One of the mainstays of summer dining, main course salads showcase what's in season, and if you're clever and have a well-stocked pantry, you can serve the same fresh ingredients over and over, while changing the flavor completely with fresh herbs and dressings. Case in point: this salmon and greens salad with buttermilk lemon-thyme dressing. It takes inspiration from my very favorite green salad, the one with nectarines and olives and our house vinaigrette dressing, crossed with another favorite, maple glazed salmon salad. Same primary ingredients -- salmon, lettuce, tomato, cucumber and greens -- remixed with a dose of tang from buttermilk and lemon. No one will catch on.