• 1 cup sturdy mixed greens like romaine, spinach, and green-leaf lettuce
• [q:1/4] cup chopped carrots
• [q:1/3] cup black beans, rinsed
• [q:1/8] cup chopped low-fat jalapeno Cheddar, pepper Jack, or habanero cheese
• [q:1/2] avocado, chunked
• 1 Tbsp olive oil or hot-pepper-infused olive oil
• 2 Tbsp lemon juice
• Salt and freshly ground black pepper, to taste
• cumin

• 3 Tbsp low-sodium chicken broth or olive oil
• 1 large bunch (about 1 lb) greens (kale, chard, mustard, beet greens, or collards), cut crosswise with stems removed
• 2 garlic cloves, peeled and minced
• [q:1/8] tsp ground ginger
• Pinch of salt
• 2 Tbsp freshly squeezed lemon juice
• Parmesan Cheese (optional)

• Black Rice and Edamame Salad

  • 1 cup Lundberg Black Pearl rice, cooked according to directions and cooled.
  • 1 cup cooked fava or lima beans
  • 2 cup cooked, shelled edamame
  • [q:1/2] cup red bell pepper, diced small
  • [q:1/2] cup chopped water chestnuts

• Wasabi Vinaigrette

  • [q:1/4] cup orange juice
  • [q:1/4] cup rice vinegar
  • [q:2 1/2] tsp wasabi paste
  • 1 Tbsp soy sauce
  • 1 Tbsp miso paste
  • 2 tsp sesame oil
  • [q:1/4] cup vegetable oil
  • 2 Tbsp fresh ginger, minced
  • 2 tsp orange zest
  • 2 tsp lime juice

Spicy Garlic Vinaigrette

• 2 Tbsp white-wine vinegar
• 2 garlic cloves, finely chopped
• 1 tsp ground chili powder
• 1 tsp honey
• Salt and freshly ground black pepper to taste
• 3 Tbsp extra-virgin olive oil

Salad

• 4 medium zucchini, trimmed and quartered lengthwise
• 6 large tomatoes, quartered

• 1 cup fresh green beans, trimmed, cut into 1-inch pieces  
• 1 (8 oz) package frozen artichoke heart quarters (about [q:11/4] c)*
• 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
• 1 large tomato, diced medium 
• [q:1/4] cup chopped parsley
• 2 scallions, sliced
• 2 Tbsp red wine vinegar
• 2 Tbsp extra-virgin olive oil
• [q:1 1/2] tsp Dijon mustard
• [q:1/2] tsp salt
• [q:1/2] tsp dried basil
• [q:1/4] tsp freshly ground black pepper
• [q:1/4] tsp garlic powder
• [q:1/4] tsp dried oregano

• 2 cup Lundberg Family Farms Short Grain Brown Rice
• [q:1/2] cup dried apricots, chopped
• [q:1/2] cup slivered almonds, toasted
• 3 Tbsp olive oil
• 3 Tbsp fresh lime juice
• 1 cup chopped parsley
• 1 cup chopped cilantro
• [q:1/2] cup chopped mint
• [q:1/2] cup chopped green onions
• 2 cup cherry tomatoes, halved
• Salt  and freshly ground pepper to taste

• 2 c cooked short-grain brown rice, cooled
• 1 can chickpeas, drained and rinsed
• 2 large carrots, peeled and diced
• 2 scallions, sliced thin
• 1 to 2 Tbsp fresh dill, to taste
• [q:1/2] c pecans, chopped
• [q:1/4] c raisins

Dressing

• 4 Tbsp extra-virgin olive oil
• 2 Tbsp champagne vinegar
• 1 Tbsp balsamic vinegar
• 1 Tbsp agave syrup
• 1 garlic clove, minced
• [q:1/2] tsp sea salt
• Freshly ground black pepper, to taste

Roasted-Tomato Dressing

• 2 lb tomatoes (4 to 5 large ones)
• 4 garlic cloves, unpeeled
• [q:1/4] cup olive oil, divided
• 2 Tbsp balsamic vinegar
• Salt and freshly ground black pepper to taste

Quinoa Salad

• 6 cups cooked quinoa
• 1 cup pitted and chopped Kalamata olives
• [q:1/2] cup toasted pine nuts
• Salt and freshly ground black pepper to taste
• [q:1/2] cup chopped fresh mint

• 2 (15 oz) cans chickpeas, rinsed and drained
• Half a red onion, finely diced
• Half an English cucumber, finely diced
• 1 jar roasted red or yellow peppers, roughly chopped
• [q:1/2] lb feta cheese, crumbled
• 1 garlic clove, crushed and minced
• 1 handful fresh basil leaves, torn
• 3 Tbsp fresh lemon juice
• [q:1/4] cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

• [q:2 1/2] cups wheat berries
• 1 tsp Kosher salt
• [q:1/2] cup fresh orange juice
• 2 Tbsp grated orange zest
• [q:1 1/2] Tbsp fresh lemon juice
• 1 Tbsp finely minced shallot
• 2 Tbsp olive oil
• [q:1/2] cup slivered toasted almonds (or pine nuts)
• [q:1/4] tsp black pepper
• [q:1/4] cup low fat feta cheese
• 3 cups organic baby spinach
• [q:1 1/2] cups grape tomatoes, halved