Tag Archives: Salad

Make It Green Fruity Rice Salad

Fruity Rice Salad
 
Author:
Recipe type: Rice
Cuisine: American
 
Ingredients
  • 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
  • ½ cup chopped celery
  • ½ cup shelled, roasted pistachio kernels
  • ¼ cup chopped green onions
  • 3 tsp chopped fresh parsley
  • 3 tsp white wine vinegar
  • 1 tsp extra-virgin olive oil
Instructions
  1. Cook rice according to package directions.
  2. Cool rice.
  3. Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
  4. In another bowl, whisk together the white wine vinegar and olive oil.
  5. Drizzle over salad.
  6. Cover and chill for 1 hour.
  7. Remove from refrigerator and toss.
  8. Server & 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.

 

Pineapple Jicama Slushie

Pineapple Jicama Slushie
 
Author:
Recipe type: Drinks
Cuisine: Mexican
Serves: 2
 
Ingredients
  • 1 can pineapple chunks in natural juices - undrained
  • ½ cup jicama, peeled and diced
  • 2 cups fresh orange juice
  • 4 ice cubes
Instructions
  1. Put pineapple with juice, jicama, orange juice, and ice in a food processor and puree until smooth.
  2. Pour into glasses and serve.

 

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.

 

Thai Broccoli Chicken Salad

Thai Broccoli Chicken Salad
 
Author:
Recipe type: Salad
Cuisine: Asian
Serves: 4
 
Ingredients
  • 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
  • ¼ cup diced green onion
  • 2 cups cooked shredded chicken
  • 1 cup mandarin oranges
  • finely shredded cabbage for serving, optional
Instructions
  1. In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
  2. Whisk until all ingredients are smooth. Add a small amount of water if needed
  3. Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
  4. Serve immediately.

 

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.