I know we write most recipes for four, but I’m going with 2 here and guessing you all can multiply as needed.

I try to balance salads with a mix of greens for texture and color, something a little sweet, a fat or two, like avocado, nuts or cheese, a crunchy bit, and a protein and/or legume to give it sticking power. Swap out a component or two as needed, while trying to stick with that framework.

I marinated chicken breasts in balsamic dressing, but salmon or some marinated lentils would be lovely here too!