Salad

Marinated Bean Salad

Snappy green beans, canned white beans, and jarred, roasted red peppers are combined in a flavorful vinaigrette. The longer it sits, the better it gets, so this is a great make-ahead option. Serving it over a few handfuls of arugula ups the veggie quotient, and it’s great with whole-grain crackers.

Sesame-Snow Pea Salad

The tiny amount of dressing will scarcely seem enough to cover the veggies, but a little sesame oil goes a long way. Plus, you don’t want to overwhelm the fresh snow peas.

“Meat and Potatoes” Salad

Leftover pork tenderloin gets new life in this satisfying salad that won’t leave you hungry an hour later. Don’t be put off by the raisins; they provide a nice sweetness against the meat and potatoes, with plenty of heart-healthy fiber to boot.

Mango-Arugula Salad With Cilantro-Lime Vinaigrette

Local greens are a favorite sign of the new season, but don’t turn up your nose at tropical travelers as well. Champagne mangoes, also called Ataulfo mangoes, are more commonly found in the produce section in early spring. They aren’t as fibrous as the green-skinned variety, and their sweet, creamy flesh brightens up any salad bowl.

Tomato, Avocado, and Pumpkin Seed Salad

Simple, easy, and quick to make, this healthy salad has it all—the creaminess from the avocado, the crunch from the pumpkin seeds, and the flavor from the lime juice and red pepper flakes.