Ingredient: mixed salad greens

Curried Scallop-Apple Salad

How To Prepare
1
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
2
Pat scallops dry and sprinkle with the remaining pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3
Add salad greens, apple and cranberries to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.

The Eating Well Cobb Salad

How To Prepare
1
Whisk vinegar, shallot, mustard, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2
Divide the greens among 4 plates. Arrange equal portions of chicken, egg whites, tomatoes, and cucumber on top of the lettuce. Drizzle the salads with the remaining dressing.

Salmon Roasted Vegetable Salad

How To Prepare
1
Preheat oven to 450°F.
2
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
3
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, and the remaining 1/4 teaspoon of pepper in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
4
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.