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Refresh your supper with a satisfying salad

Maybe you had your fill of the grill over Memorial Day. Or you’ve been thinking about eating a little less meat during the warm weather.

Or you eat a lot of salad and are tired of the same old thing.

We feel you. With fresh greens abundant this time of year, it’s good to have something new you can put on the table.

Just be sure to wash those greens and any other ingredients well, and dry them, before making your salad.

For the most part, you can avoid heating the kitchen up too much with these recipes.

Asparagus, Strawberry and Quinoa Caprese Salad

2 cups cooked quinoa

1 tsp. olive oil

30 spears asparagus, chopped into 1-inch pieces

1/2 tsp. salt

1/4 tsp. pepper

2 cloves garlic, chopped

16 strawberries, sliced (about 12 ounces)

4.5 ounces mozzarella cheese, cut into small cubes

1/3 cup simple balsamic vinaigrette

2 Tbsp. finely chopped fresh basil

Rinse the quinoa before cooking to remove any bitter taste. Place cooked quinoa into a large bowl.

Prepare the balsamic vinaigrette and set aside.

Heat the olive oil in a large sauté pan over medium heat and add the asparagus. Cook 2-3 minutes, then add garlic and cook 30 seconds more. Season with salt and pepper. Asparagus should be bright green and still have some crunch.

Add the asparagus to the quinoa. Mix in the strawberries, cheese and dressing. Top with the fresh basil.

Editor’s note: You can use the small balls of mozzarella instead of cutting up a larger piece.

Try steaming the asparagus in 1/2 cup water, then add the garlic near the end of steaming.

Simple Balsamic Vinaigrette

1/4 cup balsamic vinegar

1/2 clove garlic, finely chopped

1 tsp. Dijon mustard

1 Tbsp. olive oil

1 tsp. maple syrup, agave nectar or honey

Salt and pepper to taste.

Mix all ingredients in a small bowl until well blended.

— adapted from Destination Delish

Broccoli is abundant at the Farmers’ Market and in stores, and it doesn’t have to be boiled to death and covered with pasteurized process cheese spread.

It makes a great salad that holds up well to any dressing.

Bacon and Broccoli Salad

1 clove garlic, minced

1/4 cup low-fat mayonnaise

1/4 cup low fat sour cream or low fat Greek yogurt

2 tsp. cider vinegar

1 tsp. sugar, or agave, honey, etc.

4 cups finely chopped broccoli florets

1 8-ounce can water chestnuts, rinsed and chopped

3 slices cooked bacon, crumbed

3 Tbsp. dried cranberries, cherries or blueberries

Freshly ground pepper, to taste

Whisk garlic, mayonnaise, sour cream or yogurt and sweetener in a large bowl. Add the broccoli, water chestnuts, bacon, dried fruit and pepper. Stir to coat.

Best made in advance.

Vegetarian option: Use half a cup of chopped walnuts or almonds, toasted, in place of the bacon. You could also sauté some mushrooms to use in place of the bacon.

Hoisin-Sesame Salad with Baked Tofu

1/3 cup canola oil

2 Tbsp. rice vinegar

2 Tbsp. hoisin sauce

1 Tbsp. toasted sesame oil

1 Tbsp. toasted sesame seeds

1 scallion, minced

3 cups mixed greens

3/4 cup cubed baked tofu (3 oz.)

1/2 cup carrot matchsticks or slices

1/2 cup sliced sugar snap peas

Place oil, vinegar, hoisin sauce, sesame oil, sesame seeds and scallion in a bowl or jar with a tight-fitting lid and whisk or shake until well combined.

Place a mix of greens such as red and green leaf lettuce, Boston lettuce and kale into an individual bowls and toss with 2 Tbsp. of the dressing. Top with tofu, carrots and snap peas.

Hoisin, rice vinegar, toasted sesame oil, are all in the Asian foods aisle of the grocery store. You might find already toasted sesame seeds, or you can toast them in a dry skillet until fragrant, but watch closely. They will burn quickly.

Carnivore version: Substitute cubes of cooked chicken for the tofu.

— Eating Well

See all that nice spring kale? Use it as a substitute for any lettuce in a salad recipe, or play to its strengths. Kale loves orange and apple flavors. Cooked or raw, kale and apples balance each other very nicely.

The same goes for oranges. A dressing using orange juice will complement the salad. Or use orange sections in the kale.

Kale Salad with Citrus Vinaigrette

4 cups kale, thick stems removed and cut into bite-size pieces

1 apple, sliced into chunks or thin slices

1/2 cup pecans

1-2 stalks celery, cut into half-moons

1/2 cucumber, sliced thin

1/3 cup olive oil

1/4 cup apple cider vinegar

1 Tbsp. orange juice

1 tsp. lemon juice

1 tsp. Dijon mustard

1/2 tsp. dried coriander

Salt and pepper to taste

In a large bowl, toss the cut-up kale, sliced apple, pecans, celery and cucumber.

In a jar or measuring cup, mix the olive oil, vinegar, orange and lemon juices, mustard, coriander, salt and pepper. Shake or whisk well and toss with the salad ingredients.

Kale is hearty enough for leftovers to still be tasty the next day.

Snap Pea and Radish Salad with Herbed Yogurt

1 1/2 cups whole milk yogurt

3 scallions, thinly sliced

1 cup tightly packed mint leaves, torn

1 cup lightly packed basil leaves, torn

1/2 tsp. finely grated lemon zest

2 Tbsp. lemon juice

1/2 tsp. crushed red pepper (optional)

Salt

Pepper

1 pound sugar snap peas, strings removed and halved

10 radishes, thinly sliced

1/4 cup extra virgin olive oil

2 Tbsp. red wine vinegar

In a medium bowl, mix scallions, yogurt, mint, basil, lemon zest and juice and the crushed red pepper, if using. Season with salt and pepper.

In a large bowl, toss the snap peas with the radishes, olive oil and vinegar and season with salt and pepper.

Spread the yogurt mix on a plate or shallow serving bowl and top with the vegetables.

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