Easy

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

Serve this easy sauce over fish, use it as a dip for raw vegetables, or spoon it over sliced cucumbers.

This salad gets its flavor from cumin, jalapeño, lime juice—and, surprisingly, a touch of honey.

After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

Easy to make, this topping turns ordinary fat-free vanilla yogurt or ice cream into something special. Instead of using syrup on our Pancakes (page 290), try this as a less-sugary, healthier alternative.

Fresh spinach adds a new dimension to basil-based pesto. Try the pesto as a topping for chicken, fish, or pasta.

The right amount of mustard is a key ingredient for great potato salad. Since yellow mustard is usually high in sodium, this recipe calls for dry mustard instead.

Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.

This main-dish salad, topped with a sesame-wasabi dressing, is an interesting combination of colors, textures, aromas, and flavors.

Sweet and spicy, this fruit salsa is a refreshing accompaniment to grilled chicken, pork, fish, or shrimp. It is also great as a quick, healthy snack when served on apple or pear slices or warm whole-wheat pita triangles.

Even if you’ve never made pickles before, don’t hesitate to try this recipe. It is so easy! Just let the cucumbers simmer in a flavorful liquid, then cool and refrigerate them. The flavor of these pickles really brightens lean grilled burgers or your favorite potato salad or tuna salad recipe.

Apples cooked in orange juice and flavored with fresh ginger and spices—the combination smells as delicious as it tastes! Serve the chutney with roast pork, chicken, or turkey.

These quick-fix pickles have the traditional flavor you expect but only 1 milligram of sodium, a tremendous saving compared to commercial pickles of the same variety.

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Add some zing to your food, but without the sodium usually found in bottled chili sauce. Drizzle this chili sauce on Spicy Baked Fish (page 103) or use it to make shrimp cocktail.