Quick

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.

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.

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.

Couscous, a quick-cooking Moroccan staple, gets a Mediterranean makeover with fresh lemon juice, oregano, mint, and feta.

A just-right blend of sweet and tart, this salad is a great accompaniment to Curried Chicken Kebabs with Yogurt Dipping Sauce (page 138) or Pork Chops with Herb Rub (page 196). Spoon the salad onto leaves of butter lettuce or radicchio for an especially attractive presentation.

Crisp, colorful vegetables are the highlights of this salad. Try it for a summertime picnic for a group or for the next family reunion.

Refreshing and crunchy, this fruit salad makes a good brunch dish with Turkey Sausage Patties (page 166).

This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and summer lunches. Vary the vegetables and try other vinaigrettes in this chapter (pages 96–97) for different flavors.

A tangy yogurt-based orange sauce and a drizzle of raspberry spread dress up mango slices for an attractive dish that is terrific as a salad or a dessert.

A sprinkling of crumbled feta tops this very tasty mix of fresh spinach, sweet grape tomatoes, artichokes, and basil.

Homemade corn muffins make mealtime special. Try them with Lima Bean Soup with Ham Bits and Crisp Sage (page 70) or Pecan-Crusted Catfish with Zesty Tartar Sauce (page 106). Any leftover muffins are super for a grab-and-go snack.

Use seasonal fruit so you can serve this salad with its mildly sweet and tart dressing year-round.

Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef, page 170) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce.

A garden of vegetables teams up with barley and lean chicken to make this “souper” nutritious. The cooking water from the chicken serves as a flavorful low-salt base for the soup.

Whether you serve these pancakes for breakfast, brunch, lunch, or dinner, they’ll soon become a family favorite.