Pair peppery salad greens with bacon, shrimp, and a homemade vinaigrette for a colorful dinner salad, then finish with a tart lemon sorbet. (Serves 4)

Bacon, Arugula, and Shrimp Salad

Credit: Beau Gustafson

Quinoa pilaf Heat 2 tablespoons canola oil in a medium saucepan. Add 1/2 cup chopped onion and 2 minced garlic cloves to pan; sauté 3 minutes. Add 1 1/2 cups dry quinoa to pan; sauté 1 minute. Stir in 3 cups fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in 1/4 cup toasted slivered almonds and 1/4 cup thinly sliced green onions.

Lemon sorbet 


Total time: 34 minutes

1. Prepare quinoa.

2. While quinoa cooks:
• Toast almonds.
• Slice green onions.
• Cook bacon.
• Cook shrimp.

3. Toss salad.