Easy Summer Salad

Photo: Romulo Yanes
Serves: 4


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1 cup sliced jarred pickled beets, halved, plus 3 Tbsp. pickling juice
1 tablespoon sherry vinegar or red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Salt and pepper
8 fresh apricots, halved and pitted
4 ounces loosely packed spring salad greens (about 8 cups)
2 cups shredded skinless, boneless cooked chicken, from a rotisserie bird
2 ounces soft goat cheese, crumbled (about 1/4 cup)
2 tablespoons sliced almonds with skin, toasted


Prep: 10 Minutes
Cook: 2 Minutes

1. In a small bowl, whisk together beet pickling juice, vinegar and mustard. Add oil in a slow stream, whisking until well combined. Season with salt and pepper.

2. Warm a grill pan over medium-high heat; oil pan. Place apricots on pan, cut-sides down, and cook, turning once, until grill marks form, about 2 minutes. Transfer to a plate.

3. Divide salad greens, chicken, cheese, almonds, sliced beets and grilled apricots among 4 plates. Drizzle with reserved dressing, season with salt and pepper and serve.

Created date

June 2014

Nutritional Information

Calories 328
Fat 14 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28 g
Carbohydrate 24 g
Fiber 6 g
Cholesterol 66 mg
Iron 3 mg
Sodium 500 mg
Calcium 54 mg