Dinner salads can be just as satisfying in the winter as they are in summer! This is the perfect formula for leftovers or veggies you need to use up. 

From Eating Well Magazine Jan/Feb 2016

1. Lay Down The Leaves

For a single dinner-sized salad, start with 3 cups of leafy greens. The sturdy bitter stuff (endive, arugula, escarole) is at its best this time of year.

2. Add The Rainbow

Start with 1 to 2 cups of raw or roasted vegetables, such as beets, squash, broccoli, red cabbage, carrots and/or fennel.

3. Go Whole Grain

Bulk up your plate with up to 1/2 cup of cooked grains, such as barley, farro, brown rice or quinoa.

4. Give It Staying Power

Add 3 to 4 ounces of cooked chicken, shrimp or steak, a hard-boiled egg, tofu or 1/2 cup beans. Leftovers are your friend here.

5. Make a Vinaigrette

Whisk 2 Tbsp. olive oil, 1 Tbsp. red or white wine vinegar, 1/2 tsp. Dijon mustard, 1/2 tsp. minced shallot, 1/4 tsp. pepper and 1/8 tsp. salt in a small bowl. Makes about 3 1/2 Tbsp.