The after-Christmas, after-New Year calm is upon us. Thank heavens!

We’ve all tasted and tested celebration foods and now we are ready to settle back, perhaps looking for simpler preparations and more comforting tastes with less strenuous planning, fewer ingredients and fewer calories. Since January is a time for fresh beginnings, what better food ways to begin the new year than with salads.

Beyond iceberg lettuce
The produce industry is making it easier for us to eat variety greens, if you are willing to pay a premium for that “value-added” service. Bagged, prewashed lettuces include romaine, radicchio, baby lettuces, leaf lettuces, mache, butter and Boston lettuces in various combinations.

Perhaps the name will determine the ready-to-eat lettuce you choose. Instead of European blend, will you be tempted by Greener European? The Fresh Express brand offers green leaf, romaine, iceberg, curly endive and radicchio blend with this enticing label. Or will you prefer Royal Blend for your simple winter supper — another Fresh Express mix, this one with red and green leaf lettuce, purple and white kale?

If you choose to buy a large bunch of romaine or heads of Boston, butter or green and red-tipped leaf lettuce, save time in the washing by investing in a salad spinner. Differences abound in models as well as price. I recommend a spinner that sits well in the sink, easily fits under the cold-water faucet and has drain holes in the bottom of the outside container.

To store washed lettuces after spinning dry, wrap in paper towels and place in a large plastic bag. Press all the air out of the bag and seal.

Vegetables for salad
We all go for the traditional sliced cucumber, tomato, perhaps shredded carrots to brighten the color and taste of salads. Consider, however, sauteed veggies to wilt the greens and provide another level of uniqueness.

Snap peas or snow peas, cut in half on the diagonal and dropped in boiling water for only 1 minute, grow a brighter green and remain crunchy in salad.

Scientists are investigating whether broccoli with all its glucosinolates can be helpful in treating Alzheimer’s disease. Seasoned with garlic, lemon zest or Parmesan cheese, broccoli is a winner as a vegetable side or a salad addition.

Simply saute broccoli flowerets in a small amount of olive oil. Sprinkle with kosher salt and pepper and when starting to brown, add 1/4 cup of water and cover quickly. Turn heat to medium. Test for doneness with a fork after 3 minutes. If getting close to tender, remove cover and continue to saute while liquid is reducing. Add lemon zest or Parmesan cheese at the end and toss to combine. Toss hot broccoli with greens, roasted red pepper slices and your favorite vinaigrette.

Adding fruits, nuts
Often overlooked in salads, fruit slices, segments or dices speak sweetly alongside a sour vinegar-based dressing. Consider serving a Florida Caesar salad. Toss romaine with chopped tomatoes, orange segments, shrimp and Paul Newman’s Caesar dressing. Simply sunny!

Buy a single Bosc or red-skinned Bartlett pear. Wash, thinly slice and pair with toasted pecans, greens and creamy ranch dressing. Add a little blue cheese for pizzazz.

Remember Waldorf salad? Instead of just apples, celery, and walnuts and a thick mayonnaise-based dressing, try leaf lettuces, apples, celery, toasted walnuts and balsamic vinaigrette. Yummy and filling.

Make your dressing
Sociologists tell us it takes 21 days to form a habit. A good habit for the new year could be making your own salad dressings. Look at a bottle of purchased dressing. It has lots of oil on top and bottom, a little vinegar and herbs. Make your own instead.

The successful salad
Toss the salad just before serving. Start with a minimum amount of salad dressing. Keep tossing to coat all ingredients. This could take several minutes. The more you toss, the less dressing will be required.

Balsamic Dressing
This recipe, from Eating Well magazine, is great on spinach salad sprinkled with toasted pine nuts and sauteed mushrooms.

10 ounces spinach
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
Freshly ground pepper

Place all ingredients in a glass jar and shake until well-combined.

Pat Ernst Dugan is a private chef, educator and food/recipe writer. E-mail her at foodlyyours@aol.com.