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Your taste buds will welcome this sweet salad topped with fresh strawberries tossed with tangy raspberry vinaigrette. This Simply Salad contest winning dish was submitted by Lindsay Knight, UMass Memorial Medical Center, Worcester, MA 

Serves 2

Ingredients

• 3 c. mixed greens
• 1 c. fresh strawberries, hulled, cleaned and sliced
• 3/4 c. part skim fresh mozzarella cheese, cubed
• 1/4 c. walnuts, chopped
• 1/8 c. golden raisins
• 3 T light raspberry vinaigrette salad dressing

Directions

Toss all ingredients and serve.

Break out the scented candles, turn on some Barry White, and get ready to massage your kale. Kale is a nutritious green vegetable rich in vitamins A, C, and K, as well as calcium and iron. But if you're going to eat it raw, say in a salad, you may enjoy it more if it's given a good rubdown.

Wondering where to begin?

First, rip out the stems and save them for a smoothie. Tear the leaves into bite-size pieces, then wash and dry them with a salad spinner. Place kale in a large bowl and pour on dressing, such as a vinaigrette. 

Another great option is lemon juice mixed with extra virgin olive oil and

Heading to a holiday party? Visiting a friend's house? Getting ready for company? Try these yummy brownie kisses. Melted chocolate, chocolate chips and nuts (omit if you'd like) make a great combo for these treats.

A burst of freshness with sweet, tangy and savory flavors. This Simply Salad contest winning dish was submitted by Jay Cyr, UMass Memorial Medical Center, Worcester, MA. 

Serves 4

Ingredients

Salad

• 4 c. of spinach
• ½ red onion, thinly sliced
• 1 avocado, peeled and diced
• ¼ c. of feta cheese
• ½ c. of fresh blueberries
• ½ c. of chopped walnuts

Dressing

• 1 T olive oil
• 1 T honey
• Freshly squeezed lemon juice
• Chia seeds

Directions

Add salad items to a bowl. For the dressing, whisk ingredients and toss with the salad. Sprinkle chia seeds on top.

The secret to this salad is in the dressing. Enjoy. This Simply Salad contest winning dish was submitted by Dominika Schmid, UMass Memorial Medical Center, Worcester, MA. 

Serves 2

Ingredients

• Salad
• 2 c. spring mix
• 1 small can of corn
• 1/2 c. feta cheese
• 1 c. cherry tomatoes
• Additional items: peppers, cucumber, avocado, nasturtium flowers
• Dressing
• 1 garlic clove, minced
• 1 t Dijon mustard
• Pinch of salt
• 1 t balsamic vinegar
• 2 T olive oil

Directions

Put greens in the bowl. Add other items and mix with dressing right before serving. For the dressing, mince garlic, add salt and Dijon mustard and stir. Add balsamic

The pop of red makes the winter a little brighter. This Simply Salad contest-winning dish was submitted by Tracey Wilkie, Office of Clinical Integration, UMass Memorial Health, Worcester, MA 

Serves 4

Ingredients

• 1 c. dry farro
• 1 large bunch kale, cleaned and torn into bite size pieces
• 2 c. strawberries, sliced
• 3/4 c. feta cheese, crumbled
• 1 lemon, zested and squeezed for juice
• 1/4 c. olive oil
• 1/2 t sea salt

Directions

Cook the farro according to directions. Drain and set aside to cool. Mix the oil, lemon and salt to make the dressing. Toss farro with half of the dressing. Toss the kale with the

A new twist on chili. This recipe was a winner in our Simply Slow Cookin' contest. Congratulations to Senica Hallene, Nursing, UMass Memorial Medical Center, Worcester, MA 

Serves 8

Ingredients

• ½ lb. package ground turkey
• 1 small red onion, diced
• 2 cloves of garlic, diced
• 15 oz. can diced tomatoes
• 16 oz. can of tomato puree
• 1 c. low-sodium vegetable broth or stock
• 15 oz. can of white beans
• 15 oz. can of black beans
• 1 medium Italian eggplant, diced
• 1 t cumin
• 1-2 T chili powder to taste or 2 pre-packaged chili spice packets of your choice
• Optional: 1 small habanero pepper or 2 jalapeno peppers, shredded sharp

If you like salmon, you'll love it even more when it's drizzled with avocado cilantro lime dressing. This Simply Salad contest winning dish was submitted by Joey Cyr, UMass Memorial Medical Center, Worcester, MA 

Serves 2

Ingredients

• ½ c. fresh yellow tomatoes, halved
• ½ c. fresh cherry or grape tomatoes, halved
• 1 avocado, peeled and diced
• ¼ c. cooked corn
• ¼ c. lima beans
• Olive oil, to taste
• Juice from 1 lemon
• Grilled salmon, enough to serve 2
• ¼ c. of plain Greek yogurt
• ½ avocado, mashed
• 1 c. fresh cilantro
• Juice from 1 lime
• Dash of salt
• Minced garlic, 2 cloves

Directions

In a bowl, combine first 6 salad

Serves 4

Ingredients

• 2 medium chicken breasts
• 4 T lemon juice
• Few fresh basil leaves
• 2 T and 1 t olive oil
• 1 c. uncooked, washed rice
• 1 medium onion, thinly sliced
• 1/2 c. zereshk (dried barberry)
• 1/2 c. pistachios
• 1/2 c. almonds, sliced
• 1 ½ t salt
• 1/4 t saffron
• 1/2 t sugar

Directions

Cut chicken into small pieces and marinate in lemon juice, basil leaves, and 1/2 teaspoon of salt in refrigerator for 2 to 3 hours. Heat oven to 360 F. Place chicken in baking dish and brush with ½ tablespoon of oil. Cover with aluminum foil and bake for 45 minutes then broil for the last 3 to 4 minutes. Bring 6 cups of water to