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3 tablespoons sherry vinegar

1 teaspoon coarse salt

1/3 cup extra-virgin olive oil

Freshly ground pepper

1 medium head napa cabbage (about 1 pound), halved lengthwise, then cut crosswise into ¼-inch-thick strips

2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into ¼-inch-thick strips

1. Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper.

2. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. The slaw can be refrigerated in an airtight container up to 1 day.

MAIN COURSE SALADS

asian steak salad with spicy vinaigrette

SERVES 4

In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants.

for the marinade

Juice and grated zest of 1 lime

1 tablespoon grated fresh ginger

1 garlic clove, minced

1 scallion, white and light-green parts only, sliced into ¼-inch rounds

for the salad

12 ounces flank steak

Freshly ground black pepper

1 red bell pepper, stem and seeds removed, julienned

2 carrots, peeled and julienned

1 head napa cabbage, tough outer leaves removed, julienned

1 papaya, peeled, seeds removed, cut into 2-inch pieces

¼ cup fresh cilantro leaves, packed

¼ cup fresh mint leaves, packed

1 cup bean sprouts (optional)

Spicy Vinaigrette (recipe follows)

2 tablespoons chopped toasted peanuts, for garnish

1. Prepare the marinade: Place the lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place the steak in a shallow dish; cover with the marinade, turning to completely coat. Transfer to the refrigerator, and marinate 1 hour.

2. Remove the steak from the refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, and season with black pepper. Sear the steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer to a cutting board; let cool slightly, and thinly slice on the bias.

3. In a large bowl, combine the red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange the vegetables and steak on 4 serving plates. Garnish each serving with 1½ teaspoons chopped peanuts.

FIT TO EAT RECIPE PER SERVING: 323 CALORIES, 19 G FAT, 44 MG CHOLESTEROL, 20 G CARBOHYDRATE, 245 MG SODIUM, 21 G PROTEIN, 5 G FIBER

spicy vinaigrette

MAKES ½ CUP

Sesame oil is a good source of vitamin E.

Juice and grated zest of 2 limes

2 tablespoons sesame oil

2 tablespoons water

2 tablespoons rice-wine vinegar

1½ tablespoons grated fresh ginger

1 garlic clove, minced

1 teaspoon crumbled dried chile pepper or red pepper flakes

¼ teaspoon coarse salt

Combine all the ingredients in a small bowl, and whisk to combine.

FIT TO EAT RECIPE PER SERVING: 68 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 2 G CARBOHYDRATE, 121 MG SODIUM, 0 G PROTEIN, 0 G FIBER

chicken salad with mango and mint on flatbread

SERVES 6

¼ cup fresh lime juice (2 to 3 limes)

¼ cup fresh lemon juice (about 2 lemons)

3 tablespoons canola oil

2 tablespoons soy sauce

1 tablespoon honey

12 mint leaves, roughly chopped

1 piece (1 inch) peeled fresh ginger, finely grated

2 whole boneless, skinless chicken breasts

Coarse salt

6 ounces sugar snap peas, trimmed

4 cups arugula, trimmed (about 4½ ounces)

4 ounces pea shoots

Freshly ground pepper

1 small mango, peeled, pitted, and cut into matchsticks

1 small jícama, peeled and cut into matchsticks

6 soft lavash (or other soft flatbread)

1. Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth.