Easy Dishes to Boost Immunity

baby spinach, washed and dried

1 1/2 cups shredded, cooked chicken (about 8 ounces)

1 cup red California grapes, sliced

1/4 cup crumbled feta cheese

4 whole-wheat pita breads (6 1/2 inches each), warmed and halved

In small skillet over medium-high heat, toast pine nuts, stirring constantly until toasted, about 5 minutes. Transfer to bowl and let cool. In large bowl, whisk lemon juice, shallot, olive oil, red pepper flakes, sumac, salt and pepper. Add spinach, chicken, grapes, feta and pine nuts; toss to mix. Stuff into pita breads and serve.

Nutritional information per serving: 445 calories; 24 g protein; 46 g carbohydrates; 20 g fat (39% calories from fat); 5 g saturated fat (10% calories from saturated fat); 57 mg cholesterol; 658 mg sodium; 6 g fiber.

Grape and Salmon Power Salad

Servings: 6

3/4 cup pearled barley

3 cups firmly packed kale leaves, torn and sliced into ribbons

1 cup halved red or black seedless California grapes

8 ounces cold, cooked salmon, skin and bones removed

1/2 cup walnuts, lightly toasted and coarsely chopped

Dressing:

1/4 cup freshly squeezed lemon juice

1 clove garlic, mashed

1/2teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper

1/2 cup extra-virgin olive oil

Cook barley according to package directions. Drain and cool.

Tenderize kale by blanching in boiling water 2-3 seconds or microwaving 1 minute. Rinse pieces in cold water to stop cooking; squeeze dry. Fluff and uncrimp dry kale pieces with fingers. In medium bowl, mix barley, kale, grapes, salmon and walnuts.

To make dressing: In small bowl, whisk lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil. Pour onto salad and fold gently to combine.

Nutritional information per serving: 413 calories; 15 g protein; 30 g carbohydrates; 16 g fat (47% calories from fat); 3 g saturated fat (8% calories from saturated fat); 22 mg cholesterol; 232 mg sodium; 500 mg potassium; 4 g fiber. (Family Features)