This attractive salad from Bruce Cost has a wonderful interplay of bright, balanced flavors. Staffers said they would make it often, although most thought it a little “tame.” Apparently, we’ve grown used to more assertive flavors in our Thai food. The recipe calls for 1/2 teaspoon Sa-te oil or Chinese chile oil, but you can add a little more, if you like. Cost wrote for the Food section from 1986-1996. He is author of “Bruce Cost’s Asian Ingredients,” “Ginger Island” and “Big Bowl Noodles and Rice.”

Per serving: 220 calories, 30 g protein, 8 g carbohydrate, 8 g fat (2 g saturated), 86 mg cholesterol, 951 mg sodium, 1 g fiber.