Strawberry Farro Salad

Originally found in a vegetarian cookbook from Pampered Chef, I have tweaked this delicious recipe to match our personal taste bud preferences to perfection. Are you looking for a new go-to summer meatless entree' salad? Today might just be your lucky day!

Strawberry Farro Salad

• 1 cup uncooked farro
• 6 cups spinach/arugula mix 
• 8 oz fresh strawberries, quartered
• 1 large Granny Smith apple, diced
• 2 T sweet onion, finely chopped
• 1 pkg of brie cheese
• 2 T whole wheat flour
• 1/2 c pecans, toasted and coarsely chopped
• 1/2 c raspberry vinaigrette (we like Newman's Own Raspberry Walnut)

+ Cook farro according to package directions. Drain, and rinse with cool water.

+ Combine farro, spinach/arugula, strawberries, apple, onion, and enough dressing to barely coat the greens. Toss lightly. 

+ Dredge wedges or rounds of brie (without the rind) in flour, and cook in a pre-heated (medium-high) skillet coated with non-stick spray for about 45 seconds per side. Just long enough to get a nice golden crust on the cheese. 

+ Serve warm brie on top of the salad mixture. Sprinkle with nuts, and drizzle with more dressing, only if needed.

This salad is even better the next day!

Kristin's Greek Pasta Salad

Kristin's Greek Pasta Salad

Small box of whole wheat pasta (I like rotini)
1/2 cup sliced, kalamata olives
2/3 cup reduced fat feta cheese
2/3 cup chopped, seeded cucumber
1 cup sliced cherry or grape tomatoes
1/4 cup sweet onion, diced
1 can white beans (rinsed and drained)
2 sprigs fresh oregano, chopped
freshly ground pepper
balsamic vinaigrette

Prepare pasta according to directions on the box. Drain, and rinse with cold water. Prepare all vegetables, and combine ingredients in a large bowl, drizzling with balsamic until well coated. Toss again just before serving.

Delicious with hummus and pitas on the side!

Herbed Orzo Salad

I found this recipe in Light and Tasty magazine, and we just love the unique blend of flavors! So light, fresh, and delicious, I adore quick recipes like this for a meal-in-a-hurry. You can serve the salad as is for a side dish, or to make it a full meal, just add some chopped smoked ham like we often do.

Herb Vegetable Orzo Salad

 

Ingredients

• 1 cup uncooked orzo pasta
• 2 cups frozen corn, thawed
• 1/2 cup chopped sweet red pepper
• 1/2 cup grape or cherry tomatoes
• 1/2 cup pitted Greek olives, halved
• 1/4 cup chopped sweet onion
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 2 tablespoons minced fresh parsley (I don't use parsley)
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley.
• In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 192 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 157 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Black Bean Quinoa Citrus Salad

This salad is so incredibly refreshing and light! You'll love the bright citrus flavors that easily compliment any meal. While most grain salads benefit from being made ahead and allowed to blend, I prefer this one relatively fresh: make no more than 3 or 4 hours before serving. Original recipe found on theKitchn.

 

Black Bean Quinoa Citrus Salad

Serves 4-6

1 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon coriander (crushed)
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small sweet onion, thinly sliced

Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.

Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.

In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.

Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.

Serve immediately or refrigerate until ready to serve.

Looking for a wonderful summer salad that's a breeze to make ahead, keeps well, and is super easy to double or triple for a crowd? This could be your answer! I love to serve these with pecan muffinettes and when I do, I omit the walnuts from the recipe.-

Wild Rice Chicken Salad

 

1 6 oz box of long grain wild rice mix (Uncle Ben's is fine)
2 cups cooked chicken, chopped
1/2 cup dried cranberries or raisins
1/4 cup chopped sweet onion
1/2 cup chopped celery (opt)
1/2 cup frozen corn thawed
1/2 cup chopped toasted walnuts (opt)

Dressing: 1/3 cup olive oil, 1/3 cup raspberry wine vinegar (or 1/2 cup prepared raspberry or cranberry vinaigrette - I like Newman's Own)

Prepare rice according to instructions on package (I only add 1/2 or less of the seasoning pack to save on sodium). Mix all ingredients together except dressing. Combine dressing ingredients and toss with salad to coat. Chill until serving. -

Curried Coconut Chicken Salad

 

Curried Coconut Chicken Salad

 

1/4 + 1/8 cup flakes coconut (unsweetened)
1/2 cup lowfat sour cream
1/2 cup mayo
1 t (scant)  dry ground ginger - or 1 T fresh grated
2 t curry powder
4 cups cooked chicken, chopped
1/2 cup golden raisins
1/4 c sweet onions, minced
1/3 c honey roasted peanuts, coarsely chopped

Preheat oven to 350. Bake coconut in a single layer in a shallow pan for 5-7 minutes or until lightly toasted, stirring halfway through.

Whisk together sour cream, mayo, ginger, and curry. Stir in chicken, raisins, onion, and coconut. Sprinkle with peanuts. Serve on a bed of lettuce, or as a sandwich filling. Enjoy!