What's Cooking Wednesday:  Salad Trio

Kale and Quinoa Salad

Ingredients

·                     2 cups cooked quinoa, cooled (cook according to package directions)

·                     3 cups finely chopped Tuscan kale, ribs removed

·                     1 cup sliced grape tomatoes

·                     1/2 red onion, diced

·                     1 mango, pitted and diced

·                     1 avocado, pitted and either sliced or diced

·                     For lemon vinaigrette:

·                     2 tablespoons olive oil, 1 tablespoon balsamic vinegar

·                     1/4 cup freshly squeezed lemon juice

·                     1 garlic clove, minced

·                     1 teaspoon Stevia

·                     1 large basil leaf, chopped

·                     1/8 teaspoon salt

·                     fresh ground pepper, to taste

Instructions

1.      To make dressing: place olive oil, balsamic vinegar, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.

2.      In medium bowl toss quinoa and kaletogether; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in.

3.      Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

Cauliflower and Cabbage Salad

Ingredients

·                         1/3 cup extra-virgin olive oil

·                         1 teaspoon minced fresh rosemary

·                         2 tablespoons fresh lemon juice

·                         1 tablespoon red wine vinegar

·                         zest from 1 lemon

·                         1 1/2 teaspoons coarse salt

·                         1/2 teaspoon black pepper

·                         3 cups small cauliflower florets

·                         1 15-ounce can Great Northern beans, rinsed and drained

·                         2 cups thinly sliced red cabbage

·                         3 scallions, thinly sliced

·                         2 tablespoons chopped fresh parsley

·                         1/2 cup crumbled feta cheese

Instructions

1.    Combine the olive oil and rosemary in a small saucepan. Stir over medium heat just until

      fragrant, about 1 minute. Cool.

2.    Whisk the lemon juice, vinegar, lemon zest, salt and pepper in small bowl.

3.    Combine the cauliflower, beans, cabbage, scallions, parsley and rosemary oil in a medium

       bowl; toss to coat. Mix in the cheese. Add the lemon juice mixture and toss to coat.

Edamame Salad

Ingredients

·                         2 TBSP cup extra-virgin olive oil

·                         1 1/2 teaspoons coarse salt

·                         1/2 teaspoon black pepper

·                         2 TBSP diced fresh basil

·                         3 cups edamame beans (cooked and cooled)

·                         2/3 cup dried cranberries

·                         1/2 cup crumbled feta cheese

Instructions

1.    Combine all the ingredients in a bowl.  Stir evenly.  Chill and serve!