by Suneeta Vaswani
You can make tandoori chicken for dinner one night, then follow up with this fantastically flavorful salad for a picnic the next day. Eat it on its own, or fill a pita with a cupful, along with lettuce and plain Greek yogurt.
Per serving (chicken only): 195 calories, 2g saturated fat, 4g carbohydrates, 29g protein, 1g fiber, 571mg sodium
Per serving (not including chicken): 36 calories, 0g saturated fat, 4g carbohydrates, 1g protein, 2g fiber, 3mg sodium
by John Ash
Less may be more in a traditional potato salad, but this version piles on the toppings for a delightful result. Toasted cashews, kalamata olives and fresh corn kernels join warm red or fingerling potatoes, all bathed in lemony dressing rich with Dijon mustard.
Per serving: 314 calories, 2g saturated fat, 41g carbohydrates, 6g protein, 5g fiber, 406mg sodium
by Amy Farges
You can slip this summer salad into a zip-top plastic bag for easy portability. The rich flavor of roasted cremini mushrooms pairs well with hearty barley, fresh tomatoes and a tangy dressing.
Per serving: 266 calories, 2g saturated fat, 39g carbohydrates, 6g protein, 8g fiber, 360mg sodium
by Mollie Katzen and Greg Atkinson
This topping works on crostini, or with grilled tofu, chicken or fish. It needs to be refrigerated at least four hours before serving, so you may want to prepare it a day ahead. It will keep for up to a week.
Per serving: 124 calories, 1g saturated fat, 13g carbohydrates, 2g protein, 4g fiber, 154mg sodium
by Lorna Sass
Instead of a classic fruit pie, try this easier variation, which uses frozen or fresh blueberries and peaches. It also happens to be vegan, making it accessible for non-dairy guests.
Per serving: 284 calories, 1g saturated fat, 37g carbohydrates, 5g protein, 5g fiber, 1mg sodium
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