Health

Easy Summer Salad

easy-summer-salad Photo: Romulo Yanes

Ingredients

  • 1 cup sliced jarred pickled beets, halved, plus 3 Tbsp. pickling juice
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 8 fresh apricots, halved and pitted
  • 4 ounces loosely packed spring salad greens (about 8 cups)
  • 2 cups shredded skinless, boneless cooked chicken, from a rotisserie bird
  • 2 ounces soft goat cheese, crumbled (about 1/4 cup)
  • 2 tablespoons sliced almonds with skin, toasted

Preparation


1. In a small bowl, whisk together beet pickling juice, vinegar and mustard. Add oil in a slow stream, whisking until well combined. Season with salt and pepper.

2. Warm a grill pan over medium-high heat; oil pan. Place apricots on pan, cut-sides down, and cook, turning once, until grill marks form, about 2 minutes. Transfer to a plate.

3. Divide salad greens, chicken, cheese, almonds, sliced beets and grilled apricots among 4 plates. Drizzle with reserved dressing, season with salt and pepper and serve.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 328
Fat per serving: 14g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 28g
Carbohydrate per serving: 24g
Fiber per serving: 6g
Cholesterol per serving: 66mg
Iron per serving: 3mg
Sodium per serving: 500mg
Calcium per serving: 54mg

Good to Know

Goat cheese and pickled beets add a bit of zest to this salad, which is packed with 28 grams of protein.