7 Main-Dish Salads
Miso-Glazed Salmon Salad
Grilled Peaches, Beans and Arugula with Warm Bacon Dressing
Shrimp and Tomatoes with Avocado-Basil Dressing
Grilled Steak Salad with Chimichurri Dressing
Wild Rice Salad with Apricots, Fennel and Feta
Farro with Chicken and Cherries
Poached Eggs and Mushrooms with Lemon-Tarragon Dressing
3 Delicious Dressings
In a blender, combine 1 cup hulled and halved strawberries, 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey and 1/8 teaspoon salt.If you don't want to make it, buy: Annie's Naturals Lite Raspberry Vinaigrette.
Whisk together 2/3 cup low-fat plain yogurt, 1/3 cup light mayo, 1 clove grated garlic, 1 tablespoon fresh lemon juice, 2 teaspoons anchovy paste, 1 teaspoon Worcestershire and 1/4 teaspoon fresh cracked black pepper.If you don't want to make it, buy: Cardini's Light Caesar.
Roasted Tomato Vinaigrette
Roast 2 medium tomatoes on a foil-lined baking sheet at 450 degrees F for 15 to 20 minutes; remove skins. Add to blender with 1/4 cup extra virgin olive oil, 1 tablespoon each white wine vinegar and brown sugar, and 1/4 teaspoon salt. Blend and strain.If you don't want to make it, buy: Bolthouse Farms Zesty French Yogurt Dressing.
Originally published in the June 2012 issue of Family Circle magazine.