Salad Recipes

June 5, 2004

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.

Black Bean Salad

(serves eight)

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.

Quinoa Salad with

Chickpeas

(serves 4)

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.

Grilled

Chicken with Mangoes on Salad Greens

(serves 4)

Chicken Marinade

2 tbsp olive oil

2 scallions, minced

1 tbsp fresh thyme leaves, chopped

1/4 tsp pepper

12 oz. skinless, boneless chicken breasts

Salad Dressing

6 tbsp olive oil

2 tbsp lemon juice

1 clove finely chopped garlic

1 tsp fresh thyme leaves, chopped

1/4 tsp pepper

Salad

2 cups green leaf lettuce, torn bite-size pieces

2 cups red leaf lettuce, torn bite-size pieces

1/2 cup red cabbage, finely shredded

2 stalks celery, chopped

1/4 cup sliced almonds

1 large mango, peeled, pitted, and cut into bite-size pieces

Directions:

1. Combine marinade ingredients in a sealable

   plastic bag. Shake to mix.

2. Add chicken to marinade, then marinate for

   30 minutes to 3 hours.

3. Grill chicken for 8 to 10 minutes until cooked

   through, turning every 3 to 4 minutes. Then slice.

4. In small bowl, combine salad dressing ingredients

   and mix vigorously with whisk.

5. In large bowl, toss salad ingredients together.

   Add desired amount of dressing and toss again, until salad dressing

   is distributed throughout.

6. Transfer the salad to a platter. Top with

   sliced chicken. Serve extra salad dressing on the side.