Main-course salads are the entrée of choice for carb- and fat-conscious diners.

When Fire Lake Grill House and Cocktail Bar opened in Minneapolis two years ago, the menu listed three entrée salads. Today, there are seven, ranging from Caesar ($6.95), with house-made ciabatta-bread croutons and shaved Asiago, to the Minnesota Salad ($7.95), featuring locally made goat cheese, balsamic-marinated onions and charred corn.

Chef Paul Lynch upped the salad ante when he noticed that guests looked for more salad/protein combinations and fewer starches. "When low-carb diets hit big, we saw the pickup in salads," he says.

The low-carbohydrate craze might be winding down among grocery shoppers, but chefs agree that the eating style still has a hold on restaurant customers, who are increasingly comfortable choosing main-course salads over traditional entrées.

Tim Williams, executive chef and partner at Dantanna's in Atlanta, says that main-course salads account for nearly a third of entrée orders, a figure that's risen steadily in the 18 months since the restaurant opened. Salad choices at the 230-seat casual-upscale restaurant include Caesar ($9); spinach salad with chile-glazed shrimp, blue cheese, almonds and mandarin oranges ($16); and two chicken salads—one Asian-flavored and one with fried chicken ($11 each).

Williams attributes Dantanna's salad success to health-minded customers and to an improving economy. "People are eating out more times a week and they don't want steak every night," he says. "They get a steak one night, a salad the next."

Lunchtime Favorite

Entrée salads rule at midday when demand is high for lighter fare. At Fire Lake, main-course salads account for 20% to 25% of lunch entrées, a figure that falls to 12% at dinner, Lynch says.

Customers who order salads usually make up the difference with a glass of wine or dessert. "Folks having salad as an entrée are two-course diners," Lynch says.

At both Mustards Grill and Cindy's Backstreet Kitchen in St. Helena, Calif., lunch guests don't share entrée salads, as do dinner patrons, says Chef-owner Cindy Pawlcyn. At the evening meal, salads often are split as an appetizer, she explains.

Pawlcyn adds that her customers tend to become attached to entrée salads, selecting the same choice on a regular basis. Asian-marinated lamb salad with greens and tomatoes ($14.95) had been part of the menu for three years; when it rotated off, so many customers complained that it was put back on. The same thing happened with Cobb salad. "A lot of people get addicted to them," Pawlcyn says.

Customer complaints aside, she tries to change the salad menu twice a year, or at least the salads' accompaniments.

Easy Does It

Main-dish salads might look easy—greens mixed with protein and a few vegetables—but chefs say there's an art to creating entrée salads with staying power.

An array of textures is a key to success, says Pawlcyn. "They keep the mouth going." Impeccably fresh greens also are a must, as is a light hand with dressing. A variety of ingredients is good, but too many operators "dumb down" a salad, she says.

Williams of Dantanna's swears by textures plus an array of flavor profiles—sweet, tart, rich, savory. "Combined with the freshness of greens, the salad is more satisfying," he says.

Even though they require a measure of planning and creativity, entrée salads are easier to execute than grilled or sautéed items. This quality makes them menu stars in chefs' eyes. "They're easy to plate, easy to make ahead of time, they don't have to be kept hot and they're visually appealing," says Elizabeth Stone, chef-owner of The Stone Kitchen, a catering firm in Houston.

Cost also contributes to their popularity with chefs. Food costs for main-dish salads at Fire Lake average 25% while traditional entrées can soar to 38%, Lynch says. Salads maintain a modest food cost even when diners choose to supplement them with several ounces of shrimp, chicken, or salmon. "I just accept 33% on that," Lynch says.

As operationally friendly as main-dish salads are, Lynch has an even better reason for keeping them on the menu. "They sell," he says.

Spinach Salad With Chile-Glazed Shrimp Chef Tim Williams, Dantanna's, Atlanta Yield: 6 servings Rice-wine vinegar1 cupWater 1 cupSugar½ cupKetchup¼ cupGarlic, minced1 Tbsp.Ginger, minced1 Tbsp.Sambal olek1 Tbsp.Shrimp, 21/25 count, peeled, deveined36 Baby spinach, washed, dried18 oz.Champagne-Lime Vinaigrette (recipe follows)1½ cupsCanned mandarin orange sections15 oz.Tomatoes, each cut in 6 wedges5Small red onion, sliced thin 1Blue cheese12 oz.Caramelized Almonds (recipe follows)1½ cups

Combine vinegar, water, sugar, ketchup, garlic, ginger and sambal olek

in saucepan; heat to boil. Remove from heat, cool and reserve.Sauté shrimp in chile sauce. Cool and reserve.To assemble salad, place spinach in large bowl; toss with vinaigrette. Divide among 6 large, shallow bowls. Add oranges, tomato wedges and sliced onion to each salad. Arrange chile-glazed shrimp around each salad; top with blue cheese and almonds.

Note: Sambal olek is a spicy chile sauce found at Asian markets.

Champagne-Lime Vinaigrette Yield: 1½ cups Honey½ cupDijon mustard1 oz.Shallots, minced½ oz.Champagne vinegar3 oz.Canola oil12 oz.Lime juice1 oz.Hot red-pepper saucedashParsley, minced1 tsp.Kosher saltpinchGround black pepperpinch

Combine honey, mustard and shallots in mixing bowl; whisk in vinegar. Slowly drizzle in oil while constantly whisking. Add lime juice, pepper sauce, parsley, salt and pepper.

Caramelized Almonds Yield: 1½ cups Sliced almonds1½ cupsSugar3 Tbsp.

Put almonds in skillet over medium-high heat. Add sugar; stir with wooden spoon until sugar caramelizes and almonds are light brown. Remove almonds from pan immediately to avoid burning; cool and reserve.

Asian Lamb Salad Chef Cindy Pawlcyn, Mustards Grill, St. Helena, Calif. Yield: 12 servings Nam pla (Vietnamese fish sauce)1½ cupsLemon juice1½ cupsSoy sauce1½ cupsSugar6 Tbsp.Cracked coriander seeds2½ tsp.Cracked black pepper2½ tsp.Cayenne pepper, divided useas neededWhole boneless American lamb loins, surface fat and silver skin trimmed4Vine-ripened beefsteak tomatoes, sliced8 to 9Cilantro, leaves only1/3 bunchGreen onions, minced4Rice-wine vinegar3 Tbsp.Salt1/8 tsp.Ground black pepper1/8 tsp.Virgin olive oil1 cupSesame seeds, toasted½ cupArugula or baby spinach3 cupsButter or Bibb lettuce1½ headsWatercress, tender small stems1½ cupsBasil or mint leaves3 Tbsp.Sherry Vinaigrette (recipe follows)¾ cup

Combine nam pla

, lemon juice, soy sauce, sugar, coriander seeds, cracked pepper and pinch of cayenne; mix until sugar is dissolved. Marinate lamb 3 to 4 hours.Remove lamb from marinade; grill to medium-rare or desired doneness. Chill. Slice thinly.Mix tomatoes, cilantro, onions, vinegar, salt, pepper, pinch of cayenne and oil in medium bowl. Garnish with sesame seeds. Set aside.Toss arugula (or spinach), lettuce, watercress and basil (or mint) with vinaigrette, reserving 1/4 cup.To serve, arrange portion of tomato salad in center of chilled plate. Place lamb slices around and dressed greens in center. Drizzle with remaining vinaigrette.

Sherry Vinaigrette Yield: ¾ cup Sherry vinegar or rice-wine vinegar3 Tbsp.Dijon mustard4½ tsp.Lemon, zest only, grated1½ tsp.Sea salt¾ tsp.Freshly ground black pepper¾ tsp.Extra-virgin olive oil½ to ¾ cup

Combine vinegar, mustard, lemon zest, salt and pepper; whisk in oil until emulsified.

On the MenuLisa BertagnoliSignature entrée salads help shape an operation's culinary personality while meeting diner demand for fresh options.Wrightwood Salad: chicken, tomatoes, dried cranberries, avocado, almonds and goat cheese Dunlays on the Square

, Chicago Salmon Salad: salmon with mixed greens, marinated tomatoes, red onion, capers and white balsamic vinaigrette Flat River Grill

, Lowell, Mich. Organic Beet Salad: roasted beets, feta cheese, frisée, black olives, citrus dressing Marinus at Bernardus Lodge

, Carmel Valley, Calif.Classic Cobb With Hearts of Romaine: lemon-thyme marinated chicken, avocado, tomatoes, green onions, Stilton cheese The Organic Kitchen

, Carmel Valley, Calif.B.L.T.: iceberg and romaine lettuce, bacon, tomatoes, chopped onions and Cheddar cheese Saladworks

, multiple locationsGreek Salad: hearts of romaine, spinach, red onion, kalamata olives, feta cheese, Roma tomatoes, cucumbers, sliced pepperoni, red-wine vinaigrette Sammy's Woodfired Pizza

, multiple locationsSouth Beach Spa Salad: baby greens, oranges, toasted almonds and beets topped with seared shrimp and fat-free honey-Dijon-lime dressing Sodexho USA

, multiple locationsGrilled Vegetable Salad: grilled zucchini, yellow squash, asparagus, artichoke hearts, new potatoes, balsamic vinaigrette, tomatoes and a Parmesan crisp The Stone Kitchen

, Houston