Fresh and Filling SALAD STUNNERS

Wow your crowd with one of these creative, mouthwatering and good-for-you scoopable sensations

On warm nights when we want to feel full and satisfied, nothing beats a big, vegetable-packed salad loaded with different textures and flavors. "Long gone are the days when 'salad' meant a pile of lettuce with bottled dressing or a cold protein heavily dressed in mayonnaise," says Sarah Faris, salad enthusiast and author of the new cookbook Salad Whisperer. "Today's salads include a wide array of vegetable combinations, raw or cooked, tossed boldly with thoughtfully prepared dressings and toppings." Serve up one of these nourishing and delicious salads this week!

BABY BOK CHOY AND SHIITAKE MUSHROOM

Serves 2

3½ tbsp. canola oil 8 oz. shiitake mushrooms

4 baby bok choy, halved and rinsed

1 cup dried quinoa, cooked

1 cup frozen shelled edamame, cooked

1 green onion top, sliced

1 carrot, julienned

2 ears corn, halved, boiled, kernels cut off

Black sesame seeds, for garnish

1. In a 10" nonstick pan, heat 1/2 tbsp. oil over medium. Add mushrooms, pinch salt; cook until soft. Remove.