Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light lunch.
Tuna in olive oil has roughly the same number of calories as other oil-packed tuna. It makes sandwiches and casseroles tastier and is particularly good in any dish that showcases the flavor of the fish itself, such as this salad Nicoise.
This clean, simple salad has lots of bright flavors from the red onion, lemon juice vinaigrette, and arugula. Serve it after the main course or put on a new spin on it by adding grilled shrimp or using it as a pizza topping.
From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
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