Salads- recipes Spinach Salad Avocado Salad Arugula Salad Potato Salad Tabouli Salad Veggie Pasta Salad Garbanzo beans Salad Lentil Salad Coleslaw salad Bowtie Salad Veggie Salad Couscous Salad Hummus Salad Eggplant Salad Spinach Salad
Spinach Salad Pkg. Baby spinach 1/2 cup firm tofu 1/2 cup black olives 2 tbsp. pine nuts 2 sliced and roasted red peppers 2 tbsp. olive oil 1/4 tsp minced garlic 1 tbsp. basil past Combined oil, basil, garlic, and seasoning in a mixing bowl; mix well In a serving dish combined the spinach and red pepper Sprinkle pine nuts, olives and tofu on top of the vegetables and drizzle dressing on top Toss and serve May serve alone or with toast Makes approximately 6 servings
Avocado Salad 4 avocados cut in small cubes 1 small red onion sliced 4 sliced Romano tomatoes 2 medium cucumbers sliced 1 Medium bag of nachos 2 tbsp. olive oil 1/4 tsp garlic On a serving platter combined all vegetables; mix well Add nachos Drizzle dressing on top and toss Serve Makes approximately 6 servings
Arugula Salad 1 Pkg. arugula 3 pears sliced thin 1/4 cup cranberry 3 tbsp. raspberry vinaigrette 1/2 cup roasted walnut In a serving platter combine arugula, pears, cranberry and walnut Drizzle dressing over the vegetable to season and then toss You may serve alone or with toast Makes approximately 6 servings
Potato Salad 3 Ib. Red potato washed and cut in cubes 1 red onion chopped 1 cup cooked chickpeas 3 stalks chopped celery 1 cup cooked peas 1/2 cup cooked corn 2 tbsp. parsley 2 tbsp. Dijon mustard 1/2 tsp minced garlic 1 tsp vinegar 1 tbsp. fresh lemon juice Cook potatoes in boiling water and pinch of salt In a serving platter combine the reset of vegetables and mix well When potatoes is cooked and cooled, cut into cubes and add to the rest of the vegetables Toss the mixture with the dressing and refrigerate for at least an hour before serving Makes approximately 9 servings
Tabouli Salad 1/2 cup burgle, sook in hot water 2 cups finely chopped fresh parsley 2 cups finely chopped green onion 2 cups finely diced Romano tomatoes 1 cup fine chopped lettuce 1/2 English cucumber finely chopped 1 tsp vinegar 1 tbsp. fresh lemon juice Add boiling water to burgle and let stand for 15 minutes and then drain In a large bowl mix all vegetable Add drained burgle to the vegetable mixture Mix the dressing s ingredients together and spread evenly on the salad Toss all ingredient together and refrigerate for 1 hour Serve Makes approximately 10 servings
Veggie Pasta Salad 1 Ib. cooked veggie swirl pasta 1 chopped green onion 1/2 cup cooked broccoli 2 finely chopped tomatoes 2 thinly chopped cucumbers 1 cup black olives 1/2 cup chopped parsley 1 can white solid tuna (optional; tuna in water as a healthier option) 2 tbsp. olive oil 2 tbsp. fresh lemon juice Mix all ingredients together in a serving bowl Add the dressing, toss, cover and refrigerate for 1 hour Optional: drain the tuna, chop and add to the salad Serve cold Makes approximately 6 servings
Garbanzo beans Salad 1 can garbanzo (Check pea) bean drained 1 chopped red onion 1 medium red pepper chopped 1 medium yellow pepper chopped 1/2 cup black olives cut in halves 3 tbsp. chopped parsley 2 tbsp. fresh lemon juice Mix all ingredients in a serving bowl Add dressing, toss, cover and refrigerate for 1 hour Serve cold Makes approximately 8 servings
Black Lentil Salad 1 can black lentil drained 1 red onion chopped 1/2 cup green onion chopped 1/2 cup shredded carrots 1/2 cup celery chopped 1 cup tomato chopped 2 cup assorted greens (arugula, Spinach, lettuce...) 1 tsp cumin 1 tbsp. vinegar 1 tbsp. fresh lemon juice In a serving platter mix all the ingredients except the assorted greens Add the dressing, toss, refrigerate for 1 hour Make a bed with the assorted greens and pour the lentil salad on top and serve cold Make approximately 8 servings
Coleslaw salad 1 cup shredded green cabbage 1 cup shredded red cabbage 1 cup red onion cut into strips 1 cup carrots strips 1 cup green apple cubed 1/2 cup raisin 2 tbsp. vinegar 1 tbsp. Sugar (may use sugar substitute) In a serving bowl mix all ingredients Add dressing, toss, cover, and refrigerate for 1 hour Serve cold alone or with crackers Makes approximately 8 servings
Bowtie Salad 3 cups cooked bowtie pasta 1 cup sautéed mushroom with onion and garlic 1 can artichoke hearts drained 1 cup mixed green 1/2 cup roasted pine nuts 1/2 cup baby plum tomatoes, cut in halves 2 tbsp. fresh basil Vinaigrette 1 tbsp. Lemon juice Mix all ingredients in a serving bowl Add dressing, toss, cover and refrigerate for 1 hour Serve cold alone or with garlic bread Makes approximately 8 servings
Vegetable Salad 1 cup cooked and chopped broccoli 1 cup red onion chopped 2 cups cooked pasta 1 cup tomato chopped 2 sticks celery chopped 1/2 cup carrot shredded 1/4 cup parsley chopped 1/2 tbsp. balsamic vinegar 1 tbsp. Dijon mustard Mix all ingredients in a serving bowl Add dressing, toss, cover and refrigerate for 1 hour Serve cold alone or with toast or garlic bread Makes approximately 8 servings
Couscous Salad 1 cup cooked couscous as per package instructions 1 cup cooked lima beans 1/2 cup red onion cut in strips 1 cup tomato chopped 1 cup chopped orange or yellow pepper 1/4 cup parsley chopped 1/4 cup cilantro chopped 1 1/2 tsp. grated orange or lemon rind 3 tbsp. orange juice Mix all ingredients in a serving bowl Add dressing, toss, cover and refrigerate for 1 hour Serve cold Makes approximately 6 servings
Red/Green Hummus 1 cup garbanzo bean (Chickpeas) 1 med. red pepper; roasted, peeled and sliced (red salad) Or 1 avocado sliced (green salad) 1 cup water 3 tbsp. sesame seeds paste 2 tbsp. fresh parsley chopped 1 tbsp. Lemon juice 1/2 tsp minced garlic 2 tbsp. vinegar 1 tbsp. cumin Mix all ingredients in a food processor (or in a blender using the chop or liquefy function) Add more water if needed to achieve desired consistency Serve cold or at room temperature with cut fresh vegetables, chips, crackers, naan or pita bread
Eggplant Salad 4 Chinese eggplants, grilled, peeled & chopped 1 cup shredded carrots 1/2 cup chopped parsley 1/2 cup cubed firm tofu 2 cups green mix 3 tbsp. Pine nuts 2 tbsp. vinegar 1 cup chopped green olives Mix all ingredients on a serving platter Add dressing, toss, cover and refrigerate for 1 hour Serve cold as is or with naan, pita bread or tortilla Makes approximately 4 servings
Pomegranate/Arugula Salad 1 Pkg. arugula 1/2 cup roasted pecan 3 red pears sliced 1/2 cup pomegranates 2 tbsp. pomegranate dressing Mix all ingredients in a serving bowl Add dressing, toss, cover, refrigerate for 1 hour Serve Makes approximately 4 servings