Brown Rice Vegetable Dill Salad

Brown Rice Vegetable Dill Salad
(Recipe from CCNM’s Simply Healthy Cookbook)
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.

Quinoa Tabouli Salad
(recipe from The Best of Boucher)
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!

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
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.

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