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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