“Beets are a colorful source of anthocyanins, the purple pigments also found in blueberries, red grapes and red cabbage. They are powerful antioxidants and may help protect against cancer and heart disease. This dish brings to mind pickled beets with a grown-up slant. It keeps well in the refrigerator.”

“This is an elegant but simple whole meal salad. The addition of greens is our own touch. This is a “composed” salad – one in which the components are arranged artfully on the plate. If you don’t want to take the time, it tastes just as good if all the ingredients are tossed together.
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“This garlicky salad is a nice way to eat spinach and a great way to get a nutritional boost. Use the best extra-virgin olive oil you can afford. Serve it with lentil soup for a simple, delicious supper.”

“This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.”

“A classic.”

This is a very easy bean salad you can make the night before and take to work, or serve as a side dish.

Choose mixed salad greens whenever you can. Or mix romaine lettuce with spinach or any other dark green variety. Romaine by itself is fine, but the darker the greens, the more antioxidants they contain. If you find balsamic vinegar too strong for your taste, pick a milder vinegar like apple cider.

Red winter wheat berries join with brown rice as the base for this crunchy salad packed with nutritional value and great taste. Herb-roasted carrots, turnips. butternut squash and mushrooms add sweet and savory diversity, while a light mustard-based vinaigrette adds a touch of zest. Great as a stand alone dinner or served alongside roasted chicken, fish or tofu.

Per 3/4 cup serving: 143 calories, 3 g protein, 1.5 g fat (0 g saturated fat), 31 g carbohydrates, 0 mg cholesterol, 8 mg sodium.