Leafy Greens

For a vegetarian version, substitute Soyrizo for the chorizo. Follow the same cooking directions, but do not drain.

With two hues of cabbage and two kinds of apples, as well as carrots and yams, this multi-colored slaw will look gorgeous on a picnic or buffet table.

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here.

In the Middle East, this dish is made with dandelion greens or Swiss chard. Here, spinach substitutes, and the tahini takes care of the exotic flair.

A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

We started out with half the amount of corn chips but increased the quantity because we love their addictive crunch in this Southwest-influenced salad.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Asiago frico — easy-to-make crispy cheese wafers — top this salad. Look for tender young spinach at the farmers' market. In some areas, what you find at the farmers' market may be cheaper than what's available at the supermarket. If you have a first-rate extra-virgin olive oil and some sea salt in your cupboard, here's a chance to show them off.

IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.

To get the cleanest slices of foie gras, dip a heavy sharp knife in water, then wipe it dry before cutting each slice.

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too — especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

With authentic Asian flavor, this soup is a perfect light supper.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

Sugar snap peas add a fresh crispness to this slaw; buttermilk dressing keeps it tangy and light and contrasts nicely with the other dishes on this menu. And it's so easy to make. We bet that, after a taste, you'll never rely on that mayonnaisey deli slaw again.

The nutty flavor and firm bite of wheat berries make them a perfect addition to salads. Paired with roasted red peppers, smoked chicken, and hazelnuts, they make for a remarkably satisfying meal.

Rau Song Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book Pleasures of the Vietnamese Table. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This recipe originally accompanied Crispy Spring Rolls. In Vietnam, a table salad is used in two main ways — as an accompaniment to meals in which little pieces of meat and seafood are wrapped in the lettuce and eaten out of hand and as an all-purpose salad. When eaten as a salad, diners tear off a piece of lettuce with some herbs and add to their bowls of rice or noodles, or fold the leaves and herbs into little packets to dip into a sauce. A nice table salad can include any combination of rau ram, Asian basil, red and green perilla and slices of starfruit or green bananas.