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BEAN, CORN, AND TORTILLA SALAD

This Southwestern-style salad makes excellent use of shortcut staples such as canned beans, frozen corn, and prepared salsa. Fresh varieties of each can be used instead. Serve additional chips, cheese, and salsa on the side.

SERVES 4 AS A MAIN COURSE PREP TIME: 15 MINUTES TOTAL TIME: 25 MINUTES

1 can (15½ ounces) pinto beans, drained and rinsed

1 package (10 ounces) frozen corn kernels (2 cups)

¼ cup salsa

1 bunch scallions, trimmed and thinly sliced (about 1 cup)

3 plum tomatoes, sliced into thick rounds

Coarse salt and freshly ground pepper

1 package (12 ounces) romaine hearts, cut into bite-size pieces

3 cups broken tortilla chips (3 ounces)

1 ripe avocado, peeled, pitted, and cut into cubes

¾ cup coarsely grated pepper Jack cheese (3 ounces)

1 In a medium saucepan, heat beans, corn, and salsa over medium until warm. Remove from heat. Stir in scallions and tomatoes; season with salt and pepper.

2 In a large bowl, toss together romaine and chips. Divide evenly among four shallow bowls; top with bean mixture, avocado, and cheese. Serve immediately.

PER SERVING: 368 calories; 14.2 grams fat; 13.9 grams protein; 52.9 grams carbohydrates; 11.4 grams fiber

WARM SPINACH SALAD WITH POACHED EGGS

You can poach the eggs a few hours before composing the salad. Immediately place them in an ice-water bath to stop the cooking, then keep in a bowl of cool water (it should just reach the tops of the eggs). Reheat briefly in a pan of barely simmering water.

SERVES 4 AS A MAIN COURSE PREP TIME: 15 MINUTES TOTAL TIME: 30 MINUTES

½ cup plus 1 tablespoon white-wine vinegar

4 large eggs

6 slices bacon (6 ounces), cut crosswise into ½-inch pieces

1 shallot, minced

Coarse salt and freshly ground pepper

12 ounces baby spinach (about 12 cups)

1 Fill a large skillet with 1½ inches water. Heat over medium just until bubbles appear on bottom; stir in 1 tablespoon vinegar. Poach eggs (see note).

2 In a medium saucepan, cook bacon over medium-high heat, turning occasionally, until browned, 4 to 6 minutes; use a slotted spoon to transfer to a paper towel–lined plate. Cook shallot in rendered bacon fat until soft, about 2 minutes. Carefully add remaining ½ cup vinegar, and boil over high heat until reduced to ⅓ cup, 2 to 3 minutes. Season with salt and pepper.

3 In a large bowl, toss spinach with bacon and hot vinaigrette. Divide among four plates; top each with a poached egg. Serve immediately.

PER SERVING: 357 calories; 29.5 grams fat; 12 grams protein; 12.1 grams carbohydrates; 5 grams fiber

SHRIMP AND SNAP PEA SALAD WITH GINGER DRESSING

Sugar snap peas add distinctive crunch to this refreshing salad. Look for plump green ones with smooth pods. If using frozen shrimp, thaw them overnight (see note below). The zesty dressing is inspired by popular versions served at Japanese restaurants.

SERVES 4 AS A MAIN COURSE PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES

Coarse salt and freshly ground pepper

12 ounces sugar snap peas, stem ends and any strings removed

1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined

4 scallions, trimmed, white and green parts separated and thinly sliced

¼ cup vegetable oil, such as safflower

3 tablespoons fresh lime juice (from 2 to 3 limes)

1 carrot, coarsely chopped

1 tablespoon coarsely chopped peeled fresh ginger

¼ cup water

1 large head Boston lettuce, torn into bite-size pieces

2 red bell peppers, ribs and seeds removed, thinly sliced

1 Bring a medium saucepan of water to a boil; add salt. Cook snap peas until bright green, about 2 minutes, then reduce to a simmer and add shrimp. Cook until shrimp are opaque throughout and peas are crisp-tender, about 1 minute. Drain peas and shrimp in a colander, and rinse under cold water to stop the cooking.

2 In a blender, combine white parts of scallions, oil, lime juice, carrot, ginger, and the water; process until dressing is smooth and combined, about 2 minutes. Season with salt and pepper.