No-Cook

The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.

If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.

You can make the goat cheese filling one day ahead and refrigerate it. These hors d’oeuvres can be assembled several hours before serving. Loosely cover them with plastic wrap, and refrigerate for up to 3 hours. Bring to room temperature before serving.

Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.

Fresh dillweed and parsley perk up this low-salt version of a classic.

Creamy and just a wee bit spicy, this classic dressing is the finishing touch that will make your salad creations irresistible.

Green tea on your salad? Yes, it makes a great base for this Asian-style dressing, which lets you duplicate the flavor of restaurant salads at home without all the extra salt. Toss the dressing with a variety of salad greens and raw vegetables for a side salad or add grilled chicken, shrimp, or lean beef strips for an entrée.

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

Serve this easy sauce over fish, use it as a dip for raw vegetables, or spoon it over sliced cucumbers.

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.