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1 tablespoon olive oil

¼ cup raisins

Coarse salt and freshly ground pepper

1 fennel bulb (with green fronds)

½ head green cabbage (about 1 pound)

½ cup walnuts, toasted and coarsely chopped

1 In a large bowl, whisk together vinegar, oil, and raisins; season with salt and pepper.

2 Cut off and reserve ¼ cup feathery green fronds from fennel; trim off and discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb, then cabbage. Transfer fennel fronds, grated fennel and cabbage, and walnuts to bowl with dressing. Season with salt and pepper; toss to combine, and serve. SERVES 4

PER SERVING: 205 calories; 11.9 grams fat; 4.9 grams protein; 24.1 grams carbohydrates; 7.3 grams fiber

QUICK-MARINATED YELLOW-SQUASH SALAD

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

2 yellow squash (1 pound), halved lengthwise and thinly sliced crosswise

1 shallot, thinly sliced crosswise

1 to 2 teaspoons fresh thyme leaves (or ¼ teaspoon dried)

Whisk together lemon juice and oil in a large bowl. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving. SERVES 4

PER SERVING: 116 calories; 10.3 grams fat; 1.7 grams protein; 6.1 grams carbohydrates; 1.3 grams fiber

RADICCHIO AND ENDIVE SLAW

1 head radicchio

2 heads Belgian endive

2 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon honey

Coarse salt and freshly ground pepper

1 Halve and core radicchio, and thinly slice lengthwise. Trim off the ends of the endives; halve crosswise, and thinly slice lengthwise.

2 In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Add radicchio and endive; toss to coat, and serve. SERVES 4

PER SERVING: 134 calories; 7.4 grams fat; 4.1 grams protein; 15.9 grams carbohydrates; 8.5 grams fiber

CUCUMBER SALAD WITH SOUR CREAM AND DILL

½ cup sour cream

2 tablespoons fresh lemon juice

2 tablespoons finely chopped fresh dill, plus more for garnish (optional)

Coarse salt and freshly ground pepper

4 to 6 Kirby cucumbers (1 pound), halved lengthwise and thinly sliced into half-moons

1 In a medium bowl, combine sour cream, lemon juice, and chopped dill. Season with salt and pepper, and whisk well to combine.

2 Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours. SERVES 4

PER SERVING: 63 calories; 3.9 grams fat; 2.1 grams protein; 5.1 grams carbohydrates; 0.9 gram fiber

An adjustable blade slicer, such as a mandoline, makes quick work of slicing vegetables paper thin (or as thin as you like). Look for them at houseware shops and in many department stores.

SESAME-LIME RICE

1½ cups water

1 cup long-grain white rice

Coarse salt and freshly ground pepper

2 tablespoons sesame seeds, toasted

1 tablespoon vegetable oil, such as safflower

½ teaspoon finely grated lime zest, plus 1 tablespoon fresh lime juice

1 Bring the water to a boil in a medium saucepan. Add rice; season with salt and pepper. Return to a boil; reduce heat. Cover; simmer until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat; let stand, covered, 5 minutes.

2 Add sesame seeds, oil, and lime zest and juice. Season with salt and pepper. Fluff with a fork, then toss to combine and serve. SERVES 4

PER SERVING: 231 calories; 6.2 grams fat; 4.5 grams protein; 37.9 grams carbohydrates; 1.1 grams fiber

CURRIED RICE SALAD

2 tablespoons olive oil

1 tablespoon curry powder, preferably Madras

1 cup long-grain brown rice, rinsed well

2½ cups water

Coarse salt and freshly ground pepper

¼ cup fresh lime juice (from 2 limes)

1 cup halved red seedless grapes

½ cup coarsely chopped fresh mint

⅓ cup coarsely chopped roasted unsalted cashews

1 In a medium saucepan, heat 1 tablespoon oil over medium-high. Add curry powder; cook, stirring, 30 seconds. Stir in rice and the water; season with salt and pepper. Bring to a