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Brown Rice Vegetable Dill Salad
(Recipe from CCNM’s Simply Healthy Cookbook)
INGREDIENTS
1.5 cups cooked brown rice
1 cup cucumber, finely chopped
1 cup snow peas, cut in thirds
1 cup broccoli, steamed, chopped
1 cup cauliflower, steamed, chopped
½ cup fresh parsley, finely chopped
2 green onions, finely chopped
2 garlic cloves, minced
2 tsp dill weed, dried
1 tsp salt
1 tsp black pepper
2 tbsp fresh lemon juice
4 tbsp olive oil
DIRECTIONS: To make dressing, mix: garlic, dill, salt, pepper, lemon juice and olive oil in a blender or food processor (or shake in a covered jar). Combine cooled brown rice, cucumber, parsley, snow peas, broccoli, cauliflower and green onions in a bowl. Pour dressing over top and mix well. Adjust seasoning and refrigerate for 30 to 60 minutes prior to serving.
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Quinoa Tabouli Salad
(recipe from The Best of Boucher)
INGREDIENTS
1 cup quinoa
1 bunch parsley (diced)
1 bunch cilantro (diced)
2 tomatoes (diced)
4 green onions (diced)
4 cloves of garlic (diced or pressed)
¼ cup lime juice
1-2 tsp dried mint (or mint tea bag)
¼ cup olive oil
feta cheese to taste
salt and pepper to taste
DIRECTIONS: Bring 2 cups of water to a boil. Add quinoa to boiling water and after it returns to a boil, turn down the heat, cover and let simmer for 20 minutes. Mix all the remaining ingredients in a large bowl. After the quinoa is done cooking, let it cool. After quinoa is cool, mix it into the large bowl. Chill and serve!
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It is the last week of strawberry season, if you haven’t gotten some local strawberries yet go pick some up (and make this salad)
Spinach & Strawberry Salad
From CCNM’s Simply Healthy Cookbook, 2002
1 large bunch of fresh spinach
1 cup strawberries, sliced
½ cup slivered almonds, toasted
DRESSING:
3 Tbsp. honey
1 Tbsp. poppy seeds
¼ tsp. Worcestershire sauce (contains gluten, leave out if following a gluten free diet)
¼ tsp. paprika
½ cup unrefined oil
¼ cup apple cider vinegar
In salad bowl, combine spinach, strawberries and almonds. Combine dressing in blender or whisk together. Pour over salad, toss and serve. |
