Today's concept salad: One of my very favorites, using Italian-style vegetables with a slight 'bitterness' in their taste, rounded and sweetened with a simple mustard-y vinaigrette. ~recipe & photo updated 2010~ 2006 Original: Orangette calls it " Sliced Spring Salad ". Gluten-free Girl calls upon its restorative, if habit-forming powers . Food Musings calls it to-die-for (and Mr Food Musings had double helpings). Me, I'm happy to add this easy, quick, fat-with-flavor but light-in-weight salad to a spring- and summer-salad arsenal. I've made it a dozen times in April, May and June and can attest that it's both filling and satisfying, the perfect salad meal for a hot summer night and a lovely side salad with grilled pork and broiled fish. Orangette is right, however, about it being good especially good spring fare. Its ingredients are readily available in supermarkets when the weather turns warm but before the farmers markets fill with local, hour