SALAD DRESSING RECIPES: Citrus-Glazed Salmon with Spinach . . . Asian Caesar Salad with Grilled Chicken and Wontons

Citrus-Glazed Salmon with Spinach

1 large ruby red grapefruit

12 to 16 ounces fresh spinach

¾ cup white balsamic vinegar, or white wine vinegar with a touch of honey

3 tablespoons olive oil

¼ teaspoon salt

Freshly ground pepper

4 salmon fillets or steaks, about 4 ounces each

1 medium shallot, finely chopped

Peel and section grapefruit over a bowl, catching the juice; you’ll need about ¼ cup. Dice grapefruit segments; place segments and spinach in a large bowl.

Combine 2 tablespoons grapefruit juice, ½ cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour ½ cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15 to 20 minutes.

Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes.

To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, ¼ cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon.

Yield: Serves 4.

Approximate nutritional analysis per swerving: 365 calories, 19 grams fat (3 grams saturated), 72 milligrams cholesterol, 19 grams carbohydrates, 29 grams protein, 281 milligrams sodium, 3 grams fiber.

Asian Caesar Salad with Grilled Chicken and Wontons

¼ cup rice wine vinegar

2 tablespoons light soy sauce

1 teaspoon sesame oil

2 cloves garlic, minced

¼ teaspoon Oriental hot sauce

4 boneless, skinless chicken breasts, about 1 pound

¼ cup fat-free or light sour cream

1 large head romaine lettuce, torn into pieces

2 green onions, chopped

2 stalks celery, chopped

½ cup frozen peas, thawed

2 tablespoons shredded Parmesan cheese

4 wonton wrappers, cut in half diagonally

1 teaspoon sesame seeds

Preheat oven to 375 degrees.

Whisk together vinegar, soy sauce, sesame oil, garlic and hot sauce. Place chicken breasts in zip-top bag. Measure out 3 tablespoons of soy mixture and pour into bag. Seal and massage bag to coat chicken; refrigerate 15 minutes or up to several hours.

Whisk sour cream into remaining soy mixture until smooth; set aside. Combine lettuce, green onions, celery, peas and Parmesan in a salad bowl. Toss gently.

Preheat grill skillet over medium-high heat. Drain chicken and discard marinade. Place chicken in grill skillet and cook 4 to 6 minutes per side or until done, meat is no longer pink inside and meat thermometer registers 170 degrees. Allow to rest 10 minutes and slice into ½-inch pieces.

Place wonton wrappers in a single layer on baking sheet. Spray with nonstick cooking spray and sprinkle evenly with sesame seeds. Bake 4 to 7 minutes or until brown and crisp.

Pour half of dressing over greens and toss. Divide salad between 6 plates. Top with chicken and serve with 1 wonton or 2 halves tucked under leaves. Pass remaining dressing for pouring on chicken, if desired.

Yield: Serves 4.

Approximate nutritional analysis per swerving: 287 calories, 5 grams fat (1 gram saturated), 72 milligrams cholesterol, 26 grams carbohydrates, 36 grams protein, 431 milligrams sodium, 5 grams dietary fiber.

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