Category Archives: salad
This versatile recipe is very tasty.
1/2 c. pearl barley, rinsed
1/2 c. brown rice, rinsed
2 c. water
2 cups diced vegetables – I used a mixture of celery, green onions, and carrots)
1/2 c. each dried cranberries and chopped walnuts
1/2 c. crumbled soft cheese – I used Boursin, but feta or goat cheese would work well too
1/2 c. oil
1/4 c. vinegar
2 – 3 T. each maple syrup and mustard
2 T. soy sauce
salt and pepper
While this version is vegetarian, chopped diced chicken, canned tuna, or tofu can also be added.
Bring water to a boil. Add rice and barley. Cover and lower heat to medium low and cook for about 40 minutes. Remove from heat and let stand 5 minutes or until any remaining water is absorbed. Combine with remaining salad ingredients in a large bowl. Mix up dressing in a jar and pour over salad. Refrigerate for a few hours to cool and let flavors meld. Serves 4- 6.
This was part of my lunch today.
Combine in a small bowl:
2 T. fresh cilantro leaves, chopped (or minced if you can)
1/3 c. canned black beans, rinsed and drained
1/2 c. frozen corn, thawed
1/2 red pepper, chopped
1 green onion chopped
1 tsp. each chili powder and cumin
1/4 c. each olive oil and lemon juice (lime juice may also be used)
1 T. mustard
Salt and Pepper
Combine dressing ingredients in a small jar. Pour over salad. May be eaten immediately or refrigerated. Serves 1 – 2. This recipe easily doubles or triples.
I had a surplus of fresh oranges.
I Googled around and adapted this recipe http://www.foodnetwork.ca/recipes/orange-olive-oil-cake/recipe.html?dishID=5506 by Anna Olson. I wasn’t making the cake at the same time but, as I still have oranges left, will likely make it soon. As my orange salad wasn’t being served with cake, I adapted her recipe to incorporate some salty and spicy tastes to balance the sweet.
I peeled and sectioned quite a few oranges – naval and clementine – probably about 8 in total. An simpler, pain-free way would be to buy several cans of mandarin oranges and drain them and put in a bowl. Add about 1 cup crumbled feta cheese, 2 T. each olive oil and sugar, and 1 T. curry powder. Stir. This is good either served immediately or the next day after the flavors have blended a bit. It was quite a tasty salad and doesn’t get much easier.
1 c. quinoa, rinsed
2 c. water
Combine quinoa and water in a medium sized pot and bring to a boil. Lower heat to a simmer and cook for 15 minutes. Remove from heat, cover, and let stand for 5 minutes.
Meanwhile, prepare the vegetables.
1/2 c. each broccoli, cauliflower and pepper, chopped into large pieces
1 medium sized carrot, peeled and chopped into chunks
2 garlic cloves
Place vegetables and garlic on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast at 450 for 15 minutes.
Combine quinoa, vegetables 3/4 c.crumbled feta and 1/2 c. chopped pastrami in a medium sized bowl.
In a jar or other covered container combine the roasted garlic cloves that have been smashed up with 1/3 c. olive oil, 1/8 c. rice vinegar, 1/8 c. maple syrup and 1 T. of mustard and 2 T. of a spice blend for the dressing. Chill.
1 c. quinoa, rinsed
2 c. water
1/2 pepper, chopped
1/2 small onion, diced
A small handful fresh spinach, roughly torn
1/3 c. pomegranate arils
1/3 c. sunflower seeds, toasted
Combine quinoa and water in a medium sized pot. Cover, bring to a boil. Remove lid and lower heat to medium low. Cook quinoa 12 minutes. Remove pot from heat and cover. Let stand 5 minutes. Meanwhile, combine balance of ingredients in a medium sized bowl. Add quinoa and combine well. Mix in your favorite salad dressing. Serves 4.
This recipe serves one. The ingredients can easily be doubled or tripled. It’s very versatile too.
Handful of taco chips, placed on a plate. Break up the taco chips if necessary.
Sufficient quantity of lentils or black beans to cover taco chips (if using canned lentils or beans, drain and rinse well)
Handful of lettuce or spinach, cut up
1 tomato, diced
1/2 pepper, diced
some green onions, chopped
shredded cheese to taste
1/2 sliced avocado
salsa, sour cream
Pile all ingredients on a plate in order given. You could heat the beans / lentils if you wish and sprinkle them with a little chile powder or tex-mex seasoning mix. To make this with meat, use cooked ground beef or chicken in place of, or in addition to, the lentils or beans.
- Meatless Monday with Lentil and Sweet Potato Stew (planetforward.ca)
- Beef or Chicken Tex-Mex Soup (and a Meatless Version) (nancycreative.com)
- Meatless Monday – Thai Spiced Tofu (angiesgrapevine.wordpress.com)
- Meatless Monday Recipes: Black Bean and Winter Squash Enchiladas courtesy of inSHAPE (thefoodiejournal.com)
This was lunch today as I had leftover quinoa and chicken.
1/2 cup quinoa
1 cup water
1 cooked, chopped chicken breast
1 apple, chopped
¾ c. cup chopped walnuts
3 T. soy sauce (I used Bragg’s seasoning which is gluten free)
3 T. lemon juice
2 T. mayonnaise
3 T. maple syrup
2 T. grainy mustard
Dash of oregano and basil
Salt and pepper
Put quinoa and water in a pan and bring to a boil. Reduce heat and cook about 15 minutes until grains start to form spirals and most of the liquid is absorbed. Put cooked quinoa in a medium sized bowl, add in the rest of ingredients, stir to combine. Chill for a bit in the fridge. This serves about one.
1 head romaine lettuce
1 bunch spinach
Seeds of one pomegranate
1/4 c. toasted pine nuts or pecans
1/2 c. crumbled feta
1/3 c. olive oil
1 T. red wine vinegar
2 T. maple syrup
1 tsp. Dijon mustard
1/2 tsp oregano
salt and pepper
Rinse and spin dry the lettuce and spinach. Rip or chop and place into a large bowl. Toast nuts in a non-stick pan on medium low until they brown. Add to the bowl of greens along with the feta and pomegranate seeds. Combine dressing ingredients in covered jar or container, shake well. Serve dressing on the side or pour onto the salad.
Serves about 10
Tips and Notes: Buy a package of the pomegranate arils (the little seeds). Getting the arils out of the pomegranate is a major pain in the butt. I’ve used packaged baby spinach and romaine in place of the head of romaine and bunch of spinach. I’ve also walnuts in place of the pecans or pine nuts.
Spinach salad leaves
A sprinkling of chopped pecans and dried cranberries
Feta Cheese, chopped
Place in a bowl and drizzle with your favorite dressing (I used about 1 T. of strawberry fig balsamic vinegar and 3 T. olive oil, shaken together.) Serves one.
Fast and easy and wonderful if it is too hot too cook.
Divide among two individual containers a bunch of mixed greens, romaine lettuce (torn) or baby spinach.
Add 1/4 c. each of crumbled blueberry goat cheese (such as Pampered Goat), toasted sliced almonds, and fresh blueberries.
Serve with your favorite salad dressing (I used a Raspberry Vinaigrette.) Makes two and is really, really yummy. This would also be awesome topped with cooked, chopped chicken breasts.