Mouthwatering Salads for Spring

With spring’s arrival, now is the perfect time to start cooking meals with fresh produce, and one of the best ways to enjoy it is in a salad. And while most people might envision the traditional bowl leafy greens, salad doesn’t have to be boring! There are countless ways to concoct a salad that’s not only packed with nutrients that your body will love but also delicious and satisfying. Check out these two recipes filled with ingredients to fuel your body.

Spring Quinoa Salad
Ingredients

1 cup uncooked quinoa
1 red onion, chopped
7–8 sweet peppers, chopped
1 cup broccoli
1 cup corn
1 can black beans, rinsed
Juice of 2 lemons
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Pinch of red pepper flakes
1 packet Stevia
Handful fresh basil, chopped

Instructions

1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 1 1/2 cups if water to a boil in a small saucepan and drain quinoa and add to boiling water. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork. Allow quinoa to cool before adding in the rest of the salad.
2. Meanwhile, sauté onion and sweet peppers with just a bit of olive oil until onion is translucent and peppers are soft, about 3 minutes. Add mixture to cooled quinoa then add broccoli, corn and black beans, mixing well.
3. In a separate bowl, whisk together lemon juice, balsamic vinegar, olive oil, salt and pepper, Stevia and red pepper flakes. Add to salad and toss well. Once salad is coated, add fresh basil and allow to sit in the fridge for at least 4 hours. Enjoy!

This recipe serves 12 and has approximately 112 calories per serving.

Strawberry Spring Salad with Candied Walnuts and Lemon Dijon Vinaigrette

Ingredients

For the salad:

6 cups spring mix
1 cup strawberries, sliced
1 cup red grapes, halved
1/2 cup candied walnuts (or plain), finely chopped
2 tablespoons dried cranberries, finely chopped
1/4 cup feta cheese, crumbled

For the dressing:
1/4 cup olive oil
3 tablespoon lemon juice
2 teaspoon honey (or agave nectar)
1 teaspoon Dijon mustard
Pinch kosher salt 

Instructions

1. In a large salad bowl, combine spring mix, strawberries, grapes, candied walnuts, cranberries and feta cheese.
2. In another bowl or jar, combine olive oil, lemon juice, honey, Dijon mustard and salt. Whisk or shake until thoroughly combined.
3. Chill dressing until ready to toss with salad just before serving.

Enjoy!