Time: 40 minutes
Budget Buys: Pine nuts and Manchego cheese add protein to the salad. You can swap in less-expensive walnuts and Parmesans.
Serve with Green Onion and Dill Quinoa: Rinse and drain 1 cup uncooked quinoa. Bring 1¼ cups water to a boil in a medium saucepan. Add quinoa to pan; cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Stir in ¼ cup chopped green onions, 3 tablespoons chopped fresh dill, 2 teaspoons fresh lemon juice, ½ teaspoon minced fresh garlic, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. SERVES 4 (serving size: about 1/2 cup) CALORIES 160; FAT 2.6g (sat 0.3g); SODIUM 123mg
View Recipe: Summer Veggie Salad