Keeping It Cool:

This summer, all I feel like eating is fruit and salad.

This is my current catnip:

Mesclun Salad with Citrus Dressing

6 cups mesclun (arugula, frisee, radicchio)

2 Tablespoons thinly sliced fresh basil leaves

1 Tablespoon fresh squeezed lemon juice

1 Tablespoon orange juice

2 teaspoons extra-virgin olive oil

1/2 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

Combine mesclun and basil in a large bowl. Combine lemon juice, orange juice, oil, sugar, salt and pepper in a small bowl. Stir well with a whisk (this dressing may be made a day ahead and kept in the frig). Pour dressing over salad and toss to combine. Serve at once. Yum!

(from Weight Watchers Entertains with the Chefs of the Culinary Institute of America)