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Panzanella Bread Salad: Hearty enough to withstand winter weather... and your preteens anti-salad 'tude.

Encouraging kids in the preteen set to “eat your salad” will most likely result in some heavy sighs, a few eye rolls and even the occasional slightly audible “ewww.” If you are lucky, a few reluctant nibbles at a carrot or two may be made, but more likely you will have to avert your eyes as your otherwise intelligent and loving offspring drown their greens under heavy mounds of ranch dressing.

It doesn’t need to be like this. You can get your kids to eat healthy salads as part of a balanced diet, but first you need to establish your parameters. Let’s consider our definitions. According to Merriam Webster’s Online Dictionary, a salad is defined as “small pieces of food (as pasta, meat, fruit or vegetables) usually mixed with a dressing (as mayonnaise) or set in gelatin.” American Heritage Dictionary of the English Language adds “a varied mixture.”

With these wide parameters, the salads we serve to our families do not need to be only raw, leafy green vegetables—with other raw vegetables thrown in for good measure. Nor does it have to be a composed salad glued together with cupfuls of mayonnaise and sour cream. Think about some of your family’s favorite foods. Do your kids beg for noodles seemingly every night? Does your husband pick over the leftover rotisserie chicken all night long? Do you often crave Thai takeaway? There’s a salad for that!

The following three recipes combine favorite flavors and ingredients to create healthy and delicious salads that can be served as a first course or rounded out as a complete meal with a crusty, hearty whole-wheat baguette and/or a warming bowl of soup. Just remember: salads don’t have to be green to be good.

And after you make these yummy winter salads, your kids will soon be asking: “May I have some more salad, please?”

Note: the following recipes serve 4-6, depending on entree or main-dish portion size.

Sesame Chicken Salad

The “noodles” in this chicken salad (using store-bought rotisserie chicken as a time saver) are actually carrot ribbons!

Adapted from a recipe from RealSimple.

• 3 large carrots, peeled
• 1 12-ounce bag baby spinach, washed
• 1 small red onion, thinly sliced into rings
• ¼ cup sesame seeds, toasted
• 1 cooked rotisserie chicken, meat removed and shredded
• 1 tablespoon fresh grated ginger
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• ¼ cup toasted sesame oil

1. Using a vegetable peeler, shave carrots into long, thin ribbons.
2. In a large serving bowl, combine the carrots, spinach, onion, sesame seeds and chicken.
3. In a small bowl, whisk together the ginger, soy sauce and vinegar. While whisking, add sesame oil in a steady stream until emulsified.
4. Pour sesame vinaigrette over salad mixture and toss to coat. Serve immediately.

Panzanella (Bread Salad)

This peasant-style salad will be a hit with the kids once you let on that its main ingredient is bread!

Adapted from a recipe from Gourmet.

• 1 ¾-pound loaf peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
• 2 large tomatoes, each cut into 8 wedges
• 1 large cucumber, peeled and sliced into half-moons
• 1 small red onion, thinly sliced
• ¼ cup fresh basil leaves, finely shredded (chiffonade)
• ½ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper
• 1 ounce Parmesan cheese, shaved with a vegetable peeler (about ¼ cup)

1. In a large serving bowl, mix together bread, tomatoes, cucumber, onion and basil. Set aside.
2. In a small bowl, whisk together olive oil, vinegar and salt and pepper to taste. Pour over bread mixture and toss to coat. Let stand 30 minutes. Top with Parmesan.

To bump up the protein profile, feel free to mix in ½ cup of the following to the basic Panzanella recipe: roasted red pepper, pepperoni or salami, fresh mini mozzarella balls, chickpeas or marinated artichoke hearts.

Grilled Lamb Salad

This colorful, crunchy salad will inspire your family to try more protein-based fresh salads.

Adapted from a recipe from Delish.com.

• 1  pound boneless lamb loin
• ¼ cup olive oil, plus more for rubbing
• 2 teaspoons ground cumin, divided
• Salt and pepper
• 3 tablespoon white wine vinegar
• 1 teaspoons honey
• ½ teaspoon dry mustard
• 4 cup shredded romaine lettuce
• 1 large carrot, cut into matchsticks
• 1 medium seedless cucumber, peeled and cut into matchsticks
• ½ medium jicima, peeled and cut into matchsticks
• ½ cup fresh basil leaves, finely shredded (chiffonade)
• 1 jalapeno, seeded julienned (optional)
• Fresh cilantro leaves, for garnish (optional)

1.  Preheat grill or broiler. Lightly rub the lamb with olive oil and sprinkle with 1 teaspoon of cumin; season with salt and pepper. Let stand at room temperature while preparing dressing.
2. In a small nonreactive bowl, whisk together vinegar, honey, mustard, and remaining 1 teaspoon of cumin. Whisk in ¼ cup olive oil; season with salt and pepper to taste.
3. Grill lamb over moderate heat, turning once, until medium-rare, about 12 minutes. Transfer to a carving board; let rest for 5 minutes.
4. In a large nonreactive mixing bowl, toss lettuce with the carrot, cucumber, jicima, basil and jalapeno. Add the dressing and toss well. Transfer to a large serving platter. Thinly slice the lamb and arrange the slices on top of the salad. Garnish with the cilantro leaves. Serve immediately.