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2 carrots

½ small head green cabbage, finely shredded

1. In a small bowl, whisk together the mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.

2. Slice the apples, jícama, and carrots on the thinnest setting of a mandoline or with a sharp knife; then cut the slices into julienne, about 2 inches long.

3. In a large bowl, toss the julienned apples, jícama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.

beet, cabbage, and carrot slaw with caraway seeds

SERVES 6

1 teaspoon caraway seeds

2 tablespoons fresh lemon juice

1 tablespoon white or yellow miso paste

1 small shallot, halved lengthwise and thinly sliced into half-moons

2 tablespoons extra-virgin olive oil

Freshly ground pepper

2½ cups julienned or grated beets (about 2)

2 cups finely shredded red cabbage (¼ medium)

1½ cups julienned or grated carrots (about 3)

1. Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot. Slowly whisk in the oil until emulsified. Season with pepper. Set aside.

2. In a large bowl, combine the beets, cabbage, and carrots. Drizzle dressing over the vegetables, and toss until combined. Serve chilled or at room temperature.

FIT TO EAT RECIPE PER SERVING: 79 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 8 G CARBOHYDRATE, 172 MG SODIUM, 2 G PROTEIN, 3 G FIBER

broccoli and white bean salad

SERVES 4

1 large bunch broccoli (about 1 pound)

Coarse salt

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

½ small red onion, halved and thinly sliced into half-moons

1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)

2 tablespoons extra-virgin olive oil

¼ teaspoon crushed red pepper flakes

Freshly ground black pepper

¾ cup shaved Pecorino Romano or Parmesan cheese (about 2 ounces)

1. Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove the tough outer layer. Slice the peeled stems on the bias into ¼-inch pieces; set aside.

2. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the broccoli florets. Cook over high heat until the florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to the ice bath. Add the stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to the ice bath. Let the florets and stems cool completely, and drain.

3. In a large mixing bowl, combine the broccoli, beans, onion, lemon juice and zest, oil, and red pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

warm bean, snap pea, and tomato salad

SERVES 4

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

4 ounces wax beans, trimmed and cut into 1-inch pieces (about 1 cup)

4 ounces sugar snap peas, trimmed and cut in half (about 1 cup)

1 tablespoon extra-virgin olive oil

4 scallions, sliced into ¼-inch rounds

3 garlic cloves, minced

1½ cups cooked cannellini beans, drained

2 beefsteak tomatoes, cut into ½-inch dice, juice and seeds reserved

½ teaspoon coarse salt

Freshly ground black pepper

1 cup loosely packed fresh basil leaves

1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil over high heat. Add the wax beans, and cook until crisp-tender and bright, about 2½ minutes. Remove the beans with a slotted spoon, and immediately plunge into the ice bath. Drain, and set aside. Repeat with the snap peas, blanching them about 1 minute.

2. Heat the oil in a large sauté pan over medium heat. Add the scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add the cannellini beans, and cook until just heated through, about 2 minutes