1.   The same dish can be prepared as a summer salad, served atop greens that have been drizzled in a light vinaigrette.

2.   Another satisfying light option is a poached chicken-breast salad with red onions, olives, tomatoes and arugula, served atop charred flatbread.

3.   At Spago, the hot or cold fillings are served atop fried rice noodles in the lettuce cups, making the rolling and folding easy on diners.

4.   A platter of chilled braised leeks drizzled with vinaigrette and served atop baby lettuces is a simple but delicious choice.

5.   For serving atop fish, chop into larger pieces and make it more like a salsa.

6.   Lots of times I stir in crumbled feta cheese and serve atop mixed baby greens for a meatless entree when the weather is warm.

7.   Main-dish pasta salads look their best served atop one or more of the many choices of assorted greens found at markets.

8.   Serve atop blanched green beans or broccoli florets, and top with Carmelized Walnuts.

9.   Serve atop cooked fresh spinach and garnish with chopped tomatoes and green onions.

10.   Serve atop lamb and rice.