Recipes :: Salads

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Hasta salad (Hass style pasta salad)

By Hass :: April 19, 2005 @ 07:06 PM

• half bag Egg noodles
• 1 can chickpeas
• 3 stalks celery
• 3 clove garlic
• 3 carrots
• 1/2 cup green olives stuffed with jalapeños
• green leafy herbs and spices
• Feta Cheese
• 1 tomato

boil egg noodles, drain, rinse cool.
smash chickpeas in a bowl, be sure to leave some whole.
saute in small oil and some chickpea water: garlic, carrots, olives.
combine everything, stir and drizzle with enough olive oil to take the edge off the chickpeas.

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Summer Salad

By Cole :: January 20, 2005 @ 09:46 PM

• 2 bags of mixed salad greens
• 1 mango peeled and cubed
• 1 pint strawberries
• 3 kiwis peeled and sliced
• 1/2 C. dried cranberries

Toss all salad ingredients together

For dressing:

• 1/4 C. red wine vinegar
• 1/2 C. olive oil
• 1/2 C. sugar

To garnish

1 C. candied slivered almonds

(to candy heat almonds and 1/3 C sugar over low heat until sugar is melted and almonds coated)


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Spicy Thai Peanut Noodles

By Cole :: October 24, 2004 @ 05:59 PM

• 1/2 lb linguine or chow mein noodles
• 3/4 cup Peanut Sauce
• 4 scallions, sliced thinly on the diagonal
• 2 tablespoons sesame seeds
• 1 teaspoon (or to taste) red pepper flakes
• 1 pkg. (8 oz) baked tofu, cubed
• 1/4 cup chopped parsley or cilantro
• lime wedges

Cook pasta according to package directions. Rinse until cool, drain and place in a large mixing bowl. Add remaining ingredients, except lime wedges, and toss until well combined. Serve with lime wedges.

Per Serving: 400 calories (140 from fat), 16g total fat (24%), 3g saturated fat (15%), 3g dietary fiber, 18g protein, 3g sugars, 51g carbohydrate, 0mg cholesterol (0%), 120mg sodium (13%)

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Red Bean Salad

By Cole :: October 24, 2004 @ 05:55 PM

• 1 (15 ounce) can kidney beans
• 1 red bell pepper, chopped
• 2 cups chopped cabbage
• 2 green onions
• 1 cup crumbled feta cheese
• 1/3 cup chopped fresh parsley
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

Mix and chill.

Notes: Better on the second day. Chopped sweet onion can be used instead on green onion. A bag of shredded coleslaw mix works well for the cabbage.

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Lentil Salad

By Cole :: October 24, 2004 @ 05:42 PM


• 1 cup lentils, preferably green
• 1/4 tsp salt
• 1/4 cup frozen orange juice concentrate, thawed
• 2 TB Balsamic Vinegar
• 1 TB Dijon Mustard
• 11/2 tsp Olive Oil
• 1/4 tsp pepper
• 1/8 tsp allspice
• 1 large carrot, finely diced
• 4 cups (loosely packed) torn spinach leaves

In saucepan, bring 3 cups of water to a boil over high heat. Add lentils and 1/8 tsp of salt, and cook until lentils are tender but still hold their shape, about 25 minutes. Drain. In large mixing bowl, whisk together orange juice concentrate, balsamic vinegar, mustard, olive oil, pepper, allspice and remaining 1/8 tsp salt. Stir in drained lentils, carrot and scallion. Add spinach, tossing well to coat. Serve salad sprinkled with pecans.

Per serving: 248 calories, 4.4g total fat, 0.5g saturated fat, 2.5g monounsaturated fat, 0.9g polyunsaturated fat, 17g dietary fiber, 16g protein, 40g carbohydrate, 0mg cholesterol, 278mg sodium

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