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not only for blending, but also you can store the dressings right in them; no need to transfer to Tupperware. Several lids and containers with handles (meant, I think, to make margaritas in) make it possible to store a variety of dressings all at once. It’s a small kind of very convenient heaven, as seen on TV.

Not completely necessary, a salad spinner is great to keep washed lettuces crisp and dry and ready for any dressing you choose to throw at it. It also doubles as a colander! Consider picking one up when you’re ready to make salads with deadly precision.

Everyday Chickpea-Quinoa Salad

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES IF QUINOA IS PREPPED, IF NOT THEN 1 HOUR

PER SERVING

(¼ RECIPE):

Calories: 290

Calories from fat: 55

Total fat: 6 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 49 g

Fiber: 11 g

Sugars: 6 g

Protein: 12 g

Cholesterol: 0 mg

Sodium: 618 mg

Vitamin A: 85%

Vitamin C: 23%

Calcium: 8%

Iron: 20%

I call this Everyday Chickpea-Quinoa Salad for a very simple reason: I eat it almost every day! Not only is it a complete meal, it’s everything I want in a salad—texture, nutrients, and ease, all smothered in an irresistible balsamic vinaigrette. It’s also foreverly customizable: switch up your salad greens, your beans, and even the grain. Try it my way once, then use this as your complete meal salad template.

This salad makes use of cooked and cooled quinoa, so make your quinoa the day before and you’re good to go. Otherwise, use the grain cooking and cooling tips on pages 13 and 76.

2 cups cooked, cooled quinoa (pages 13, 76)

1 small red onion, sliced thinly

4 cups chopped romaine lettuce

1 (15-ounce) can chickpeas, drained and rinsed

Optional add-ins: roasted garlic, baked tofu ortempeh,

shredded carrot, sprouts, fresh basil

1 recipe Balsamic Vinaigrette (recipe follows)

In a large mixing bowl, mix all the salad ingredients together. Add the dressing and toss to coat. Keep chilled in a tightly sealed container for up to 3 days.

Balsamie Vinaigrette

SERVES 4; MAKES ¾ CUP DRESSING • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

PER SERVING

(ABOUT 3

TABLESPOONS):

Calories: 75

Calories from fat: 35

Total fat: 4 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 8 g

Fiber: 0 g

Sugars: 4 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 502 mg

Vitamin A: 1%

Vitamin C: 1%

Calcium: 1%

Iron: 4%

Don’t roll your eyes at balsamic vinaigrette. There’s a reason this dressing is everywhere—it’s addictively delicious. There is always a little container of this in my fridge, and if you’re wise you will follow my lead! As with all cashew-based dressings, if you’ve got the time, soak the cashews in water for at least an hour. Then drain them and use as directed. This makes blending easier and smoother.

¼ cup cashew pieces (see tip page 38)

2 tablespoons chopped shallot

½ cup water

¼ cup balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon agave nectar

¾ teaspoon salt

A few pinches of freshly ground black pepper

First place the cashews and shallot in a food processor and pulse to get them chopped up. Then simply add the rest of the ingredients. Blend for at least 5 minutes, using a rubber spatula to scrape down the sides often, until completely smooth. It’s really important that you blend for the full time, otherwise your dressing may be grainy. Transfer the dressing to a sealable container (a bowl covered with plastic wrap is just fine!) and chill until ready to serve.

NOTE

This dressing may seem thin at first, but it thickens as it chills.

Spicy Blue Potato & Corn Salad

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 45 MINUTES, PLUS COOLING TIME

PER SERVING

(⅙ RECIPE):

Calories: 280

Calories from fat: 25

Total fat: 3 g

Saturated fat: 0 g

Trans fat: 0 g

Fiber: 11 g

Protein: 12 g

Cholesterol: 0 mg

Sodium: 115 mg

Vitamin A: 4%

Vitamin C: 60%

Calcium: 6%

Iron: 20%

This salad is so deliciously complex with its fun textures, colors, and smoky spicy flavor that you won’t miss that goopy