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15-ounce can cannellini beans, drained and rinsed
    ¾ cup Orange-Miso Salad Dressing ( p. 48 ), more or less to taste
    1 large orange, peeled and sectioned
    1 medium red onion, thinly sliced
    1. Combine everything in a large bowl and toss to mix well.
    2. To serve, divide the salad among four plates.
    TIP
    I like to let my kale salad sit for an hour to let the salad dressing mellow out the slightly chewy, slightly bitter kale. Alternatively, you can use the less bitter, more tender baby kale greens if you can find them, or spinach if you are in a hurry.

     
BEAN AND KALE SALAD WITH CREAMY CASHEW-LIME DRESSING
    MAKES 4 SERVINGS    
    The tart and creamy dressing in this salad balances the sometimes bitter kale nicely. Adding beans makes this dish hearty enough for a meal.
    ¼ cup roasted unsalted cashews
    1½ tablespoons mellow white miso paste
    ¼ cup lime juice
    ½ teaspoon cayenne pepper (optional)
    ¼ cup water
    2 large bunches kale, stemmed and coarsely chopped (about 8 cups)
    1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
    1. Combine the cashews, miso, lime juice, cayenne pepper, and water in a blender and puree until smooth and creamy.
    2. Add the kale and garbanzo beans to a bowl and add the cashew dressing. Mix well.
    3. To serve, divide the salad among four plates.
    TIP
    I usually like to let this salad sit for an hour before serving it to give the dressing a chance to soften the kale. If you can find baby kale in your grocery store, use it. It’s tender and has a milder flavor. You can use raw cashew in the salad dressing, but I like the flavor of toasted nuts more than raw. For a lower-fat version of this salad, use Asian Salad Dressing ( p. 45 ). You’ll need about 1 cup of whatever dressing you use.

     
WARM KALE SALAD WITH PEANUT DRESSING
    MAKES 4 SERVINGS    
    A friend of mine told me once there was no way she would ever get her kids to eat kale. I took that as a dare. I made them this dish and they loved it. For a low-fat warm kale salad, make this dish with Asian Salad Dressing ( p. 45 ).
    1 small red onion, thinly sliced
    1 medium red bell pepper, diced
    ¾ cup Almost Instant Peanut Sauce ( p. 51 )
    3 or 4 large bunches kale, stemmed and chopped (about 16 cups)
    1 teaspoon crushed red pepper flakes (optional)
    1. Combine the red onion and red bell pepper in a large pot and cook over medium heat for 5 minutes.
    2. Add the peanut sauce, kale, and crushed red pepper flakes and cook, stirring frequently, until the kale wilts, about 8–9 minutes.

     
POTATO SALAD WITH PINE NUTS, OLIVES, AND DILL
    MAKES 4–6 SERVINGS    
    I like potato salad but every now and then I like to change it up a little. Pine nuts and olives are not the usual for this salad, but they add a nice Greek flair to this otherwise popular American fare. Serve this on a bed of spinach and you have a good meal.
    2 pounds red skin potatoes, cut into ½–inch cubes
    1 cup Basic Mayonnaise ( p. 53 )
    4 green onions, sliced
    ½ cup toasted pine nuts
    ½ cup pitted kalamata olives
    ¼ cup minced fresh dill
    sea salt and black pepper to taste
    1. Place the potatoes in a large pot and cover with 2 quarts of cold salted water.
    2. Bring the pot to a boil over medium-high heat. Reduce the heat to medium-low and cook until the potatoes are tender, about 8–10 minutes.
    3. When the potatoes are tender, drain them in a colander and rinse under cold water until cool. Drain again and add them to a bowl with the remaining ingredients.
    4. Mix well and chill until ready to serve.

     
LATE SUMMER POTATO–GREEN BEAN SALAD
    MAKES 4–6 SERVINGS    
    I like potato salad made with something besides mayonnaise for a change of pace. It is a little lighter, especially in the heat of summer. You can make this salad any time of year, but green beans are in season in the summer.
    1½ pounds red skin potatoes, cut into ½-inch cubes
    ¾ pound fresh green beans, trimmed and halved
    1 red bell pepper, diced small
    1 small yellow onion,