There's no time like spring for fresh farm-grown greens and vegetables. Take advantage of crisp, sweet, peak-season produce by eating a week's worth of easy dinner salads.
Start the week strong with leftover roast chicken (or store-bought rotisserie) tossed with slices of champagne mango and a piquant curry–mango vinaigrette.
Roast Chicken and Mango Salad with Yogurt |||
Peppery spring radishes and sweet carrots in a variety of colors make this vibrant vegetable-ribbon salad as appealing to the eye as it is to the taste buds.
If you're starting out with raw shrimp, poach them in the pasta cooking liquid before cooking the noodles. As soon as they're pink, remove with a slotted spoon and proceed with the recipe as written.
Throw whatever fresh spring herbs and vegetables you have left from the week into this kitchen-sink quinoa salad. Leftover chicken or shrimp? Those are welcome, too. The nutty pistachio vinaigrette brings everything together.
