• Shrimp Salad With Green Curry Dressing: Empty a 1-pound bag of frozen cooked shrimp (any size will work, although I like at least 41- to 50-count) into a colander and rinse under cold running water to thaw. In a salad bowl, whisk together 1/4 cup fresh lime juice (2 to 3 limes; zap them in the microwave for 10 to 15 seconds to yield more juice), 1/4 cup canola oil and 2 tablespoons green curry paste. Add the thawed shrimp, about 6 cups shredded romaine lettuce, and 1/4 cup each chopped cilantro and mint. Top with roasted peanuts. Find green curry paste with the Asian ingredients in most supermarkets. (Adapted from “Market Math: 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes,” by the editors of Food & Wine.)
• Greek Chicken Salad With Feta Dressing: Puree 1/2 cup feta cheese, 3 tablespoons water and 1/4 cup oil in a blender. Toss with 2 cups diced cooked chicken, 4 to 6 cups chopped romaine, 2 cored and diced tomatoes, and 1/4 cup pitted kalamata olives. Just before serving, toss with 2 cups crushed pita chips.
• Mediterranean Chicken & Chickpea Salad: Whisk together 3 tablespoons fresh lemon juice, and 1/2 teaspoon each Dijon mustard, honey and dried oregano in a serving bowl. Whisk in 3 tablespoons olive oil. Stir in 3 tablespoons chopped pitted kalamata olives and about 3 tablespoons diced red onion. Add 4 to 6 cups chopped romaine or other sturdy salad greens, 1 cored and diced tomato and 2 (15-ounce) cans rinsed/drained chickpeas. Top with 1/4 cup crumbled feta and about 2 cups diced, cooked chicken. (Adapted from “Dinner A.S.A.P,” by the editors of Cooking Light.)
• Sort-of-Nicoise Lentil Salad: Place 1/2 cup bottled Italian dressing in a mixing bowl. Whisk in 1 tablespoon honey and 1 teaspoon toasted sesame oil. Add cooked green lentils (1 package Trader Joe’s steamed lentils or 3 cups cooked green or Le Puy lentils). Stir in 1 cup grated carrot (1 large shredded carrot, or salad-bar carrots) and about 2 tablespoons minced onion (red, yellow or shallot). Line a serving platter with lettuce and pile the lentils over it. Flake a can of drained, oil-packed tuna over the top.