Leafy Greens

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.

This gorgeous centerpiece dish comes together in three easy steps.

Just saying the words "Dungeness crab" creates a sense of place. Its juiciness and depth of flavor is the secret to this salad because it strikes a perfect balance with the sweet-tart dressing. Don't substitute Atlantic blue crab here; its delicacy won't work to the salad's advantage.

Spinach and strawberry salad had its moment in the '80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic — and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they're coated with vinaigrette, you'd swear they were candied. Raspberries would work well here, too.

Whether assertive farmers-market mesclun or a delicate supermarket mix, these greens require little more than a light lemony vinaigrette — and one that can be made quickly embraces the simplicity of the leaves.

To turn this starter into a main course, top it with skewers of grilled shrimp.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

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!

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

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.

Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.

Who doesn't love toasted cheese? Here it adds tang to a Mediterranean-inspired salad of frisée, broiled bell peppers, and shiitake mushrooms.

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

There are plenty of steak-and-onion salads, but none with a dressing like this one. Worcestershire sauce has just enough acid to balance the vinaigrette's oil.