6 cups water
5 tablespoons fresh lemon juice, divided
12 baby artichokes
5 teaspoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup light mayonnaise
1 teaspoon minced garlic
1/2 teaspoon grated lemon rind
1 1/2 pounds asparagus spears, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
Cooking spray
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 teaspoons capers, coarsely chopped
1/4 cup small basil leaves
12 multicolored baby beets
4 medium blood oranges
1 1/2 tablespoons balsamic vinegar
4 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (5-ounce) package mixed baby greens
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup chopped walnuts, toasted
7 baby carrots, halved lengthwise
1 cup fresh sugar snap peas
4 cups torn Boston lettuce
1 cup trimmed watercress
1/2 cup thinly sliced radishes
1/2 cup fresh flat-leaf parsley leaves
2 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 teaspoons extra-virgin olive oil, divided
2 (1-pound) pork tenderloins, trimmed
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon brown sugar
5 teaspoons lower-sodium soy sauce, divided
2 teaspoons fish sauce
1 teaspoon grated peeled fresh ginger
Cooking spray
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon honey
1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
Cooking spray
1/3 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin