Salad

Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. Serve with Schlow's Red Snapper with Black Olives, Capers, and Tomatoes.

The Standard Hollywood, which serves celebrities such as Heather Graham and Megan Mullally, has a trendy diner feel, but you'll find more than the burger special on the menu. Executive chef David Linville offers international treats like this salad with protein-rich lean flank steak.

Chef Kerry Simon (celebrity fans at his showy Las Vegas restaurant, Simon Kitchen and Bar, include Kate Hudson and Lucy Liu) is bringing his simple, organic American cuisine closer to the stars with the planned opening of Simon LA at the Sofitel Hotel this month. This succulent salad provides vitamins, including A, C and folate, among others, plus some zinc from the hearts of palm and juicy ruby red grapefruit.

One of the perks of fame: getting five-star food without leaving the sofa. Whenever Denise Richards craves a healthy, delicious meal, she calls private chef Dorte Lambert, founder of DL Creations. Don't be put off by the high fat count in this dish; it's mostly the heart-friendly unsaturated kind.

Taste restaurant is something of an anomaly in Tinseltown: low-key, affordable and friendly; the hostess smiles whether you're wearing Chanel or Old Navy. It's no wonder that stars such as Cameron Diaz and Selma Blair like to dine here. This salad, from chef Cathy Halter, is loaded with omega-3 fatty acids, which may reduce heart disease risk.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie. This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.

Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

For variety, use both yellow and red watermelon in the salad.

For a richer version, add a little olive oil.

For a heartier dish, add sliced grilled steak or chicken. Hoisin sauce can be found in the Asian foods section of many supermarkets and at Asian markets.

Even pears that aren't quite ripe become extraordinarily delicious when roasted until sweet and caramelized. Here, they make the perfect counterpoint to a beautiful mix of bitter greens.