Salad Recipe Hearty Enough for Dinner

Give peppery watercress a pop of sweetness with fresh cherries and peaches.

TOTAL TIME: 0:15

LEVEL: Easy

YIELD: 4–6 servings

Ingredients

• 1/4 c. fresh lemon juice
• 1 shallot, chopped
• 2 tsp. finely grated fresh ginger
• 1/3 c. extra-virgin olive oil
• 2 tsp. Honey
• 1 tsp. Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 1 (4-oz.) package watercress
• 2 c. sweet cherries, pitted and halved
• 2 kirby cucumbers, sliced
• 1 large peach, pitted and thinly sliced
• 1/2 c. roasted salted cashews

Directions

1. Whisk together lemon juice, shallot, and ginger in a bowl; let stand 5 minutes. Whisk in oil, honey, and mustard. Season with salt and pepper.
2. Add watercress, cherries, cucumbers, peaches, and cashews to dressing and toss to combine. Serve immediately.

How to make Spinach-Artichoke Deep-Dish Pizza

Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.

TOTAL TIME: 0:40

PREP: 0:15

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 (5-oz.) container baby spinach, coarsely chopped
• 3 garlic cloves, chopped
• 1/2 c. ricotta
• 1 1/2 oz. Parmesan, grated (about 1/3 c.)
• 1 tbsp. fresh lemon juice
• 1/4 tsp. crush red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 1/2 tbsp. cornmeal
• 1 lb. store-bought pizza dough, at room temperature
• 6 oz. Fontina cheese, grated (about 1 1/2 c.)
• 1 (14-oz.) can artichoke hearts, drained and quartered
• Fresh basil leaves, torn, for serving

Directions

1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
2. Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.
3. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
4. Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.