Mango, bell peppers, and black beans combine with whole-wheat couscous in this Caribbean-inspired grain salad. The ginger-lime dressing has a touch of cayenne pepper and provides just the right amount of zing!”
¼ cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons canola oil
1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1¼ cups water
1 cup whole-wheat couscous
1 (15 ounce) can black beans, rinsed and drained
2 cups coarsely shredded fresh spinach
1 medium red bell pepper, seeded and coarsely chopped
1 medium mango, peeled, seeded, and chopped
¼ cup thinly sliced scallions
1For dressing, whisk together cilantro, lime juice, oil, ginger, salt, and cayenne pepper. Set aside.
2Bring the 1¼ cups water to boiling in a medium saucepan. Remove from heat. Stir in couscous; cover and let stand for 5 minutes. Fluff with a fork. Let stand at room temperature about 10 minutes or until cool.
3Stir together beans, spinach, bell pepper, mango, and scallions in a large bowl. Add couscous and reserved dressing. Toss to coat. Serve immediately or cover with plastic wrap or foil and chill in the refrigerator for up to 24 hours.
A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish.”
8 ounces fresh asparagus
2 tablespoons orange juice
2 teaspoons olive oil
½ teaspoon Dijon mustard
⅛ teaspoon salt
Dash ground pepper
1 medium orange, peeled and sectioned
1Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
2For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.
A splash of prosecco and a little orange juice transform a fresh fruit salad into the perfect brunch dish. To make ahead, prepare the fruit as directed, but don’t combine with the mimosa dressing until just before serving so the bubbly maintains its fizz.”
2 cups halved clementine segments
2 cups sliced halved peeled kiwi
2 cups diced watermelon, cantaloupe or honeydew melon
1 cup halved blackberries
1 cup quartered strawberries
1 cup chilled prosecco
½ cup orange juice
2 tablespoons chopped fresh mint
1Combine clementines, kiwi, melon, blackberries and strawberries in a large bowl. Stir prosecco, orange juice and mint together in a small bowl. Pour over the fruit and stir gently.
Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.”
1 large bunch lacinato or curly kale, stems trimmed, chopped (8 cups)
1 medium beet, peeled, halved and very thinly sliced (2½ cups)
1 cup cooked wild rice
⅓ cup toasted sunflower seeds
5 tablespoons Lemon-Tahini Dressing (see associated recipe)
1Combine kale, beet, wild rice and sunflower seeds in a large bowl. Add dressing and toss until well coated. Serve within 2 hours.