ASIAN SALAD WITH SALMON AND ORANGE-SOY DRESSING SERVES 4 PREP TIME: 35 MINUTES TOTAL TIME: 45 MINUTES 2 medium sweet potatoes, diced 1 cup frozen shelled edamame 12 cups baby spinach leaves, rinsed and spun dry 4 red radishes, trimmed and sliced 4 cups bean sprouts 1 cup raw fresh corn kernels 3 tablespoons thawed frozen orange juice concentrate 2 tablespoons rice vinegar 2 tablespoons toasted sesame oil, divided 1 tablespoon reduced-sodium soy sauce 1 teaspoon chill-garlic paste 6 scellions, trimmed and thinly sliced 1 tablespoons chopped fresh ginger pound center-cut salmon fillet, cut into four equal pieces 12 Japanese rice crackers Add a few inches of hot water to a medium saucepan with a steamer insert. HEARTY MEDITERRANEAN SALAD WITH BALSAMIC CHICKEN SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES pound boneless, skinless chicken breast, cut into 18 chunks 18 cherry tomatoes 1 medium zucchini, trimmed and cut into 18 rounds 1 large yellow pepper, cored, seeded, and cut into 18 wedges 1 small sweet onion (try Walla Walla), trimmed and cut into 18 chunks 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 4 tablespoons extra-virgin olive oil Salt and freshly ground black pepper to taste a 14-ounce round whole-wheat bread loaf, cut into four slices 10 cups baby arugula leaves, rinsed and spun dry 2 cups torn fresh basil leaves 1 cup cooked chickpeas (rinsed and drained if canned) Using six skewers, thread a chunk of chicken onto one skewer, followed by a cherry tomato, a zucchini round, a pepper wedge, and an onion chunk.

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