With the weather expected to heat up into the 90s again this weekend, salads are high on my meal plan.

I eat salad all year, usually almost every day because I like vegetables --- especially fresh ones --- so well.

Salads also are quick, nutritious, colorful and can have an explosion of textures --- all without dirtying lots of dishes.

For several weeks now, I've been harvesting fresh Romaine lettuce from my container garden for salads. And my more exotic greens have just reached picking stage.

These are so easy to grow, and it's great to be able to just step outside and pick what you want just before it goes into the salad.

I like growing Romaine because you can use it without waiting for it to form up into a head and it is a richer green veggie than simple leaf lettuce. Romaine also is slightly thicker and tastier than the frilly, lighter leaf lettuce.

Mine is growing along with spinach and assorted field greens.

The spinach from my garden has the advantage of not being sandy as is some commercial spinach, and it's one of the best veggies for your eyes.

I like to make salad the main dish for meals, which means adding some protein to the mix of greens, nuts and fruits.

Tuna, salmon, turkey and chicken work well for the protein component, although you also can use steak or ham. Cottage cheese or tofu can substitute for the meats.

When salad is the main dish, considering incorporating carbs, such as brown rice or pasta.

The Associated Press offers the following suggestion for a pasta salad that incorporates a summertime favorite, barbecued chicken. For convenience, it uses rotisserie chicken and a pre-made barbecue sauce, but you could grill your own chicken and even whip up your own favorite barbecue sauce.

I like the substitution of sour cream for mayonnaise.

Here's the recipe from AP:

BBQ and pasta salad rolled together

By J.M. HIRSCH

Associated Press

Pasta salad and barbecued chicken are a natural pairing for summer celebrations. They're even better in the same dish.

This fast and easy take on pasta salad starts with a traditional base of pasta and diced vegetables. But, instead of mayonnaise, which can be cloying, it is tossed with sour cream. Low-fat versions would be fine, but regular is best for unbeatable creamy richness.

The sour cream is the perfect foil for the vinegary chicken that gets tossed into the salad. The meat from a rotisserie chicken is tossed with bottled barbecue sauce spiked with lime juice and hot sauce. The result is creamy, sharp, soft and crunchy.

If you already are at the grill, you could skip the rotisserie chicken and just toss on a few chicken breasts. You'll need about 1 pound of cooked chicken meat.

BARBECUE CHICKEN PASTA SALAD WITH LIME AND SOUR CREAM

Start to finish: 20 minutes

1 pound bow tie or spiral pasta

2 cups frozen peas

1 cup frozen corn kernels

2-1/2-pound rotisserie chicken

1-1/2 cups barbecue sauce

1 teaspoon hot sauce

2 tablespoons lime juice

1/2 cup sour cream

2 stalks celery, diced

1 medium red onion, diced

1 medium carrot, cut into matchsticks

4 tomatillos, chopped

1/4 cup chopped fresh cilantro

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. During the final 2 minutes, add the peas and corn, stirring to ensure they don't clump together.

Drain the pasta mixture, rinsing it with cool water, then transfer it to a rimmed baking sheet. Spread it in an even layer to dry.

Meanwhile, pull apart the chicken meat, discarding the skin and bones. Chop any large pieces into bite-size chunks. Set aside.

In a large bowl, whisk together the barbecue sauce, hot sauce and lime juice. Add the chicken and toss to coat.

In a second large bowl, combine the sour cream, pasta and vegetable mixture, celery, red onion, carrot and tomatillos. Toss well to coat. Fold in the chicken and cilantro, mixing until just combined. Season with salt and pepper.

Serve immediately or refrigerate.

Servings: 12

Nutrition facts serving: 278 calories; 23 calories from fat; 3 g. fat (1 g. saturated; 0 g. trans fats); 20 mg. cholesterol; 49 g. carbohydrate; 15 g. protein; 3 g. fiber; 882 mg. sodium.