Lettuce

Sunset salad originated at the '21' Club early in the restaurant's history. The name comes from the colors of its ingredients. The salad is most often served with Lorenzo dressing, which was invented by one of the waiters, whose first name, not surprisingly, was Lorenzo.

This reduced-fat version hits all the flavor notes of the original Caeser.

Active time: 1 hr Start to finish: 1 1/2 hr

Active time: 30 min Start to finish: 30 min

To make the salad, Mary uses leftovers from a roast chicken and adds giardiniera, Italian-style pickled vegetables.

These wraps make for an informal and delightfully messy summer supper. Complete the meal with a rice salad from the deli (adding diced bell peppers and a splash of rice vinegar, if desired) and ice cream sprinkled with minced crystallized ginger.

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

Active time: 15 min Start to finish: 30 min

Great on its own or served alongside grilled fish, chicken or steak.

This recipe makes more dressing than you'll need. The remainder makes a great everyday dressing for any type of green salad, or a delicious dip for chicken wings or raw vegetables.

Adding moisture and flavor without fat is achieved in the beet and Asian pear salad: Its oil-free dressing is made with mustard, lemon juice, and apple jelly (substituting apricot preserves for the jelly works well in other salads, especially those using bitter greens).

Also good made with melon or oranges.