January 6, 2009

Salads

Romaine and Butter Lettuce with Sun-Dried Tomato Vinaigrette
(serves twelve)

1/8 C sun-dried tomatoes
1/4 C boiling water
1/2 C peeled and diced tomatoes
1 T apple cider vinegar
1 T minced garlic
1/2 T olive oil
1/4 t black pepper
3 C romaine lettuce
3 C butter lettuce
1 C shredded carrots

1. Combine sun-dried tomatoes and water in bowl; cover and let sit for half an hour, then drain, separating water from tomatoes. Set water aside.
2. Dice the sun-dried tomatoes and combine with other diced tomatoes, apple cider vinegar, and garlic in food processor or blender. Blend until smooth.
3. Add tomato-water, olive oil, and black pepper and blend until smooth.
4. Toss romaine, butter lettuce, and carrots in large salad bowl.
5. Add vinaigrette, mix well, and serve.

2 T chopped cilantro (fresh)
2 T chopped parsley (fresh)
1/2 T lime juice
1/2 T black pepper
2 C black beans, rinsed and drained
2-3 tomatoes, diced
1 avocado, diced
3 T green onions, diced
5 C mixed greens

1. In a large bowl, whisk cilantro, parsley, lime juice, and pepper.
2. Add beans, tomatoes, avocado, and onions and mix well.
3. Cover and refrigerate for 2-3 hours.
4. Divide mixed greens into eight servings.
5. Place equal amounts of black been mixture on top of the greens and serve.

2 C cooked rice, quinoa, or corn pasta
1 C garbanzo beans
2/3 C steamed broccoli, chopped
1/4 C red onion, diced
1/4 C green pepper, diced
1/2 t basil
1/2 t tarragon
3 T olive oil
1/2 lemon, juiced
1/8 t sea salt

1. Combine all ingredients in a large bowl.
2. Mix well, then chill for at least one hour before serving.