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4. Make the dressing: In a small bowl, whisk together the shallot, vinegar, and remaining 2 tablespoons oil until emulsified.

5. Place the spinach and beets in a bowl. Add the dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with the remaining bacon.

FIT TO EAT RECIPE PER SERVING: 465 CALORIES, 26 G FAT, 122 MG CHOLESTEROL, 12 G CARBOHYDRATE, 537 MG SODIUM, 46 G PROTEIN, 5 G FIBER

chicken and shredded cabbage salad with noodles and peanut sauce

SERVES 12

The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to 3 days or freeze up to 2 weeks; bring to a boil before using.

3 quarts water

2 stalks celery, cut in half lengthwise

1 2-inch piece fresh ginger, thinly sliced

2 garlic cloves

8 sprigs cilantro, including stems, roughly chopped (about ¾ cup), plus ½ cup loosely packed leaves for garnish

2 tablespoons toasted sesame oil

Coarse salt

3 boneless, skinless chicken breasts (about 3 pounds)

1 pound somen or vermicelli noodles

½ head green cabbage

1 bunch carrots, peeled (about 6 carrots)

2 serrano or jalapeño peppers, seeds and ribs removed

½ cup loosely packed fresh mint leaves, chopped

1 cup Peanut Sauce (recipe follows)

½ cup roasted unsalted peanuts

1. In a large saucepan, combine the water with the celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until the chicken is cooked through, about 12 minutes. Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut it into ¼-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.

2. Bring a large pot of water to a boil; add salt. Cook the noodles until they are al dente, according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with the remaining tablespoon sesame oil; set aside.

3. Cut the cabbage in half, and remove the core. Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint. Just before serving, pour the peanut sauce over the mixture, and toss to coat. Place the noodles on a large serving platter, and pile the chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

peanut sauce

MAKES 2 ½ CUPS

This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to 4 days.

1 5-inch piece fresh ginger, minced or grated (about 3 tablespoons)

2 shallots, minced (about 1/3 cup)

¼ cup Asian fish sauce

½ cup low-sodium soy sauce

¾ cup fresh lime juice

1 cup smooth peanut butter

¼ cup toasted sesame oil

In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.

cucumber, corn, and crab salad

SERVES 4 TO 6

We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.

1½ cucumbers, peeled, seeded, and cut into ¼-inch dice

Coarse salt

1 pound jumbo lump crabmeat, picked over and rinsed

2 ears corn, kernels cut from cobs

½ small red onion, finely diced

1 avocado, peeled, pitted, and cut into ¼-inch dice

Cucumber Vinaigrette (recipe follows)

Freshly ground pepper

1. Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.

2. Combine the