Two more Summer Salads

No pics of these delicious salads, sorry.

I’m always making “salad concoctions” in the summer (ok, I do this all year long). It’s usually some kind of legume, something crunchy, something sweet, something salty, lots of veggies, and a vinaigrette dressing.  Rarely does lettuce make an appearance. and no kale!

This past weekend, I made a Lentil Quinoa salad and a Greek Yogurt based apple salad.

For the Greek Yogurt Apple Salad I combined:

1 cup greek yogurt

1 granny smith apple, diced

1 cup red grapes, sliced in half

1/2 cup chopped walnuts

1 rib celery, sliced thin

1/2 tsp dried dill

Seasoned salt and black pepper to taste (first time I’ve used seasoned salt, I’ve been living in the midwest for 30 years, and I finally fell like a true mid-westerner!)

combine all ingredients in a bowl, chill for 1 hour. Enjoy. This is a high protein, high fiber salad that makes for a delicious and filling lunch. Do not tell your family members you have made this, as they aren’t going to get any anyways.

The Lentil Quinoa salad is a little more complicated and quite a bit more time consuming. It probably took an hour to put together, most of which was cooking the lentils and quinoa.  Chopping all the veggies only took about 10 minutes. If you don’t care for Lentils, or don’t want to heat your kitchen up any more than is absolutely necessary in this ridiculous heat, swap out a can of drained chickpeas.

1 cup green lentils, simmers on the stove until tender, about 25 minutes.

1/2 cup quinoa, cooked according to package directions

1/2 English cucumber, seeded and chopped

1/2 sweet pepper, diced

2 ribs celery, sliced thin

1/3 cup kalamata olives, chopped

1/4 cup craisins, chopped, or a little more, to taste

optional: shredded lettuce

salt and black pepper to taste

3 tbsp olive oil (or a flavored infused oil if you desire)

2 tbsp balsmic vinegar (or a flavored balsamic, if you desire)

Combine the cooked lentils and quinoa in a large bowl with all other ingredients except the oil and vinegar.  mix well.  While the mixture is still warm, drizzle over top the oil and vinegar.   I like to add the dressing ingredients while the grains are still warm, I feel like the dressing adheres better to warm ingredients better.

Let sit at room temp for 15 minutes, and then chill for an hour before eating.  This salad tastes best at room temperature.   The lentils are earthy, the quinoa is nutty, the cucumber is refreshing, and the salty sweet combination of kalamata olives and craisins/sweet pepper can’t be beat!

This is the first time in a long time I’ve put lettuce in these kinds of salads! The grocery story had these beautiful green leaf lettuces, I couldn’t help myself, I had to buy one!


We also made some incredible lemon infused meatballs for dinner the other night. If you’ve never put lemon zest in meatballs, OMG, it is a gamechanger!











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