Niçoise Salad Recipe

From your Studio Tone It Up trainer Tori!

Makes 2 servings 

INGREDIENTS

8 oz. (about 4) baby sweet potatoes, halved lengthwise 

1 1/2 tsp. olive oil 

Salt and pepper to taste 

6 oz. (about 2 small handfuls) green beans 

4 cups (5-oz clam shell) baby spinach

1 5-oz can wild tuna 

4 oz. (about 12) cherry tomatoes, halved 

10 kalamata olives

1⁄4 cup walnuts 

DRESSING

1 Tbsp. olive oil 

1 Tbsp. finely chopped parsley leaves 

1 clove garlic, minced 

2 tsp. red wine vinegar

1 tsp. Dijon mustard 

Pinch of freshly ground black pepper

DIRECTIONS 

1. Heat oven to 425°F. Toss the potatoes with olive oil and season with salt and pepper. Roast potatoes on a baking sheet, cut sides down, for 15 minutes or until browned and tender. 
2. Meanwhile, bring 1 inch of salted water in a pot to a boil. Add the green beans and cook until bright green, about 1 minute. Immediately drain the green beans and rinse with cold water to stop the cooking process. Drain and set aside. 
3. In a small bowl, whisk together dressing ingredients.
4. Divide the spinach between large plates or bowls. Add the tuna or lentils, roasted potatoes, green beans, cherry tomatoes, olives, and walnuts. Top with dressing and dig in!

 

Summer Bounty Salad Recipe

Makes 2 servings 

INGREDIENTS

1/2 small head of radicchio, quartered, cored, and torn into bite-size pieces 

4 cups mixed greens 

1 cup cooked quinoa 

1 cup sliced heirloom tomatoes 

1 peach, pit removed and sliced

 2 Tbsp. goldenberries (can also use blackberries or your favorite berries) 

1 Tbsp. chopped basil 

DRESSING 

1 Tbsp. olive oil 

2 tsp. peach vinegar or white balsamic vinegar 

1/2 tsp. honey 

¼ tsp. Dijon mustard 

Salt and freshly ground black pepper to taste

DIRECTIONS

1. Soak radicchio pieces in ice water for 15 minutes, then drain and spin dry. Divide all salad ingredients among two large plates or bowls. You can top with 4-6 oz. of your favorite lean protein per serving. 
2. Whisk together all the dressing ingredients and drizzle on top.

Citrus Beet Salad Recipe

Makes 1 serving

INGREDIENTS

½ small beet, thinly sliced 

½ carrot, thinly sliced 

½ mandarin orange 

2 cups arugula

 ¼ cup diced red onion 

2 Tbsp. sunflower seeds 

4 oz. your favorite lean protein

 DRESSING 

2 tsp. olive oil 

2 tsp. champagne vinegar (or your favorite vinegar) 

½ tsp. honey

DIRECTIONS 

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