This cold entrée salad makes the most of two Asian cuisines, with Japanese noodles tossed in a Thai-style dressing. 

Make a meal of this Mediterranean salad by serving it with purchased hummus, assorted olives and stuffed grape leaves.

Tatsoi cabbage has small, heart-shaped, green leaves that are beautiful in salads. Mizuna, another Japanese green called for in this main-dish salad, has feathery leaves and a peppery flavor. Both are worth seeking out, but if you don’t come across them, simply substitute napa cabbage and watercress.

Dal is an Indian side dish of beans, lentils or chickpeas that is usually puréed. Here the chickpeas are left whole for a filling salad that makes a great lunch. Feel free to substitute any kind of sprouted beans (found in the refrigerated produce section of most natural food stores) for mung beans. If you can’t find mustard leaves, simply use another peppery green, such as watercress or arugula.

With radicchio, lolla rossa lettuce and red Belgian endive readily available in many supermarkets, the greens in your salad can be a gorgeous red.