More Salads to Keep You Healthy : Diet: Plentiful produce and warmer weather are two reasons for the switch to lighter, no-cook meals.

Although appealing any time of the year, salads are really at their best in summer. Plentiful fruits and vegetables and warm weather invite lighter meals that require little or no cooking.

Purchase cooked shrimp and the stove will stay cool during preparation of Ensalada Camarones. The seafood and olives are marinated overnight, then drained and quickly arranged on lettuce with avocado and tomato slices.

Festive Chicken Salad and Beef Salad With Lemon-Curry Dressing use cooked poultry and meat that, with a little planning ahead, will be left from another meal. Preparing a few extra pieces of chicken or a larger top round steak will do the trick.

Serve these main-dish salads with an assortment of dinner rolls or some crusty bread. A refreshing beverage will round out these ideal meals for summer dining.

ENSALADA CAMARONES

1 1/2 pounds cooked medium shrimp, shelled and deveined

1 1/2 cups whole pitted black olives

Marinade

Large romaine leaves

1 medium avocado, sliced

1 large tomato, sliced

4 lemon slices

Combine shrimp, olives and Marinade in bowl. Cover and refrigerate several hours or overnight.

Line 4 salad plates with lettuce. Lift shrimp and olives from Marinade with slotted spoon and divide among plates. Add avocado and tomato slices.

Drizzle some reserved Marinade over all and garnish with lemon slices. Makes 4 servings.

Marinade

3 tablespoons lemon juice

2 tablespoons white wine vinegar

1 teaspoon dill weed

1/2 teaspoon tarragon, crumbled

1 large clove garlic, minced or pressed

1/4 teaspoon salt

2/3 cup oil

Combine lemon juice, vinegar, dill weed, tarragon, garlic and salt. Slowly whisk in oil. Makes about 1 cup.

FESTIVE CHICKEN SALAD

2 cups chopped cooked chicken

1 cup fresh or canned pineapple chunks

1/2 cup celery slices

1/2 cup mayonnaise or salad dressing

1/2 teaspoon salt

1/2 teaspoon curry powder, optional

1 tablespoon pineapple juice or milk

3/4 cup 100% natural cereal, about

Pineapple boats or lettuce leaves

Orange slices, optional

Strawberries, optional

Combine chicken, pineapple chunks, celery, mayonnaise, salt, curry powder and pineapple juice in large bowl, mixing well. Chill.

Stir in 3/4 cup cereal just before serving. Spoon into pineapple boats or onto lettuce leaves. Sprinkle with additional cereal and garnish with orange slices and strawberries. Makes 2 to 3 servings.

BEEF SALAD WITH LEMON-CURRY DRESSING

2 pounds beef top round steak

1 pound green beans, trimmed and blanched

1/2 pound mushrooms, sliced

3 tomatoes, chopped

1 cup chopped green onions

2 tablespoons chopped parsley

Lemon-Curry Dressing

Broil steak 4 inches from heat 10 minutes per side for medium-rare, longer if desired. Remove and allow to stand about 10 minutes.

Slice steak into thin strips. Cut strips into pieces 2 inches long. Mix beef with beans, mushrooms, tomatoes, green onions, parsley and Lemon-Curry Dressing. Refrigerate at least 3 hours or overnight. Makes 12 servings.

Lemon-Curry Dressing

2 cups beef broth

Grated peel and juice of 4 lemons

2 tablespoons sugar

2 teaspoons cornstarch

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Place broth, lemon peel and juice, sugar, cornstarch, curry powder, salt and pepper in medium saucepan. Cook over medium heat, stirring occasionally, until dressing thickens slightly and boils. Remove from heat and let cool. Makes about 2 cups.