[lalala]

These are from Real Simple, the July edition. They are not all low points, but I know you all can make them much more points friendly.

great greek salad

hands-on time: 15 minutes
total time: 15 minutes
makes 6 servings

Rice-stuffed grape leaves are found in the international-food section. Spicy pepperoncini will be near the pickles.

8 tablespoons extra-virgin olive oil
1 cup loosely packed fresh basil leaves, plus 6 sprigs
1/4 teaspoon salt, plus more to taste
1/2 pound chunk Feta cheese
2 14-ounce cans stuffed grape leaves
1 medium seedless cucumber, peeled and cut into bite-size chunks
1 8-ounce package cherry or grape tomatoes, halved
3/4 cup black olives (such as Kalamata)
1 12-ounce jar pepperoncini, drained
1 lemon, quartered and seeded
Kosher salt
Freshly ground black pepper

To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside.

Divide the Feta, stuffed grape leaves, cucumber, tomatoes, olives, pepperoncini, and the basil sprigs among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.

grilled-everything salad

hands-on time: 15 minutes
total time: 15 minutes
makes 6 servings

This salad is great with any leftover meat or vegetables from a cookout. To grill from scratch, use our recipes for flank steak and vegetables; this adds 30 minutes to the prep time.

2 tablespoons prepared horseradish
3 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 10-ounce package (or 2 bunches) fresh spinach, stems removed
1 1/2 pounds grilled flank steak, thinly sliced (6 cups)
1 large onion, thickly sliced and grilled (3 cups)
3 carrots, thinly sliced and grilled (3 cups)
3 plum tomatoes, halved and grilled

To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.

Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables. Drizzle with the vinaigrette and serve.

hands-on time: 45 minutes
total time: 45 minutes
makes 6 servings

Any chicken will do, but this salad tastes best made with our spicy grilled chicken breasts recipe. They can be grilled a day or two ahead and stored in the refrigerator. Serve the salad with crunchy squares of lahvosh cracker bread or Fresh Herb Pita on the side.

1 1/2 cups instant couscous
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup finely chopped fresh parsley leaves, plus 6 sprigs
1 cup finely chopped fresh mint leaves
6 tablespoons olive oil
4 spicy grilled chicken breasts
3 fresh apricots (or ripe nectarines, peaches, or plums), pitted and cut into bite-size chunks
1 small shallot, thinly sliced in rings
1/2 cup unsalted pistachio nuts, shelled
2 tablespoons balsamic vinegar

Place the couscous in a medium bowl. Bring 11/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork. Stir in the parsley, mint, and 2 tablespoons of the olive oil. Set aside.

Cut the chicken into bite-size pieces and place in a medium bowl. Add the apricots, shallot, and pistachios. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper to taste.

Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.

ham and black-eyed pea salad

hands-on time: 40 minutes
total time: 40 minutes
makes 6 servings

This salad actually improves if you let it sit in the refrigerator for a day or two before serving. Use frozen black-eyed peas, since canned ones have a soggy texture and can be salty.

2 16-ounce packages frozen black-eyed peas, thawed
1 red or yellow bell pepper, finely chopped (1 cup)
3 shallots, minced (1/2 cup)
2 stalks celery, finely chopped (3/4 cup)
2 medium carrots, finely chopped (1 cup)
1/2 small head red cabbage, thinly sliced
1 pound good-quality baked ham (buy it unsliced from the deli counter), cut into bite-size pieces
1/2 cup coarsely chopped fresh dill, plus more for garnishing
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons ground cumin
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

In a large bowl, combine the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham. Set aside.
In a medium bowl, whisk together the dill, mustard, vinegar, olive oil, cumin, salt, and pepper. Pour the vinaigrette over the black-eyed pea mixture. Toss to coat. Let the salad sit in the refrigerator or at room temperature for several hours so the flavors can combine. (This recipe can be made up to 2 days before serving.)

hands-on time: 15 minutes
total time: 15 minutes
makes 6 servings

This salad makes a colorful meal — or a hearty appetizer platter, if you combine all 6 portions. Look for the giardiniera (mixed pickled vegetables) by the pickles.

1 large bunch or 10-ounce bag arugula
1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
1 12-ounce jar giardiniera, drained
12 ounces Parmesan, crumbled into bite-size pieces
1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes
1 6-ounce package thinly sliced salami, cut into bite-size pieces
2 4-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Kosher salt
Freshly ground black pepper

Place 1 large handful of the arugula on each of 6 dinner plates. Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens. Drizzle the salads with the olive oil and vinegar, and season with salt and pepper to taste. Gently toss.




roasted cherry tomato and ricotta pasta salad

hands-on time: 15 minutes
total time: 30 minutes
makes 6 servings

Cook the pasta and tomatoes in advance to assemble this dish in no time.

1 pint cherry tomatoes, halved (about 2 cups)
2 tablespoons olive oil, plus more for drizzling
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more to taste
10 sprigs fresh thyme
1 pound pasta (such as rigatoni or penne), cooked according to the package directions
1 1/2 cups fresh ricotta
Zest of 1 lemon

Preheat oven to 425º F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.

Divide the cooled pasta among 6 large bowls. Spoon some the ricotta over each serving. Top with some of the tomatoes and thyme sprigs. Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving

These two recipes make enough for the Grill-Everything Salad, which serves 6.

GRILLED FLANK STEAK
1 1/2 pounds flank steak
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat grill to medium-high.

Season the flank steak on both sides with the salt and pepper. Place the meat on the grill and cook 6 to 8 minutes per side for medium rare, longer if you prefer your meat less pink (cooking time will also vary depending on the heat of the grill). Remove the meat from the grill and let rest 10 minutes before slicing. The Grill-Everything Salad may be assembled with the meat warm or cooled to room temperature.

GRILLED VEGETABLES
1 large onion, thickly sliced
3 large carrots, thinly sliced lengthwise
3 Italian plum tomatoes, cut in half lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat the grill to medium-high.

Drizzle the onion, carrots, and tomatoes with the olive oil. Season with the salt and pepper. Arrange the vegetables on the grill and cook, turning once, until tender and just charred, 2 to 3 minutes for the tomatoes and onions, and 5 to 7 minutes for the carrots (cooking times will vary depending on the heat of the grill). The Grill-Everything Salad may be assembled with the vegetables warm or cooled to room temperature.