Roast Beef Salad with Arugula

Serves 4 • Gluten Free

• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon black pepper
• 4 teaspoons extra-virgin olive oil
• 10 moist-packed sun-dried tomatoes (not packed in oil), finely chopped
• 1 tablespoon water
• 8 cups lightly packed baby arugula or regular arugula, trimmed
• 1 small red onion, thinly sliced
• 1 cup thinly sliced cremini mushrooms
• ½ pound thinly sliced lean roast beef, trimmed and cut into strips
• 1 lemon, cut into 4 wedges

1 To make dressing, whisk together vinegar, mustard, and pepper in small bowl until blended; gradually whisk in oil, then stir in sun-dried tomatoes and water.

2 Toss together arugula and 1 tablespoon of dressing in large bowl; divide evenly among 4 plates. Combine onion and mushrooms in same bowl and toss with another tablespoon of dressing; pile evenly on top of arugula. Toss together roast beef and remaining dressing in same bowl; arrange on top of salads. Place a lemon wedge alongside each salad.

Per serving (1 salad): 141 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 27 mg Chol, 757 mg Sod, 8 g Total Carb, 3 g Sugar, 2 g Fib, 14 g Prot, 81 mg Calc. PointsPlus value: 4

Baby Spinach and Bacon Salad

Serves 4 • Gluten Free

• 1 slice bacon, cut crosswise into ¼-inch strips
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons cider vinegar
• 5 cups baby spinach

1 Cook bacon over medium heat in medium nonstick skillet, stirring occasionally, until crisp, about 7 minutes. Remove bacon with slotted spoon and drain on paper towels.

2 Pour off and discard all but 2 teaspoons bacon drippings. Add onion and cook, stirring frequently, until translucent, about 2 minutes. Add tomatoes, salt, and pepper and cook, stirring frequently, just until tomatoes are softened, about 1 minute. Remove skillet from heat and stir in vinegar.

3 Place spinach in large bowl. Add hot tomato mixture and bacon; toss to combine. Serve at once.

PER SERVING (GENEROUS 1 CUP): 36 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 226 mg Sod, 5 g Total Carb, 2 g Sugar, 2 g Fib, 2 g Prot, 47 mg Calc. PointsPlus value: 1