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Soups, Salads, & Sandwiches


Wild Rice Salad with Kale, Pecans, and Blueberries
​Submittted by Janelle Vincent, RD

Ingredients
1 "scoop" wild rice (or 3 cups cooked rice)
1 cup raw pecans
1 bunch of kale leaves, with stems removed, and chopped into bite-size pieces
3 tbsp canola oil
1 tbsp rice vinegar
2 tsp brown sugar
1/4 tsp freshly ground black pepper
1 yellow bell pepper, cored, seeded, and chopped
4 green onions, finely chopped
1 cup fresh blueberries

Directions
  • Make rice in rice cooker, and set aside to cool (skip this step if using pre-cooked rice).
  • On the stove top, heat pecans over medium heat in a pan until just toasted. (Note- watch very carefully!)
  • Let the pecans cool, then roughly chop, and set aside.
  • In a mixing bowl, whisk together the oil, vinegar, brown sugar, salt, and pepper. Add the cooked rice and toss to coat.
  • Add the kale, bell pepper, and green onions and toss again. 
  • If not serving the salad immediately, cover and refrigerate for up to 2 days.
  • Add the blueberries and pecans just before serving and toss the salad to combine.
Rate this Recipe!

Chickpea Salad
Submitted by Renée Turenne Raban, RD

Adapted from Oh She Glows: http://ohsheglows.com/2015/07/21/chickpea-salad/
Ingredients
  • 1 (15-ounce/425 grams) can chickpeas, drained and rinsed
  • 2 stalks celery, finely chopped
  • 3 green onions, thinly sliced
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons store-bought or homemade mayonnaise
  • 1 clove garlic, minced
  • 1 1/2 teaspoons yellow mustard
  • 1 1/2 to 3 teaspoons fresh lemon juice, to taste
  • 1/4 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper
Directions
  • In a large bowl, mash the chickpeas with a potato masher until flakey.
  • Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
  • Add mustard and season with lemon juice, salt, and pepper. Adjust to taste.
  • Serve on sprouted grain toast, on Wasa crackers, whole wheat tortillas or pitas, or on top of a basic leafy green salad. 
Rate this Recipe!

Quinoa, Roasted Beet, and Walnut Salad
Submitted by Janelle Vincent, RD

SOURCE: GARY ROBERTS, HPT - HTTP://US4.CAMPAIGN-ARCHIVE2.COM/?U=F4F71D4D08454507F7FB921B3&ID=09B1A9D8AF
Ingredients
3-4 medium beets, washed and trimmed (do not peel)
1 c dry quinoa 

2 c water

1⁄2 c walnuts, chopped
2 cloves garlic, minced

Grated rind of one lemon
1⁄4 c freshly squeezed lemon juice
2 tbsps balsamic vinegar

1⁄4 c extra virgin olive oil

2 tsps Dijon mustard

1 tsp pure maple syrup

1/3 c fresh cilantro,
Ground Pepper to taste
Picture
Directions
Preheat oven to 425 degrees. Wrap beets in foil and bake until tender (approx 45 mins-1hr). Let cool, then slip off skins and dice. Bring water to a boil in a heavy saucepan. Rinse quinoa well, drain and add to boiling water. Return to a boil, then reduce heat to low and cover for approx 15 minutes or until all the water is absorbed. Uncover and allow to cool.

Add oil to a sauté pan and gently heat on low. Add garlic and lemon rind and sauté for 2 minutes. Stir in balsamic vinegar, lemon juice and maple syrup and remove from heat. Add beets, chopped walnuts and cilantro to quinoa and pour dressing over. Combine until quinoa turns pink. Season with pepper to taste.
Serves 3-4.

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LOOKING FOR MORE GREAT RECIPES?

Check out these member-tested recipes:

Strawberry Caprese with Pistachio Pesto from How Sweet It Is by Jessica Merchant  (Submitted by Tenille Sonnichsen, RD)
www.howsweeteats.com/2015/06/strawberry-caprese-with-pistachio-pesto/?m 

Brussels Sprouts with Cranberries & Pecans from Rachel Schultz (Submitted by Tenille Sonnichsen, RD)
rachelschultz.com/2012/12/15/pan-seared-brussels-sprouts-with-cranberries-pecans/

Apple Brie Salad from Lemon Tree Dwelling by Cathy Trochelman (Submitted by Janelle Vincent, RD)
​www.lemontreedwelling.com/2016/01/apple-brie-salad.html

​Cream of Zucchini Soup from Skinny Taste
 by 
Gina Homolka (Submitted by Janelle Vincent, RD)
www.skinnytaste.com/cream-of-zucchini-soup-1-ww-point/

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