Thai Quinoa Salad

I was given this recipe from my friend Tiffany.  She got the recipe here Thai Quinoa Salad.  I made this and love the flavors!  This was great to have made and ready in my fridge for lunches.  -Kristin

• 1 cup quinoa
• 1 red bell pepper, chopped
• 1 carrot, peeled and shredded
• 1 cucumber, chopped
• 1 cup frozen edamame, thawed
• 6 green onions, chopped
• 1-2 cups shredded red cabbage
• 4 teaspoons fish sauce
• 3 limes, juiced
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• pinch of red pepper flakes
• ½ cup chopped peanuts 
• ½ cup chopped cilantro
• ¼ cup chopped basil
• 
  
• Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
• Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. 
• Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. 
• Serve or refrigerate for up to a day.  It will stay longer in if you don't add the peanuts to the entire mixture.  

California Quinoa Salad

This is an interesting combination I was curious to try because it has received great reviews.  It is a copycat recipe from Whole Foods.  I am glad I tried it, it is really good.  This makes a large portion, consider making 1/2 a batch the first time to make sure you like it :) -Kristin

2 cups quinoa, cooked according to directions
1 package frozen mango, thawed (or 2-4 diced fresh mangos)
1/2 large red onion, diced
1 medium red pepper, diced
1 small bunch cilantro, chopped
1-2 cups shredded, unsweetened coconut
3/4 - 1 cup slivered almonds, toasted
1 - 1 1/2 cup raisins
2-3 cups frozen edamame, thawed
Juice of 4-5 limes
3-4 Tablespoons balsamic vinegar

• When quinoa finishes cooking, fluff with fork and cool completely.
• Then add all ingredients together.
• Enjoy cold.
  
  
  

BLT Tortellini Salad

This is a delicious and quick pasta salad we all really enjoy! -Kristin

1 19 ounce bag frozen cheese tortellini
1 cup torn, fresh spinach
1 cup yellow cherry tomatoes, halved
1 cup red cherry tomatoes, halved
3 or more strips of bacon cooked and chopped
1/2 cup plain Greek yogurt
1/2 cup buttermilk
1 Tablespoon Ranch seasoning
2 cloves garlic

• Cook pasta according to package and let cool.
• Mix in the tomatoes and bacon with the pasta.
• Make dressing by whisking together the yogurt, buttermilk, ranch seasoning and garlic.
• Mix dressing into pasta mixture.

Black Bean and Corn Salsa

This is a great dip for chips, on its own or as a topping to Mexican style entrees.  If you are not a big fan of cilantro don't add as much or try leaving it out all together.  You can't go wrong with these ingredients...it will be delicious either way! -Kristin

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with green chillies, drained
1 bunch finely chopped cilantro (or desired amount)
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, diced
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado, diced
2 tablespoons olive oil
Salt and pepper to taste

• Mix all ingredients together.

Mexican Black Bean Quinoa Salad

This is a recipe that was recommended to me from a friend.  The recipe is adapted from a Penzy magazine.  It is delicious and I just love the flavor combo!  A guide to cooking quinoa is found here on the blog Quinoa. -Kristin

1 mango, peeled and diced
1 red bell pepper, diced
1 cup diced green onions, white and green parts
1 cup chopped cilantro
1 Tablespoon oil
2 Tablespoons red wine vinigar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian Salad dressing mix, mixed with 2 teaspoons water
2 cups cooked quinoa, cooled (about 3/4 cup dry)
1 (15 ounce) can black beans, rinsed and drained

• Mix together all ingredients.

Sweet Potato Salad

This is a recipe from my friend Allison.  This is very simple and delicious.  -Kristin

4 sweet potatoes, diced, cooked and cooled
1/4 cup mayonnaise
4 celery ribs, cut into 1/4-inch slices
1 small red bell pepper, diced
1 cup pineapple tidbits
1 Tablespoon pineapple juice
2 green onions, white and green parts, finely chopped
salt and freshly ground black pepper
1/2 cup coarsely chopped pecans, toasted
1/4 cup freshly diced chives, Optional

• In a large bowl add the potatoes, mayonnaise, celery, red pepper, pineapple, juice, green onions and toss gently.  
• Season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• Just before serving, fold in the pecans and garnish with the chives.

Confetti Brown Rice and Bean Salad

This is yummy!  I brought this rice salad to a potluck and it got great reviews.  The dressing for this salad is fantastic!  You can substitute the brown rice for white or a wild rice.  I got this recipe from a blog called Mel's Kitchen Cafe-Kristin

3 cups cooked brown or other rice, cooled
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed (or same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, diced
1/4 cup minced fresh cilantro

Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper

• Combine all of the salad ingredients and toss. 
• In a separate bowl, whisk together the dressing ingredients and pour over the salad and toss to coat. 
• Chill the salad for at least 2 hours before serving to let the flavors blend.

Butternut Squash Salad with Vinaigrette

I am a huge fan of butternut squash...it is my favorite squash!  I had some leftover cubed butternut squash and decided to give this recipe a try.  It is a yummy salad combo and the dressing compliments it perfectly.  -Kristin

SALAD INGREDIENTS-
Salad greens
Grated Apple
Feta
Sauteed onion
Dried cranberries
Chopped pecans or walnuts

SQUASH PREPARATION-
2 pounds butternut squash, cubed in about 1 inch pieces
Olive oil
Kosher salt
Pepper
Cinnamon

•  Mix together and bake at 400 for 20-30 minutes until fork tender.  Let cool completely.

DRESSING-
1/2 cup olive oil
3 Tablespoons Red Wine Vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper 

• Layer salad ingredients including cooled squash.
• Mix dressing and pour some on your salad combo.

Apple Cashew Salad with Poppy Seed Dressing

This is a recipe from my friend Janice.  It was served at a party we went to and it was a hit.  The combination is unique and oh so yummy!  The dressing is so good and so creamy!  It has the perfect amount of subtle sweetness. -Kristin

1 head Romaine lettuce, chopped finely

1 (10 oz.) bag spinach leaves

2 large green apples, diced

1 (8-10 oz.) can cashew halves

8 oz. Swiss cheese, cubed small

1 cup dried cranberries

Dressing

1/2 cup sugar

1/2 cup olive oil

1/2 cup applesauce

1/3 cup apple cider vinegar

1/2 cup finely chopped onion

1 teaspoon dry mustard

2 Tablespoons poppy seeds

• In  a large bowl combine the salad ingredients.
• In a blender combine all the dressing ingredients except the poppy seeds.  Blend well.
• Add the poppy seeds and give a quick blend.  
• Store dressing in the refrigerator. 

Broccoli Slaw Salad

This is so easy and delicious! My family loves this salad for dinner with any meal. I got this versatile salad recipe from my friend Sarah, her family loves it too.-Sarah

12 oz. broccoli slaw

2 apples, chopped

sunflower seeds

poppyseed dressing

• Mix all together and serve right away.

The Best Italian Pasta Salad

I think this is the best Italian pasta salad.  It is because of the homemade dressing.  I brought this to our church picnic and it was a hit.  -Kristin

1 box rotini pasta, cooked and drained
1 sweet onion, diced
1 large green pepper, diced
cherry tomatoes, diced
black olives or kalamata olives, sliced
1 can garbanzo beans, rinsed and drained
crumbled feta cheese

• Mix all those together in a large bowl.  Set aside.
• Now mix together the following Italian seasoning mix.  It makes more than you will need for this recipe.  It is great to have on hand though and makes it easier the next time you make this salad!  It is homemade Italian dressing so it can be made with the following directions anytime you need Italian dressing.

1 tablespoon garlic salt
1 tablespoon dried minced onion
1/2 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons salt

• Mix all these ingredients together.
• Measure out 2 T. of the mix with 1/4 c. vinegar, 2/3 c. olive or canola oil and 2 T. water.

Asian Cole Slaw

This is fantastic! I love the flavor of this cole slaw...I think it is the best I have ever had! I like it better than traditional cole slaw. This slaw is even better when made ahead and allowed to marinate in the refrigerator for a while. The cabbage softens and melds into the flavorful dressing. This can be made up to 2 days in advance. -Kristin

2 1/2 c. shredded green cabbage
2 1/2 c. shredded red cabbage
1 1/2 c. shredded carrots
2 T. cilantro, finely chopped (opt.)
1/2 c. mayonaise, or more if desired
1 1/2 T. rice wine vinegar (or mirin or white wine vinegar)
1 T. sesame oil
2 T. sugar
salt and pepper

1-2 T. sesame seeds, toasted

• Mix together all the shredded vegetables and cilantro.
• In a seperate bowl combine the mayo, vinegar, sesame oil and sugar.
• Pour dressing over cabbage mixture.
• Toast sesame seeds in a dry skillet. Shaking occasionally and being careful to not burn. Remove from heat and let cool a bit.
• Toss the seeds into the salad and season with salt and pepper.

Trish's Salad

I recently had this on a camping trip and loved the combination, I had to have the recipe! I love the flavor from the yellow peppers with the other ingredients, you have to try this! -Sarah

Romaine lettuce
mild yellow peppers
red onion, thinly sliced
black olives, sliced
shredded mozzarella
cherry tomatoes, halved
croutons
Marzetti Caesar salad dressing

• Mix all ingredients in desired amounts, toss with salad dressing and serve.

Avocado and Tortellini Salad

This is my Mom's recipe, we love this stuff!!! -Kristin

18 oz. frozen, cheese filled tortellini

1/4 t. salt

1/4 t. pepper

2 cloves garlic, finely minced

3/4 c. light mayonnaise

1 c. shredded cheese

1/3 c. chopped green onions

1 large avocado, dice in a bowl and sprinkle with a little bit of lemon juice and salt lightly

1 large tomato, diced

• Cook tortellini as directed on package. Drain and rinse with cold water and place in bowl; set aside.
• Mix mayonnaise, salt, pepper and garlic in a large bowl.
• Add tortellini, cheese and onions and toss to coat. Cover and refrigerate for at least 3 hours, but not longer than 24 hours.
• Just before serving add the avocado and tomatoes and toss.

Asian Spinach Salad

This is an awesome salad. I love it because it doesn't use the Ramen noodle seasoning package like most recipes similar to this. The seasoning package for Ramen noodles contains a lot of MSG, and I do not handle that stuff well...so....I am excited for this recipe. -Kristin

8 T. olive oil
4 T. sugar
3 T. unseasoned rice vinegar
3 T. soy sauce

2 (3 oz.) package Ramen noodles, coarsely broken 1 c. slivered almonds
3 T. sesame seeds
1 (10 oz.) package ready to use baby spinach
1 large bunch of green onions, chopped

• Whisk 6 T. olive oil, sugar, vinegar and soy sauce in small bow to blend; season with salt and pepper and set aside.
• Heat remaining 2 T. oil in skillet over medium high heat and add the noodles, almonds and seeds. Stir continuously until browned. Remove from heat and cool for 10 minutes.
• In a large bowl mix together the spinach, green onions and the noodle mixture.
• Stir in the sauce mixture.

Honey Mustard Dressing

This is a great salad dressing recipe. I listed the ingredients I use for our salad with this dressing. This dressing is also great as a dip for chicken tenders (recipe on blog or frozen kind). For my family of 6 I double the recipe. -Kristin

green leaf lettuce (or something similar), chopped
purple cabbage, shredded
green onions, chopped
chow mien noodles
slivered almonds
grilled chicken breasts or frozen chicken tenders, baked

Salad Dressing Ingredients:

6 T. honey
3 t. vinegar
8 t. mayonnaise or Miracle Whip (I do a combo using both)
2 T. Dijon
1/2 t. olive oil

• Mix all together and serve as dressing over salad or as a dip for chicken.

Spinach Salad with French dressing

This was a favorite salad of mine as a kid, the dressing tastes great with the spinach.-Sarah

Spinach
bacon, coked and crumbled
hard boiled eggs, sliced
mushrooms, sliced

French Dressing
1/2 cup oil
1/4 cup + 2 T. sugar
3 T. ketchup
1/8 t. salt
2 T. vinegar
1/2 t. Worcestershire sauce
2 T. minced dried onion

• Mix all the salad dressing ingredients together and chill.
• Serve with salad.

Cucumber and Red Onion Salad

Another recipe from the Nourishing Gourmet!

This stuff is great. It goes great as a side dish for grilled meats. I ate mine right on top of my bunless burger with a thick slice of tomato and avocado...delicious! It is great by itself too...I couldn't help snacking on it while waiting for our burgers. -Kristin

3-4 large cucumbers, peeled, and sliced thickly and on a diagonal
1 small red onion, thinly sliced
1 t. celery seed
4 T. olive oil
3 T. fresh lemon juice
1 t. salt
2-3 garlic cloves

• In 8x8 baking dish combine the cucumbers and red onion slices.
• In a bowl combine remaining ingredients.
• Pour over and mix well.
• Chill for a few hours for flavors to really meld.
• Mix right before serving.

Quinoa Tabbouleh

This stuff is awesome. I got this recipe off of the Nourishing Gourmet website. If you have tried quinoa in the past without soaking it overnight or thoroughly washing it you may have not liked it. If you don't rinse super well or soak it is bitter. So, give it another try doing it the right way and you will like it a ton! -Kristin

2 cups quinoa - soaked overnight in water with 1-2 T. lemon juice, rinse in the morning in a fine seive
3 cups water
1 cup fresh flat-leaf parsley leaves, roughly chopped (1 bunch)
1 bunch green onions, finely chopped
1 cucumber, deseeded, peeled and chopped
1 red pepper, chopped
6 T. olive oil
6 T. lemon juice
1 1/2 t. salt
1/4 t. pepper

• Cook soaked and rinsed quinoa in the three cups of water by bringing it to a boil in a medium size pot and then turning down the heat simmering for 10-15 minutes covered. The quinoa should be tender and look "spouted" and the water should be absorbed. If the quinoa seems to be cooked through and there is still a little water left, you can pour off.
• Cool quinoa by running cold water over it in a fine sieve and draining well or placing in the refrigerator for several hours.
• After the quinoa is cooled, add the chopped vegetables to the quinoa.
• Mix together the remaining ingredients and pour over quinoa and veggies.
• Toss together and adjust salt and pepper to taste.
• Serve at room temperature or cold.

Black Bean Rice Salad

This is a great cold rice salad that goes great with many meals or as a light lunch. -Kristin

2 c. cooked brown rice
1 can corn kernels

1 can black beans, rinsed and drained
1 green bell pepper, diced
2 celery stalks, diced
1 small red onion, diced
1 jalapeno, seeded and minced (or 1-3 canned pickled jalapenos minced)
4 T. red wine vinegar
3 T. lime juice, fresh
2 T. olive oil
1/2 t. salt

• In a large bowl, combine all ingredients and stir well.
• Refrigerate for at least an hour.