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Looking for more ways to improve your stairwells? If your budget allows, you may want to work with an interior designer or color consultant to help you create the right “feel” for your stairwells. If not, consider the following ideas.

Physical Alterations to the Stairwell

• Adding carpet and rubber treading will increase safety and make your stairwell more inviting.
• Use creative lighting (e.g., track lighting, incandescent lighting, or halogen lighting).
• Create theme stairwells (e.g., transport stair users to a Hawaiian beach or tropical rainforest during their trip up or down the stairs, or make your own cartoon and have a frame or two per floor).
• Create a catchy rhyme with several lines. Put the first line of the rhyme on the first floor, the second line on the second floor, etc. One would have to travel all the way to the top to read the entire rhyme!
• Include an electronic message board.
• Add footsteps that lead from the elevators to the stairs and have a message spelled out along the way.
• Post arrows showing the way to the stairs.
• Create a “fitness zone” inside the stairwell: “You are entering the Fitness Zone.”
• Put numbers on the doors to let users know which floor they’re on.
• Start at bottom floor and give each stair a number so that users can easily track their progress.
• Allow users to add their signatures to each floor creating a graffiti wall.

Incentives

Incentives can be a great way to encourage people to use the stairs. Use your focus groups, or what ever method you are using to gather information about the signs, colors, and artwork to find out what kinds of incentives, within policy regulations, employees in your office would appreciate.

• Make it seem as if users are climbing some fixed point such as Mount Everest or a local landmark. On each flight, show them a “map” of where they are.
• Hold drawings among stairwell users for prizes, if such incentives are permitted. A kick-off event could be held with a “grand re-opening” of your stairwell. Another idea to consider is holding a contest where employees keep track of the number of flights they walk in a week or a month. Award prizes for 1st, 2nd and 3rd place! If prizes aren’t an option, have a contest where the winner may select the music or art in the stairwells for the next week or month.
• Have a general contest for slogans to increase stair use. These slogans can be incorporated into your artwork and motivational signs. Be sure to note who’s slogan is on which sign!

What You Can Do – A Checklist

• Increase AWARENESS: Make people aware of the stair options. For example, hang signs by the elevators saying, “Have you thought of taking the stairs today?” Remind people of the health benefits associated with physical activity, and appeal to the environmentally conscious by pointing out how much energy is used in running an elevator.
• Enhance SKILLS: Build employee self-confidence. Help those who are willing to take the stairs, but who tire easily or have other barriers to overcome to successfully use the stairs on a regular basis. Employees don’t have to be able to do 5 or 10 flights at a time. Provide motivation and support for taking the stairs even once a day, one flight a day, and build from there. This is where counting the stairs, marking how far one has gone on the stairs, and other such skill-building interventions are appropriate.
• Provide OPPORTUNITIES FOR TRIAL BEHAVIOR: Offer opportunities for people to try using the stairs without ridicule or experiencing “failure.” Perhaps sponsor a “use the stairs for a day” campaign or make it fun and give people incentives and rewards for using the stairs for one flight, one day, or for one week.
• Create a SUPPORTIVE SOCIAL ENVIRONMENT: If your stairwells were particularly unpleasant before your renovation, it may take some time to change people’s attitude about the stairwells. Talk about the stairwell in a positive manner, and make it seem like a fun place. Let the stairwell be a happy, fun place to be by providing employees with encouragement, incentives, and messages that support this perception.
• Create a SUPPORTIVE PHYSICAL ENVIRONMENT: Clean, paint, and decorate the stairwell; add music and other physical intervention ideas to make the stairwell a pleasant place to be. Commit to maintaining the stairwell so it always looks its best!

Source: Centers for Disease Control & Prevention, Dept. of Health & Human Services, www.cdc.gov

Here’s an unusual but delicious way to use the delicate strands of spaghetti squash—in an Asian-inspired pork stirfry. The flavors of toasted sesame oil, fresh ginger, garlic and a hit of spicy red chile sauce cling to the beautiful strands. Serve with jasmine rice.

Yield: 4 servings
Total Time: 1-1/2 hours
Preparation Time: 30 minutes
Make Ahead Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.

Recipe Ingredients:

1 3-pound spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon
Asian red chile sauce, such as sriracha, or chile oil

Preheat oven to 350°F.

Cut squash in half. Scoop out and discard seeds. Place each half, cutside down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.

Slice pork into thin rounds; cut each round into matchsticks.

Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

Recipe Nutrition:
Per serving: 236 calories; 6 g fat (1 g saturated fat, 2 g mono unsaturated fat); 74 mg cholesterol; 22 g carbohydrates; 27 g protein; 5 g fiber; 707 mg sodium; 878 mg potassium

Nutrtion Bonus: Vitamin C (25% daily value), Potassium (24% dv), Iron (17% dv)

1 Carbohydrate Servings

Exchanges: 1/2 other carbohydrates, 3 lean meat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt vinegar, which adds great complexity to an otherwise basic mixed green salad.

Yield: 6 servings
Total Time: 35 minutes
Preparation Time: 35 minutes

Recipe Ingredients:
Dressing
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar, or red-wine vinegar
1 tablespoon finely chopped fresh cilantro leaves and tender stems
1 teaspoon minced fresh ginger
1 fresh green Thai, serrano or small jalapeño chile, stemmed and finely chopped (see Note)
1/8 teaspoon salt

Salad
8 cups mesclun, or other mixed baby salad greens (5 ounces)
1 large ripe, firm mango, peeled and diced (see Note)
1 medium red bell pepper, thinly sliced

To prepare dressing: Place raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins to a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.

To prepare salad: Place greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Place mango and bell pepper in the bowl; add the reserved tablespoon of dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.

Notes: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. The compound that makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go.

To peel and dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside.
2. Set the fruit upright on a work surface and remove the skin with a sharp knife.
3. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape.

Recipe Nutrition:
Per serving: 117 calories; 7 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 58 mg sodium; 222 mg potassium
Nutrition Bonus: Vitamin C (76% daily value), Vitamin A (30% dv)
1 Carbohydrate Servings
Exchanges: 1 fruit, 1 1/2 fat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

This wholesome quick-bread recipe is just what you need; whatever berries you have on hand go into a versatile, wholegrain buttermilk batter that can be baked into muffins, loaves or even doughnut like mini Bundts.

Yield: 12 servings
Total Time: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c
Preparation Time: 25 minutes
Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Equipment: Pan options: 1 large loaf (9-by-5-inch pan); 3 mini loaves (6-by-3-inch pan, 2-cup capacity); 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake); 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Recipe Ingredients:
1 1/2 cups whole-wheat pastry flour, (see Note) or whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup nonfat buttermilk, (see Tip)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)
1/2 cup chopped toasted sliced almonds, (see Tip), plus more for topping if desired

Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.

Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.

Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not over-mix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com.

Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

To toast sliced almonds: cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Recipe Nutrition:
Per serving: 220 calories; 7 g fat (2 g saturated fat, 3 g mono unsaturated fat); 41 mg cholesterol; 33 g carbohydrates; 6 g protein; 3 g fiber; 183 mg sodium; 81 mg potassium
2 Carbohydrate Servings
Exchanges: 1 starch, 1 other carb, 1 fat

Scaling Disclaimer:
EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good Parmesan with some toasted pine nuts or to go British use crumbled Stilton and toasted walnuts.

Yield: 6 servings
Total Time: 25 minutes
Preparation Time: 25 minutes
Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.

Recipe Ingredients:
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butter head or other lettuce

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2inch pieces.

Whisk vinegar, honey and salt in a large bowl until blended.
Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Tip:
To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Recipe Nutrition:
Per serving: 221 calories; 14 g fat (5 g saturated fat, 4 g mono unsaturated fat); 20 mg cholesterol; 20 g carbohydrates; 6 g protein; 4 g fiber; 240 mg sodium; 221 mg potassium
Nutrition Bonus: Calcium (15% daily value)

Scaling Disclaimer:
EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer:
We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

Pork and apples and red cabbage are meant for each other. Here all three appear in a mélange that brings together the Japanese tradition of panko-crusted pork chops with the New England tradition of seasoning with maple syrup and cider vinegar. Serve with a wild rice pilaf.

Yield: 4 servings
Total Time: 50 minutes
Preparation Time: 40 minutes

Recipe Ingredients:
5 teaspoons extra-virgin olive oil, divided
2 tangy-sweet apples, such as Braeburn, chopped
2 cups thinly sliced red cabbage
1 small red onion, thinly sliced
2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
2 tablespoons pure maple syrup
1 tablespoon cider vinegar
4 1/2-inch-thick center-cut boneless pork loin chops, (about 1 pound), trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
1/3 cup all-purpose flour
1 large egg, lightly beaten
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs, (see Note)

Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add apples, cabbage, onion and thyme and cook, stirring occasionally, until the mixture begins to soften, 6 to 8 minutes. Stir in maple syrup and vinegar. Reduce heat to low and cook until the cabbage is tender, about 5 minutes more. Remove from heat, cover and keep warm.

Meanwhile, place each pork chop between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until 1/4-inch thick. Season the pork on both sides with salt and pepper. Place flour on a large plate. Whisk egg and mustard in a shallow dish. Mix panko and 1 tablespoon oil in another shallow dish. Dredge the pork in the flour, dip in the egg mixture, then dredge in the panko. Place on the wire rack. Coat both sides with cooking spray.

Bake until the pork is cooked through and the breadcrumbs are just beginning to brown, about 10 minutes. Season the cabbage mixture with pepper and serve with the cutlets.

Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser than other dried breadcrumbs. Found in the Asian section of large supermarkets and in Asian specialty markets, they produce a crispy crust and are less likely to become soggy.

Recipe Nutrition:
Per serving: 517 calories; 15 g fat (4 g saturated fat, 6 g mono unsaturated fat); 116 mg cholesterol; 64 g carbohydrates; 37 g protein; 6 g fiber; 764 mg sodium; 543 mg potassium
Nutrition Bonus: Selenium (62% daily value), Vitamin C (30% dv), Fiber (22% dv), Potassium (17% dv)
1 Carbohydrate Servings
Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 1/2 lean meat

Scaling Disclaimer:
EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

The tropical flavors of the hot chile-spiked pineapple noodles that accompany the crispy tofu in this dish will take the chill out of any cold day.

Yield: 4 servings
Total Time: 40 minutes
Preparation Time: 40 minutes

Recipe Ingredients:
4 ounces udon noodles, or whole-wheat spaghetti
1/3 cup sesame seeds, preferably a mixture of white and black
1 tablespoon plus 1 teaspoon cornstarch, divided
1/2 teaspoon salt
1 14-ounce package extra-firm water-packed tofu, drained
4 teaspoons canola oil, divided
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1-2 small dried red chiles, such as Thai, cayenne or chile de arbol
8 ounces sugar snap peas, trimmed (see Tip) and cut in half
1 6-ounce can pineapple juice, (3/4 cup)
2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
2 cups diced fresh pineapple
2 teaspoons hot sesame oil

Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water.

Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin “steaks.” Pat dry with a paper towel, and press both sides into the sesame-seed mixture.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover and keep warm.
Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.

Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.

Recipe Nutrition:
Per serving: 444 calories; 19 g fat (2 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 51 g carbohydrates; 19 g protein; 6 g fiber; 739 mg sodium; 258 mg potassium
Nutrtion Bonus: Vitamin C (70% daily value), Magnesium (28% dv), Iron (20% dv), Calcium (17% dv)
3 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 fruit, 1 vegetable, 1 medium-fat meat, 2 1/2 fat

Scaling Disclaimer:
EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Here’s a salad where we’ve combined two stars of the spring garden, asparagus and peas. Since the asparagus goes into the mix raw, you’ll want to look for the freshest, most tender spears you can find and slice them into very thin rounds.

Yield: 8 servings
Total Time: 35
Preparation Time: 35

Recipe Ingredients:
2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
1/4 cup canola oil, or extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
2 cups very thinly sliced fresh asparagus, (about 1 bunch)
2 cups shelled fresh peas, (about 3 pounds unshelled)
1 pint grape or cherry tomatoes, halved
2 tablespoons minced fresh chives, or scallion greens

Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.

Recipe Nutrition:
Per serving: 113 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 3 g protein; 3 g fiber; 152 mg sodium; 339 mg potassium
Nutrition Bonus: Vitamin A & Vitamin C (45% daily value), Folate (19% dv)
1/2 Carbohydrate Servings
Exchanges: 2 vegetable, 1 1/2 fat

Scaling Disclaimer:
EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer:
We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

Yield: 4 servings
Total Time: 20
Preparation Time: 20
Make Ahead Tip: Cover and refrigerate for up to 3 days.

Recipe Ingredients:
4 bell peppers, (mixed colors), halved, seeded and stemmed
1/4 cup halved and pitted oil-cured black olives
1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt

Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Recipe Nutrition:
Per serving: 107 calories; 7 g fat (1 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 1 g protein; 2 g fiber; 330 mg sodium; 331 mg potassium
Nutrition Bonus: Vitamin C (200% daily value)
1 Carbohydrate Servings
Exchanges: 1 vegetable, 1 1/2 fat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.