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Salads don't usually excite me...

but Canyon Ranch chef Scott Uehlein's lettuce-free chopped salad is an exception. When he made it in the Hearst Tower's cafeteria, staffers from magazines like Cosmo, Esquire, and, yes, O were lining up! I'm all thumbs in the kitchen, but Uehlein swears it's easy to prepare: Just toss shrimp and veggies in a mustard vinaigrette, then top with Manchego cheese for a mere 355 calories of deliciousness.

Get the recipe: Manchego Chopped Salad with Shrimp