White Bean Peach Caprese Salad

White Bean Peach Caprese Salad

from FoodsWithJudes

serves 6

1 can white beans, drained and rinsed

1 cup grape tomatoes, halved

1 avocado, cubed

1 peach (or mango), cubed

1/4 c. chopped red onion 

8 oz. fresh mozzarella pearls 

1 T each of olive oil and balsamic vinegar

1/2 t coarse salt 

pepper to taste

balsamic reduction for drizzling over the top

Optional add ins for a more hearty dinner salad: (if adding these ingredients, double the oil and vinegar)

2 c rotisserie chicken, cubed

2 c. cooked quinoa

1 cucumber, chopped

Mix together all ingredients and drizzle balsamic reduction over the top.  Serve on a platter or shallow bowl.

Roasted Broccoli Quinoa Salad

I loved this delicious salad!  It has fresh, yummy flavors, is simple to put together, is very versatile (leave out cheese for vegan), stores great and can be used as a side dish or main dish.  You can add chunks of grilled or roasted chicken to boost the protein and make it perfect for a main dish.  This is a keeper!

Roasted Broccoli Quinoa Salad

serves 6-8

from Eating Bird Food

• Salad:
• 1 cup dry quinoa
• 2 cups water (or veggie broth)
• ½ pound broccoli, cut into florets
• 1 sweet potato, chopped into ¼ – ½ inch chunks
• 1 can (15 oz) chickpeas
• 1 bunch laccinto kale, roughly chopped
• olive oil, as needed
• 1/3 cup fresh parsley
• 3 Tablespoons feta cheese
• Dressing: (can 1 1/2 x or double recipe to add later if dry)
• juice from one lemon
• 1/2 Tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 3 Tablespoons olive oil
• salt and ground pepper, to taste
• crushed red pepper, to taste (optional)

1. Preheat oven to 425ºF.
2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
4. Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture. Taste and season with more salt and pepper before serving, if needed.
8. Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon to brighten it back up before serving.

Cucumber Salad

This simple side salad makes a fast, delicious addition to any asian style meal.  We love it with Korean beef bowls, Shoyu chicken, chicken lettuce wraps or fried rice.

Cucumber Salad
6-8 servings

2 cucumbers, peeled and sliced
1/4 c. thinly sliced red onion
Marinade:
1/2 c. rice vinegar
1/4 c. canola oil
1/2 t. salt
2 T. sugar
1/2 t. ginger powder

Whisk together all the marinade ingredients.  Add the cucumbers and red onion and allow to marinate for at least an hour before serving.  Keeps well in the refrigerator for a couple of days.

Shrimp Salad

Shrimp Salad

lettuce, finely chopped
3 green onions
celery, chopped
baby shrimp, rinsed
3-4 boiled eggs, finely chopped
1/2-3/4 c. mayonnaise mixed w/ shrimp juice
pepper to taste

Mix lettuce, onion, celery, shrimp, and egg together. Fold in the mayonnaise w/ shrimp juice. Add pepper to your liking.

Broccoli Bacon Salad

Broccoli Bacon Salad

Salad:
2 bunches of broccoli (cut into bite size flowerets)
1/4 c. red onion (diced)
1/2 lb. bacon (cut into little pieces and cooked until crispy)
1 c. grated cheese
sunflower seeds

Dressing:
1/4 c. sugar
1/2 c. mayonnaise
2 T. vinegar

Combine above ingredients and put the dressing over. Mix well.

Peachy Salad

Peachy Salad

1 16 oz. cottage cheese
1 small package peach jello
1 quart (32 oz.) peaches
1 8 oz. Cool Whip

Sprinkle jello over cottage cheese and let stand to dissolve. Stir in peaches and Cool Whip and chill before serving.

Strawberry Spinach Salad

Strawberry Spinach Salad

1 bag french spinach
1 pint strawberries, sliced
8 oz. bag slivered almonds

DRESSING:
1/2 cup sugar
2 tablespoon sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoon minced onion
1/4 teaspoon worcestershire sauce
1/4 teaspoon paprika
1/2 cup oil
1/4 cup vinegar

Toss the spinach, strawberries, and almonds together. Bend all of the dressing ingredients together. Pour and mix the dressing into the spinach mixture.

Spinach Mushroom Salad

Spinach Mushroom Salad
Serves a crowd!

2 lbs. sliced fresh mushrooms
2-3 bunches fresh spinach (or 3 bags of ready to eat baby spinach)
1 small head iceberg lettuce
3/4 lb. grated swiss cheese (or crumbled feta cheese, 2 small packages)
1/2 lb. crumbled bacon bits (or real bacon, crumbled)

DRESSING:
1 1/2 tablespoon poppy seeds
1/2 cup sugar
3/4 teaspoon dry mustard
3/4 cup white vinegar
1 1/2 cup canola oil
1 1/2 teaspoon salt
1 medium purple onion, sliced

Toss together mushrooms, spinach, and lettuce. Mix together all of the dressing ingredients the night before and cover tightly. Right before serving, add in the cheese and bacon. Pour and stir the dressing in as well.

Arugula Salad with Avocado and Mango

This is a simple salad with simple ingredients but it's amazing what the perfect combination of simple ingredients can produce!  This delicious salad recipe, shared by a friend many years ago, has been a hit every time I've served it.  My kids don't yet appreciate it's simple elegance so you may want to reserve this for an adults only dinner party or a special night with your husband.  Either way, you won't be disappointed!

Arugula Salad with Avocado and Mango
6 servings

Salad:
2 bunches arugula, washed and torn
2 avocados, peeled and diced
2 mangos, peeled and diced
1/4 to 1/2 c. sliced almonds, toasted

Dressing:
2 T. olive oil
1 T. red wine vinegar
1 T. balsamic vinegar
1 t. kosher salt
1/4 to 1/2 t. black pepper

Quinoa and Black Bean Salad

from epicurious.com

• 2 cups quinoa
• 2 cans black beans, rinsed and drained 
• 3 tablespoons red-wine vinegar
• Salt and pepper to taste 
• 1 1/2 cups cooked corn (cut from about 2 large ears)
• 1/2-1 red bell pepper, finely chopped
• 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
• 1/4-1/2 cup finely chopped fresh coriander

For dressing

• 5 tablespoons fresh lime juice, or to taste
• 1 teaspoon salt
• 1 1/4 teaspoons ground cumin, or to taste
• 1/3 cup olive oil

Read More http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245#ixzz1G8dYBsHH