Three Delicious Salad Recipes

Summer is fast approaching and getting lean is in order. Try out these three delicious salad recipes that are tasty and get the Amy Van Liew seal of approval for healthy eating!

Beet Salad with Goat Cheese

[av_image src=’https://amyvanliew.com/wp/wp-content/uploads/2017/06/Beet-Salad-Cropped-845×321.jpg’ attachment=’3430′ attachment_size=’entry_with_sidebar’ align=’center’ styling=” hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’no-animation’ custom_class=” admin_preview_bg=” av_uid=’av-2ojq3k’][/av_image]

[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-pksfow’]
[av_textblock size=’17’ font_color=” color=” custom_class=” admin_preview_bg=” av_uid=’av-nul2eo’]

• Prep time – 10 m
• Cook time – 30 m
• Ready In – 40 m

Recipe : allrecipes.com

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Ingredients

• 4 medium beets – scrubbed, trimmed and cut in half
• 1/3 cup chopped walnuts
• 3 tablespoons maple syrup
• 1 (10 ounce) package mixed baby salad greens

• 1/2 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 2 ounces goat cheese

Directions

1. Preheat oven to 400F . Wrap beets in aluminum foil and cook for 40-50 minutes until tender. Cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

[/av_textblock]
[/av_one_full]

[av_one_full first min_height=” vertical_alignment=’av-align-top’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=’#61c3a5′ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” custom_class=” av_uid=’av-mlthfk’]
[av_textblock size=” font_color=” color=” custom_class=” admin_preview_bg=” av_uid=’av-l2462o’]

Simple Quinoa Salad

[/av_textblock]
[/av_one_full]

[av_two_third first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-jj6adc’]
[av_textblock size=’17’ font_color=” color=” custom_class=” admin_preview_bg=” av_uid=’av-gyy8rk’]

[/av_textblock]
[/av_two_third]

[av_one_third min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-ffckkw’]
[av_image src=’https://amyvanliew.com/wp/wp-content/uploads/2017/06/Quinoa-Salad.jpg’ attachment=’3432′ attachment_size=’full’ align=’center’ styling=” hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’no-animation’ custom_class=” admin_preview_bg=” av_uid=’av-e2rtc0′][/av_image]
[/av_one_third]

[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-ccxy5s’]
[av_textblock size=’17’ font_color=” color=” custom_class=” admin_preview_bg=” av_uid=’av-3vti8′]
Ingredients:

• 1 cup quinoa
• 3 small bell peppers , seeded and diced (I used an orange, a yellow, and a green to make the salad super gorgeous, but feel free to use one type!)
• 1 cucumber, diced
• 1/2 cup walnuts, chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp rice wine vinegar
• 1 tsp sesame oil
• himalayan salt, to taste

Directions:

1. Rinse the quinoa then add to a pot with 2 cups/500 ml water. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
2. While quinoa is cooking, wash and chop the peppers and cucumbers into small cubes.
3. Chop walnuts, then add cooked quinoa, peppers and cucumbers into a large bowl.
4. In a separate bowl combine olive oil, balsamic and salt, and stir.
5. Mix in the dressing with the quinoa mixture until well combined.

Note: you can serve right away but I prefer cooling in the fridge for at least 2 hours before serving.
[/av_textblock]
[/av_one_full]

[av_one_full first min_height=” vertical_alignment=’av-align-top’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=’#61c3a5′ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” custom_class=” av_uid=’av-98aisg’]
[av_textblock size=” font_color=” color=” custom_class=” admin_preview_bg=” av_uid=’av-88niio’]

Chicken Salad with Grapes & Pecans

[/av_textblock]
[/av_one_full]

[av_image src=’https://amyvanliew.com/wp/wp-content/uploads/2017/06/Chicken-Salad-with-Grapes-and-Pecans-845×321.jpg’ attachment=’3434′ attachment_size=’entry_with_sidebar’ align=’center’ styling=” hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’no-animation’ custom_class=” admin_preview_bg=” av_uid=’av-614uyo’][/av_image]

Prep time 20 mins

Serves 8

Ingredients

• 6 cups chopped cooked chicken
• 2 teaspoons Dijon mustard
• 1/4 cup light sour cream
• 1/4 cup organic mayonnaise
• 1 tablespoon fresh lemon juice
• 2 cups chopped celery
• 2 tablespoons poppy seeds
• 2 cups red seedless grapes, sliced lengthwise
• Salt and pepper, to taste
• 1/2 cup pecans
• Whole-grain crackers, optional

How to Make It

1. In a large bowl, combine chicken, Dijon mustard, sour cream, mayonnaise, fresh lemon juice, celery, poppy seeds and grapes. Stir well and season with salt and pepper. Cover and chill until ready to serve. Just before serving, fold in pecans.

[/av_textblock]
[/av_one_full]