SALAD SAVVY; TOSS TOGETHER AN ENTREE THAT MAKES THE MEAL.

Byline: Natalie Haughton Daily News Food Editor

Salads can make substantial and satisfying main dishes. And with time at a premium for most weeknight cooks, they're a great, fast solution to the what-to-serve-for-dinner dilemma. You can whip up a terrific, healthful, alluring and innovative combination - full of texture and a tempting variety of colors and flavors in no time flat - and often without any cooking at all.

Main-dish salads can be as substantial and filling as any entree - particularly if they contain a cornucopia of protein, assorted vegetables and greens, fruits or even starches such as potatoes or pasta. Even better, there are no restrictions or hard and fast rules. Cooks are limited only by their imagination and image of what makes a glorious meal.

Also, most entree salads don't require elaborate preparation, can be assembled at the last minute and be pulled together with plenty of choices of prepared, store-bought salad-friendly convenience items like cooked chicken or shrimp or roast beef, numerous combinations of prewashed and cut-up bagged greens, spinach or cabbage, cleaned and cut-up bagged veggies (carrots, broccoli, etc.) or fruits, cut-up or shredded cheeses, cooked canned beans or corn, jarred artichoke hearts, store-bought guacamole, salsas, bottled dressings and more.

Today's collection of recipes showcases the ease and diversity of entree salads. You can choose from a classic Grilled Chicken Caesar Salad or White Beans With Tuna, or try something more offbeat like a Thai Cobb Salad, Salmon Salad With Tomato Salsa or Chicken Salad With Fennel, Orange and Raspberries. Or toss together a Taco Salad Con Pollo, Southwestern Chicken Black Bean Salad or Seafood Salad With Warm Citrus Dressing.

If you keep your pantry and fridge stocked with items like artichoke hearts, tuna, capers, fresh herbs, kalamata olives, feta cheese, shredded cheese, cooked shrimp, marinated mushrooms, hard-cooked eggs, assorted leafy greens and lettuce mixtures, sun-dried tomatoes, roasted red peppers, green peppers, green onions, peeled garlic and an array of vinegars, olive oils, mustards and prepared dressings and greens, you can turn out an interesting and colorful creation at the drop of a hat. Just pick whatever strikes your fancy and toss together everything in a bowl with any dressing you choose. Make your own vinaigrette with olive oil, red or white wine or a little balsamic vinegar, Dijon mustard and a sprinkling of favorite herbs.

The next time you prepare an entree, consider cooking extra meat, fish, seafood or poultry so you have leftovers on hand to whip up an innovative salad within the next night or two.

When selecting greens, the choices these days are mind-boggling. Select from Boston, iceberg, bibb, romaine or red leaf lettuces, curly endive, escarole, radicchio, arugula, watercress, spinach, cabbage and more. Your local farmers' market may offer other novelty options as well. Be sure the greens are fresh when purchased - and avoid those that are limp and bruised. Store unrinsed greens in plastic bags in the refrigerator until needed. Rinse in plenty of cold water when ready to use, then blot dry to remove excess moisture. Plan to use all lettuces within a few days of buying. Romaine and iceberg are the exceptions as they will usually keep a week in the fridge.

Use a variety of greens for complementary textures, flavors and colors and perk up salads with fresh herbs. Experts advise tearing rather than cutting greens into bite-size pieces. Dress salads just before serving with only enough dressing to coat the leaves lightly, not drown them.

Here's a rundown of some spontaneous salad ideas to toss together when the weather sizzles, or when you want to get dinner on the table in a jiffy. You'll probably think of many more.

Arrange cut-up fresh fruits on assorted greens and top with slices of grilled chicken. Pass a curried fruit dressing or sour cream mixed with orange juice concentrate and a few poppy seeds.

Combine leftover rice with chopped onion, chopped red and green peppers, green onions, diced cooked chicken or turkey, garlic pepper, raisins and chopped dried apricots - and toss with a store-bought lemon vinaigrette or curry dressing. If you like, add a sprinkling of chopped fresh or powdered ginger. Serve over assorted baby greens.

Toss diced cooked chicken with cooked elbow macaroni and peas, chopped green onions, pickle relish or chopped dill pickles, low-fat plain yogurt, shredded Cheddar cheese and seasoned salt and pepper to taste. Serve over bite-size greens.

Mix store-bought pesto with cut-up cooked turkey breast, chopped tomatoes, chopped green onions, sliced water chestnuts and a few tablespoons sour cream. Serve over shredded bibb lettuce and pass extra pesto.

For an easy rendition of a tostada salad, heat leftover chili on an individual dinner plate in the microwave oven until hot. Then top with a mound of shredded iceberg lettuce, shredded cheese of your choice, chopped tomatoes and sour cream, salsa and guacamole. Pass Italian or cilantro dressing, if desired.

A pizza salad in a bowl goes together fast with torn romaine lettuce, Boboli pizza shells torn or cut into bite-size pieces, a few tablespoons chopped fresh basil, Italian or french dressing, chopped salami or pepperoni and shredded mozzarella cheese.

If you keep a jar of roasted red peppers on hand and pick up already cooked chicken breast strips at the supermarket, you can combine them with pimiento-stuffed green olive pieces, drained capers, ketchup, red wine vinegar, several tablespoons chopped fresh basil, a dash of sugar, salt and pepper for a wonderful salad to serve on shredded lettuce.

Diced cooked chicken breast also combines well with a diced hothouse cucumber, chopped red onion, chopped dill pickles, chopped celery, whole-grain and Dijon mustards, red wine vinegar, garlic, oil and salt and pepper for a fabulous salad ideal to serve over assorted greens.

Another good offering - this one with Asian overtones - combines blanched Chinese pea pods, green onions, toasted pecan halves, shredded cooked chicken breast, vegetable oil, sesame oil, rice vinegar, soy sauce and Tabasco sauce.

Turn antipasto into a salad by tossing together chopped tomatoes, green peppers and green onions with thin strips of Genoa salami, rinsed and drained garbanzo beans, ripe olives, roasted red pepper pieces, chopped fresh basil and bottled Italian vinaigrette. Serve on a bed of torn fresh spinach leaves.

STEAK, PEAR AND WALNUT SALAD

3 cups cooked tender beef steak strips

1 package (10 ounces) mixed salad greens

1 firm ripe pear, cut into 12 wedges

1/4 cup crumbled blue cheese

1/4 cup coarsely chopped toasted walnuts

1/4 cup prepared balsamic vinaigrette

In a large bowl, combine steak, greens, pear, cheese and walnuts. Drizzle with vinaigrette. Toss gently to coat. Makes 3 to 4 servings.

NOTE: Strips of ready-to-serve deli roast beef can be substituted for beef steak strips.

SEAFOOD SALAD WITH WARM CITRUS DRESSING

DRESSING:

1/2 cup sunflower oil

1 clove garlic, minced

1 piece (1/2-inch) fresh ginger, minced

1 shallot, minced

Peel and juice of 1 lime

Peel and juice of 1/2 orange

1 tablespoon sugar

1/2 teaspoon salt OR to taste

Freshly ground pepper

SALAD:

6 cups mixed greens

1/4 cup EACH chopped cilantro and mint

2 oranges, peeled and sectioned

1/2 pound scallops, cooked

1/2 pound shrimp, peeled, deveined and cooked

2 tablespoons sunflower seeds, toasted (see Note)

Edible flowers (optional)

For Dressing, heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes. Stir in peels and juice of lime and orange, sugar, salt and pepper to taste. Cook 1 minute. Slowly whisk in remaining oil.

For Salad, toss together greens, cilantro and mint in aA large serving bowl. Arrange orange sections, scallops and shrimp on top of greens. Sprinkle with sunflower seeds and edible flowers.

Pour 1/4 cup warm dressing over salad; toss to coat. Add additional dressing as needed. Makes 4 servings.

NOTE: To toast sunflower seeds, heat in a small dry pan over low heat, stirring often, until lightly browned. Immediately remove seeds from pan to stop cooking.

From the Chicago Tribune Test Kitchen.

SALMON SALAD WITH TOMATO SALSA

TOMATO SALSA:

2 large, ripe red tomatoes

1/4 cup finely chopped red onion

1 small jalapeno chile, seeded and finely chopped

1 clove garlic, minced

2 tablespoons chopped fresh cilantro leaves

1 1/2 tablespoons olive oil

1 1/2 tablespoons lime OR lemon juice

4 drops Tabasco sauce

Salt and black pepper

SALMON SALAD:

1 pound salmon fillet (OR about 2 cups flaked cooked salmon)

Water

Salt and black pepper

Boston lettuce leaves, radicchio leaves OR endive

Chopped fresh chives (optional)

For Tomato Salsa, seed and chop tomatoes and place in a strainer, 10 minutes to drain. Transfer tomatoes to a large bowl and add red onion, jalapeno, garlic, cilantro, olive oil, lime juice, Tabasco and salt and pepper to taste; mix well. Cover and refrigerate at least 20 minutes.

For Salmon Salad, meanwhile, steam salmon. Place steaming insert in a large pot and add 1-inch water (insert should be above water). Heat to boiling. Lay fish on insert and sprinkle with salt and pepper to taste. Cover and steam fish until just cooked through, about 6 to 8 minutes. (Alternately, you can also use a colander or sieve above water inside pot to steam fish.)

Remove fish from insert and cool until warm. Flake into 1-inch chunks and gently toss with Tomato Salsa.

To serve, arrange lettuce leaves on serving plates. Mound salmon mixture on lettuce and garnish with chives. Makes 3 to 4 servings.

TARRAGON TANGED SHRIMP AND ORANGE SALAD

12 ounces cooked, shelled and deveined shrimp

2 cups cooked brown rice

2 cups bite-size pieces romaine lettuce leaves

1 1/2 cups orange sections

1 cup halved cherry tomatoes

1/2 cup sliced red onion

1/3 cup Orange Tarragon Dressing

In a large serving bowl, place shrimp, rice, romaine, orange sections, cherry tomatoes and red onion. Just before serving, toss with Orange Tarragon Dressing. Makes 4 servings.

ORANGE TARRAGON DRESSING: In a small bowl, whisk together 3 tablespoons frozen orange juice (from concentrate), 2 tablespoons cider vinegar, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 3/4 teaspoon tarragon leaves, crushed and 1/4 teaspoon ground black pepper until well combined. Makes 1/3 cup.

CHICKEN SALAD WITH FENNEL, ORANGE AND RASPBERRIES

RASPBERRY-ORANGE-MUSTARD DRESSING:

3 tablespoons olive oil

3 tablespoons grainy mustard

3 tablespoons honey

2 tablespoons raspberry vinegar

1 large navel orange, peel grated and juice squeezed

Salt and freshly ground black pepper to taste

CHICKEN SALAD:

1 1/2 pounds boneless, skinless chicken breasts

1/2 cup orange juice

3 large navel oranges

1 fennel bulb, trimmed and coarsely diced

8 cups mixed lettuce such as Boston OR bibb, rinsed and torn into bite-sized pieces

1 small red onion, thinly sliced

1/4 cup raspberries

Set 4 dinner plates in refrigerator.

For Raspberry-Orange-Mustard Dressing, in a medium bowl, whisk together all dressing ingredients. Spoon 2 tablespoons dressing into a large skillet and set rest of dressing aside.

For Chicken Salad, over medium-low heat, add chicken and orange juice to skillet with dressing. Bring to a simmer, reduce heat to low and cover skillet. Cook chicken 6 minutes, then turn over and cook another 6 minutes. Turn off heat, remove lid and let cool in skillet 15 minutes.

Meanwhile, cut off tops and bottoms of oranges with a sharp paring knife; peel oranges, removing alAl white pith and slice into rounds.

In a large bowl, toss fennel and lettuce with all except 2 tablespoons of the reserved dressing.

Divide lettuce mixture among 4 chilled dinner plates. Slice chicken into thin strips. Arrange chicken, orange sections and onion slices on top of lettuce. Drizzle with remaining dressing, sprinkle with raspberries and serve. Makes 4 servings.

GRILLED RATATOUILLE SALAD

2 pounds large potatoes

1 medium eggplant

1 medium zucchini

2 medium yellow squash

4 portobello mushrooms, stems removed

1 green bell pepper

1 red bell pepper

4 plum tomatoes, halved lengthwise 

4 onions, peeled and halved from top to bottom

2 heads garlic (optional)

1/2 cup olive oil

1/4 cup balsamic vinegar

Salt and pepper to taste

2 teaspoons fresh thyme leaves OR snipped chives (optional)

1 cup crumbled feta cheese

Rinse and dry all vegetables except onions. Cut potatoes into 1-inch thick lengthwise wedges. Stem wedges on a rack over boiling water (covered) 10 minutes to precook potatoes. Remove potatoes from rack and pat dry with paper towels.

Prepare remaining vegetables: cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling.

Prepare gill. When grill is ready, lightly oil grill tray. Place eggplant, squash and mushrooms on grill crosswise so they do not fall through grill tray. Place tomatoes and pepper in a wire grilling basket or on a grilling tray suitable for small foods so they do not fall through into grill. Place garlic heads directly on grill.

With grill lid closed, grill all vegetables 5 minutes. With tongs and a metal spatula, turn vegetables and grill other side, with lid closed, another 5 to 6 minutes. If all vegetables do not fit on grill, cook in batches.

When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they are large). Halve grilled heads of garlic crosswise and squeeze out soft pulp into a small bowl. Whisk together balsamic vinegar and garlic, then pour over vegetables.

If not using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables with fresh thyme leaves. Serve salad warm or at room temperature over lettuce leaves. Sprinkle with feta cheese. Makes 8 servings.

ITALIAN PASTA SALAD WITH TUNA

8 ounces uncooked rotelle OR spiral pasta

1 can (6 1/2 ounces) tuna, drained and flaked OR 2 cups cut-up cooked chicken

2 1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)

1/2 cup cubed Cheddar OR mozzarella cheese

1/3 cup sliced pitted ripe olives (optional)

1 cup roasted garlic vinaigrette OR Italian dressing

Cook pasta according to package directions, drain and rinse with cold water until completely cool.

In a large bowl, combine all ingredients except dressing. Add dressing; toss and serve chilled or at room temperature over greens. Makes 6 servings.

GRILLED CHICKEN CAESAR SALAD

1 1/4 cups Caesar dressing

1 tablespoon lemon juice

1 tablespoon chopped fresh basil leaves OR 1 teaspoon dried basil leaves

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

1 large head romaine OR green leaf lettuce, torn into bite-sized pieces

2 cups favorite croutons

Grated Parmesan cheese (optional)

For marinade, combine 2/3 cup Caesar dressing, lemon juice and basil. In a large shallow nonaluminum baking dish or plastic food bag, combine chicken and 1/3 cup of marinade; turn to coat. Cover or close bag, and marinate in refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining 1/3 cup marinade.

Remove chicken, discarding marinade. Grill or broil chicken, turning once and brushing occasionally with refrigerated marinade, until chicken is no longer pink.

Meanwhile, evenly divide lettuce and croutons on 4 plates. Slice and arrange 1 chicken breast on top of each salad. Evenly drizzle with remaining 1/2 cup Caesar dressing. Sprinkle with cheese. Makes 4 servings.

THAI COBB SALAD

1/2 cup bottled fat-free Italian salad dressing

1 tablespoon soy sauce

1 to 1 1/2 teaspoons grated ginger root

1/4 to 1/2 teaspoon crushed red pepper

8 cups torn, mixed salad greens

1 1/2 cups coarsely chopped, cooked pork, beef OR chicken (8 ounces)

1 avocado, halved, seeded, peeled and cut into 1/2-inch pieces

1 cup coarsely shredded carrots

1/4 cup fresh cilantro leaves

1/4 cup thinly sliced green onions

1/4 cup honey-roasted peanuts

For dressing, in a large bowl, combine dressing, soy sauce, ginger root and red pepper. Add salad greens; toss lightly to coat.

Divide salad greens among 4 plates. Top each with meat, avocado, carrots, cilantro, green onions and peanuts. Makes 4 servings.

From ``Better Homes and Gardens Fresh and Simple Quick-Toss Salad Meals,'' Meredith Corporation.

WHITE BEANS WITH TUNA

1 can (15 ounces) white kidney beans (cannellini beans), black beans OR red kidney beans, rinsed and drained

1 cup thinly sliced celery

1/3 to 1/2 cup desired bottled creamy salad dressing, such as ranch, garlic, Parmesan, honey Dijon OR Italian

1/4 cup finely chopped red onion

1 can (6 1/2 ounces) chunk white tuna (water packed), drained and broken into chunks

1/2 head Boston OR bibb lettuce, separated into leaves

1 medium red bell pepper

2 tablespoons snipped fresh dill

In a medium bowl, stir together beans, celery, salad dressing and onion. Gently stir in tuna. If desired, cover and chill up to 24 hours.

To serve, line 2 plates with lettuce. Halve red pepper lengthwise; remove and discard stems, seeds and membranes. Cut each pepper half lengthwise into 3 strips. Divide pepper strips between lettuce-lined plates. Spoon bean mixture over pepper strips. Sprinkle with dill. Makes 2 servings.

Adapted from ``Better Homes and Gardens Fresh and Simple Quick-Toss Salad Meals,'' Meredith Corporation.

SOUTHWESTERN CHICKEN AND BLACK BEAN SALAD

10 cups torn romaine

1 can (15 ounces) black beans, rinsed and drained

1 1/2 cups chopped cooked chicken OR turkey (about 8 ounces)

1 1/2 cups red AND/OR yellow cherry tomatoes, halved

1/2 cup reduced-calorie bottled Caesar salad dressing

2 teaspoons chili powder

1/2 teaspoon ground cumin 

2 tablespoons snipped fresh cilantro OR parsley

1/2 cup broken tortilla chips

In a large bowl, combine romaine, black beans, chicken and tomatoes.

For dressing, in a small bowl, whisk together salad dressing, chili powder and cumin. Pour dressing over salad. Toss lightly to coat. Sprinkle with cilantro and tortilla chips. Makes 4 servings.

From ``Better Homes and Gardens Fresh and Simple Quick-Toss Salad Meals,'' Meredith Corporation.

TACO SALAD CON POLLO

1 package (1 1/4 ounces) taco seasoning mix

2 cups chopped cooked chicken

1 cup shredded reduced fat Monterey Jack cheese 

2 tomatoes, cut into wedges

2 avocados, peeled and sliced

6 cups shredded lettuce

Prepare taco mix as directed on package, except substitute chicken for browned ground beef. Add 1/2 cup cheese; stir until cheese is melted.

Arrange tomatoes and avocados on 4 individual lettuce-lined salad plates; top with chicken mixture and remaining cheese. Makes 4 servings.

CAPTION(S):

6 Photos

PHOTO (1--Color) Steak, Pear and Walnut Salad cuts preparation time by using crumbled blue cheese, packaged salad greens, prepared dressing and cooked steak or roast beef slices from the deli.

(2--Color) Scallops and shrimp team with orange-lime dressing in Seafood Salad With Warm Citrus Dressing, far left.

(3--Color) Vegetarian salad fans will enjoy Grilled Ratatouille Salad as an entree. Top with crumbled feta cheese or shredded cheese of your choice, or serve with a scoop of cottage cheese alongside.

(4--Color) Save time by using leftover poached or baked salmon in Salmon Salad With Tomato Salsa.

(5) Taco Salad Con Pollo is a variation on the taco salad, using chicken instead of ground beef.

(6) Tarragon Tanged Shrimp and Orange Salad makes a perfect light, warm-weather dinner or lunch.