Whole Wheat Orzo Salad

Orzo Salad

Orzo Salad

Whole Wheat Orzo Salad
 
Ingredients
  • 6 cups chicken or vegetable broth
  • 2 cups whole wheat orzo
  • ¼ cup red wine vinegar
  • ¼ cup water
  • ¼ cup olive oil
  • 1 tsp honey
  • juice of ½ fresh lemon
  • 2 cups red or yellow teardrop tomatoes, halved
  • 8 oz feta cheese, cut into ½ inch cubes
  • 1 cup loosely packed fresh basil, chopped
  • 1-2 bunches scallions, finely diced
  • ½ cup pine nuts, toasted
Instructions
  1. Bring broth to a boil in a large pot.
  2. Stir in orzo, reduce heat to medium and simmer until tender but firm to bite, about 10 minutes, stirring occasionally.
  3. Drain orzo and transfer to large bowl, tossing frequently to cool.
  4. To make dressing, combine vinegar, water, lemon juice and honey in small bowl.
  5. Gradually whisk in olive oil to vinegar mixture. Season with salt and pepper to taste.
  6. Mix tomatoes, feta, basil and scallions with orzo.
  7. Add dressing and toss to coat. Top with toasted pine nuts just before serving.
Notes
To toast pine nuts:
Place a small skillet over medium heat. Add pine nuts and stir constantly until slightly browned. Do not overcook. It is not necessary to use oil in toasting pine nuts.

 

Black bean avocado salad with lime and cilantro

bean-salad-opt

bean-salad-opt

Black bean avocado salad with lime and cilantro
Recipe type: 1 Protein and/or 1 Starch
 
The beans in this recipe can "count" as protein or starch. Use any type of beans (black, pinto, kidney, garbanzo) or mix several types.
Ingredients
  • ¼ c balsamic vinegar
  • ⅛ - ¼ c water
  • juice of 1 small fresh lime
  • ¼ c olive oil
  • 1 can black beans, well drained
  • 1 can garbanzo beans, well drained
  • 1 can pinto beans, well drained
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • ½ medium onion, very finely minced
  • 1 bag (10 oz) frozen white corn
  • 1 pint cherry or grape tomatoes, halved
  • ½ bunch cilantro, washed and chopped
  • 1 cup fresh snap peas, washed, de-stringed, and halved
  • 2 ripe avocados, diced
  • Salt and pepper
Instructions
  1. Prepare dressing: In a small bowl, combine vinegar, water, and lime juice. Whisk in olive oil and set dressing aside.
  2. Mix remaining ingredients except avocados. Just before serving, toss with dressing and top with diced avocados.
  3. Season with salt and pepper to taste.

 

Quinoa, Avocado and Corn Salad

Quinoa Avocado and Corn salad

Quinoa Avocado and Corn salad

Quinoa, Avocado and Corn Salad
 
Ingredients
  • 1 c quinoa
  • 2 c water
  • ½ medium red onion, diced
  • ½ red pepper, sliced in strips then each strip cut in half
  • 1 cup corn (fresh or thawed/frozen)
  • 1 15 oz can black beans
  • 1 small bunch fresh cilantro, chopped
  • 1 large ripe avocado, diced
  • Juice of 2 fresh limes
  • 2 TBS apple cider vinegar
  • 4 TBS olive oil
  • ¼ tsp sea salt
Instructions
  1. Bring water and quinoa to a boil in a pan. Reduce heat and cook, covered, for 12 minutes.
  2. Transfer cooked quinoa to a bowl. Add red pepper, corn, black beans and cilantro to quinoa.
  3. Pour lime juice and apple cider vinegar into a small bowl, whisk in olive oil until well mixed. Add sea salt and whisk again. Pour over quinoa and toss well.
  4. Add avocado and toss just before serving.

 

Quinoa Taboule

tabouleh salad and mixed power greens salad

tabouleh salad and mixed power greens salad

Quinoa Taboule
 
Ingredients
  • 1 c quinoa
  • 2 c water
  • ½ medium red onion, diced
  • 1 cucumber, diced into ½ inch cubes
  • 1 pint cherry tomatoes, halved
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh mint, chopped (about 1 cup packed leaves)
  • 6 oz feta cheese, crumbled
  • Juice of ½ fresh lemon
  • ¼ cup red wine vinegar
  • ¼ cup water
  • ¼ cup olive oil
Instructions
  1. Bring water and quinoa to a boil in a pan. Reduce heat and cook, covered,
  2. for 12 minutes.
  3. Transfer cooked quinoa to a bowl.
  4. Add cucumber, tomatoes, parsley, mint, and feta to quinoa.
  5. Pour lemon juice, vinegar and water into a small bowl, then whisk in olive oil until well mixed. Pour over quinoa and toss well.

 

Susie’s Potato Salad

NYMPS-opt

NYMPS-opt

Susie's Potato Salad
 
My friend Susie made this salad with white potatoes. I thought it would be even yummier and healthier with sweet potatoes...not exactly your mother's potato salad!
Ingredients
  • 3 lbs organic sweet potatoes, washed and peeled, cut into 1 inch cubes
  • 1 jar kalamata olives, halved
  • 1 jar organic sundried tomatoes in oil, coarsely chopped in quarters
  • ½ cup toasted pine nuts
  • large bunch green beans, washed, ends trimmed off, lightly steamed until crisp tender, about 2 minutes.
  • few TBS prepared pesto
Instructions
  1. Boil potatoes in water until tender when pierced with fork, about 20 minutes. Do not overcook.
  2. Drain potatoes and place in large bowl.
  3. Add olives, sundried tomatoes, and green beans.
  4. Just before serving, add pine nuts and pesto and toss all ingredients to coat.
Notes
May be served room temperature or chilled.

 

Edamame Salad

edamame salad

edamame salad

Edamame Salad
Recipe type: 1 Starch and/or 1 Protein (depending on portion size)
 
Ingredients
  • 2 8-10 oz bags frozen shelled organic edamame, thawed in refrigerator
  • ½ red onion, coarsely chopped
  • 8 oz cherry tomatoes, washed and cut in half
  • ½ cup loosely packed cilantro leaves, coarsely chopped
  • 1 TSP dried oregano
  • 1 ½ TBSP gluten free white wine vinegar
  • 3 TBSP olive oil
  • Salt and pepper
  • 4 oz goat cheese, crumbled
Instructions
  1. Combine edamame, onion, tomatoes and cilantro in large bowl.
  2. Pour vinegar into a small bowl and whisk in olive oil. Add oregano and season with salt and pepper to taste.
  3. Pour dressing over edamame mixture and toss to coat.
  4. Sprinkle with goat cheese just before serving.