israeli chopped salad

ingredients
1 large cucumber, diced
3 large tomatoes, diced
1 large zucchini, diced
1 cup chopped white onion
1 1/2 cups chopped parsley
3 Tbs. chopped mint
2 Tbs. fresh lemon juice
1 tsp. freshly ground black pepper
1 tsp. sea salt

directions
Place the diced cucumber, tomatoes, zucchini and onion in a large bowl.  Add the parsley and mint, and mix well.  Add the olive oil, lemon juice, black pepper and sea salt.  Mix and adjust the seasonings to taste.  Enjoy!

This recipe is from the book The Beauty Detox Solution.

panzanella salad

baguette, cut into bite-sized pieces
cucumber, chopped
tomato, chopped
red onion, chopped or sliced


dressing
1/4 cup olive oil
1/2 cup red wine vinegar
salt & pepper to taste


Drizzle cut baguette with olive oil.  Put in oven at 350 degrees for about 10 minutes, or until edges are toasty.  While bread toasts, prepare cumber, tomato, and red onion.  Combine all the ingredients in a bowl and toss to combine.  Enjoy! 


Note:  To make the salad last longer, keep the bread and the other ingredients separated and only combine them for individual servings.  That way the bread doesn't become soggy and you can save the leftovers, or it will stay fresh when prepared ahead of time for a dinner party.


{recipe from the kitchen of Kenna Wahlquist}

strawberry romaine salad

10 servings  Prep/Total Time: 30 min.

Ingredients

1/4 cup sugar

1/3 cup slivered almonds

1 bunch romaine, torn

1 small onion, halved and thinly sliced

2 cups halved fresh strawberries

Creamy Poppy Seed Dressing

1/4 cup mayonnaise

2 tablespoons sugar

1 tablespoon sour cream

1 tablespoon milk

2 1/4 teaspoons cider vinegar

1 1/2 teaspoons poppy seeds

Directions

*In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes.  Stir in almonds until coated.  Spread on foil to cool;  break into small pieces.

*In a large bowl, combine the romaine, onion and strawberries.  Combine the dressing ingredients;  drizzle over salad and toss to coat.  Sprinkle with coated almonds.

tasteofhome 2010

turkey orzo salad

1/2 pound fresh asparagus spears

1 garlic clove, minced

3 tablespoons olive oil

8 ounces orzo, cooked according to package directions and rinsed for use in salad

2 cups cooked turkey (or chicken), cut into bite-size pieces

1/2 green pepper, cut into bite-size pieces

1/2 cucumber, diced

1/2 teaspoon salt

1/4 cup minced fresh parsley

1 tomato, chopped

1/4 cup Gorgonzola (or Feta) cheese, optional

1/4 cup dried cranberries or cherries, optional

Wash and trim asparagus, and slice into 2-inch pieces.  Heat oil in saute skillet and saute asparagus and garlic for 3 minutes until crisp tender.

Cook orzo and rinse in cold water for salad.  Drain and place in large salad bowl.

Add sauteed asparagus and garlic mixture, turkey, green pepper, cucumber, tomato, and fresh parsley.  Sprinkle with salt.  Toss to blend.  Add Gorgonzola and dried fruit, if desired.  Note that less is best when using a strong flavored cheese or it overpowers the turkey flavor.

4 to 6 servings

couscous salad

whole wheat couscous (cooked and cooled)

red onion, chopped

grape tomatoes

slivered carrots

salad shrimp

bean sprouts

fresh broccoli

salad dressing

(and whatever else suits your fancy!)

tortellini salad

7 oz cheese tortellini

1 cup broccoli florets

1/2 cup fresh parsley, chopped

6 oz. marinated artichokes, drained

2 green onions, chopped

1/2 cup italian salad dressing

2 1/2 tsp fresh basil, chopped

3 tbsp parmesan cheese, grated

6 cherry tomatoes, halved

Cook tortellini according to package directions; drain. Rinse and drain again.

Combine tortellini with broccoli, parsley, artichokes, and green onion in a large bowl; toss lightly to mix.

Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently.

Arrange tomatoes on top and sprinkle with cheese.

four-fruit salad

4 cups fresh raspberries

4 medium plums, coarsely chopped

4 medium apricots, coarsely chopped

2 medium peaches, coarsely chopped

2 Tbsp honey

In a large bowl combine all ingredients and toss. Refrigerate until chilled.

3/4 cup equals 55 calories, trace fat

Healthy Cooking/Taste of Home - Aug/Sept 2010

grilled jerk shrimp orzo salad and caribbean jerk seasoning & rub

Caribbean Jerk Seasoning and Rub

2 tablespoons dried minced onion

1 tablespoon garlic powder

4 teaspoons crushed dry thyme leaves

2 teaspoons salt

2 teaspoons ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 tablespoon sugar

2 teaspoons black pepper

1 teaspoon cayenne pepper

Grilled Jerk Shrimp Orzo Salad

2 large ears sweet corn in husk

2 tsp olive oil

2/3 cup uncooked whole wheat orzo pasta

12 fresh asparagus spears, trimmed

1 lb. uncooked medium shrimp, peeled and deveined

2 Tbsp. Caribbean jerk seasoning

1 medium sweet red pepper, chopped

Dressing:

4 Tbsp. white vinegar

2 Tbsp. water

2 Tbsp. lime juice

2 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1. Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.

3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium hear for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 cups equals 352 calories, 12 g fat

Healthy Cooking/Taste of Home - August/September 2010