Serves 8 / Choose a selection of spring greens — rainbow chard, dinosaur kale, salad lettuces. The vinaigrette makes more than you'll need and will keep in the refrigerator for a couple of weeks. Use it as a marinade for grilled tofu, salmon, or chicken. Ingredient tip: Look for bottled sweet chile sauce in the Asian section of your market.

LIME-GINGER VINAIGRETTE (makes 2½ cups)

4 tablespoons chopped shallot
1½ tablespoons chopped fresh ginger
2 tablespoons minced serrano pepper
3 tablespoons chopped fresh cilantro
½ cup fresh lime juice
¼ cup rice wine vinegar
3 tablespoons agave nectar
4 tablespoons low-sodium soy sauce
3 tablespoons sweet chile sauce
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ cup vegetable oil

SALAD

½ pound mixed organic greens
1 cup julienned jicama
1 cup julienned carrot
1 cup julienned red bell pepper
½ cup sliced or chopped water chestnuts
½ cup fresh cilantro leaves
20 fresh mint leaves, torn if large

1. Combine all dressing ingredients except oil in a food processor or blender and pulse for 1 minute. Slowly drizzle in oil and pulse to emulsify.
2. In a large salad bowl, combine all greens and vegetables. Drizzle with about 1/4 cup vinaigrette and toss. Taste and add more vinaigrette if desired.

PER SERVING: 45 cal, 28% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 8g carb, 2g fiber, 118mg sodium