Beet Salad with Goat Cheese
Mexican Bean Salad
Kale Salad with Cranberries and Quinoa

Beet Salad with Goat Cheese 

4 medium beets, scrubbed, trimmed and cut in half 

1 10 oz. package mixed baby salad greens 

3 Tbsp. maple syrup 

1/3 cup chopped walnuts 

½ cup olive oil 

¼ cup balsamic vinegar 

½ cup frozen orange juice concentrate 

2 oz. goat cheese 

Place the beets in a saucepan and cover with water.  Place saucepan over medium-high heat and bring the water to a boil.  Cook the beets until tender, about 20-30 minutes.  Drain the beets, cool and cut into cubes. While the beets are cooking, place the walnuts in a skillet over medium-low heat and heat the walnuts until they are warm and starting to toast.  Then stir in the maple syrup and cook and stir until the nuts are evenly coated.  Remove skillet from stove and set nuts aside to cool.  In a small bowl whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.  Divide the salad greens between four salad plated.  Top each plate of salad greens with one-fourth of the candied walnuts, one-fourth of the beets, and one-fourth of the goat cheese.  Drizzle each salad with some of the dressing.  Recipe makes 4 servings. 

Mexican Bean Salad 

1 15 oz. can black beans, rinsed and drained 

1 15 oz. can cannellini beans, rinsed and drained 

1 15 oz. can kidney beans, rinsed and drained 

1 10 oz. package frozen corn kernels 

1 green bell pepper, chopped 

1 red bell pepper, chopped 

1 red onion, chopped 

½ cup olive oil 

½ cup red wine vinegar 

1 Tbsp. lemon juice 

2 Tbsp. lime juice 

2 Tbsp. sugar 

1 clove garlic, crushed 

1 Tbsp. salt 

¼ cup fresh cilantro, chopped 

½ Tbsp. ground cumin 

½ Tbsp. ground black pepper 

Dash hot pepper sauce (or to taste) 

½ teas. chili powder (or to taste) 

In a small bowl whisk together the olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce and chili powder.  Set this dressing aside.  In a large bowl combine the black beans, cannellini beans, kidney beans, red pepper, green pepper, frozen corn and red onion.  Pour the dressing over the vegetables in the large bowl and toss to coat.  Chill the salad thoroughly before serving.  Recipe makes 8 servings. 

Kale Salad with Cranberries and Quinoa 

1 bunch Lacinato kale 

1 cup cooked quinoa 

¼ cup sliced almonds 

¼ cup dried cranberries 

2 Tbsp. grated Parmesan cheese 

1 large garlic clove, minced 

1 small shallot, minced 

Juice of 1 lemon 

2 Tbsp. olive oil 

1 teas. maple syrup 

salt and pepper to taste 

In a large bowl combine the garlic clove, shallot, lemon juice, olive oil, maple syrup and salt and pepper.  Mix well and set this dressing aside while  you clean the kale, remove the center ribs from the kale and finely chop the leaves.  Add the chopped kale to the dressing in the bowl.  Massage the kale in handfuls in the dressing until the leaves soften and darken in color.  Set this aside while you toast the almonds.  Heat a small skillet over medium heat and add the almonds to the pan and cook for 2-3 minutes, shaking the pan regularly, until the almonds are fragrant and golden brown.  Remove the almonds from the heat and add one-half to the                                                                               kale in the large bowl.  Add the quinoa to the large bowl and one-half of the cranberries.  Toss to combine.  Transfer salad to a serving platter or 4 individual salad plates and garnish with the cheese and the remaining cranberries and almonds.  Recipe makes 4 servings.  Estimated WW Smart points for either blue, green or purple is 7 points per serving.