New Mexicans have always grown plenty of vegetables and eaten them frequently, often cooked into other dishes. Salads are relatively new to the state, however, imported from other parts of the country in the twentieth century. Home cooks, here and elsewhere, often don’t rely on a recipe for everyday versions, simply tossing together whatever is available in the garden or refrigerator. Rancho de Chimayó, on the other hand, prepares several special salads and dressings that benefit substantially from following a more structured approach.