¼ cup spinach leaves, stemmed and washed

 ¼ cup basil leaves, stemmed and washed

 ¼ cup cottage cheese

 1 tablespoon cracked black pepper

 1 large head of iceberg lettuce, quartered

 ¼ cup julienne-cut red onion

 Rice vinegar

 Crispy applewood-smoked bacon, crumbled (use up to 1 pound)

 ½ cup cherry tomatoes, halved

 Blend ranch dressing, cucumbers, spinach and basil in blender until smooth and light green.  Transfer to mixing bowl and fold in cottage cheese and cracked black pepper.  (You will need about half the dressing for the salads, refrigerate the remaining dressing for use the next day or so.)

 Remove outer leaves of lettuce and quarter the head.  Place each quarter on individual plates with cut sides facing up.

 Toss ¼ cup thin, julienne-cut red onion in a little rice vinegar and set aside for a few minutes.  Pour about ¼ cup dressing over each lettuce serving and a little around the plate.  Garnish with crumbled applewood-smoked bacon, ½ cup cherry tomatoes and the reserved red onion.  Serve immediately.

 Makes 4 servings

6 ounces of Point Reyes blue cheese (divided use; can be found at Whole Foods or any specialty cheese shop – you can use your favorite brand if desired)

 ½ cup good quality mayonnaise

 ½ cup sour cream

 ¼ teaspoon Tabasco sauce

 1 tablespoon Dijon mustard

 1 tablespoon Balsamic vinegar

 Fresh lemon juice, to taste

 Worcestershire sauce, to taste (1 to 2 teaspoons)

 Kosher salt to taste

 White pepper to taste

 1 head iceberg lettuce, quartered

 ½ cup applewood-smoked bacon, crumbled

 Halved pear and grape tomatoes (mix red and yellow)

 ¼ cup spiced or sugared pecans, chopped

 Parsley, chopped for garnish

 Crumble enough blue cheese to make ½ cup and set aside.  Place remaining chunk of blue cheese in the freezer to harden, you will grate this over the dressing and salad just before serving.

 Place mayonnaise, sour cream, Tabasco sauce, mustard and vinegar in a bowl and whisk to combine.  Add the crumbled blue cheese.  Season to taste with lemon juice, Worcestershire sauce, salt, and white pepper.

 Drizzle desired amount of dressing over 4 iceberg lettuce quarters, each centered on a plate.  Divide bacon evenly among the salads.  Scatter tomatoes around each wedge; then sprinkle with pecans.

 Using a Microplane grater (or other fine grater), grate the remaining (frozen) blue cheese evenly over salads.  Garnish with finely chopped parsley, if desired.

 Makes 4 servings.

1 medium head iceberg lettuce, rinsed and quartered

 2 tablespoons olive oil

 1 ½ cups fresh corn kernels (cut from 2 large or 3 small ears corn or substitute frozen corn, thawed and patted dry)

 Kosher salt, to taste

 2 large ripe tomatoes, diced, or substitute with halved cherry tomatoes

 1 large ripe avocado, peeled and diced (optional)

 1 cup bottled buttermilk dressing, such as Annie’s Naturals brand (found at Whole Foods) or your desired favorite brand

 ¼ to ½ jalapeno pepper, to taste, seeded and finely minced

 2 ounces Cotija (Mexican) cheese, finely grated

 Freshly ground black pepper, to taste

 3 tablespoons chives, snipped or chopped

 Place each wedge of iceberg lettuce on a large dinner plate.

 Heat oil in a cast-iron skillet set over medium-high heat.  Add corn and stir to coat.  Cook, stirring occasionally, until corn kernels are browned and look roasted.  Sprinkle lightly with kosher salt and remove from heat.  Scatter corn kernels around each lettuce wedge.  Top with tomatoes and avocado.

 Mix buttermilk dressing with minced jalapeno to taste.  Spoon dressing evenly over each lettuce wedge, allowing it to drip down the sides.  Top each wedge with grated cheese, distributing it evenly.  Grind black pepper to taste over each salad and garnish with chives.  Serve immediately.  Makes 4 servings.

AND last of all for something sweet (not too sweet) or snack on – with no butter, no flour, and no vanilla!