arkets are overflowing with fresh produce, and it's too darn hot to heat up the oven. That settles it: Dinner will be an entree salad.

We're not talking about throwing something together based on what's in the fridge (not that there's anything wrong with that). No, we're talking about grilling chicken that has been marinated in fig balsamic vinegar and tossing it with spinach, olives, raisins and more. Quickly poaching jumbo shrimp in wine and marrying them with mangoes. Stir-frying carrots, broccoli, red onion, asparagus, zucchini, mushroom and beets and serving them with mesclun and goat cheese (well, OK, maybe that one is emptying out the fridge).

POUYA DIANAT/STAFF PHOTOGRAPHER (ENLARGE)

Crab With Red Onion, Fennel and Orange Salad

POUYA DIANAT/STAFF PHOTOGRAPHER (ENLARGE)

Warm Chicken and Spinach Salad

POUYA DIANAT/STAFF PHOTOGRAPHER (ENLARGE)

Styling by JEANNE BESSER / Staff Brimming with veggies, Roasted Rumble-Bumble With Roasted Red Pepper Sauce adapts to your preferences.

POUYA DIANAT/STAFF PHOTOGRAPHER (ENLARGE)

Vietnamese Beef Salad With Watercress

Salad recipes

In other words, these entree salads require a little forethought and maybe some chopping. But very little else. After all, we did the homework for you, sifting through the newest cookbooks to find fresh recipes. The final tally: five winning salad entrees that boast totally distinct flavors.

Warm Chicken and Spinach Salad Picadillo With Raisins, Olives and Fig Balsamic Vinegar

4 large servings

Hands on: 30 minutes

Total time: 1 hour, 30 minutes, plus 3 hours-3 days refrigeration (if making vinegar, allow 2 to 3 days for steeping)

To save time, the sweet-sour dressing can be made with plain balsamic vinegar and a touch of honey. But if you're willing to be patient, Fig Balsamic Vinegar adds a deeper flavor. For leftover dressing (which will keep, covered and refrigerated, for 2 months), try drizzling it over roasted asparagus or spooning it over ice cream; the infused figs (good for 1 month, refrigerated) can be wrapped in pancetta and grilled. To roast a bell pepper, char it over the flame of a gas cooktop or under a broiler. Let the pepper become blistered and charred on one side, then rotate it until most of the skin is charred. Place the charred pepper in a bowl, cover with plastic wrap and let it sit for 15 minutes. Remove and discard the charred skin, stem and seeds.

For the Fig Balsamic Vinegar:

1 red bell pepper, roasted and coarsely chopped (optional)

To make the vinegar: In a large, heavy-bottomed pan over medium to medium-low heat, add the figs, water and vanilla bean. When bubbles just begin to break the surface, reduce the heat to low and cook for about 1 hour, until the mixture becomes syrupy. Add the vinegar, orange and honey and increase the heat to medium to medium-high. When it just starts to boil, turn off the heat and let stand. When cool, pour into a large glass bowl, cover and refrigerate for 2 to 3 days.

Strain the mixture through a colander into a stainless steel or glass container, discarding the orange pieces and vanilla bean and reserving the figs, if desired, for other uses. If the vinegar seems sweet, add a couple of tablespoons of balsamic vinegar.

To make the chicken: In a resealable plastic food storage bag, combine the Fig Balsamic Vinegar, the oil, salt and chicken. Press out as much air as possible, seal the bag and knead gently to coat the chicken. Refrigerate for several hours or overnight. To cook the chicken, if using a gas grill, preheat the grill to medium; if using a charcoal grill, start the charcoal or wood briquettes and when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Grill the chicken until cooked through, about 5 minutes per side. (Alternatively, the chicken can be cooked in a skillet.) Set aside.

To make the salad: In a small bowl, combine the Fig Balsamic Vinegar, the 2 tablespoons oil and salt and pepper to taste. Set aside. In a large bowl, combine the spinach, olives, raisins or currants, onion, tomatoes and roasted red bell pepper, if desired, and mix. Cut the chicken into thin strips or chunks and add to the salad along with any accumulated cooking juices. Add the dressing and toss to coat lightly. Serve immediately.

— Adapted from "Baja: Cooking on the Edge" by Deborah M. Schneider (Rodale, $27.95)

Per serving: 330 calories (percent of calories from fat, 42), 23 grams protein, 28 grams carbohydrates, 4 grams fiber, 15 grams fat (2 grams saturated), 53 milligrams cholesterol, 1,372 milligrams sodium.

——————————

Asian-inspired Shrimp Salad

4 servings

Hands on: 20 minutes

Total time: 20 minutes, plus 1 or more hours refrigeration

Tender shrimp is accompanied by tropical fruit and bathed in a sweet, limey vinaigrette. The shrimp can be poached 1 day ahead, and the fruit and vinaigrette can be prepared hours ahead and refrigerated, then assembled when ready to serve. You may have vinaigrette left over from this very generous recipe.

3 cups dry white wine or water, or a combination

1 pound jumbo shrimp (16 to 20), peeled and deveined

2/3 cup peanut oil or extra-virgin olive oil

Grated zest and juice from 2 limes

1 to 2 tablespoons light or dark brown sugar

1/2 teaspoon crushed red pepper flakes or diced jalapeño pepper, or more to taste

Salt

6 cups mesclun greens

6 tablespoons torn mint leaves

6 tablespoons torn basil leaves

Flesh of 2 papayas or mangoes (may substitute 1 cantaloupe), diced or sliced

In a medium saucepan over medium heat, add the wine or water or a combination. When bubbles just begin to break the surface, add the shrimp and poach until the shrimp turn pink, about 3 minutes. Transfer to a medium bowl, discarding the poaching liquid. Cover and refrigerate the shrimp for at least 1 hour and up to 1 day.

In a medium bowl, combine the oil, lime zest and juice, brown sugar and crushed red pepper flakes or jalapeño and whisk to blend. Season with additional red pepper flakes, if desired, and salt to taste. Set the vinaigrette aside.

When ready to serve, combine the greens, mint and basil in a large bowl. Toss the shrimp with 1/4 cup of the vinaigrette and marinate for 5 minutes. Add half the remaining vinaigrette to the bowl with the greens and herbs. Toss to coat and divide among individual plates. Top with the shrimp and fruit. Drizzle some of the remaining vinaigrette on top and serve.

— Adapted from "Perfect Pairings" by Evan Goldstein and Joyce Goldstein (University of California Press, $29.95)

Per serving: 462 calories (percent of calories from fat, 59), 27 grams protein, 20 grams carbohydrates, 4 grams fiber, 29 grams fat (5 grams saturated), 173 milligrams cholesterol, 206 milligrams sodium.

——————————

Roasted Rumble-Bumble With Roasted Red Pepper Sauce

3 servings

Hands on: 40 minutes

Total time: 40 minutes

In her restaurant in San Luis Obispo, Calif., Margaux Sky put all this into a single, bulging sandwich, but at customers' requests, she would convert it to a salad. The selection of vegetables is flexible. Feel free to substitute your favorites from the farmers market or your garden, keeping the cooking time staggered, depending on the density of the veggies (the beets are cooked separately to keep from discoloring the other vegetables).

1 (12-ounce) jar roasted red peppers, drained, divided

1 1/2 to 2 tablespoons half-and-half (or nonfat half-and-half)

1 1/2 teaspoons red wine

1 tablespoon lemon pepper, such as Lawry's (or combine 1 1/2 teaspoons grated lemon zest, 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper), divided

3/4 teaspoon salt, divided

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

1/2 cup carrots, sliced in rounds

1/2 cup broccoli florets

1/2 cup sliced red onion

1/2 teaspoon dried basil

1/2 teaspoon dried dill weed

1/2 cup asparagus (tough ends removed), cut into 2-inch lengths

1/2 cup zucchini, cut into rounds

1/2 cup sliced mushrooms

1/2 cup red beets in 1/2-inch dice

2 cups mesclun greens

1/2 cup goat cheese

1/2 cup chopped plum or vine-ripened tomatoes

Reserve 1/2 cup of the roasted red peppers, cut into strips.

In a blender or food processor, combine the remaining roasted red peppers, the half-and-half, wine, 1 1/2 teaspoons lemon pepper and 1/4 teaspoon salt. Process until creamy, adding more half-and-half or wine for a thinner consistency, if desired. Set aside. (If making the dressing ahead, cover and refrigerate.)

Heat 1 tablespoon of the oil in a large skillet or wok over medium-low heat. Add the carrots, broccoli, onion, basil, dill, the remaining 1 1/2 teaspoons lemon pepper and the remaining 1/2 teaspoon salt. Cook, stirring, for 3 to 4 minutes. Add the asparagus and zucchini and cook, stirring, for 3 to 4 minutes. Add the mushrooms and cook, stirring, about 3 minutes or until the carrots are cooked to desired doneness. Transfer to a large bowl.

In the same skillet, increase the heat to medium and add the remaining 2 teaspoons oil. Add the beets and cook, stirring, until fork-tender, 8 to 10 minutes. Transfer to the bowl with the other vegetables.

Divide the mesclun greens among 3 plates. Spoon the warm vegetables over the greens. Drizzle dressing over the top. Scatter the goat cheese, chopped tomato and reserved roasted red pepper strips on top. Serve while the vegetables are still warm.

— Adapted from "Beautiful Breads and Fabulous Fillings"

by Margaux Sky (Rutledge Hill Press, $24.99)

Per serving: 257 calories (percent of calories from fat, 53), 5 grams protein, 17 grams carbohydrates, 5 grams fiber, 10 grams fat (2 grams saturated), 5 milligrams cholesterol, 970 milligrams sodium.

——————————

Crab With Red Onion, Fennel and Orange Salad

4 servings

Hands on: 20 minutes Total time: 20 minutes

The original recipe called for serving sautéed soft-shell crabs atop the classic combination of red onion (soaked in ice water to temper its bite), fennel and orange to highlight their delicate sea flavors, but soft-shells can be hard to find, so we substituted fresh crab meat, also a special treat but more readily available. A mandoline makes slicing the fennel and onion extra-thin easier.

1 pound crab meat

1 medium red onion, thinly sliced

1 fennel bulb, cored and sliced crosswise about 1/4 inch thick

3 oranges, peeled and cut into segments

2 tablespoons sherry vinegar, preferably Spanish

4 tablespoons extra-virgin olive oil

1 tablespoon chopped dill, plus additional for garnish

Salt and pepper to taste

Pick over crab meat for any bits of shell or cartilage. Soak the onion slices in ice water for 10 minutes; drain and pat dry. Place the onion in a medium bowl with the fennel and orange segments. In a small bowl, combine the vinegar, oil, chopped dill and salt and pepper to taste. Add some dressing to the onion-fennel-orange mixture and toss to coat.

To serve, mound equal portions of the salad on 4 plates. Top each salad with crab meat. Drizzle remaining dressing around each plate and garnish with fresh dill.

— Adapted from "Geoffrey Zakarian's Town/Country" (Clarkson Potter, $37.50)

Per serving: 294 calories (percent of calories from fat, 45), 19 grams protein, 19 grams carbohydrates, 5 grams fiber, 15 grams fat (2 grams saturated), 89 milligrams cholesterol, 364 milligrams sodium.

——————————

Vietnamese Beef Salad With Watercress

2-3 servings

Hands on: 50 minutes

Total time: 3 hours or more

Applying the pepper after each side is cooked gives the steak in this fresh-tasting salad a strong, peppery flavor without a burnt-pepper taste. The meat also could be cooked in a grill pan or broiler. To toast nuts, add them to a dry skillet over medium-low heat. Stir or shake the pan frequently to prevent burning. Transfer from the pan when the nuts start to turn brown, 3 to 4 minutes.

1/4 cup boiling water

1/4 cup granulated sugar

1/2 cup lime juice (from 3 or 4 limes)

1/3 cup Asian fish sauce

1 or 2 red chile peppers, fresh or pickled, seeded and chopped

2 teaspoons minced ginger root

1 large clove garlic, minced

1 tablespoon peanut or vegetable oil

1 tablespoon soy sauce (may substitute low-sodium soy sauce)

3/4 pound rib-eye or top round steak

3/4 teaspoon freshly ground black pepper, divided

1 bunch watercress

1/2 medium cucumber, peeled, seeded and cut into long matchsticks

1 small sweet onion, thinly sliced

1 medium tomato, cut into wedges

3 or 4 sprigs cilantro, stemmed

1/4 cup salted peanuts, toasted and finely chopped

In a medium bowl, combine the boiling water and sugar, stirring until the sugar is dissolved. Cool to room temperature, then add the lime juice, Asian fish sauce and chile peppers and stir to combine. Set dressing aside.

In a shallow container large enough to contain the steak, add the ginger, garlic, oil, soy sauce and 2 tablespoons of the reserved dressing and stir. Add the steak and turn to coat with the marinade. Cover and refrigerate for 2 hours or overnight.

When ready to cook, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Draining off any excess marinade, grill the steak for 4 to 5 minutes. Turn over and sprinkle half the pepper on the cooked side. Grill for 4 to 5 minutes, then turn the steak over again and sprinkle the remaining pepper on the second side. Grill for about 1 more minute (the cooking time will depend on the thickness of the steak and your preferred degree of doneness; an instant-read thermometer should register 130 to 135 degrees for medium-rare). Transfer to a cutting board and let rest for 10 to 15 minutes.

Meanwhile, divide the watercress among individual bowls and scatter the cucumber, onion, tomato and cilantro on top. When ready to serve, thinly slice the steak on an angle across the grain. Stir the dressing and spoon some over the salad. Lay the strips of steak on top, spoon a little more dressing on the meat and sprinkle with the peanuts. Serve immediately.

— Adapted from "Kitchen Sense" by Mitchell Davis (Clarkson Potter, $35)

Per serving (based on 3 with 1 tablespoon dressing): 278 calories (percent of calories from fat, 42), 30 grams protein, 12 grams carbohydrates, 3 grams fiber, 13 grams fat (2 grams saturated), 45 milligrams cholesterol, 946 milligrams sodium.