By Dot Vartan

On today's healthy-eating agenda, there is an emphasis on getting enough vegetables in our diet, so salads are a great choice. In addition, to help cut down on processed foods, learning how to make a simple but flavorful vinaigrette is also good information.

Halibut Cobb Salad

2 pounds halibut, cut into ½-inch pieces
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1 ½ cups chopped zucchini
1 cup chopped yellow squash
1 tablespoon olive oil
1 large head iceberg lettuce, chopped
2 hard-cooked eggs, peeled and chopped
1 avocado, peeled, pitted, and diced
2 ripe tomatoes, chopped
1 cup crumbled blue cheese
¼ cup white wine vinegar
2 tablespoons honey
1 teaspoon dried dill
1 teaspoon salt
½ teaspoon pepper
6 tablespoons extra-virgin olive oil

Sprinkle halibut with ½ teaspoon salt and ½ teaspoon pepper. Cook in 2 tablespoons olive oil in a large skillet over medium-high heat for 5 to 8 minutes or until fish is opaque. Drain. Cool to room temperature. Clean the drippings from skillet.

Cook the zucchini and squash in 1 tablespoon olive oil in the same skillet over medium-high heat for 2 to 3 minutes or until crisp-tender. Cool to room temperature.

Divide the lettuce among four dinner plates. Arrange the eggs, avocado, vegetables, tomato, and blue cheese on top of the lettuce. (For a nice presentation, assemble the ingredients in rows in the order listed.) Top with the halibut.

Whisk the vinegar, honey, dill, salt, and pepper in a small bowl. Add the extra-virgin olive oil; whisk until combined. Drizzle the dressing over the salads.

Makes 4 servings.

Tip: Halibut — a mild-flavored fish with snowy white flesh — can be purchased as steaks (bone-in) or fillets (boneless).

Dot Vartan is an author, publisher, and president of Dorothy Jean Publishing, Inc., a cookbook publishing company in Evanston, Ill. She also is a classically trained chef and culinary educator. To purchase her "Delicious Salad Meals" or other cookbooks, call (847) 676-1391 or e-mail vartan@rcn.com.