What's for dinner? Try these must-have salads

We can’t get enough of these two very different salads. Want to turn one into supper? Just add grilled or roasted chicken.

Strawberry & Arugula Salad

Time: 10 minutes

1 Tbs. white balsamic or red wine vinegar
½ tsp. honey
¼ tsp. kosher salt
1 Tbs. extra-virgin olive oil
4 cups arugula
¼ cup basil leaves, chopped
½ avocado, chopped
1 cup sliced strawberries
4 radishes, thinly sliced

1. Make the dressing: In a large bowl, whisk together the vinegar, honey, salt, and oil.
2. Toss the arugula, basil, and avocado with the dressing, and top with the strawberries and radishes.

Serves 2

Per serving (2 cups):

• Calories: 170
• Total fat: 13 g
• Sat fat: 1.5 g
• Carbs: 14 g
• Fiber: 5 g
• Protein: 3 g
• Sodium: 260 mg

Kale & Quinoa Salad

Time: 15 minutes

2 Tbs. lemon juice
2 Tbs. mayonnaise
2 Tbs. extra-virgin olive oil
1 Tbs. dijon mustard
¼ tsp. kosher salt
5 cups thinly sliced Tuscan or regular kale
2 cups cooked warm quinoa
¼ cup chopped smoked almonds

1. Make the dressing: In a large bowl, whisk together the lemon juice, mayonnaise, oil, mustard, and salt.
2. Thoroughly toss the kale with the dressing.
3. Toss the quinoa with the dressed kale, and sprinkle with the almonds.

Serves 4

Per serving (1 1/2 cups):

• Calories: 280
• Total fat: 19 g
• Sat fat: 2.5 g
• Carbs: 24 g
• Fiber: 4 g
• Protein: 7 g
• Sodium: 310 mg

Enjoy these recipes? Nutrition Action’s new Veggie Nice gives you more than a month’s worth of meatless main dishes. Try the Yellow Split Pea & Spinach Stew. Or the Pepper, Onion, & Sweet Potato Frittata. All are from the kitchen of Kate Sherwood, our Healthy Cook. That means they’re good for you… and their flavor will knock your socks off.