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Artichoke Dijon Penne
2-1/2 qts. water
8 oz. penne or ziti pasta
3 Tbs. canola oil
3 Tbs. red wine vinegar or balsamic vinegar
1 Tbs. Dijon-style mustard
1/4 cup chopped fresh parsley
2 large cloves garlic, minced
2 tsp. dried oregano
1/2 tsp. black pepper
2 tomatoes, diced
4 whole scallions, chopped
1 15-oz. can chickpeas, drained
1 14-oz. can artichoke hearts, rinsed and coarsely chopped
In a large saucepan, bring the water to a boil over medium-high heat.
Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 9 to 11 minutes. Drain in a colander and cool under cold running water.
Mizuna and Caramelized Onions
1 Tbs. safflower oil
2 medium yellow onions, cut into thin strips
1 large red bell pepper, seeded and cut into thin strips
1 Tbs. balsamic vinegar
1 Tbs. brown sugar
1 bunch mizuna greens, rinsed and coarsely chopped
2 oz. alfalfa sprouts
1 tomato, cut into wedges
In a large skillet, heat the oil over medium-high heat.
Add the onion and bell pepper and cook, stirring, until the onions are lightly browned, about 7 minutes.
Reduce the heat to low and stir in the vinegar and sugar. Cook, stirring, for 2 minutes.
Arrange the mizuna greens, sprouts, and tomato on salad plates. Using tongs, place the onion mixture over the top of each plate.
Quick Green Bean Salad
1 cup diced celery
3 cups green beans, cooked
1 4-oz. can chopped olives
2 tomatoes, diced
1/2 cup cooked rice or cracked wheat
Mix lightly and spoon onto serving plates. Top with Ranch Dressing. Add 1 Tbs. picante sauce for a spicy-hot flavor.
Black Bean and Corn Salad
2-1/2 qts. water
8 oz. pasta spirals or penne
2 Tbs. olive oil
Juice of 2 limes
1/4 cup chopped fresh cilantro
3 or 4 cloves garlic, minced
1 or 2 jalapeno chili peppers, seeded and minced
1-1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
2 tomatoes, diced
1 15-oz. can black beans, drained
1 11-oz. can corn kernels, drained
4 whole scallions, trimmed and
chopped
1 green bell pepper, seeded
and diced
In a large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil.
Reduce the heat to medium and cook until the pasta is al dente, 10 to 12 minutes, stirring occasionally.
Drain the pasta in a colander and cool under cold running water.
In a large mixing bowl, whisk the oil, lime juice, cilantro, garlic, jalapeno, cumin, pepper, and salt.
Stir in the pasta, tomatoes, beans, corn, scallions, and bell pepper.
Refrigerate the salad for 30 minutes to 1 hour before serving to allow the flavors to meld.
Fluff the salad before serving.
Jicama, Avocado and Beans
1 15-oz. can black beans, drained
1 15-oz. can red kidney beans, drained
2 ripe avocados, peeled, pitted, and diced
2 medium tomatoes, diced
1 cup peeled, diced jicama
2 whole scallions, chopped
1 red or green bell pepper, seeded and diced
2 large cloves garlic, minced
Juice of 1 large lime
2 Tbs. chopped fresh cilantro
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
In a mixing bowl, combine the two types of beans, avocados, tomatoes, jicama, scallions, bell pepper, garlic, lime juice, cilantro, oregano, cumin, pepper, and salt and toss thoroughly.
Chill until ready to serve. Serve over a bed of leaf lettuce.
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Golden Spinach Salad
1 yellow squash, grated
1/4 cup pine nuts
2 cups chopped spinach
2 tomatoes, thinly sliced
1 cup alfalfa sprouts
Put the squash, pine nuts, and washed spinach into a bowl.
Toss and dress with lemon or lime juice. Garnish with the tomato slices and alfalfa sprouts.
Vegetarian Nicoise
2 heads of romaine lettuce, washed, dried, and shredded
6 roma tomatoes, cut into bite-size pieces and drained
1/2 sweet red onion, finely chopped
1 cucumber, peeled, seeded, and chopped
1 small jicama, peeled and chopped
1/4 cup finely chopped fresh parsley
1 small jar capers, drained, juice reserved
1/4 to 1/2 cup crumbled feta cheese
1/8 cup olive oil
1/8 cup orange juice
1 Tbs. Bragg's Liquid Aminos
1 tsp. balsamic vinegar
1 tsp. honey, optional
Arrange the lettuce on a large platter. Carefully layer the tomatoes, onion, cucumber, jicama, parsley, and capers in an attractive pattern over the lettuce.
Combine the remaining ingredients, including the reserved caper juice, in a jar. Shake well, and pour over the salad.
Health Salad
1 cup grated carrot
1/2 cup grated beet
1-1/2 cups grated yellow delicious apple
1 cup grated cabbage
Combine carrot, beet, apple
and cabbage. Mix well. Sprinkle shredded coconut on top.
Sweet and Spicy Spinach and Curry Salad
1/3 cup peanuts
1 Tbs. sesame seeds
1 bunch fresh spinach, washed or 1/2 bag prewashed spinach
1 tart green apple, diced
2 green onions, thinly sliced, including green tops
1/4 cup sultana or golden raisins
3 Tbs. seasoned rice vinegar
3 Tbs. frozen apple juice concentrate
2 tsp. stoneground or Dijon mustard
1 tsp. soy sauce
1/2 tsp. curry powder
1/4 tsp. black pepper
Spread the peanuts and sesame seeds in an ovenproof pan and bake at 375°F for 10 to 15 minutes. Cool.
Combine the spinach with the apple, onions, and raisins in a large salad bowl. Add the cooled peanuts and sesame seeds.
Whisk the vinegar, apple juice concentrate, mustard, soy sauce, curry powder, and black pepper together in a small bowl. Pour over the salad and toss to mix just before serving.
Chinese Cabbage with Tahini Citrus Dressing
1 small Chinese or Napa cabbage
2 satsuma tangerines, peeled and divided into segments or 1 15-oz.
can mandarin oranges, drained
1/4 cup tahini
1 garlic, clove, crushed
1 Tbs. lemon juice
1 Tbs. soy sauce
1 Tbs. cider vinegar
1 Tbs. seasoned rice vinegar
Cut the cabbage into very fine shreds until you have about 5 cups. Place it in a salad bowl with 2/3 of the tangerine or orange segments.
Mix the tahini, garlic, lemon juice, soy sauce, cider vinegar, and seasoned rice vinegar in a small bowl, stirring with a fork until smooth.
The dressing will be quite thick, but will thin as soon as it is added to the salad.
Add the dressing to the salad and toss to mix. Garnish with reserved citrus slices.
Green Goddess Dressing
1 avocado
2 green onion
1/2 red bell pepper
1/4 to 1/2 cup fresh lemon juice
Dulse or kelp, to taste
1/2 to 1 tsp. cumin
1/2 to 1 cup purified water
In a blender, process all the ingredients, adjusting the amounts of lemon juice, dulse or kelp, and cumin to taste.
Thin, to the desired consistency, with additional water. Toss with salad and enjoy!
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