RECIPES Salads that can serve as dinner

6 tablespoons torn basil leaves

Flesh of 2 papayas or mangoes (may substitute 1 cantaloupe), diced or sliced

In a medium saucepan over medium heat, add the wine or water or a combination. When bubbles just begin to break the surface, add the shrimp and poach until the shrimp turn pink, about 3 minutes. Transfer to a medium bowl, discarding the poaching liquid. Cover and refrigerate the shrimp for at least 1 hour and up to 1 day.

In a medium bowl, combine the oil, lime zest and juice, brown sugar and crushed red pepper flakes or jalapeño chili pepper and whisk to blend. Season with additional red pepper flakes, if desired, and salt to taste. Set the vinaigrette aside.

When ready to serve, combine the greens, mint and basil in a large bowl. Toss the shrimp with 1/4 cup of the vinaigrette and marinate for 5 minutes. Add half of the remaining vinaigrette to the bowl with the greens and herbs. Toss to coat and divide among individual plates. Top with the shrimp and fruit. Drizzle some of the remaining vinaigrette on top and serve.

Per serving: 366 calories, 25 g protein, 22 g carbohydrates, 21 g fat, 172 mg cholesterol, 3 g saturated fat, 249 mg sodium, 4 g dietary fiber

Recipe tested by Nancy McKeon; e-mail questions tofood@washpost.com

Roasted Rumble-Bumble With Roasted Red Pepper Sauce

3 servings

In her restaurant in San Luis Obispo, Calif., Margaux Sky put all of this into a single, bulging sandwich, but at customers' requests, she would convert it to a salad. The selection of vegetables here (pictured above) is flexible. Feel free to substitute your favorites from the farmers market or your garden, keeping the cooking time staggered depending on the density of the veggies (the beets are cooked separately to keep from discoloring the other vegetables). Adapted from Sky's "Beautiful Breads and Fabulous Fillings" (Rutledge Hill Press, 2006, $24.99).

12-ounce jar roasted red peppers, drained

1 1/2 to 2 tablespoons half-and-half (may substitute nonfat half-and-half)

1 1/2 teaspoons red wine

1 tablespoon lemon pepper, such as Lawry's (or combine 1 1/2 teaspoons grated lemon zest, 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper)

3/4 teaspoon salt

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1/2 cup carrots, sliced in rounds

1/2 cup broccoli florets

1/2 cup sliced red onion

1/2 teaspoon dried basil

1/2 teaspoon dried dill weed

1/2 cup asparagus (tough ends removed), cut into 2-inch lengths

1/2 cup zucchini, cut into rounds

1/2 cup sliced mushrooms

1/2 cup 1/2 -inch-diced red beets

2 cups mesclun greens

1/2 cup goat cheese

1/2 cup chopped plum or vine-ripened tomatoes

Reserve 1/2 cup of the roasted red peppers, cut into strips.

In a blender or food processor, combine the remaining roasted red peppers, the half-and-half, wine, 1 1/2 teaspoons of the lemon pepper and 1/8 teaspoon salt. Process until creamy, adding more half-and-half or wine for a thinner consistency, if desired. Set aside. (If making the dressing ahead, cover and refrigerate.)

Heat 1 tablespoon of the oil in a large skillet or wok over medium-low heat. Add the carrots, broccoli, onion, basil, dill, the remaining 1 1/2 teaspoons of lemon pepper and the remaining 1/2 teaspoon salt. Cook, stirring, for 3 to 4 minutes. Add the asparagus and zucchini and cook, stirring, for 3 to 4 minutes. Add the mushrooms and cook, stirring, about 3 minutes or until the carrots are cooked to desired doneness. Transfer to a large bowl.

In the same skillet, increase the heat to medium and add the remaining 2 teaspoons oil. Add the beets and cook, stirring, until fork-tender, 8 to 10 minutes. Transfer to the bowl with the other vegetables.

Divide the mesclun greens among 3 plates. Spoon the warm vegetables over the greens. Drizzle dressing over the top. Scatter the goat cheese, chopped tomato and reserved roasted red pepper strips on top. Serve while the vegetables are still warm.

Per serving: 167 calories, 5 g protein, 17 g carbohydrates, 10 g fat, 5 mg cholesterol, 2 g saturated fat, 970 mg sodium, 5 g dietary fiber

Recipe tested by Leigh Lambert; e-mail questions tofood@washpost.com

Soft-Shell Crabs With Red Onion, Fennel and Orange Salad

6 servings

New York chef Geoffrey Zakarian prefers to cook soft-shell crabs slowly, over very low heat, to reduce the splash factor when they are cut or bitten into. The crabs here are served atop the classic combination of red onion (soaked in ice water to temper its bite), fennel and orange to highlight their delicate sea flavors. Adapted from "Geoffrey Zakarian's Town/Country" (Clarkson Potter, 2006, $37.50).

6 large soft-shell crabs, cleaned and dressed

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

1/4 cup Wondra flour or fine cornmeal

About 1/2 cup clarified butter or vegetable oil*

1 medium red onion, thinly sliced

1 medium bulb fennel, cored and sliced crosswise about 1/4 inch thick

3 oranges, peeled and cut into segments

2 tablespoons sherry vinegar, preferably Spanish

4 tablespoons extra-virgin olive oil

1 tablespoon chopped dill, plus additional for garnish

Season the crabs with the salt and pepper and sprinkle them with flour or fine cornmeal. Place about 4 tablespoons of the clarified butter or oil in each of 2 large skillets over low heat. Add 3 crabs to each pan, belly side down. Cook the crabs without disturbing them (they should just barely sizzle) until golden brown and crisp, about 15 minutes. Turn over and cook until crisp, 10 to 15 minutes. Set aside, loosely covered to keep warm.

Meanwhile, soak the onion slices in ice water for 10 minutes, drain and pat dry. Place the onion in a medium bowl with the fennel and orange segments. In a small bowl, combine the vinegar, oil, chopped dill and salt and pepper to taste. Add some dressing to the onion-fennel-orange mixture and toss to coat.

To serve, mound equal portions of the salad on 6 plates. Top each salad with a crab. Drizzle remaining dressing around each plate and garnish with fresh dill.

*NOTE : To clarify butter, melt unsalted butter over low heat without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top.

Per serving: 253 calories, 17 g protein, 14 g carbohydrates, 15 g fat, 66 mg cholesterol, 2 g saturated fat, 431 mg sodium, 4 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com

Vietnamese Beef Salad With Watercress

2 to 3 servings

Applying the pepper after each side is cooked gives the steak in this fresh-tasting salad a strong peppery flavor without a burnt pepper taste. The meat also could be cooked in a grill pan or broiler. Use extra dressing for cucumber or salad. Adapted from "Kitchen Sense" by Mitchell Davis (Clarkson Potter, 2006, $35).

1/4 cup boiling water

1/4 cup sugar

1/2 cup lime juice (from 3 or 4 limes)

1/3 cup Asian fish sauce

1 or 2 red chili peppers, fresh or pickled, seeded and chopped

2 teaspoons minced ginger root

1 large clove garlic, minced

1 tablespoon peanut or vegetable oil

1 tablespoon soy sauce (may substitute low-sodium soy sauce)

3/4 pound rib-eye or top round steak

3/4 teaspoon freshly ground black pepper

1 bunch watercress

1/2 medium cucumber, peeled, seeded and cut into long matchsticks

1 small sweet onion, thinly sliced

1 medium tomato, cut into wedges

3 or 4 sprigs cilantro, stemmed

1/4 cup salted peanuts, toasted and finely chopped*

In a medium bowl, combine the boiling water and sugar, stirring until the sugar is dissolved. Cool to room temperature, then add the lime juice, Asian fish sauce and chili peppers and stir to combine. Set dressing aside.

In a shallow container large enough to contain the steak, add the ginger, garlic, oil, soy sauce and 2 tablespoons of the reserved dressing and stir. Add the steak and turn to coat with the marinade. Cover and refrigerate for 2 hours or overnight.

When ready to cook, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Draining off any excess marinade, grill the steak for 4 to 5 minutes. Turn over and sprinkle half of the pepper on the cooked side. Grill for 4 to 5 minutes, then turn the steak over again and sprinkle the remaining pepper on the second side. Grill for about 1 more minute (the cooking time will depend on the thickness of the steak and your preferred degree of doneness; an instant-read thermometer should register 130 to 135 degrees for medium-rare). Transfer to a cutting board and let rest for 10 to 15 minutes.

Meanwhile, divide the watercress among individual bowls and scatter the cucumber, onion, tomato and cilantro on top. When ready to serve, thinly slice the steak on an angle across the grain. Stir the dressing and spoon some over the salad. Lay the strips of steak on top, spoon a little more dressing on the meat and sprinkle with the peanuts. Serve immediately.

*NOTE: To toast nuts, add them to a dry skillet over medium-low heat. Stir or shake the pan frequently to prevent burning. Transfer from the pan when the nuts start to turn brown, 3 to 4 minutes.

Per serving (based on 3 with 1 tablespoon dressing): 278 calories, 30 g protein, 12 g carbohydrates, 13 g fat, 45 mg cholesterol, 2 g saturated fat, 946 mg sodium, 3 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com