Tag Archives: salad

asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

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asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

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Quinoa With Tomato, Cucumbers, Feta, and Mint

10 Sep

Another recipe to use up fresh box veggies! Every week along with our veggies we get a packet of recipes to go along with the veggies for that week! This recipe was in the packet. Yum! This was delicious. The original called for Israeli couscous which I was out of so quinoa it was yum yum yum!!
Served this with some mini meatloafs. Forgot to add the cheddar in the meatloafs this time and didn’t even notice!

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Quinoa With Tomato, Cucumbers, Feta, and Mint
fitsugar

INGREDIENTS

Kosher salt
1 cup Quinoa
2 cups cucumber, peeled and finely diced
1 1/2 cup cherry tomatoes, cut in half
1/2 cup coarsely chopped fresh mint
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese

DIRECTIONS

Cook quinoa according to directions.
Pour the quinoa into a large mixing bowl. Stir in the cucumber, tomatoes, and mint.
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl.

Garden Farro Salad with Feta

21 Aug

Since we discovered farro a few weeks ago I’ve been looking for good recipes to use it! I had all the ingredients for this one. I ate it before it cooled all the way. I tried it later after it had cooled and it was definitely better cooled! I threw in some rotisserie chicken too!

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Garden Farro Salad with Feta
adapted from aggieskitchen

Ingredients

1 cup farro, uncooked
2 lemons
1 seedless cucumber, quartered
6-8 radishes, sliced
2 oz feta
drizzle of olive oil
salt and pepper to taste

Instructions

Cook farro according to directions. Drain and set aside in a large bowl to cool. Squeeze juice from one lemon over cooked farro while still warm.
Once farro has cooled, add cucumbers, radishes, feta, za’atar, salt and pepper and gently toss. Squeeze juice from second lemon and drizzle olive oil over prepared salad and toss a few times. Taste for seasoning and serve at room temperature or chilled.

White Bean and Roasted Chicken Salad

14 Jul

This salad was quick and easy and delicious. Yum!

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White Bean and Roasted Chicken Salad
adapted from cooking light

Ingredients
Salad:
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

Dressing:
1/4 cup cider vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

Preparation

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Heirloom Tomato Salad

28 Apr

I picked up a package of mini heirloom tomatoes last time I was at tjs with the intention of making pasta ponza. When the time came to make the pasta I couldn’t do it, just didn’t sound appealing :). So instead I made this and it was super yummy!

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Heirloom Tomato Salad
adapted from Oprah

Ingredients

1 package mini heirloom tomatoes from trader joes
1/4-1/2 tsp. sugar
Salt
2 green onions, including tender green parts, chopped
1 tsp garlic powder
1 tsp. dried oregano
Balsamic vinegar
3-5 Tbsp. extra-virgin olive oil

Directions

Halve the tomatoes. Place tomatoes on a platter, sprinkling them with the sugar, salt to taste, green onions, garlic, and oregano.

Drizzle lightly with balsamic vinegar and then drizzle generously with olive oil. Let stand at room temperature until ready to serve, up to 2 hours.

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Creamy Lemon Basil Potato Salad

17 Aug

I threw some BBQ chicken in the crockpot earlier this week. And i had potatoes and green beans from the csa some decided a potato salad sounded good. This one was a bit different than the traditional potato salad. It was ok, but we decided we like the traditional better! I sautéed the green beans with a little garlic.

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Creamy Lemon Basil Potato Salad
adapted from pioneer woman

Ingredients
2.5-3lbs Potatoes
2 whole Lemons, Juiced
3 Tablespoons Olive Oil
1/2 cup Mayonnaise
Salt And Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves

Instructions
Boil potatoes in lightly salted water until fork tender. Drain, cut in equal size pieces, then place in a bowl.
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

spinach and edamame salad

14 Apr

 

i had a bag of spinach that was begging to be used…  when i asked the husband what he wanted for dinner he suggested a salad…  so this recipe seemed appropriate…  we both really enjoyed it and it was quite filling!

 

Spinach and Edamame Salad:

adapted from bevcooks

What it takes for 4 salads:

* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1 (10 oz) bag of frozen edamame
* 1 cup dried cranberries
* 1/2 cup roasted pine nuts

* 1 bag baby spinach, divided
* 2 lemons, juiced
* 1/2 cup extra virgin olive oil
* coarse salt and freshly ground pepper

cook edamame according to package directions (i microwaved mine)

Once cooked, let cool about 5 minutes.

In a large bowl, toss the edamame with the chickpeas, dried cranberries, and pine nuts.

In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.

Arrange 2-ish cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and….lunch!