This salad tastes best at room temperature and, because it's so highly seasoned, is even good cold. All the components hold up well, so leftovers are great for a brown-bag lunch that doesn't require reheating.
Recipe by Cooking Light June 2014
Credit: Randy Mayor; Styling: Lindsey Lower
312 calories; fat 15.2g; saturated fat 5.8g; sodium 635mg.