Category Archives: Salad

Cod Summer Salad

Cod Summer Salad
 
Author:
Recipe type: Fish
Cuisine: American
Serves: 6
 
Ingredients
  • 1 pound cod fillets
  • 4 cups chopped lettuce
  • 3 medium cucumbers -- peeled & seeded and cut into 1" chunks
  • 2 medium tomatoes -- cut into wedges
  • ½ small red onion -- sliced
  • ½ cup Greek olives -- chopped
  • ½ cup feta cheese -- crumbled
  • Sea Salt -- to taste
  • Fresh Ground Black Pepper-- to taste
  • >>>OREGANO VINAIGRETTE<<<
  • 6 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
Instructions
  1. Cut cod into 1½-inch chunks
  2. Place cod in a shallow, microwave safe dish
  3. Cover loosely with plastic wrap
  4. Cook in microwave on high for 3 to 4 minutes (fish should be flake when tested with fork), turning ½ way through cooking time.
  5. Remove from microwave and let cool.
  6. >>>OREGANO VINAIGRETTE<<<
  7. Whisk all ingredients together.
  8. Gently toss lettuce, cucumbers, tomatoes, onion, and olives together with Oregano Vinaigrette.
  9. Add feta and cod and gently toss just until combined
  10. Season to taste with salt and pepper.
  11. Serve & Enjoy !

Sweet N Crunchy Rice Salad

Sweet N Crunchy Rice Salad
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6
 
Ingredients
  • 3 cups cooked brown rice
  • ¾ cup dried cranberries
  • 1 mango, diced
  • ½ cup raspberry vinaigrette
  • ¼ cup chopped fresh parsley
  • 1 cup chopped pecans, lightly toasted
Instructions
  1. In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley.
  2. Chill.
  3. When ready to serve, toast pecans over low heat until slightly warm.
  4. Sprinkle over rice dish.

 

Tangy Dressed Tuna Rice Salad

Tangy Dressed Tuna Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
 
Ingredients
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • 2 cans (5 oz ea) white tuna packed in water, drained well
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

Citrus Wild Brown Rice Salad

 

Citrus Wild Brown Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 1 Tbsp olive oil
  • ½ Tbsp white rice vinegar
  • ½ Tbsp real orange juice
  • 1 tsp soy sauce
  • salt and black pepper to taste
  • ½ cup cooked brown rice, chilled
  • ½ cup cooked wild rice, chilled
  • 2 green onions, chopped
  • 1 celery stalk, chopped fine
  • ½ red bell pepper, chopped fine
  • 1 orange, segments removed and cut in half (or use mandarin oranges)
  • 2 Tbsp golden raisins
  • 2 Tbsp chopped almonds, toasted
  • mixed greens for serving, optional
Instructions
  1. In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
  2. Add all remaining ingredients and toss to coat evenly with dressing.
  3. Server over mixed greens.

 

Red Bell Pepper Jicama Slaw

Red Bell Pepper Jicama Slaw
 
Author:
Recipe type: Salad
Cuisine: Mexican
 
Ingredients
  • 2 large limes, juiced
  • ¼ tsp hot pepper sauce
  • 1 Tbsp brown sugar
  • ½ cup olive oil
  • salt and pepper
  • 1 jicama, peeled and cut into very thin strips
  • 1 red bell pepper, cleaned and cut into very thin strips
  • 1 green onion, chopped
Instructions
  1. Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
  2. Add in olive oil slowly, whisk until dressing thickens.
  3. Taste and add salt and black pepper as needed, then whisk to combine.
  4. Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

 

Black Bean And Corn Quinoa Toss

Black Bean And Corn Quinoa Toss
 
Author:
Recipe type: Salad
Cuisine: Mexican
 
Ingredients
  • 2 -15 oz cans black beans, rinsed and drained well
  • 4 cups fresh or frozen corn kernels
  • 1 pint grape or cherry tomatoes, quartered
  • 2 cups cooked quinoa
  • 1 small red onion, finely diced
  • ½ cup chopped fresh cilantro
  • 1 ripe avocado, pitted, peeled, and diced
  • 1 Tbsp olive oil
  • 2 lemons, juiced
  • sea salt to taste
Instructions
  1. In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
  2. Whisk together olive oil and lemon juice.
  3. Add to the salad bowl and toss to coat well.
  4. Sprinkle with salt.

 

Real Maple Mixed Salad

Make Mine Real Maple Mixed Salad
 
Author:
Serves: 4
 
Ingredients
  • 1 Tbsp real maple syrup
  • 2 Tbsp white wine vinegar
  • 1 Tbsp olive oil
  • ¼ tsp kosher salt
  • 6 cups mixed salad greens, baby spinach, etc.
  • 1 cup fresh strawberries,
  • 1 cup fresh blueberries,
  • 1 cup fresh raspberries
  • ½ cup chopped pecans, toasted
  • ¼ cup crumbled goat cheese
Instructions
  1. In mixing bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until frothy.
  2. Add greens and berries, and toss gently to combine.
  3. Sprinkle with pecans and goat cheese on top.

 

Black Eyed Pea And Corn Salad

Black Eyed Pea And Corn Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 2 - 15 oz cans black eyed peas
  • 1 - 15 oz corn
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste
  • 8 oz cooked brown rice, chilled
  • 2 stalks celery, diced fine
  • 2 green onions, diced fine
  • 1 small red bell pepper, diced fine
Instructions
  1. Drain black eyed peas and the corn through a colander; set aside.
  2. In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
  3. Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
  4. Toss to mix all ingredients.
  5. Add the black eyed peas and corn.
  6. Toss to mix all ingredients.
  7. Serve chilled.

 

White Tuna Artichoke Salad

White Tuna Artichoke Salad
 
Author:
Serves: 4
 
Ingredients
  • 1 - 12 oz can white tuna in water, drained
  • 1 - 6 oz jar artichoke hearts, coarse chopped
  • ½ cup chopped ripe olives
  • ⅓ cup mayonnaise
  • 2 tsp lemon juice
  • ½ tsp dried oregano flakes
  • mixed salad greens for serving
Instructions
  1. In bowl, toss together all the ingredients.
  2. Refrigerate for 30 minutes
  3. Serve over mixed salad greens.

 

Eastern Cole Slaw

Easy Eastern Cole Slaw
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 1 garlic clove, pressed
  • ¼ cup rice vinegar
  • 1 Tbsp olive oil
  • 1 tsp soy sauce
  • dash red pepper flakes
  • 1 - 12 oz bag cole slaw mix (shredded cabbage)
  • 1 cucumber, cut into very thin strips
  • 1 red bell pepper, cut into very thin strips
  • 4 green onions, sliced thin lengthwise into strips
Instructions
  1. Whisk together garlic, rice vinegar, olive oil, soy sauce and red pepper flakes until well combined.
  2. Add all remaining ingredients and toss to mix well.
  3. Season with salt and pepper, if desired.