Kale Apple Salad

Kale and Apple Salad

1 bunch kale, stems removed and sliced very thin

2 large carrots, grated

1 apple, cut into eighths and thinly sliced

¼ cup pumpkin seeds

4 green onions – sliced 1/8” width including tops

Dressing:

¼ cup each toasted sesame seed oil and honey

Blend dressing ingredients and pour over salad ingredients.  Toss gently until all ingredients are coated.  Salt and pepper to taste.

Quinoa, Artichoke and Chicken Salad

The secret ingredient in the dressing is the toasted sesame seed oil, complimented by the addition of green onions.  This is a very yummy summer salad!

Quinoa Artichoke Chicken Salad

1 ½ cups quinoa cooked in 3 cups water for 20 minutes.  Cool

4 small carrots, peeled and thinly sliced

1 can artichoke hearts, cut into bite sized pieces

¼ cup sunflower seeds

4 green onions – sliced 1/8” width including tops

1 large chicken breast, finely diced

Dressing:

¼ cup each toasted sesame seed oil and honey

Blend dressing ingredients and pour over salad ingredients.  Toss gently until all ingredients are coated.  Salt and pepper to taste.

Bean Salad

This is a great summer lunch or side dish.  I keep a big bowl of this in the refrigerator all summer long!

Three (or more) Bean Salad

You can use any combination of beans you have on hand for this.  What I usually use is:

1 lb home cooked beans– a family favorite is black eyed peas.  Can also use canned black eyed peas., kidney beans, etc.

1 15 oz can garbanzo beans

1 15 oz can green beans

Add:  2 stalks chopped celery

½  finely chopped onion

Optional – 1 chopped green, red or yellow pepper or a can of pimento

Dressing

Mix together in blender:

1/3 cup apple cider vinegar

1/3 cup olive oil

1/3 cup agave nectar, honey or other sweetener (I use honey)

½ bunch fresh parsley (may use dried)

1/ 2 bunch fresh oregano (generous handful) or 1 heaping teaspoon dried oregano leaves

1 teaspoon dry mustard

1 teaspoon salt

½ teaspoon black pepper

Pour the dressing over the bean and chopped vegetable mixture.  Chill for several hours before serving.  This gets better as it sits and absorbs all the flavors.

Other beans that work really well – kidney beans, pink beans, and yellow wax beans are especially nice and colorful. 

Wild Rice Salad

This wild rice salad is a family favorite and is welcome at all potluck dinners!  This version was made with chicken, but it is equally wonderful made with salmon!  Enjoy!

Wild Rice Salad

1 cup wild rice

Boil in 4 cups water for 45 minutes or until kernels start to split.  Drain and cool.

2 – 4 chicken breasts or 2 salmon fillets (or 1 – 2 cups cooked poultry or leftover fish)

            Poach for 6 – 8 minutes.  (cover with water, bring to a boil and simmer till done)

1 large bunch fresh basil (4 to 5 leafy stems – wash and remove woody stems and/or blossoms)

1/3 cup olive oil

clove garlic (I use several, depending on size – I like a lot of garlic)

1 teaspoon salt

1 teaspoon black pepper

            Place all ingredients in blender until pureed.

Mix puree with wild rice, salmon or chicken, and any of the following ingredients:

Sliced green onion

Slivered almonds

Black olives – sliced

Celery, sliced

Artichoke hearts, cut into eighths

Chopped fresh tomato

Chopped bell pepper
Diced chives

Best if chilled a few hours before serving to allow flavors to blend.

*I usually make a double batch or 1 ½ recipe when taking to a pot luck.