Berry and Beet Summer Salad

Ingredients

• 1 bunch beets

• 1/4 cup balsamic vinegar

• 2 tablespoons walnut oil or olive oil

• 1 teaspoon honey

• Dash salt

• Dash pepper

• 1/2 cup sliced fresh strawberries. Add raspberries, blackberries, or blueberries if desired!

• 3 tablespoons chopped walnuts, toasted

• 1 shallot, thinly sliced

• 4 cups torn mixed salad greens

• 1-ounce fresh goat cheese, crumbled

• 1 tablespoon fresh basil, thinly sliced

Directions

• 1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender. Time will vary significantly based on how large or small your beets are, so check them regularly.

• 2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.

• 3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

Recipe and Photo Credit: Taste of Home

Italian Green Bean and Tomato Salad with Balsamic Dressing

Ingredients

·         1 lb green beans, trimmed and cut into 2 inch lengths

·         2 medium vine ripened tomatoes, seeded and diced

·         4 oz fresh mozzarella, small sized balls or diced from large size

·         1/4 cup thinly sliced fresh basil

·         1/4 cup balsamic vinaigrette

Instructions

1.            Fill a bowl with cold water and ice.

2.            Heat a large pot of water to a boil. Add green beans and cook until tender, about 4-5 minutes.

3.            Drain the beans and transfer them to the bowl of ice water to cool. Drain again and blot dry.

4.            Add the cooked beans, tomatoes, mozzarella, and basil to a large serving bowl.

5.            Pour the balsamic vinaigrette over the salad and toss to combine. Serve immediately.