Hot August days are the perfect time for eating cool salads. And if the salads are good for you, too, that's even better.

Among the recipes in "Fit Food: Eating Well for Life" are these four salad recipes — which include some of the 21 "Fit Foods" author Ellen Haas considers ingredients for wellness: broccoli, tomatoes, peppers, root vegetables, citrus fruits and berries.

Web photos (ENLARGE)

'Fit Food: Eating Well for Life.'

(ENLARGE)

Cranberry Mojitos

Another plus: these healthy salads can be prepared in a matter of minutes.

Lemon-Fennel Slaw

2 small fennel bulbs, quartered and cored

½ small red onion

Juice of 2 lemons

2 tablespoons extra virgin olive oil

Salt to taste

Freshly ground black pepper

1 teaspoon chopped, fresh dill

Slice the fennel and onion as thinly as possible using a mandolin or a sharp knife. Toss the fennel and onion with the lemon juice, olive oil, salt and pepper. Sprinkle with chopped dill. (This can be made in advance and stored in the refrigerator for up to 3 days.)

Serves 4

Simple Fruit Salad

2 cups sliced or cubed, mixed seasonal fruit such as apples,

oranges, berries or melon

2 tablespoons orange juice

1 teaspoon chopped, fresh mint

Mix the fruit in a bowl. Sprinkle with the orange juice and chopped mint.

Serves 4

Chilled Baby Carrot Salad with Ginger-Soy Vinaigrette

2 pounds fresh baby carrots, trimmed

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon finely chopped shallots

2 tablespoons sesame oil

1 tablespoon freshly grated ginger

Salt to taste

Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the baby carrots in the basket for about 6–8 minutes, or to desired tenderness. Remove the basket and run under cold water to stop the cooking process.

Meanwhile, in a small bowl, whisk the rice vinegar, soy sauce and brown sugar together. Add the shallots and slowly whisk in the sesame oil and ginger. Season with salt to taste. The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.

Gently toss the baby carrots in the vinaigrette and serve at room temperature or chilled.

Serves 6

Farfalle Pasta Salad with Broccoli, Grape Tomatoes and Yellow Peppers

1 bag (16 ounces) farfalle pasta (bow-tie pasta)

2 cups broccoli florets

½ cup reduced-fat bottled Italian dressing

1 cup grape tomatoes, sliced in half

1 cup chopped yellow bell pepper

½ cup chopped scallions

2 tablespoons chopped, fresh basil

2 tablespoons chopped, fresh Italian parsley

salt to taste

freshly ground black pepper

4 cups arugula

½ cup goat cheese

Bring 1 gallon of salted water to a boil over high heat. Add the farfalle and cook until it is al dente, about 12 to 14 minutes. Drain well.

In another small pot, bring 2 inches of water to a boil, insert a steamer basket with the broccoli florets and steam for 2 minutes (or until the broccoli turns bright green) once the water comes to a boil. Then remove from the heat and run the broccoli under cold water to stop the cooking process.

Place the farfalle in a large bowl and toss with the Italian dressing. Add the broccoli florets, grape tomatoes, yellow pepper, scallions, herbs and gently stir to combine. Season to taste with salt and pepper. Serve at room temperature or refrigerate for later use. Bring to room temperature before serving.

Place the farfalle pasta salad on a bed of arugula and sprinkle with fresh goat cheese. Serve at room temperature.

Serves 6

Cocktail hour:Cranberry Mojitos

1 bunch fresh mint, trimmed (about 1 cup)

½ cup sugar

1¾ cups light rum

1¼ cups fresh lime juice

¾cup frozen cranberry juice cocktail concentrate, thawed

2 10-ounce bottles sparkling water, chilled

Using a wooden spoon, mash mint with sugar in bottom of large pitcher. Add rum and lime juice; stir to dissolve sugar. Mix in thawed cranberry juice concentrate and water. Mix in 6 cups ice.

Serves 6.

— Bon Appetit, November 2005