Salad

Something green and crisp is in order, and this simple salad is just the thing. A tangy from-scratch honey-mustard dressing will make salad eaters out of even the youngest at the table.

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste. Freezing the cheese will make it firmer and much easier to grate.

In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.

If you read Edna Lewis's cookbooks, you will come to understand that southerners do not boil their vegetables to death. They cook them until they are perfectly, magnificently tender—and there's a big difference. Try this versatile side and see: It's absurdly easy and full of deep, sweet flavor.

Here, radicchio is paired with another member of the chicory family: frisée. With Sherry vinegar, feta, oranges, and Kalamatas, this salad has great Mediterranean flavor.

We'll admit it—we all love a wedge of iceberg with blue-cheese dressing. So there's no need to apologize for serving this beautiful plate of sweet lettuce, slices of good Stilton, and toasted walnuts, along with an excellent vinaigrette that brings out the best in all of them.

This twist on the Caesar salad is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Iceberg lettuce is topped with a crispy buttermilk, cornmeal, and chickpea flour pancake, low-fat cheese made from yogurt and spices, and an anchovy-free dressing. Note that the raw garlic is rubbed on the croutons after rather than before toasting to preserve its volatile oils. Garlic—particularly when it's uncooked—has been attributed with numerous health benefits, including fighting cancer and killing harmful bacteria. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and kapha doshas. Be sure to start this recipe at least one day ahead.

To dress this salad, choose your favorite red-wine or lemon vinaigrette.

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

This new way with latkes is a delicious main course for brunch, too.

This would be great with take-out sushi.

The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.

A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.