Chances are, if you're invited to a party this summer, the host is taking care of the hot dogs, hamburgers or grilled chicken, and has asked guests to bring a side dish. These seven recipes, from the new book
Williams-Sonoma Salad of the Day by Georgeanne Brennan, are up for the task: You can make them ahead of time and transport them easily. Best of all, they all have a little something—whether it's an interesting ingredient or a smart prep technique—that sets them apart from your average buffet sides. Here's a perfect example: a colorful assembly of yellow and green baby squash that you can add any other summer vegetable to (cherry tomatoes are especially good).
Get the recipe: Grilled Squash and Orzo Salad with Pine Nuts and Mint
