Toss In a Little Spring (THESE RECIPES ARE VEGETARIAN)

Fresh and vibrant, green vegetables wake us up visually and add needed vitamins, minerals and fiber to spring diets.

When you think salads this month, don’t limit yourself to limp lettuce or flavor-shy hothouse tomatoes. Expand your salads to include vegetables that are harvested this time of year in warm climates: spinach and other spring greens, red and green bell peppers, cilantro and parsley, mushrooms and spring onions.

RATATOUILLE SALAD

1 onion, chopped

2 cloves garlic, minced

1/4 cup dry Sherry or apple juice

4 cups chopped eggplant

2 cups chopped zucchini

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

2 cups chopped red bell pepper

3 tomatoes, cored and chopped

Lettuce leaves

Cook onion, garlic and Sherry in 10-inch nonstick skillet over medium-high heat until onion and garlic are soft but not brown, about 5 minutes. Add eggplant, zucchini, basil, oregano and salt. Simmer, covered, until tender, about 15 minutes.

Add bell pepper and tomatoes and cook just until tomatoes soften, about 2 minutes, stirring frequently. Remove from heat and transfer to bowl. Refrigerate at least 20 minutes or overnight. Serve in lettuce-leaf cups.

6 servings. Each serving:

77 calories; 406 mg sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; 3 grams protein; 1.61 grams fiber.

GREEN AND WHITE BEAN SALAD

1 cup canned or cooked white beans, such as Great Northern

3 cups green beans, trimmed and sliced into 1-inch pieces

1/4 cup olive oil

3 tablespoons lemon juice

2 teaspoons Dijon mustard

1/3 cup minced parsley

2 shallots, minced

1/2 teaspoon salt

Freshly ground black pepper

1/4 teaspoon dried sage

Combine white and green beans, oil, lemon juice, mustard, parsley, shallots, salt, pepper to taste and sage. Let marinate at least 1 hour before serving.

6 to 8 servings. Each of 8 servings:

159 calories; 185 mg sodium; 0 cholesterol; 7 grams fat; 19 grams carbohydrates; 6 grams protein; 2.08 grams fiber.

PEAR AND SPINACH SALAD WITH BALSAMIC VINEGAR

4 cups spinach leaves, washed, stems removed and torn

2 large brown winter pears, such as Bosc, cored and thinly sliced

2 tablespoons crumbled blue cheese

2 tablespoons minced red onion

1 teaspoon Dijon mustard

1 clove garlic, minced

6 tablespoons balsamic vinegar

6 tablespoons water

2 tablespoons olive oil

Arrange spinach leaves on platter, large salad bowl or 8 small salad plates. Fan pear slices on top of spinach, then sprinkle with blue cheese and onion.

Whisk together mustard, garlic, vinegar, water and oil. Drizzle over salad and serve.

8 servings. Each serving:

78 calories; 67 mg sodium; 2 mg cholesterol; 4 grams fat; 9 grams carbohydrates; 1 gram protein; 0.85 gram fiber.