QUINOA SALAD WITH APRICOTS AND PISTACHIOS
Salad
2 cups hot water
1 cup uncooked quinoa
4 cups thinly sliced organic romaine lettuce
1/3 cup chopped dried apricots
1/3 cup golden raisins
1/4 cup you-roast shelled pistachios
1/3 cup thinly sliced organic green onions
1/4 cup chopped cilantro or parsley
2 tsp finely chopped fresh mint
black pepper to taste
Vinaigrette: whisk together
3 tbsp lime juice, some lime rind
2 tbsp apple cider vinegar
1 tbs olive oil
1/4 tsp sea salt, cumin, coriander, paprika
Heat a medium sauce pan, add quinoa grain and sauté for 1 minute, add water, bring to boil, reduce heat and let simmer for 15 minutes covered. Remove cover, fluff and let cool in pan. Mix in salad with vinaigrette.
Recipe courtesy of Chloe Gendron, MA, CAAP
BASIC SALAD DRESSING
2 tbsp. flax seed oil
2 tbsp. balsamic vinegar
1 tbsp. maple syrup
Mix all ingredients together and pour over salad.
LISA & JOANNE'S FAVORITE EASY GOURMET SALAD
3 cups of any dark leafy green lettuce (e.g., romaine, spinach, ale…or mixed)
½ cup sunflower seeds
1 tbsp. extra-virgin cold-pressed olive oil
1 tbsp. garlic-infused flax seed oil
2 tbsp. balsamic vinegar
½ tsp. green nori or other seaweed flakes (optional)k
1 tsp. flax seeds (optional)
1 tsp. sesame seeds (optional)
freshly ground black pepper
Lightly toast sunflower seeds in a toaster oven or in a pan over medium heat on the stove.
Combine oils and vinegar in a glass or small bottle.
Chop lettuce. Place in large bowl.
Pour the dressing over the lettuce. Sprinkle the nori flakes, sesame seeds and flax seeds over the lettuce. Mix well.
Toss the sunflower seeds and pepper on top.
To make this salad a main course, add roasted red peppers and chévre (goat cheese). Yum!
GREEK VILLAGE SALAD
This recipe is especially delicious in the summer when tomatoes are fresh.
Organic tomatoes taste even better!
2 ripe tomatoes, sliced (like a pie)
1 cucumber, chopped
1 tbsp. fresh or dried oregano
pinch of sea salt
Combine all ingredients in a bowl. Mix well and serve.
Serves 4.
TOFU DRESSING
1-2/3 cups silken tofu
2 tbsp. lemon juice
3 tbsp. olive oil
1 tsp. tamari
pinch of sea salt
1 clove garlic, crushed
In a blender, blend all ingredients together until smooth.
Serve over dark leafy greens.
TAHINI DRESSING
1 cup tahini
4 tbsp. water
4 tbsp. lemon juice
3 cloves garlic, crushed
pinch of sea salt
In a blender, blend all ingredients together until smooth.
Serve over dark leafy greens.
DICED SALAD WITH DULSE
This salad provides an opportunity to use dulse in larger quantities without being overwhelmed by its strong ("fishy") taste.
1/2 cup dried dulse, rinsed & coarsely chopped
1 cup grated carrot
1 small green pepper, diced
1 small red pepper, diced
1 small apple, diced
1/2 cup spinach, chopped
2 tbsp. roasted walnuts
1 tbsp. lemon juice
2 tbsp. tamari
1 tsp. tahini
In a large bowl, combine dulse, carrot, peppers, apple, spinach, and walnuts.
In a small bowl, mix together lemon juice, tamari, and tahini.
Pour dressing over salad and toss.
Makes 6 servings.
BEAN & CORN SALAD
2 cups kidney beans, cooked or canned
1 cup chick-peas, cooked or canned
1 cup corn kernels
6 green onions or leeks, chopped
2 tomatoes, sliced
handful of sprouts
If using dried kidney beans and chick-peas, soak overnight and cook until soft. Drain.
In a large bowl, combine the kidney beans, chick-peas, and corn.
Mix in onions and mix well.
Place sliced tomatoes along edges of bowl. Top with sprouts.
Pour dressing over salad. Refrigerate for several hours until flavors well-blended.
Dressing: use tofu dressing or balsamic vinaigrette (2 tbsp. olive oil + 1-1/2 tbsp. balsamic vinegar).
BLACK BEAN SALAD
3 cups black beans, cooked
2 cups corn, cooked
½ cup red onions, sliced
1 cup red pepper, chopped
3 cloves garlic, crushed
½ cup flax seed oil
½ cup cilantro, chopped
½ cup parsley, chopped
½ cup lime juice
sea salt
In a large bowl, combine beans, corn, onions, red peppers, cilantro and parsley.
In a separate bowl, mix garlic, lime juice, flax oil and spices.
Pour dressing over the salad. Mix well.
SAUTÉED GREENS
1 bunch chard, beet tops, mustard greens or kale
1-2 cloves garlic
1 tbsp. olive oil
1/4 tsp. sea salt
Thoroughly wash greens.
Place greens in saucepan over very low heat. Cover, and allow them to steam in their own moisture until completely wilted (about 10 minutes). Add water if necessary.
Drain well and chop.
Peel and mince the garlic.
Heat oil in skillet. When sizzling, add garlic and cook for about 5 seconds.
Add the chopped greens.
Sprinkle salt over mix and sauté over medium heat for about 5 minutes, stirring constantly.
BEAN, POTATO & TUNA SALAD
1/3 cup oil
3 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) whole green beans, drained or steamed fresh
2 cooked potatoes, peeled and diced
1 can tuna
1 small onion, sliced thin
Cook potatoes by steaming or boiling.
Stir together oil, vinegar, salt and pepper. Add remaining ingredients.
Toss to mix. Chill and serve.
