Archive for the ‘Salads’ Category

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Bulgur Salad with Balsamic Vinegar

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…

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Brown Rice Tabbouleh

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…

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Black Bean & Basmati Salad

basmati rice (cooked according to directions)
black beans (cooked according to directions)…

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Black-and-White Summer Bean Salad

A sweet, just-picked tomato is key to this refreshing two-bean salad. Use one from your own garden or shop at a local farmer’s market.

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Better Than Tuna

2 cups carrots
1 medium ripe bell pepper…

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Beet-Apple-Walnut Salad

2 beets, peeled and shredded
1/2 cup walnuts…

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Awesome No-Oil Cucumber-Tomato Salad

1 medium cucumber
1 medium tomato…

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Asparagus Pasta Salad

3 ounces dry angel hair pasta
1 pound asparagus, cut diagonally into 2 inch pieces (I got 10 ounces after breaking off the tough lower stalks)…

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Asian Greens with Sesame Dressing

This dressing also tastes great on any other greens, raw or cooked. Mizuma, a feathery, crisp green, hails from Japan.

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Apple-Zucchini Salad

3 medium zucchini, washed, shredded
2 crisp apples, washed, cored, diced…

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Crispy Jicama Salad

2 cups diced jicama
1 carrot — in 1-inch strips…

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Roasted Garlic Potato Salad

2 1/2 pound Yukon Gold potatoes — scrubbed, cut into 1-inch chunks
olive oil cooking spray…

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Garden Vegetable Pistachio Potato Salad

2 lbs. new red potatoes
1 cup petite frozen peas — defrosted (see note)…

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Chana Masala Salad

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

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Warm Chickpea Salad

This dish features the bright flavors of Provence, highlighting artichokes, sun-dried tomatoes and fresh rosemary. If you double the recipe, you can have an excellent lunch served at room temperature the next day. Offer the chickpea salad on a bed of mixed baby greens (mesclun) for a light and colorful presentation.

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