1/4 cup Grated Parmesan cheese (optional)

Combine  ingredients in medium bowl; mix well. Refrigerate.
Make at least one hour ahead to allow it to marinate a bit