By Myung Jin Lee

Though a week-long rest should rejuvenate students, sometimes coming back from spring break makes it harder to keep up with a hectic class schedule. Huskies really need “moonlight savings time” instead of “daylight savings time” to help them get more sleep.

However, the semester will be ending before we know it, and finals will be coming up soon. Here are some spring salads that will help you find energy to keep up with your studying schedule. Only one more month, then another break begins.

A California-style, Chinese-influenced Caesar salad Adapted from a Rachael Ray recipe.

What you need:

2 hearts romaine lettuce, chopped

1 ripe avocado

1 lemon, halved

3/4 red bell pepper, seeded and thinly sliced

2 cups fresh spouts, snow pea spouts or bean spouts, your choice

Fried Chinese noodles: 1 cup thin fried noodles or 2 cups wide fried noodles

1 large clove garlic, minced

1/2 teaspoon wasabi paste

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar or rice wine vinegar

1 teaspoon Worcestershire sauce

1/3 cup extra-virgin olive oil

1. Arrange the lettuce on a large serving platter. Halve the avocado, cutting around the pit. Pop out the pit and scoop the flesh out of the skin with a large spoon.

2. Slice the avocado and sprinkle with the juice of 1/2 a lemon.

3. Cover the lettuce with a generous layer of sprouts.

4. Top sprouts with avocado, chopped pepper and fried noodles.

5. Juice the remaining 1/2 lemon sitting cut side up. The juice will spill over the sides of the lemon and the seeds will remain in the lemon.

6. Combine the lemon juice with the minced garlic, wasabi, mustard, vinegar and Worcestershire sauce to make the salad dressing. Whisk in oil in a slow stream.

7. Drizzle dressing back and forth over the entire salad. Do not toss. Serve.

Peas and Carrot Spring Salad

Adapted from a Rachael Ray recipe.

What you need:

1 bag mixed baby greens

20 leaves fresh basil, shredded or torn

2 cups shredded carrots

1 cup frozen baby peas

1 shallot, finely chopped

3 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil

Salt and pepper

1. Combine the greens and basil on a platter.

2. Top with the shredded carrots and peas.

3. Combine the shallots and vinegar and let stand five to 10 minutes.

4. Whisk extra-virgin olive oil with shallots and vinegar to combine.

5. Drizzle dressing evenly over the salad and season with salt and pepper.

Ham Steaks:

1 tablespoon extra-virgin olive oil

2 to 3 large ham steaks, cut in halves

Heat in a large skillet, one to two minutes on each side.

Chinese Chicken Salad

Adapted from a Rhonda Parkinson recipe.

What you need:

1/2 lb chicken meat breasts, boneless, skinless

1/2 teaspoon light soy sauce, or as needed

2 tablespoons rice vinegar

1/2 tablespoon orange juice

1 tablespoon light soy sauce

1/2 teaspoon sugar

1 tablespoon Asian sesame seed oil

1/2 head lettuce

Red peppers as desired

1 can mandarin oranges, drained

1/8 ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)

1/4 cup chow mein noodles

1. Preheat oven to 350 degrees.

2. Rinse the chicken breasts and pat dry.

3. Lightly rub the 1/2 teaspoon of soy sauce on the chicken breasts (use more soy sauce if needed). Place the chicken breasts on a roasting tray and cook for 45 minutes, turning over halfway through cooking.

4. While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.

5. Remove the core of the lettuce and shred the leaves. Remove the seeds from the red pepper and cut it into thin strips.

6. Remove the cooked chicken and cool. Shred the chicken meat with your hands.

7. Pour the dressing into the bottom of a large salad bowl.

8. Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.

Hungry Husky Tips:

All recipes will serve two people. When you eat the Peas and Carrot Spring Salad, serve with the ham steaks. Serve Chinese Chicken Salad with the sliced almonds or toasted sesame seeds on top for some extra crunch.