A salad that needs only heat to become dinner. The warm vegetables soften and meld with the dressing while the almonds and croutons stay crisp, turning a simple product into something complete. Build and serve in one bowl.

Serves 2. 12 minutes, 8 at the stove.

About 490 calories a serving, 20 g protein, 18 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers. Tip the salad vegetables from the kit into the pan and toss to coat, spreading them in a single layer.
2. Cook for 3 to 4 minutes, stirring once or twice, until the vegetables begin to wilt and soften at the edges. The cabbage should still have some bite.4 min
3. Pour half the dressing from the kit over the warm vegetables and toss well to coat. Taste and add salt and pepper if needed. Divide between two bowls.
4. Scatter 1 tablespoon dried cherries, 1/4 cup garlic croutons, and 2 tablespoons almonds over each bowl. Drizzle with a little more dressing if you like and serve right away while the vegetables are still warm and the croutons crisp.

Note Swap the dried cherries for fresh berries or sliced apple if you have them. Leftovers won't stay crisp; eat within an hour. Serve with crusty bread or roasted chicken if you want to stretch it.