Wedding Salad

Grapefruit, Roasted Beet, and Quinoa Salad
Ingredients
Arugula
Romaine
1 avocado
1/2 cup (dry) quinoa
2 grapefruits
3-6 roasted beets, depending on the size
1/4 cup diced sweet onion
Olive oil
Salt and pepper

Directions
Roast the beets a day ahead of time, if possible. Heat oven to 375 degrees. Wash and clean beets, leaving the skin on. Wrap each beet in aluminum foil with a bit of olive oil to prevent sticking. Place the wrapped beets in a casserole dish (or on a baking sheet) to catch any beet juice that will inevitably drip out. Roast beets in oven for 45 to 60 minutes, depending on how large they are. Let them cool before you try to peel the skin off. But now that they're roasted, it should be much easier to simply rub the skin off them. Cut the peeled beets into large cubes and refrigerate in an air-tight container until you're ready to make your salad.

Cool quinoa according to package instructions. This is usually 2 cups of water for every 1 cup of  dry quinoa. Simmer for 12-15 minutes. Then let stand, covered, for another 5 minutes. Uncover and fluff with a fork.

Peel and cube the grapefruit. Dice the onions. Cut the avocado from its skin and slice it.

To assemble the salad, first massage the avocado slices into the arugula and romaine. Then stir in the rest of the ingredients. Add olive oil, salt, and pepper to taste.

Far East Salad

Ingredients
Salad
1/2 head of kale
3 oz extra firm tofu, cubed
1/2 carrot, shredded
1/4 cup shelled edamame
1/2 cup mandarin oranges
1/2 cup cabbage, sliced thinly
1 tablespoon slivered almonds
salt and pepper, to taste

Dressing
3 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoons sriracha
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder

Directions
Wash and dry kale. Drain and press tofu. Cube tofu, add some salt and pepper to taste. Prepare other vegetables as indicated. Toss all salad ingredients together.

For dressing, whisk dressing ingredients together. Store in separate container to eat salad the next day. Or toss dressing with salad ingredients to serve right away.

Adapted From
Far East Salad from Sprout

Nutrition
makes 1 salad
370 calories  |  11g fat  |  47g carbs  |  29g protein

Southwest Kale Salad

Ingredients

80g shredded kale, stems removed (about 1/3 head of kale)

140g fresh mango, diced (about 1/2 mango)

1/2 cup canned black beans, rinsed and drained

1 medium tomato, diced

1/4 cup salsa
salt and pepper, to taste

Directions

To eat immediately: toss all ingredients in a large bowl. Serve.

To make for lunch the next day: pack shredded kale into an air-tight container. Toss mango, black beans, tomato, and salsa together in a separate jar. At lunch time, combine the kale with the toppings and shake together.

Nutrition

makes 1 serving
292 calories

Golden Beet and Apple Salad

Ingredients
Half of a gala apple
200g golden beets
25g dried cranberries
25g walnuts
3 cup red romaine lettuce
1 tablespoon raspberry walnut dressing

Directions
Preheat oven to 400F. Wash beets and apple. Slice the ends off the beets. Wrap all in foil, large beets should be wrapped individually, small beets can be wrapped together. Place on baking sheet. Roast beets and apple for 50-60 minutes.

Once cooled enough to touch, rub skin from beets. Dice beets into large chunks. Dice apple into similar sized chunks. Measure cranberries, walnuts, and dressing. Pack for a portable lunch or combine all and serve.

Nutrition
444 calories  |  21g fat  |  61g carbs  |  10g protein