A crunchy slaw unites three suppliers of vitamin C: green cabbage, brussels sprouts, and citrus.
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
The combination of walnuts, cheese, and refreshing citrus makes this a fine after-dinner palate cleanser. We used honey tangerines, but clementines work just as well; both fruits are members of the mandarin-orange family.
Grapefruit, goat cheese, and bitter greens make for a trio of pleasantly contrasting flavors and textures.
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.
In the classic version of this Italian salad, beans are slow-cooked until uniformly softened. In this interpretation, multiple varieties are plunged briefly into boiling water until almost tender yet still crisp, to emphasize their exceptionally fresh taste, color, and texture.