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My husband jokes that he doesn't bother me not to ask what I want to have dinner anymore because my answer is always the same: vegetables. This is especially true during spring and summer when allium, fresh herbs and green vegetables are abundant. As the weather warms up, I start replacing hearty soups and stews with crispy salads, which are the protagonists of short -lived seasonal ingredients. Ramps, asparagus, peas and salads get into all our meals, giving salads, doughand egg Light -flavored pop. Below you will find a selection of refreshing spring salads, with a spicy peas and preserved olive salad, as well as a Roman-inspired mixed green salad-which are light and bright and will probably chase winter blues.