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
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.
Chickpea Salad
Submitted by Renée Turenne Raban, RD
Adapted from Oh She Glows: http://ohsheglows.com/2015/07/21/chickpea-salad/
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Ingredients
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Directions
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Quinoa, Roasted Beet, and Walnut Salad
Submitted by Janelle Vincent, RD
SOURCE: GARY ROBERTS, HPT - HTTP://US4.CAMPAIGN-ARCHIVE2.COM/?U=F4F71D4D08454507F7FB921B3&ID=09B1A9D8AF
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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 |
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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.
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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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)
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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/