Lettuce

This gorgeous centerpiece dish comes together in three easy steps.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This fabulous salad is the most requested recipe in our Bikini Bootcamp repertoire! It works great with either grilled fish or chicken, and over the course of the program, you'll enjoy it both ways. It packs quality nutrition into very few calories, plus it delivers a hefty dose of healthy fiber to fill you up so you're never hungry. We guarantee that you'll be making it long after these two weeks are up!

This dish showcases salmon and the bright, fresh flavor of early-summer sugar snap peas in a dish that's perfect for a lunch with friends or a light dinner eaten outdoors. Broiling the delicate paillards seals in the juices and makes preparation a breeze.

Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind.

Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

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.

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

This gorgeous winter salad would go well with the Mediterranean Supper Omelet. The seasoned rice vinegar takes candied walnuts from ubiquitous to inspired.

The classic combo is back — and bacon makes it better than ever.

You may never go back to roast beef sandwiches after trying the bold flavor of steak with creamy, garlicky Boursin.

The crunch and hint of licorice from a fennel bulb and fennel seeds have the magical effect of making crab taste more intensely like itself in this simple, coyly romantic salad.