"Mediterranean Artichoke Sauté" (page 354) is a warm dish, bursting with a medley of flavors - artichokes, red bell pepper, shallots, capers, kalamata olives, tomatoes, basil. Does this look like the makings of a wonderful salad? To me it did, and I actually found I enjoyed this dish better after chilling it overnight and serving it cold. The sautéed vegetables are topped off with white wine, and is really the only dressing necessary to bring together all the flavors. I omitted the oil, and just used the wine and water as the sautéing liquid.