Spinach and Strawberry Salad

Ingredients

* 2 bunches spinach, rinsed and torn into bite-size pieces
* 4 cups sliced strawberries
* 1/2 cup vegetable oil
* 1/4 cup white wine vinegar
* 1/2 cup white sugar
* 1/4 teaspoon paprika
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds

Directions

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Nutritional Information open nutritional information

Amount Per Serving Calories: 235 | Total Fat: 15.9g | Cholesterol: 0mg

Jamie’s Cranberry Spinach Salad

Ingredients

* 1 tablespoon butter
* 3/4 cup almonds, blanched and slivered
* 1 pound spinach, rinsed and torn into bite-size pieces
* 1 cup dried cranberries
* 2 tablespoons toasted sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 2 teaspoons minced onion
* 1/4 teaspoon paprika
* 1/4 cup white wine vinegar
* 1/4 cup cider vinegar
* 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 339 | Total Fat: 23.5g | Cholesterol: 4mg

Chick Pea Macaroni Salad

Submitted by: Christine

Prep Time: approx. 20 Minutes

” This Greek-style pasta salad would also be good tossed with fresh avocado and mint. ”

Ingredients
1 cup uncooked macaroni pasta
1 (19 ounce) can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup fresh lemon juice

Directions
1 In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.

2 In a large bowl, combine the pasta, chick peas, tomatoes, onion, garlic,
cheese, olives, salt, pepper, olive oil and lemon juice.
Toss together and refrigerate until chilled.

Makes 4 to 6 servings

Nutrition
Servings Per Recipe:
5 amount per serving
Calories 561

Tomato and Squash Salad

From: V.R. Peterson – vmp@bigfoot.com
This salad is as appealing to the eye as it is to the taste buds.
The recipe calls for a minimal amount of oil, but you can eliminate
even that if you want and the dish will still be delicious.

1 lb (450 g) small yellow squash, or zucchini (courgettes),
or combination of both, sliced diagonally
1 lb (450 g) small, ripe tomatoes, cut in wedges
1/2 cup purple onion, sliced into narrow strips
1/4 cup packed fresh basil leaves
1/4 cup white wine vinegar
1+1/2 tsp olive oil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Arrange squash in a steamer over boiling water.
Cover and steam 1 minute, then plunge into cold water to stop the cooking.
Drain well. Combine squash, tomatoes, onion, and basil in salad bowl.
In a small bowl combine the remaining ingredients.
Pour over the vegetables and toss gently.
Serve chilled or at room temperature.

Serves 4 to 6.

Vietnamese Rice-Noodle Salad

Submitted by: JEN
” This is a good salad for a hot day.? “

Ingredients:
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce, or 1 teaspoon salt
1 (12 ounce) package rice vermicelli
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup coarsley chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

Directions:
1 Mince the garlic with the cilantro and the hot pepper. Transfer
the mixture to a bowl, add the lime juice, fish sauce or salt
and sugar; stir well. Let the sauce sit for 5 minutes.
2 Bring a large pot of salted water to a boil. Add the rice noodles;
boil them for 2 minutes. Drain well. Rinse the noodles with cold
water until they have cooled. Let them drain again.
3 Combine the sauce, noodles, carrots, cucumber, mint and Napa
cabbage in a large serving bowl. Toss well and serve the salad
garnished with the peanuts and mint sprigs.

Bulgur Chickpea Salad

Submitted by: Leah Perez

Prep Time: approx. 20 Minutes

” This tabbouleh salad variation is a meal in itself. ”

Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots

Directions
1 In a heatproof bowl, pour boiling water over bulgur.
Let stand 1 hour at room temperature.

2 In a small bowl, beat together oil, lemon juice, salt, and pepper.
Pour over bulgur; and mix with a fork.

3 Place bulgur in the bottom of a nice glass serving bowl.
Layer vegetables and garbanzo beans in this order on top of the bulgur:
green onions, garbanzo beans, parsley, and carrots on top. Cover, and
refrigerate. Toss salad just before serving.

Makes 6 to 8 servings

Nutrition at a glance
Servings Per Recipe 7
Amount per serving:
Calories 296
Protein 6g
Total Fat 17g
Sodium 198mg
Cholesterol –
Carbohydrates 33g
Fiber 7g

Caesar Salad Tacos

Prep Time: approx. 20 Minutes

” This is a meatless entree. This healthy and intriguing recipe got
a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself! ”

Ingredients
8 cups prewashed and cut romaine lettuce
2 cups shredded Cheddar cheese
1 avocado – peeled, pitted and diced
1/2 cup diced green chile peppers
1/2 cup black beans, drained and rinsed
1/4 cup kernel corn
1/3 cup Caesar-style salad dressing
1/4 cup taco sauce
12 taco shells, warmed

Directions
1 Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.
Combine dressing and taco sauce in small bowl; mix well.
Pour over lettuce mixture; toss well to coat.

2 Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 447
Protein 16g
Total Fat 27g
Sodium 481mg
Cholesterol 40mg
Carbohydrates 38g
Fiber 8g