Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts
1 large beet, quartered
1/4 cup skinned hazelnuts
1/4 pound green beans
2 tablespoons plain low-fat yogurt
1 1/2 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound mixed salad greens, such as baby romaine,
butter lettuce, radicchio and endives, coarsely chopped
1 carrot, finely diced
1 celery rib, finely diced
1 plum tomato, seeded and chopped
1 tablespoon chopped mint leaves
2 1/2 ounces soft, fresh goat cheese, crumbled

2. Cooking Directions
Preheat the oven to 375 degrees F. Place the beet in a small baking dish with 1/4 cup of water. Cover with foil and roast the beet for 45 minutes, until tender. Let cool slightly, then peel and finely dice.

Meanwhile, spread the hazelnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop the nuts.

In a small saucepan of boiling salted water, blanch the green beans until crisp-tender, about 5 minutes. Drain and cool under running water. Pat the beans dry and cut them into 1/4-inch pieces.

In a large bowl, whisk the yogurt with the lemon juice, honey and olive oil and season the dressing with salt and pepper. Add the diced beet, hazelnuts, green beans, salad greens, carrot, celery, tomato, mint and goat cheese and toss gently. Serve the salad right away.
Yield: 6 servings
Seven-Fruit Salad
1/2 cup lime juice
1/2 cup water
1/2 cup sugar
2 medium nectarines, thinly sliced
1 large firm banana, thinly sliced
1 pint blueberries
1 pint fresh strawberries, sliced
1 1/2 cups watermelon balls
1 cup green grapes
1 kiwifruit, peeled and chopped

2. Cooking Directions
In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines and banana; toss to coat. In a 2-1/2-qt. glass bowl, combine the remaining fruits. Add nectarine mixture; stir gently. Cover and refrigerate for 1 hour. Serve with a slotted spoon.
Yield: 8 servings
Grilled Steak with Fresh Corn Salad
Ingredients1 tablespoon minced garlic
3 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1 1/4 pounds boneless strip (top loin) steaks, trimmed
5 large ears corn, husked
2 medium tomatoes, chopped
1 small orange or red bell pepper, diced
2 tablespoons chopped fresh basil
2 tablespoons red-wine vinegar
Nutrition InfoPer Serving
2. Cooking Directions
Preheat grill to high.
Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.
Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.
Yield: 4 servings
Martha's Favorite Tuna Salad Sandwich
12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
8 slices of a good crusty bread