Mediterranean Salad with Halloumi Croutons

Approximate quantities: 1 head of lettuce, roughly chopped; 2 large carrots, sliced into thin discs; 3 Persian cucumber, sliced into thin discs; 2 large marinated artichokes, sliced cross-wise; roasted red peppers, roughly chopped; and 6-8 sliced of pan-fried halloumi a la Nigella drizzled with Tuscan herb olive oil, citrus vinegar, lemon, salt, and pepper

Serves four as a side and two as a main.

A These-Are-A-Few-of-My-Favorite-Things Salad

Approximate quantities: 1 head of leafy green lettuce, roughly chopped; 1 Japanese burpless cucumber, sliced into thin discs; 4 carrots, sliced into thin discs; 2 large marinated artichokes, cut into quarters or eighths; 6 French breakfast radishes, cut lengthwise; 8 ounces of sugar snap peas, trimmed and cut lengthwise; olive oil, balsamic, Parmesan cheese, salt, and pepper to taste

Serves four as a side and two as a main.

Romaine, Sugar Snap, and Radish

Approximate quantities: 1 large head of romaine lettuce, roughly chopped; 10 French breakfast radishes, ends trimmed and cut lengthwise; 10 ounces sugar snap peas, trimmed and cut lengthwise; 4 ounces crumbled feta cheese; juice of 1 lemon; olive oil, salt, and pepper to taste

Serves four as a side and two as a main.

California Nicoise Salad

Approximate quantities: 1 large head of romaine lettuce; roughly chopped; 1 avocado, cut into slices; 2 carrots, 2 medium sized carrots, sliced into thin discs; 1 watermelon radish, peeled and sliced into thin crescents; 1 can of tuna; 1/4-1/3 of a cup of roasted red pepper, somewhat finely chopped; lemon juice, olive oil, salt and pepper to taste.

Serves two as a main.

A Belated Saint Patrick's Day Salad

Approximate quantities: 8 ounces butter lettuce, roughly chopped; 1 ounce baby kale; 2 small cucumbers, sliced into thin discs; 3 medium sized carrots, sliced into thin discs; 8-12 ounces sugar snap peas, trimmed; 1 avocado, cut into slices; 8 ounces roasted sweet potato wedges; drizzled with olive oil, apple cider vinegar, salt, pepper to taste

Serves two as a main.

An Israeli-ish Salad

It was slightly cloudy and cool last Saturday -- perfect weather to go absolutely crazy at the Union Square Greenmarket -- and so that's exactly what I did. And then I came home and made caprese for lunch and this Israeli-ish salad for dinner.

Approximate quantities: 1 medium sized tomato, cubed; 10 black cherry tomatoes, quartered; 1 small cucumber, cubed; 6 medium sized carrots, sliced into thin disks; 100 grams of feta cheese, cubed; 4 French breakfast radishes, sliced into thin disks; 2 tablespoons parsley, finely chopped; drizzled with juice of one lemon, olive oil, red wine vinegar, salt and pepper to taste

When you are ready to eat, make a version of Bon Appetite's insanely easy and insanely delicious herbed chickpeas: Peel and crush 4 cloves of garlic, drain and rinse one can of chickpeas, place chickpeas in a large skillet or Dutch oven and add garlic and a few tablespoons of olive oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in a few additional tablespoons of parsley and then toss with salad.

Serves four as an appetizer or two as a main.

Tortilla-less Tortilla Salad

An all Trader Joe's middle-of-a-busy-week-tortilla salad minus the tortilla. But if you have chips around, toss them in!

Approximate quantities: 3-4 cups of chopped kale; 1 cup quick-cooking brown rice; 1 cup black beans; 3 carrots, sliced into thin disks; ½ of a cucumber, sliced into thin disks; 1 avocado, cubed; 1 cup sugar snap peas, strings removed, ends trimmed; 2 cups of grilled chicken breast, roughly chopped; drizzled with olive oil, Cholula's chili lime hot sauce, salt, pepper, and grated Tillamook cheddar cheese

Serves four as an appetizer or two as a main.