Ready for another new salad? The data’s pretty clear that mixing up what you put in that salad bowl is what will help you keep eating salads! Here’s a simple combination of ingredients starring fresh spinach with a great homemade dressing (that will store in the fridge  for a week or longer so you can reap the rewards of your labor for days and days)! Croutons optional (but boy are they good). ‘Nuff said.

Spinach Salad with White Beans, Red Pepper and Balsamic Vinaigrette

adapted from The America’s Test Kitchen Healthy Family Cookbook

serves 4

Ingredients:

Salad:

5 oz. baby spinach

1 cup canned white beans, rinsed

1 red bell pepper, stemmed, seeded, medium diced

 Dressing:

1/3 cup extra-virgin olive oil

1/4 cup water

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons minced shallot

1 garlic clove, minced

1 teaspoon honey

1 teaspoon minced fresh oregano

1/2 teaspoon salt

1/4 teaspoon pepper

 Croutons:

4 cups 1/2-inch bread cubes (baguette, wheat, or rye)

vegetable or olive oil spray

1/4 teaspoon salt

1/2 cup grated Parmesan cheese

Directions:

1. Prepare croutons by preheating your oven to 350 degrees. Adjust oven rack to middle position. Spray the bread cubes with cooking spray and toss with salt and Parmesan cheese. Spread the bread cubes out on a rimmed baking sheet. Bake, stirring halfway, until golden brown, about 20 to 25 minutes. Let cool before serving.

2. Combine salad ingredients in a large salad bowl.

3. Whisk dressing ingredients together in a small bowl.

4. Drizzle 1/4 cup of dressing over salad ingredients and toss well. Add one cup of Parmesan Croutons and serve.

As you’re heading off to a weekend filled with backyard barbecues and pool parties, consider this salad as a solution to the “bring a dish to share” conundrum. It’s light and refreshing, but somehow still manages to be substantial and filling. And when the temperatures soar, a cold noodle salad can really cool you off.

The Asian flavors in this one are familiar enough to be appealing even to children, but they’re still a nice change of pace from the typical barbecue fare. To make this a main dish, you might add some nuts or cooked shrimp but if you’re just looking for a great side dish, then look no further

Sesame Rice Noodle Salad

serves: 4

Ingredients:

8 oz. package brown rice noodles (angel hair found in Asian section)

1/2 cup water

1/4 cup fish sauce

3 tablespoons fresh lime juice (from 2-3 limes)

2 tablespoons packed light-brown sugar

2 tablespoons toasted sesame oil

1 garlic clove, minced

1/2 red bell pepper, finely diced

1 medium carrot, julienned

4 green onions, white and some green parts, thinly sliced

4 large leaves Boston or Bibb lettuce, thinly sliced

1/4 cup fresh mint, rough chopped

1/4 cup fresh basil, rough chopped

1 tablespoon toasted sesame seeds

Directions:

1. Cook brown rice noodles according to package directions. Rinse under cold water and drain well.

2. In a small bowl combine water, fish sauce, lime juice, and brown sugar. Whisk in toasted sesame oil.

3. Toss noodles with garlic, red pepper, green onions, lettuce, carrot, and fresh herbs.

4. Pour sauce over noodles and sprinkle with sesame seeds. Toss well to combine and serve.