SALADS FOR DAYS

BASIC LETTUCE SALADS, STEP ASIDE. THESE CLEVER, MAKE-AHEAD RECIPES ARE BUILT TO LAST, ARE BURSTING WITH FLAVOR, AND GET BETTER WITH TIME. PREP NOW AND MUNCH LATER.

- NATALIE MECHEM

SUPER SUMMER KALE SALAD

HANDS-ON 15 MIN TOTAL 4 HR, 15 MIN SERVES 8 SUBMITTED BY SUSAN

158 REVIEWS

3 Tbsp. cider vinegar

3 Tbsp. extra-virgin olive oil

1 Tbsp. honey

1 tsp. grated fresh ginger

½ tsp. salt

½ tsp. black pepper 

Pinch of cayenne pepper

1 bunch kale, stems removed and leaves chopped (8 cups)

1 (8-oz.) pkg. frozen shelled edamame, cooked according to pkg. directions and cooled

1 cup shredded carrots

2/3 cup fresh blueberries

½ cup dried cranberries

½ cup thinly sliced red onion

½ cup roasted cashew pieces

½ cup dry-roasted sunflower kernels 

1. For dressing, whisk together vinegar, oil, honey, ginger, salt, black pepper, and cayenne in a large bowl until honey is dissolved.

2. Add kale, edamame, carrots, blueberries, cranberries, and onion to bowl with dressing; toss to coat evenly. Chill, covered, at least 4 hours or up to 3 days. Top with cashews and sunflower kernels just before serving.

armagazine.com/kale-salad

HEALTHY VEGETARIAN GLUTEN-FREE PER 1/4 CUPS: 253 CAL; 16G FAT (2G SAT); 9G PRO; 23G CARB (7G FIBER, 12G SUGARS); 198MG SODIUM

SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

HANDS-ON 20 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY JENNY FROM WA

16 REVIEWS

2 tsp. Cajun-style seasoning