Let's Get Crabby! This is one of those regional restaurant dishes that I miss from the Gulf Coast of Florida/Alabama. It was my habit to try the West Indies Salad in every seafood-type restaurant we visited. My favorite came from Felix's Fish Camp on the causeway smack-dab in the middle of Mobile Bay.

4 Roma tomatoes, thinly sliced

1 green zucchini, thinly sliced

2 yellow zucchini, thinly sliced

Salt and pepper to taste

Basil Vinaigrette or Non-Fat Basil Vinegar:

1/2 cup balsamic vinegar

1/2 tablespoon olive oil OR none

8 fresh basil leaves, finely chopped, OR 2 teaspoons dried basil

On a serving plate, layer alternate slices of tomato, yellow zucchini, and green zucchini in a stairway pattern so all vegetables show. Mix dressing ingredients and add to vegetables. Add salt and pepper to taste. This is an official 5 A Day recipe and provides each person served with about two servings of vegetables. Serves 4

Nutritional Analysis Per Serving for Layered Italian Salad with Basil Vinaigrette: Calories, 66; Fiber, 3 g; Fat, 2 g; Cholesterol, 0 mg; Sodium, 16 mg

Source: National Cancer Institute

4 medium carrots, shredded
1/4 cup of raisins
2 teaspoons sugar
juice of 1 lemon

In a medium bowl, thoroughly mix carrots, raisins, sugar and lemon. Serve chilled. Makes 4 servings.

This is an official 5 a Day recipe.

Nutritional Analysis Per Serving: calories, 69; fiber, 4.5 g; cholesterol, 0 mg; sodium, 36 mg; percent calories fat, 2%.

Source: National Cancer Institute