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Tortellini Salad with Mangos, Artichokes, and Feta Serve 6– 8 / A light and satisfying salad that uses only six ingredients. Fresh tortellini makes a nice alternative to dry tortellini found in the pasta aisle. Quick tip: Spinach-filled tortellini is especially tasty in this recipe.

³⁄ 4 cup coarsely chopped roasted red bell peppers (canned or grilled)

2 9-ounce packages mini-tortellini, cooked and drained

1 tablespoon extra-virgin olive oil 2 cups chopped mango

1 cup coarsely chopped marinated artichoke hearts, drained

¹⁄2 cup crumbled feta cheese

¹. Purée roasted red bell peppers using a hand blender or in a food processor until smooth.

². Toss tortellini with olive oil in a large salad bowl. Add mango and artichoke hearts. Add puréed roasted red bell peppers to bowl and toss until well coated. Sprinkle with crumbled feta cheese and serve.

PER SERVING: 444 cal, 37% fat cal, 18g fat, 6g sat fat, 56mg chol, 18g protein, 52g carb, 3g fiber, 673mg sodium

Crab and Roasted Cauliflower Salad with Avocado Dressing Serves 4– 6 / Even if you’re not crazy about cauliflower, you’ll love it roasted. Serve with warm whole-grain rolls or cracked-wheat sourdough bread for a complete and delicious meal.

1 head cauliflower

(about 1 ¹⁄2 pounds)

1 orange bell pepper

1 tablespoon plus 1 teaspoon extra-virgin olive oil

¹⁄2 large avocado

³⁄ 4 tablespoon fresh lemon juice 2 tablespoons light sour cream ¹⁄ 8 teaspoon paprika

Salt and white pepper, to taste ¹⁄2 pound fresh lump crabmeat,

rinsed and picked through to remove any shell

¹. Preheat oven to 425º. Cut cauliflower into small florets. Remove seeds and membranes from bell pepper and cut into wide strips. In a nonstick 9x13-inch baking pan (or a regular pan coated with cooking spray), toss together cauliflower and bell pepper with olive oil until coated. Roast until cauliflower is tender and begins to turn brown, about 25 minutes.

². Meanwhile, peel the avocado and mash in a small bowl. Stir in lemon juice, sour cream, and paprika until combined. Season with salt and white pepper to taste.

³. Toss warm roasted vegetables with crab meat and avocado dressing in a large salad bowl. Serve immediately.

PER SERVING: 205 cal, 42% fat cal, 10g fat, 2g sat fat, 47mg chol, 17g protein, 14g carb, 7g fiber, 272mg sodium

Summer Fruit Salad with Blueberry Glaze and Shaved Dark Chocolate Serves 4 / The key to this salad is to use perfectly ripe, fresh fruit. This dish makes a refreshing partner to grilled salmon; it’s also a great snack or dessert. Look for balsamic glaze in the natural foods section, or reduce balsamic vinegar on the stove by about one-third, until syrupy.

2 ounces dark chocolate bar 1 cup chopped peaches

1 cup chopped nectarines 1 cup raspberries

1 cup blackberries, cut in half if large

³⁄ 4 cup blueberries

2 tablespoons honey

1 tablespoon balsamic glaze

¹⁄2 tablespoon finely chopped crystallized ginger

¹. Use a vegetable peeler or paring knife to shave curls from the bar of chocolate. Set aside.

². Combine peaches, nectarines, raspberries, and blackberries in a large bowl and set aside. ³. In a food processor or blender, purée blueberries with honey, vinegar, and ginger. Pour half of the dressing over cut fruit and toss gently until coated. Divide fruit into individual serving bowls and garnish each bowl with 1 tablespoon shaved dark chocolate. PER SERVING: 170 cal, 26% fat cal, 5g fat, 3g sat fat, 2mg chol, 3g protein, 31g carb, 6g fiber, 1mg sodium

Moroccan Three-Grain Salad with Flaxseed-Walnut Dressing Serves 6– 8 / Colorful accents of carrots, zucchini, red onion, and fresh parsley add eye appeal to this delightful combination of whole grains, topped with a tasty omega- 3–rich dressing. Quick tip: If you have a toaster oven, it’s an easy way to roast nuts. Spread pieces on foil and set toaster to low.

1 cup cooked millet

(¹⁄ 3 cup uncooked)

1 cup cooked bulgur

(¹⁄ 3 cup uncooked)

1 cup cooked whole-wheat couscous (¹⁄ 3 cup uncooked)

³⁄ 4 cup diced zucchini ³⁄ 4 cup diced carrots ¹⁄ 4 cup chopped black olives ¹⁄ 4 cup diced red onion ¹⁄ 4 cup minced fresh Italian parsley ¹⁄ 4 cup raisins

Salt and pepper, to taste

Dressing

¹⁄ 4 cup walnut halves

2 ¹⁄2 tablespoons flaxseed oil

1 tablespoon walnut oil

2 ¹⁄2 tablespoons balsamic vinegar 1 tablespoon fresh lime juice

1 large clove garlic, minced ¹⁄2 teaspoon ground cumin

¹⁄ 4 teaspoon ground turmeric ¹⁄ 8 teaspoon ground coriander

¹. In a large salad bowl, toss together cooked grains with zucchini, carrots, olives, red onion, parsley, and raisins.

². In a small skillet on medium heat, dry-toast walnuts, about 5 minutes, stirring occasionally. Place toasted walnuts on a cutting board and cover with waxed paper. Crush walnuts with a mallet or the smooth side of a meat tenderizer.

³. In a small bowl, whisk together remaining dressing ingredients. Stir in crushed walnuts until smooth. Pour dressing over grain-veg-etable mixture and toss until well coated. Season to taste with salt and pepper and serve. PER SERVING: 230 cal, 45% fat cal, 12g fat, 1g sat fat, 0mg chol, 4g protein, 29g carb, 5g fiber, 69mg sodium >