Experiment with pears, apples or grapes and any cheese your family likes. If you're in a hurry, try a 4.5-ounce bag of prewashed salad greens instead. Food Network experts recommend tossing salads by hand so you can tell when the greens are lightly coated. Add more dressing—or greens—as desired.

Prep Time: 25 minutes, cook time: 25 minutes, servings: 4 as a meal; 8 as a side salad

Ingredients

2/3 cup nuts (walnuts, pecans, almonds  or cashews)

1 tablespoon cider vinegar

2 teaspoons whole-grain mustard

3 tablespoons extra virgin olive oil

Freshly ground black pepper, to taste

1 1/4 teaspoon kosher salt (optional)

1 bunch watercress

1 bunch arugula

1 Belgian endive

1 1/2-2 cups fruit (pears, apples or grapes)

2-4 ounces blue, feta or cheddar cheese, crumbled or chunked 

Directions

1. Preheat oven to 350F. Spread nuts in a single layer on a rimmed pan. Bake, shaking pan occasionally, until nuts are toasted and fragrant, about 7 to 10 minutes. Let cool. 

2. In a small bowl, whisk vinegar and mustard together, then gradually add olive oil to make a smooth, slightly thick dressing. Season with pepper and salt, if using.

3. Trim the stems of the watercress and arugula, then wash and dry the leaves. Halve the endive lengthwise, and thinly slice crosswise. Toss the three greens together.

4. Wash, core and slice pears or apples. If using grapes, wash and cut in half; if you're rushed, just leave them whole.

5. Toss salad greens with fruit, nuts and cheese. Lightly dress the salad and divide among 4 or 8 plates. Serve immediately. 

Tip: To crumble sticky cheeses without getting them all over your fingers, freeze them for about 20 minutes and then break them into pieces.

Getting dinner on the table is a lot easier if you know the best way to hold a knife or peel garlic (smash it with the flat side of a chef's knife to loosen the peel, then mince with a rocking motion). How to Boil Water: Life Beyond Takeout collects tips from the Food Network Kitchens and pairs them with globally inspired recipes designed for busy cooks.
Excerpted from How to Boil Water: Life Beyond Takeout, by the Food Network Kitchens, published by Meredith Books. Copyright