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3. In a large serving bowl, toss the lettuce with the vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.

FIT TO EAT RECIPE PER SERVING: 186 CALORIES, 10 G FAT, 4 MG CHOLESTEROL, 19 G CARBOHYDRATE, 338 MG SODIUM, 7 G PROTEIN, 3 G FIBER

jícama and orange salad with citrus-cumin vinaigrette

SERVES 4

Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.

2 oranges

1 jícama (about 1½ pounds), peeled and julienned

3 ounces baby spinach, rinsed

Citrus-Cumin Vinaigrette (recipe follows)

Cut both ends off the oranges, and remove the peel and pith. Slice the fruit crosswise into ¼-inch rounds, and remove seeds. Transfer the slices to a large bowl, and combine with the jícama and spinach. Toss with the vinaigrette, and serve.

FIT TO EAT RECIPE PER SERVING: 144 CALORIES, 4 G FAT, 0 MG CHOLESTEROL, 27 G CARBOHYDRATE, 55 MG SODIUM, 3 G PROTEIN, 7 G FIBER

citrus-cumin vinaigrette

MAKES ¾ CUP

Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.

1 teaspoon cumin seeds

½ cup fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

2 teaspoons Dijon mustard

Freshly ground pepper

Pinch of coarse salt

1. Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.

2. Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.

FIT TO EAT RECIPE PER SERVING: 66 CALORIES, 4 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE, 34 MG SODIUM, 1 G PROTEIN, 0 G FIBER

spinach salad with fennel and blood oranges

SERVES 4

If fresh is unavailable, look for packages of prewashed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

3 blood oranges

Juice of 1 lemon

2 tablespoons sherry vinegar

½ teaspoon coarse salt

Freshly ground pepper

3 slices bacon

1 bulb fennel, very thinly sliced

16 cremini mushrooms, very thinly sliced

1 red onion, very thinly sliced

6 ounces baby spinach

1. Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between the membranes to remove whole segments. Place in a small bowl; set aside. Juice the remaining orange into a separate small bowl or large glass measuring cup; whisk in the lemon juice, vinegar, and salt. Season with pepper; set aside.

2. In a small skillet, cook the bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.

3. In a large serving bowl, combine the fennel, mushrooms, onion, and spinach. Add the reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

FIT TO EAT RECIPE PER SERVING: 142 CALORIES, 3 G FAT, 4 MG CHOLESTEROL, 26 G CARBOHYDRATE, 468 MG SODIUM, 7 G PROTEIN, 7 G FIBER

green salad with toasted walnuts, walnut oil, and green beans

SERVES 4

Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.

6 ounces green beans, ends trimmed, halved crosswise

¼ teaspoon coarse salt

½ teaspoon plus 1 tablespoon walnut oil

2 ounces walnut halves (about ½ cup), toasted and roughly chopped

½ shallot, minced (about 1 tablespoon)

2 teaspoons white-wine vinegar

4 ounces mixed salad greens

Freshly ground pepper

1. Bring a medium saucepan of water to a boil. Add the beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and ½ teaspoon walnut oil. Add the walnuts, and transfer to a plate to cool, reserving the bowl.

2. Make the