| Salad Recipes |
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Island Shrimp & Fruit Salad
1 Pouch (8.8 oz) Quick-Cooking Rice (1-3/4 cup cooked)
1 Jar (24 oz) Tropical Mixed Fruit in Light Syrup (reserve ½ cup syrup)
1 Tablespoon, Plus 1 Teaspoon, Oil
1 Tablespoon Rice-Wine Vinegar or Cider Vinegar
1 Teaspoon Salt
1/8 Teaspoon Ground Red Pepper (Cayenne) – optional
1 Head Napa Cabbage (about 1 lb) – halved lengthwise, thinly sliced crosswise
½ Cup Thinly Sliced Red Onion
½ Cup Chopped Cilantro
1 Lb. Raw Large Shrimp – peeled
1 Teaspoon Dry Caribbean Jerk Seasoning
Optional: Cashews and/or Chopped Macadamia Nuts
Directions
- Heat rice as package directs. In a large bowl, whisk reserved fruit syrup, 1 Tablespoon Oil, the vinegar, salt, and pepper until blended. Add mixed fruit, cabbage, onion, and cilantro.
- Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and sauté 2-3 minutes, until pink and cooked through.
- Add shrimp and rice to fruit mixture; toss to mix. Top with nuts, if desired.
Makes 4 Servings. Per serving – 392 Calories, 7g Fat, 26g Protein, 55g Carbohydrates, 4g Fiber, 173mg Cholesterol, 792mg Sodium
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Quinoa Salad with Chili Lime Vinaigrette
Chili Lime Vinaigrette
1 Tablespoon Chopped Garlic
1 Large Roasted Red Pepper
1/2 Cup Lime Juice
1/2 Cup Rice Vinegar
6 Tablespoons Agave Nectar (found with other sweeteners)
1 Tablespoon Sriracha Sauce or Sambal Oelek
1 Cup Blended Oil (such as canola)
Salad
2 Cups Quinoa – rinsed well
4 Cups Water
1 Cup Diced Mango
2 Medium Tomatoes – diced
1/2 Large Bunch Cilantro
1/4 Cup Chopped Chives
1 Green Pepper – roasted, peeled, seeded, diced
1 Red Pepper – roasted, peeled, seeded, diced
1 Yellow Pepper – roasted, peeled, seeded, diced
1 Cup Chili Lime Viniagrette
Salt & Black Pepper to taste
To Make Vinaigrette
- In a food processor, puree garlic and roasted red pepper and process – NOT liquefy
- Place in a mixing bowl and whisk in the lime juice, rice vinegar, agave nectar, sriracha, and oil.
- Taste and adjust ingredients if necessary. This is not an emulsified dressing.
To Make The Salad
- Place the quinoa and water in a large saucepan. Bring to boil. Reduce the heat to simmer and cook, stirring occasionally, until the water is absorbed. The quinoa grains will have little white crescents.
- Remove the quinoa from the heat and transfer to a serving bowl.
- Add all the remaining ingredients and stir to combine.
- Taste and adjust if necessary.
Note: The vinaigrette makes about twice the amount you need for the salad and can be used on other salads or as a marinade.
Serves 16. Per serving: 173 calories, 8g fat, 22g carbohydrates, 3g protein, 8mg sodium, 0mg cholesterol, 21mg calcium, 2g fiber
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Fennel and Cucumber Salad with Soy Green Goddess Dressing
Nourish your body and mind with a fresh green vegetable salad topped with a dressing made from green peas, herbs and soy milk.
Serving: 6
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
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Ingredients |
Directions:
- In a food processor or blender, puree peas, soy milk, lemon juice, garlic, mint, basil, salt and pepper. Chill.
- Combine fennel, cucumber, scallions, carrots and greens. Pour dressing over and toss lightly. Serve immediately.
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Nutritional Info: Calories: 107 |
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Spinach-Endive Salad with Vintner’s Dressing
Spinach is an excellent source of folate as well as one of the leading sources of vitamin K. Pairing it with endive and grapes gives it a sweet, sophisticated taste.
Prep time: 20 minutes
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1 Tbsp rice wine or white wine vinegar 1 Tbsp olive oil ¼ tsp salt 1/8 tsp black pepper 1½ c small red seedless grapes |
2 Belgian endives (12 oz) sliced crosswise 3 c baby spinach ¼ c crumbled Gorgonzola or blue cheese 3 Tbsp chopped smoked almonds |
1. Using a blender or hand blender, process vinegar, oil, salt, pepper, and ¾ cup of the grapes until smooth. Set aside for dressing.
2. Toss endive, spinach, and remaining ¾ cup grapes in salad bowl. When ready to serve, toss with dressing and top with cheese and almonds.
Makes 4 (1/2-cup) servings
Per Serving: 200 cal, 7 g pro, 22 g carb, 10 g fat, 3 g sat fat, 5 mg chol, 10 g fiber, 340 mg sodium
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