Found on All Recipes this is a quick and nutritious salad which can be used as a main course.
1 can 14 ounce cannelloni beans drained and rinsed
1 pint grape tomatoes cut in half
1 large avocado cut in chunks
4 green onions sliced thin
2 Tablespoon olive oil
2 Tablepsoon lemon juice
salt and pepper to taste
Place the beans, tomatoes, avocado, and green onions into a mixing bowl. Drizzle with the olive oil and lemon juice; season with salt and pepper to taste. Gently toss until combined. Serve immediately or chill overnight.
A breast cancer survivor, I took a wonderful class at Gilda’s Club in Chicago which taught among other things, healthy eating habits. We were treated to wonderful dinners at each class. This recipe was one of them. I’ve made it several times. The recipe is adapted from http://www.eisforeat.com Cheese can be eliminated to make this salad parve.
- 1/2 pound butternut squash, diced
- 1 Tablespoon maple syrup
- 1 large bunch kale
- 1/4 cup salted pumpkin seeds
- 3 Tablespoons sunflower seeds
- 1/3 grated parmesan cheese
- 1/4 olive oil
- 3 Tablespoons apple cider vinegar
- 1/2 teaspoon dijon
- salt and pepper
1. Mix the squash with a drizzle of olive oil, the maple syrup, salt and pepper. Put squash on non stick foil and roast at 400 for 15 minutes until just cooked.
2. Trim kale leaves off of center stem (throw out stems.) Wash and dry kale and using a food processor with a slicing blade, run the kale through to shred the kale. Place in a bowl and sprinkle seeds and cheese on top.
3. Combine oil, vinegar, dijon and salt and pepper well (I put ingredients in a covered food saver and shake well.
4. Pour dressing over all, mix well and sprinkle butternut squash cubes on top.
5. The salad can be served immediately, but is nice made ahead a few hours or overnight for flavors to come together.
We used to love this salad from Whole Foods. This, I think, is a great replication.
12 ounces penne pasta, cooked and rinse with cold water
2 cups packed baby spinach, washing, microwave for 1-2 minutes, drain and finely chop
1 – 12 ounce jar roasted red peppers sliced
8 ounces smoked mozzarella cheese diced
1/4 cup grated parmesan cheese
1 Tablespoon dried parsley
1/2 cup mayonnaise
1/4 cup white wine vinegar
1 and 1/2 tsp chopped garlic
pinch of cayenne pepper
salt and ground pepper to taste
Mix ingredients for dressing well. Combine salad ingredients. Pour the dressing over the pasta and combine well. Best to refrigerate for a couple of hours or overnight. Serve cold.
The spice can be adjusted as desired. The jalapeño pepper can be seeded and deveined to allow for less spice. Recipe can be made with whole wheat spaghetti or soba noodles.
5 Tablespoons peanut butter
5 Tablespoons water
5 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons honey
1 Tablespoons white vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
half of a jalapeño pepper
1/2 cup peanuts
8.8 ounces soba noodles or whole wheat spaghetti
4 scallions, thinly sliced
1 each: red, green and yellow pepper cut into 1/8 inch thick strips
fresh cilantro or basil to taste
For sauce: Puree all ingredients in a food processor, adding the peanuts last so you can control how smooth the sauce will be (leave some pieces of crushed peanut in the sauce.)
Make salad: Cook noodles in a boiling salted water until tender. Drain and mix with peppers and scallions. Pour sauce over noodles to combine and sprinkle with cilantro or basil to taste. Serve immediately or cool and serve cold.
Easy easy easy. This recipe was shared by a friend of my daughters’ in Miami. A go to quick and delicious, refreshing salad.
1/3 cup oil (I use grape seed or olive)
1 T white vinegar
3 T sugar
1/4 t pepper
1/2 t salt
2/3 cup thinly sliced green onions
1/2 cup toasted almonds
16 ounce bag of cabbage slaw
1. Combine the first 5 ingredients for the dressing
2. Toss onions, almonds and slaw together.
3. Combine dressing with slaw.
4. Serve immediately or refrigerate for later.
Non meat centered salad and a great light dinner entree. I use lettuce in place of some of the tomatoes, which is personal preference.
1 small red onion, halved and thinly sliced
12 to 14 small vine ripened tomatoes quartered
Bag of romaine lettuce
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4 ounce block of Greek feta cheese
1. Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
2. Combine all ingredients in a food processor for dressing and process until emulsified.
3. Place lettuce in a large bowl. Halve the cucumbers lengthwise and slice crosswise about 1/2 inch think; add to bowl with the tomatoes. Drain the red onion, add to the bowl and toss.
4. Crumble the feta over the salad and drizzle with more olive oil and season with fresh ground pepper.
This is similar to an Israeli salad but with health protein filled quinoa. Make it the day before for even more flavor enhancement.
1.5 cups quinoa
1/2 cup pine nuts or almonds
3 persian cucumbers or one english cucumber, peeled and finely diced (2.5 cups)
3/4 cup seeded and finely diced tomatoes
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or
until quinoa is tender and small “tails” bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts or almonds on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and
stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.