A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.
6 oz fresh green beans, ends trimmed
1 small bunch watercress, trimmed (about 2 1/2 cups)
1 15-oz BPA-free can unsalted cannellini or Great Northern beans, drained and rinsed
1 cup quartered, hulled fresh strawberries
1/2 lb smoked salmon, cut into 12 pieces (NOTE: Wild smoked salmon is preferred; purchase if your budget allows.)
2 tbsp raspberry or red wine vinegar
1 tbsp extra-virgin olive oil
1 tbsp finely chopped shallot
1 1/2 tsp raw honey
1/2 tsp Dijon mustard
•1/8 tsp sea salt, divided
Pinch fresh ground black pepper
In a medium pot fitted with a steamer basket, add 1 inch water and bring to a boil. Add green beans, cover and steam until crisp-tender and bright green, 6 to 7 minutes. Fill a medium bowl with ice water. Drain beans and plunge immediately into ice water; set aside.
Meanwhile, in a small bowl, whisk together all vinaigrette ingredients.
Divide watercress among serving plates. Top with green beans, cannellini beans and strawberries. Place 3 slices salmon over each serving. Drizzle vinaigrette over salads.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.