Easy and quick to prepare, these sturdy salads use grains or substantial vegetables and robust, flavourful varieties of lettuce as a base. Each salad is topped with a protein that matches its flavour profile, providing both contrast and harmony. Spicy chorizo is perfect with chickpeas, and a salsa draws it all together. Succulent ribs pair beautifully with a rich combination of mushrooms and squash, all in the tart South Carolina style. Serving scallops with lentils is a classic French preparation, while Japanese flavours dominate flank steak and its soba-noodle and vegetable base, a gluten-free option. Finally, a salad of strawberries, goat cheese, gem lettuce and pistachios served with oven-fried chicken pleases kids as well as adults; the sweetness and crispness is a winning combination. Each of these salads can be made ahead and will keep well, undressed, for a day. Add the dressing just before serving.