Tag Archives: Salad

Randy’s Cucumber Pasta Salad

(Randy’s my husband; HT to him)

3 cups cooked pasta such as penne

½ c. thinly sliced carrots

½ c. thinly sliced celery

1 c. parboiled broccoli florets

1 green onion, thinly sliced

¼ c. chopped onion

½ to ¾ c. creamy cucumber salad dressing

1 tsp. dillweed

salt and pepper to taste

Combine all ingredients in a large bowl.  4- 6 servings.

2 c. pre-cut broccoli florets

1 – 2 apples, peeled, cored and diced

1 c. raisins

1 c. unsalted, toasted sunflower seeds (toast by scattering in a frying pan coated with Pam, over medium heat, for about 5 minutes)

Dressing:

1 c. plain yogurt (low-fat)

3 T. liquid honey or maple syrup

1 T. lemon juice (so apples don’t turn brown)

Salt & pepper to taste

Toss all ingredients together and chill for at least an hour before serving.  Makes approximately 4 servings.

Fish Creek Park

Quinoa is a gluten-free [it’s not a grain] and easily digestible.  It is very nutritious -  high in protein, fiber, magnesium, potassium and iron.  It’s considered a good source of phosphorous, calcium, vitamin E and several B vitamins.

Rinse quinoa prior to cooking to remove any bitterness.

Place one cup of water in a pan, bring to a boil.  Add 1/2 cup quinoa. [Ratio is 2 water to 1 quinoa.]  Lower heat to medium, cook quinoa for approximately 20 minutes, or until all the liquid is absorbed and the quinoa looks like little spirals.

Place quinoa in a bowl.  Stir in 1/2 c. each crumbled feta, dried cranberries and pumpkin seeds.  Toss with your favorite dressing (I used  lemon juice and olive oil.)  Makes one serving.