Pear Salad

  • 2 T stone ground mustard
  • 2 T apple cider vinegar
  • 1/2 C olive oil
  • salt and freshly ground pepper
  • 10 oz. mixed salad greens
  • 2 Bartlett pears, diced
  • 4 oz. Gouda cheese, diced
  • 1 C coarsely chopped toasted walnuts
  • 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.

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Greek Salad

Greek Salad

Salad:

  • 1 or 2 heads romaine lettuce–rinsed, dried and chopped
  • 1 bell pepper, chopped (I used orange)
  • 1 cucumber, halved lengthwise and sliced
  • 1 cup crumbled feta
  • 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

  • 1/2 cup + 2 Tbs olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

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Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

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Ruthie’s Challah

A Sabbath Favorite!

A Sabbath Favorite!

  • 5+ cups whole wheat flour
  • 2 Tbs yeast
  • 1 Tbs salt
  • 1/2 cup olive oil
  • 1/4-1/2 cup honey
  • 1 1/2 cups warm water
  • 3 eggs, beaten

Stir 3 cups of flour, yeast, and salt in a large bowl. Make a well in the center and add remaining ingredients. Mix, adding flour as needed. When the dough is difficult to stir, start kneading. Continue for 8 minutes, adding flour (or greasing hands with olive oil) as needed to keep the dough from sticking.

Place the dough in an oiled bowl. Let rise in a warm place for 1 hour. Shape the flattened dough into into 2 loaves. (I like to braid mine)

Let rise for 30 minutes. Preheat oven to 350. Brush the challah with melted butter and sprinkle with garlic and salt. Bake for 25-30 minutes (I do 19 minutes in a convection oven). Serve warm or cooled. Enjoy! 🙂

Thank you Ruthie for sharing this recipe!

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Easy Salsa Salad

IMG_5075

Ingredients:

  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

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Vegetarian Chickpea Sandwiches

IMG_4066

IMG_4066

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

IMG_4006

Blend in the liquids (whatever combination you want).

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Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

IMG_4041

 

Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

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Chopped Thai Chicken Salad

Salad:

  • 2 cups chopped cooked chicken
  • 4 cups roughly chopped cabbage
  • 3 cups shredded carrots
  • 3 cups shredded papaya
  • 1/2 cup roughly chopped fresh cilantro
  • 5 green onion, diced
  • 1/2 jalapeno pepper, finely diced
  • 1 cup chopped peanuts

Dressing:

  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup sucanat (or brown sugar)
  • 2 Tbs lime juice
  • 2 Tbs olive oil
  • 1/2 tsp sesame oil
  • 1/2 cup peanut butter
  • 1/2 cup water

Directions:

Combine the salad ingredients except for the chopped peanuts in a large bowl.Whisk together the dressing ingredients and pour over the salad. Sprinkle with chopped peanuts and serve fresh or chilled.

Adapted from www.pinchofyum.com

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Mango and Black Bean Pasta Salad

2 cups whole-wheat rotini pasta, cooked and cooled
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Combine all ingredient and chill. Serve with tortilla chips if desired.

From www.blogofjoy.com

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Black Bean and Mango Salad

Black Bean & Mango Salad

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste

Combine all ingredients in a bowl. Toss and serve.

Note: We especially love this salad served with Taco Salad.

from About.com

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Tortellini Salad with Pesto

  • 8 C tortellini, cooked and chilled (4 C dry)
  • 1 C pesto (on this site)
  • 1 red pepper, chopped
  • 1/4 C Marilyn’s French Dressing (on this site)
  • 14 C romaine (or other green leaf)
  • 2 C cooked chicken, diced – optional
  • salt and pepper to taste
  • freshly shredded sharp cheddar cheese

Combine all ingredients (except cheese) in a mixing bowl.  Stir to blend all ingredients.  Sprinkle with cheese and serve.

from Sensational Summer Salads (www.urbanhomemaker.com)

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