The Salad in Winter

Warm salads in cool weather make perfect sense. The fish or chicken fillets for these salads are cooked and then cooled slightly (for easier slicing) before they are bedded down on greens and drizzled with dressing. The flavors meld best when the salads are served at room temperature or warmer.

WARM CHICKEN SALAD WITH PAPAYA AND SAKE-LIME DRESSING

2 whole boneless, skinless chicken breasts, split

1 tablespoon fresh lime juice

2 cups peeled and julienned jicama

1 bunch arugula, stems removed

1 head Boston lettuce, dried

1 papaya, peeled, seeded and cut lengthwise into 1/4-inch-thick strips

Dressing

4 lime slices

Arrange chicken in 9-inch microwave-proof pie or dinner plate, with thicker parts toward outside, leaving center open. Sprinkle with lime juice. Cover with wax paper and microwave on HIGH (100% power) 4 minutes. Turn chicken over. Cover and microwave on HIGH until cooked through and tender, 3 to 5 minutes. Let stand, covered, 10 minutes.

Meanwhile, place jicama in 1-quart microwave-proof casserole. Cover tightly with lid or plastic wrap, turned back slightly on one side. Microwave on HIGH 2 minutes. Set aside.

Line 4 large dinner plates with arugula and Boston lettuce. Divide papaya strips and arrange on one side of each plate. Place 1/4 of jicama in center of each plate. Slice chicken breasts lengthwise into 1/4-inch strips and place next to jicama.

Spoon 2 tablespoons Dressing over each salad. Garnish with lime slices. Makes 4 servings.

Dressing

1 clove garlic, minced

3 tablespoons sesame oil

1/2 cup chopped almonds

1/4 cup sake

1/4 cup fresh lime juice

2 tablespoons low-sodium soy sauce

1 tablespoon Dijon mustard

1 teaspoon chopped ginger root

In small bowl, whisk together garlic, sesame oil, almonds, sake, lime juice, soy sauce, mustard and ginger root.

WARM FISH AND SPINACH SALAD WITH TOMATO VINAIGRETTE

3/4 to 1 pound fish fillets, each 1/4-inch thick

1 tablespoon fresh lemon juice

1 pound spinach, stemmed and torn into bite-size pieces

Tomato Vinaigrette

If fillets are wider than 2 to 3 inches, cut each in half lengthwise. Fold thinner ends of each fillet under thicker center in 2-fold letter fashion. Place folded fillets, seam side down, around outside rim of 9- to 12-inch round microwave-proof serving plate, leaving center open. Sprinkle with lemon juice. Lightly cover with paper towel and microwave on HIGH (100% power) until fish flakes when pressed with fork, 2 1/2 to 5 minutes.

Line 4 dinner plates with spinach. Divide fish fillets into 4 portions and place 1 portion in center of each plate. Spoon 1 to 2 tablespoons Tomato Vinaigrette on top. Makes 4 servings.

Tomato Vinaigrette

1 tablespoon Dijon mustard

3 tablespoons white wine vinegar

1/3 cup olive or canola oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 large tender-ripe tomato, seeded and cut into 1/4-inch cubes

2 green onions, thinly sliced

Whisk together mustard, vinegar, oil, salt and pepper in small bowl. Add tomato and green onions. Stir well before serving. Makes 3/4 cup.