Having gained a few extra pounds over the holidays, I am in a salad kind of mood.

Winter salads can be different than summer salads. Not that much of the same produce isn’t available, but rather the hardier winter greens like arugula, spinach, endive, escarole, cabbage, sorrel and watercress are so affordable.

Most of these greens are pretty easy to find in your produce section. However, if you want to be simple, buy a ready-to-use salad bag, picking the one called “mesclun” or “spring mix.” The mix of lettuces will vary depending on who is packaging it, but the greens will complement each other in flavor.

Regardless of what type of lettuce you use, you should rinse your greens very well in cold water before you serve it. Next, drain the leaves in a colander, on paper towels or use a salad spinner. If you don’t want to use the lettuce right away, store it in a plastic bag in the refrigerator.

Maple Apple and Pear Salad

1/4 cup mayonnaise

1/4 cup maple syrup

3 tablespoons rice wine vinegar

2 tablespoons minced green onions

2 teaspoons sugar

1/2 cup oil

2 packages (5 ounces each) mixed greens

2 medium tart apples, thinly sliced

1 can hearts of palm, drained and sliced

1 cup dried cherries

1 cup pecan halves

1/4 cup thinly sliced red onion

In a bowl, combine the mayonnaise, maple syrup, vinegar, green onions and sugar. Whisk to combine and refrigerate for at least 1 hour; you can make it 24 hours in advance. When ready to serve, combine in a salad bowl the lettuce, apples, hearts of palms, cherries, pecans and red onion. Mix to combine and then drizzle the dressing over the top and toss to coat and serve.

Serves 10 to 12.

Fruit and Lettuce Salad

1/2 cup brown sugar

1/2 cup crushed pineapple with juice

2 teaspoons diced onion

1 teaspoon Dijon mustard

1/2 teaspoon salt

2/3 cup oil

1 tablespoon black sesame seeds

2 heads red leaf lettuce, torn into bite-size pieces

1 cup cashew pieces

1 cup pecan pieces

1 cup sliced red grapes

2 apples, peeled, cored and diced

2 pears, peeled, cored and diced

In a food processor combine the brown sugar, crushed pineapple, onion, mustard and salt. Process until blended about 1 minute. Leave the machine running, add the oil; process for another minute. The dressing should be thick and smooth. Add sesame seeds and pulse for 5 seconds just to mix. In a large salad bowl combine the lettuce, nuts, grapes, apples and pears. Toss to mix; then pour dressing over salad just before serving and toss to coat.

Serves 12.

Sesame Chicken Lettuce Cups

1 teaspoon sesame oil

1 tablespoon minced garlic

4 cups chopped mushrooms (whatever kind you like; use at least two kinds)

1 to 1 1/2 pounds ground chicken or turkey

3 cups shredded Napa (Chinese) cabbage

1/4 teaspoon sea or kosher salt

1/8 teaspoon chili powder

1 (8-ounce) can whole water chestnuts, drained and minced

1 cup minced green onions

2 tablespoons oyster sauce

2 tablespoons soy sauce

1/4 fresh cilantro or parsley, shredded

24 Boston lettuce leaves

Black or white sesame seeds

Heat 1 teaspoon sesame oil in a large skillet. Add the garlic and cook, stirring constantly for 2 minutes. Add the mushrooms and chicken and cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, chili powder and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat, and stir in the onions, oyster sauce and soy sauce. You can, at this point, freeze this mixture and use it when you want or you can use it right away.

To freeze, cool the mixture and put it in a container or a zip-top plastic bag and freeze.

Thaw chicken when ready to use. When ready to serve, microwave until warm. Either way, just before you’re ready to serve, mix in the cilantro. Spoon about 3 tablespoons chicken mixture into each lettuce leaf and serve (if there is too much liquid, drain first then place the chicken in the lettuce. Sprinkle the sesame seeds over the top and serve. Serves 12.