This was a nice fresh meal. The combination of fresh and sundried tomatoes in the salsa was nice. I used sherry vinegar in the salsa and in the olive dressing for the salad to tie it all together. I love all the different vegetable textures, the carrots are still a little crunchy and the radicchio was a little bitter. Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa – Recipe – FineCooking Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette – Recipe – FineCooking