Lettuce

Radicchio adds streaks of scarlet and a pleasant bitterness to the usual Greek-salad suspects. A simple lemon and olive-oil dressing keeps things light and fresh.

A classic American sandwich gets a makeover: The avocado dressing has an inviting creaminess to it, and the crunchy grilled croutons are a revelation.

In this handheld treat, carrots, cucumbers, and smoked trout are tossed in a hot, sweet, and tangy sauce. For a simple side, steam some plain or sticky rice in the microwave, then chill it and mix in some chopped green onions, chopped fresh mint, lime juice, chili-garlic sauce, and a touch of soy sauce or fish sauce. For dessert, serve mango sorbet or fresh pineapple and mango slices.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

Although this main-course salad sounds suspiciously Waldorfesque—it includes walnuts, celery, and apple—the fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

Prep in less than 10 minutes, but expect this high-protein meal to keep you full for hours.

This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.

These roll-ups are great for school and burst with tuna and veggies. If your child likes wasabi's heat, add an extra 1/4 teaspoon to the tuna mixture.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Halloumi is a firm, mild Cypriot cheese. When grilled, it gets crisp outside, melty inside. Look for the cheese at supermarkets, specialty foods stores, natural foods stores, and igourmet.com.

Salads don't always need vinegar or lemon juice. A mix of Boston and Bibb lettuce, seasoned with only good olive oil and salt, goes well with the more piquant dishes in this menu.

Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

A lovely taste of spring.

You'll often see a Western-style salad on the menu at a restaurant in South Korea—in all likelihood, a result of the American presence there since World War II. Romaine retains a nice crunch, even after marinating in a hot dressing. Like the cucumber apple pickle , this dish adds a welcome splash of green to the table.

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.