Fruity Rice Salad 1 cup uncooked long grain white rice 2 kiwi (peeled and sliced into thin crescents) 1 green delicious or Granny Smith apple (cored and diced) 1/2 cup chopped celery 1/2 cup shelled (roasted pistachio kernels) 1/4 cup chopped green onions 3 tsp chopped fresh parsley 3 tsp white wine vinegar 1 tsp … Read more
Sweet N Crunchy Rice Salad 3 cups cooked brown rice 3/4 cup dried cranberries 1 mango (diced) 1/2 cup raspberry vinaigrette 1/4 cup chopped fresh parsley 1 cup chopped pecans (lightly toasted) In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley. Chill. When ready to serve, toast pecans over low heat until slightly … Read more
Tangy Dressed Tuna Rice Salad 1 Tablespoon extra-virgin olive oil 2 teaspoon fresh squeezed lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 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 … Read more
Citrus Wild Brown Rice Salad 1 Tbsp olive oil 1/2 Tbsp white rice vinegar 1/2 Tbsp real orange juice 1 tsp soy sauce salt and black pepper to taste 1/2 cup cooked brown rice (chilled) 1/2 cup cooked wild rice (chilled) 2 green onions (chopped) 1 celery stalk (chopped fine) 1/2 red bell pepper … Read more
Pineapple Jicama Slushie 1 can pineapple chunks in natural juices – undrained 1/2 cup jicama (peeled and diced) 2 cups fresh orange juice 4 ice cubes Put pineapple with juice, jicama, orange juice, and ice in a food processor and puree until smooth. Pour into glasses and serve. Drinks Mexican
Black Bean And Corn Quinoa Toss 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) 1/2 cup chopped fresh cilantro 1 ripe avocado (pitted, peeled, and diced) 1 Tbsp olive … Read more
Thai Broccoli Chicken Salad 2 Tbsp natural peanut butter 2 tsp soy sauce 1 Tbsp lemon juice 2 Tbsp water 2 cups fresh broccoli florets (cut small) 1 cup frozen sweet peas (thawed) 1/4 cup diced green onion 2 cups cooked shredded chicken 1 cup mandarin oranges finely shredded cabbage for serving (optional) In large … Read more
Black Eyed Pea And Corn Salad 2 – 15 oz cans black eyed peas 1 – 15 oz corn 1 Tbsp olive oil 2 Tbsp lemon juice 1/4 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 … Read more
White Tuna Artichoke Salad 1 – 12 oz can white tuna in water (drained) 1 – 6 oz jar artichoke hearts (coarse chopped) 1/2 cup chopped ripe olives 1/3 cup mayonnaise 2 tsp lemon juice 1/2 tsp dried oregano flakes mixed salad greens for serving In bowl, toss together all the ingredients. Refrigerate for 30 … Read more
No Guilt Ranch Style Dip 1/2 cup buttermilk 1/3 cup olive oil mayonnaise 2 Tbsp minced fresh dill 1 Tbsp lemon juice 1 tsp Dijon mustard 1/2 tsp honey 1/2 tsp garlic powder 1/8 tsp kosher salt Whisk all ingredients together until frothy. Store in air tight in refrigerator for up to 1 week.
Cannellini Greek Salad 1/4 cup white wine vinegar 1/4 cup olive oil 1/2 tsp dried oregano flakes 1/4 tsp black pepper 1/8 tsp kosher salt 1 -15 oz can cannellini (drained then rinsed) 1 Roma tomato (diced) 1/4 cup diced sweet onion 1/4 cup diced green pepper 1/4 cup crumbled feta cheese 1/4 cup chopped … Read more
Chicken Artichoke Salad 2 tsp lemon 1/2 tsp coarse brown or Dijon mustard 1/2 tsp finely chopped dill 1 1/2 Tbsp olive oil salt and pepper 3 cups mixed greens 3/4 cup chopped artichoke hearts (jarred) 1 cup chopped cooked chicken 1 cucumber (diced) 1 carrot (diced) 1 green onion (chopped) 1 Roma tomato … Read more