"Baby" Ambrosia Salad

"BABY" AMBROSIA SALAD
From Marcia Dye

Dressing:

• 1 1/4 cups of chilled full-fat coconut milk (take the good stuff from the top of the can first)
• 2 Tbsp lemon zest 
• 3 Tbsp organic lemon juice 
• 3 Tbsp agave nectar
• 1 tsp pure vanilla

Whisk all together until smooth and put aside.

Any fruit you like, in a big salad bowl - I used a combo about like this:

• 3 cups sweet green grapes 
• 3 cups fresh pineapple, sliced and cut into small wedges (you can cheat and buy a naked, cored pineapple from the produce/salad section)
• 1/2 cup (for some of us) OR 1c (for some others of us) maraschino cherries blotted and halved
• 2/3 cup toasted (do it! - totally different flavour) pecan pieces
• 2/3 cup big toasted coconut slices 
• ½-1 whole bag of mini marshmallows

Throw the dressing over it and mix quite well before tossing in somewhere between and half and a whole bag of mini marshmallows. I used a bit more than half... I would like to say 2/3 of the bag. Go easy mixing in the marshmallows. Enjoy!
 

Butternut Squash and Cranberry Quinoa Salad

INGREDIENTS
•    3 cups butternut squash, chopped
•    1 Tbsp. olive oil
•    1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
•    1½ cups water
•    ⅓ cup dried cranberries
•    ⅓ cup red onion, fine!y chopped
•    3 Tbsp. toasted pumpkin seeds
•    salt and black pepper
Balsamic Vinaigrette
•    ½ cup olive oil
•    ¼ cup balsamic vinegar
•    1 tsp. honey
•    1 tsp. Dijon mustard
•    1 garlic clove, minced
•    salt and black pepper

INSTRUCTIONS
1.    Preheat the oven to 400F.
2.    Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
3.    While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4.    To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.
Balsamic Vinaigrette
1.    Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.

Couscous and Mint Salad

From Fresh Moroccan by Nada Saleh

This is a traditional, simple salad made with a delicious mixture of aromatic herbs, spices, and tomatoes – an elegant and delicious recipe

INGREDIENTS

• 1 cup organic couscous
• 2 Tbsp argan or extra virgin olive oil
• 1-1 1/2 Tbsp dried mint
• 3 tomatoes, peeled, seeded and finely diced
• 1 large garlic clove, crushed
• 1 onion or 4 small green onions, finely chopped
• 3 Tbsp lemon juice
• 1/4 tsp cayenne pepper
   

METHOD

Cover the couscous with water. Rake it through with your fingers, then drain and immediately spread it evenly over a large tray or shallow pan. Rake the grains with your fingers a few times to aerate them, then leave for 20-30 minutes until the water is absorbed and the couscous is relatively dry.
Rub the couscous gently between your palms, allowing it to fall back into the tray or pan, to break down any lumps. Repeat until the couscous has no lumps.
Rub your palms with a little oil and repeat the process. Alternatively, drizzle the oil over the couscous and rake through the grains.
Add the mint, rub it in well, then add all the remaining ingredients, mixing gently yet thoroughly.
Leave for 5 minutes to allow the flavours to come together, then serve.

Cabbage Salad with Mustard Dressing

From Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 4 or 5 cups finely shredded cabbage
• 2 cups small raw broccoli flowerettes
• 1 carrot, coarsely grated
• 1/4 cup finely minced onion
• 2 tablespoons sliced pimento

Mustard French Dressing

• 2/3 cup oil (preferably part olive oil)
• 1/3 cup vinegar
• 1 tbsp mild prepared mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1 small garlic clove, crushed, or pinch of garlic powder (optional)

METHOD

1. Stir dressing ingredients together to combine. Re-stir or shake in covered jar at serving time.
2. Combine vegetables in medium sized bowl.
3. Add dressing to season and moisten suitably and toss to combine.
4. Add salt and freshly ground pepper to taste.

Serves 5 or 6.

Nutty Wild Rice Salad

A recipe from Jean Pare's Company’s Coming: Salads.

INGREDIENTS

• 3 cups cooked wild rice
• 1 cup halved cherry tomatoes
• 1/2 cup chopped fresh parsley
• 1/2 cup diced yellow peppers
• 1/3 cup chopped green onions
• 1/3 cup dried cranberries
• 1/4 cup coarsely chopped pecans

Raspberry Dressing

• 1/3 cup olive oil
• 3 Tbsp raspberry vinegar
• 2 Tbsp raspberry jam
• 1 tsp dijon mustard
• 1 garlic clove, minced
• 1/4 tsp each salt and pepper

METHOD

Combine first 7 ingredients in large bowl.

Raspberry Dressing: combine all 7 ingredients in small cup. Makes about 2/3 cup dressing. Drizzle over rice mixture. Toss. Makes about 6 cups.

Curried Quinoa Salad

INGREDIENTS

• 1 1/2 cups quinoa
• 3 cups low sodium vegetable stock
• 1 cup sliced cucumber
• 1 cup sliced mango
• 1/4 cup dried cranberries
• 2 Tbsp freshly chopped mint
• 2 Tbsp toasted sliced almonds
• 1 Tbsp curry powder
• 1/2 cup plain 2% yogurt
• 2 Tbsp canola oil
• 2 Tbsp rice wine vinegar
• 2 Tbsp honey
• Salt and pepper

PREPARATION

1. To make dressing, whisk together curry powder, yogurt, canola oil, vinegar, honey and season with salt and pepper. Set aside.
2. Meanwhile, bring vegetable stock to a boil. Add quinoa and 1/4 tsp salt and simmer for 15 minutes covered or until liquid is absorbed.
3. Turn off heat and let quinoa sit for 10 minutes covered. Fluff with a fork.
4. While quinoa cooks, prepare the remaining salad ingredients.
5. Let quinoa cool slightly, toss with dressing.
6. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.

Waldorf Salad

From Jean Pare's Company’s Coming: Salads.

This is the comfort food of the salad world.

INGREDIENTS

• 1 cup peeled apple, diced
• 1 cup chopped celery
• 1/2 cup chopped walnuts
• 1/4 cup mayonnaise
• 2 Tbsp lemon juice

METHOD

1. Put apple, celery and walnuts into bowl.
2. Add mayonnaise and lemon juice immediately to prevent apple from darkening.

Serves four.

Quinoa Salad

From Jean Pare's Company’s Coming Whole Grain Recipes

INGREDIENTS

• 2 1/4 cups water
• 1/8 tsp salt
• 1 1/2 cups quinoa, rinsed and drained
• 2 tsp olive oil
• 1/2 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 3/4 cup pitted dates, chopped
• 1/2 cup crumbled light feta cheese
• 1/2 cup slivered almonds, toasted
• 2 TBSP fresh chives, chopped
• 2 TBSP fresh parsley, chopped (or 1 1/2 tsp dried)

Honey Lemon Dressing

• 3 TBSP lemon juice
• 2 TBSP liquid honey
• 1 TBSP olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

METHOD

Combine water and salt in large saucepan. Bring to a boil. Add quinoa. Stir. Reduce heat to medium-low. Simmer, covered, for about 20 minutes, without stirring until quinoa is tender and liquid is absorbed. Transfer to large bowl.
Heat olive oil in small frying pan on medium. Add celery and onion. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add quinoa. Stir. Cool.
Add next 5 ingredients. Toss.

Honey Lemon Dressing

Combine all 5 ingredients in small cup. Makes about 1/3 cup dressing. Drizzle over quinoa mixture. Toss until coated.

Makes about 6 cups.

Calypso Confetti Salad

From Deborah Palmer of A Movable Feast. Hot Off the Griddle, May 2004.

INGREDIENTS

Ingredients should be chopped by hand for proper preparation. Avoid using food processor.

• 1 can of black beans
• 2 peppers, your choice of colours, seeded, sliced and diced small
• 2 medium tomatoes, finely chopped
• 1 medium red onion, finely chopped
• 1 small mango: cut “cheeks” from either side of the stone, scoop flesh from skin, and dice
• 1 jalapeno chile, finely chopped
• 1 garlic clove, minced
• 2 Tbsp cilantro (fresh), minced

DRESSING

• 3 Tbsp vegetable oil or olive oil
• 2 Tbsp orange juice
• 1 Tbsp lemon juice
• 1 Tbsp red wine vinegar
• 1/2 to 1 tsp sugar, or to taste, or not at all…
• salt and pepper, to taste
• chili powder if desired

METHOD

1. Combine all ingredients in large bowl and mix thoroughly.
2. Let the salad marinate in the refrigerator for 15 minutes to an hour for flavours to blend.
3. Grate parmesan cheese over top.
4. Add a little pepper. Serve. Enjoy

Southern Thai Wun Sen Salad

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 1 tsp coriander roots, washed and chopped
• 2 Tbsp coriander leaves and stems
• 1 tsp garlic chopped
• 1 1/2 tsp red Thai chilies, chopped, OR chopped red bell peppers
• 2 tsp fish sauce
• 2 Tbsp Asian vinegar
• 2 Tbsp fresh lime juice
• 4 1/2 palm or brown sugar
• 1/4 tsp salt
• 3 1/2 oz bean vermicelli soaked in hot water for 5 to 10 minutes until soft, then chopped
• 4 to 6 oz shrimp, cooked and chopped
• 4 to 6 oz minced pork, cooked, OR minced chicken, cooked
• 1/3 cup celery, sliced
• 2 shallots, sliced
• 1 tomato, cut into eighths
• fresh coriander leaves and crisp fried shrimp to garnish, lettuce leaves for serving

METHOD

1. Combine coriander, garlic and chilies (or peppers).
2. Add fish sauce, vinegar, lime juice, sugar and salt.
3. Stir to mix and set aside.
4. Mix the cooked meat and shrimp with celery, vermicelli and tomato.
5. Toss with prepared dressing and serve on lettuce leaves.
6. Garnish dish with shrimp and coriander.

VEGETARIAN OPTION

• Omit fish sauce, shrimp, pork and chicken. Substitute 4 to 6 ounces of firm tofu, cubed, for the meat and shrimp. Prepare as above.

Serve with enthusiasm!

Bean Salad with Walnuts

Walnut oil accentuates the nutty flavour of this delicious combination.

INGREDIENTS

• 2 cups cooked red kidney, Dutch brown or Romano beans
• 1/4 cup chopped walnuts
• 2 green onions, thinly sliced
• 1 small garlic clove, minced
• 1 Tbsp red wine vinegar
• 1 Tbsp water
• 1 tsp walnut or olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 brown sugar
• 2 Tbsp chopped fresh cilantro or parsley
• Lettuce leaves
• 2 Tbsp finely chopped sweet red pepper

METHOD

1. In a glass bowl, combine beans, walnuts, onion and garlic.
2. In a small bowl or jar with tight fitting lid, whisk or shake together vinegar, oil, salt, pepper and brown sugar.
3. Pour over bean mixture; toss well.
4. Cover and refrigerate, stirring occasionally.
5. Let sit for 6 hours, or up to 3 days.
6. Spoon onto lettuce-lined bowl or blate and garnish with sweet red pepper.

Makes 4 servings.

Beet and Mango Salad

A recipe from Fresh Moroccan by Nada Saleh

INGREDIENTS

• 3-4 small to medium raw beets, washed and coarsely grated
• 1-2 mangoes (if possible, Indian), cubed
• 3/4 tsp confectioner’s sugar
• 1 small garlic clove
• 10-12 mint leaves
• 1/2 tsp salt
• 2 Tbsp lime juice
• 2 Tbsp thick plain yogurt with active cultures
• juice of 2 oranges
• 1 Tbsp extra virgin olive oil
• heaping 1/4 Tbsp orange flower water

METHOD

1. Place the grated beets in a mixing bowl and the mangoes in a smaller bowl. Using a small strainer with fine holes, sprinkle the confectioner’s sugar over the beets and mangoes.
2. Pound the garlic, mint, and salt in a mortar with a pestle until smooth, then gradually add the lime juice, yogurt, orange juice, oil, and flower water.
3. Pour a little more than half the sauce over the beets and toss. Pour the remaining sauce over the mangoes.
4. Place the beets in a serving dish and spread the mangoes and sauce over.

Chill for 30 minutes, then serve.

Black Bean Salad

From Foodstuffs Hot Off the Griddle, May 1993. A classic.

INGREDIENTS

• 4 Tbsp orange juice
• 1 Tbsp lemon juice
• 1 clove garlic (finely minced)
• 1/2 tsp Dijon mustard
• 1/2 c salad oil (sunflower's good)
• 3 c black beans, cooked
• 1 c fresh or frozen corn
• 1 medium tomato, chopped
• 1 small onion, diced
• choped parsley
• salt and pepper

METHOD

1. Whisk together dressing ingredients.
2. Add other ingredients and toss together.
3. Marinate 3 hours, or better still – overnight.

Serves 8.

Brown Rice Salad

Originally published in Foodstuffs Hot Off the Griddle, August 1994.

INGREDIENTS

• 1/2 cup brown rice
• 3/4 cup shelled peas or 1/2 cup sliced green beans
• 3/4 cup kernel corn
• 2/3 cup French dressing
• 1 sweet red pepper cored, seeded and diced
• 1/2 cup salted peanuts
• 1 small onion, finely chopped
• freshly ground black pepper

METHOD

1. Cook the brown rice in boiling salted water (scant cup) until tender.
2. Likewise the peas OR beans and corn – just until tender.
3. Drain thoroughly.
4. Transfer to a serving bowl and add half of the dressing while the rice and veggies are still hot.
5. Toss well to mix, then leave to cool.
6. Later, add the remaining ingredients and dressing and mix well.
7. Taste and adjust the seasoning just before serving.
8. Serve cold.

Serves approximately 4

Celeriac Slaw

Raw and Super Delicious!

INGREDIENTS

• 1 celeriac bulb, skinned
• 2 medium carrots, peeled
• 1 apple of your choice
• 1/2c pumpkin seeds raw
• 1/2 c sunflower seeds raw
• 1/8c oil or more
• juice of half a lemon or more
• approx. 3 T of apple cider vinegar
• approx. 3 T of honey
• salt and pepper to taste

METHOD

1. Grate all veg and fruit together in a bowl.
2. Toast seeds on low heat then set them aside to cool.
3. In a small bowl, mix oil, vinegar, honey and lemon to taste and whisk until emulsified (combined).
4. Stir into grated mix and season to taste.
5. Add toasted seeds and combine. Enjoy!!

Citrus Quinoa Salad

Suddenly everyone discovered quinoa… this recipe appeared in a Foodstuffs Hot Off the Griddle back in February 1995! It’s a delicous way to enjoy the high nutrition and pleasantly bitter taste of quinoa…

INGREDIENTS

• 1 cup quinoa
• 1 cup diced (unpeeled) cucumber
• 1/2 cup diced figs or dried apricots or raisins
• 1/2 cup drained canned mandarin orange sections, halved
• 1/4 cup sunflower seeds or toasted almonds
• 2 green onions, diced
• 2 tbsp chopped fresh coriander or parsley

Dressing:

• 1 tsp grated lemon or lime rind
• 3 tbsp lemon or lime juice
• 1 tbsp sesame oil
• 1 tsp granulated sugar
• 1/4 tsp each ground cumin and coriander

METHOD

1. Rinse quinoa under cold running water; drain.
2. In saucepan, bring 2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool.
3. In salad bowl, combine quinoa, cuke, figs, orange, sunflower seeds, onions & coriander.
4. Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander, pour over salad and toss to mix.

Serve immediately or cover and refrigerate for up to 3 days.

Makes 8 servings.

Couscous Pilaf Salad

From Canadian Living Magazine. First printed in Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 tbsp each cider vinegar, chicken stock
• 1 tbsp curry powder
• 1 tsp brown sugar
• 1/2 tsp each salt and ground cumin
• Pinch of cinnamon
• 2 cups fresh or frozen peas, cooked
• 1/2 cup diced sweet red or green pepper
• 1/4 cup raisins
• 1 cup couscous
• 1 1/3 cups chicken or vegetable stock

METHOD

1. In nonstick skillet, cook couscous over medium heat for 5 to 7 minutes or until lightly browned, stirring frequently.
2. Remove from heat.
3. In small saucepan, bring stock to boil; add to couscous.
4. Cover and let stand for 5 minutes; fluff with fork.
5. In small saucepan, heat oil over medium heat; cook onion for 3 to 5 minutes or until tender.
6. Stir in vinegar, chicken stock, curry powder, sugar, salt, cumin and cinnamon.
7. Add to couscous along with peas, sweet pepper and raisins; toss gently.

(Can cover and refrigerate for up to 1 day.)

Serves 6.

Cucumber in Sour Cream

This is so cool and delicious…

INGREDIENTS

• 3 cucumbers (or one large English cucumber)
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 3 Tbsp finely chopped onion
• 1 c sour cream
• 2 Tbsp lemon juice

METHOD

1. Peel, then thinly slice cucumbers (leave some green on if you wish).
2. Combine remaining ingredients. Mix into sliced cucumbers.
3. Refrigerate until ready to serve.

Some variations of this recipe call for adding the salt to the cucumber slices and letting them sit for 15 – 20 minutes to draw out the water, then squeezing them tenderly in a clean tea-towel to dry off the excess moisture.

The cucumber does “weep” a little into the sour cream if this is not done but it is easily stirred into the dressing again and it seems somehow more wholesome to be eating the juices too…

Makes 6 servings.

Cucumbers with Chives, Yogurt & Basil

From Anne Lindsay’s “The Lighthearted Cook”. Originally featured in Foodstuffs Hot Off the Griddle, March 1997.

INGREDIENTS

• 1 English cucumber
• 1/4 tsp salt
• 1/4 cup light sour cream
• 1/4 cup plain low-fat yogurt
• 2 Tbsp chopped chives
• 2 tsp lemon juice
• 1 Tbsp chopped fresh basil (or 1/4 tsp dried)
• 1/4 tsp granulated sugar
• freshly ground pepper

METHOD

1. Peel cucumber only if skin is tough or waxy. 
2. In food processor or by hand, thinly slice cucumber.
3. Place in colander and sprinkle with salt.
4. Toss then let stand for 30 to 40 minutes.
5. Rinse under cold water, then pat dry.
6. In bowl, combine sour cream, yogurt, chives, lemon juice, basil and sugar.
7. Mix well.
8. Stir in cucumber.
9. Season with pepper to taste.

Serve in a shallow bowl. Makes 6 servings, 1/2 cup each.

Curried Lentil, Wild Rice and Orzo Salad

From Canadian Living 20th Anniversary Cookbook

Don’t let the lengthy list of ingredients put you off. It’s very easy and delicious!

INGREDIENTS

• 1/2 cup wild rice
• 2/3 cup green or brown lentils
• 1/2 cup orzo pasta
• 1/2 cup currants
• 1/4 cup finely chopped red onion
• 1/3 cup slivered almonds, toasted

DRESSING

• 1/4 cup white wine vinegar
• 1 tsp ground cumin
• 1 tsp Dijon mustard
• 1/2 tsp each granulated sugar, salt and ground coriander
• 1/4 tsp each turmeric, paprika, nutmeg and ground cardamom
• pinch of cinnamon, ground cloves and cayenne
• 1/3 cup vegetable oil

METHOD

In a large pot of boiling salted water (enough water to cover the rice), cook wild rice, covered, for 10 minutes. Add lentils; boil for 20 minutes. Add orzo; boil for about 5 minutes or just until tender. Drain well and transfer to large bowl. Add currants and onion; set aside.
Dressing: In a small bowl, whisk together all the dressing ingredients except oil. Then slowly whisk in the oil to emulsify. Pour over rice mixture and toss gently.
Let salad cool completely; cover and refrigerate for at least 4 hours or up to 2 days. Just before serving, sprinkle with the almonds.

Makes 6 servings

Per serving: about 365 calories, 11g protein, 17g fat, 45g carbs. High source of fibre, excellent source of iron!