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!

Easy Coleslaw with a Crunch

This is a great take-along salad for barbecues and picnics. Prepare the night before for a quick get-away to the party.

COLESLAW INGREDIENTS

• 1/2 head cabbage, shredded
• 1/3 cup chopped green onions
• 1/2 cup slivered almonds
• 2 Tbsp sesame seeds
• 1 package chicken flavoured ramen noodles, crushed (uncooked)

COLESLAW METHOD
Toast almonds and sesame seeds. Combine cabbage, green onions, almonds and sesame seeds.
Add crushed noodles.

DRESSING INGREDIENTS

• 1/2 cup oil (sesame, canola or sunflower … something light in flavour)
• 3 Tbsp vinegar
• 1 or 2 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• Flavour packet from ramen noodles

DRESSING METHOD
Combine dressing ingredients. Pour over salad and toss. Keeps well overnight.

French Dressing

So much better than store-bought, and very simple to make.

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

INGREDIENTS

• 2/3 cup sunflower oil (may substitute a little olive oil for part of the measure)
• 1/3 cup vinegar or lemon juice
• 1 clove garlic (peeled but not chopped)
• 1 sprig of your favourite fresh herbs
• dijon mustard
• salt & freshly ground black pepper

METHOD

Put all the ingredients in a screw-topped jar , adding mustard, salt and pepper to taste.
Shake well to mix.

Stores well in the fridge.

Green Bean Salad

From the Toronto Star. First printed at Foodstuffs in Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 1 lb. fresh green beans, trimmed
• Salt
• 1/2 cup snipped, oil packed sun-dried tomatoes
• 1/4 cup finely chopped fresh basil
• 1 garlic clove, finely chopped
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• Salt and freshly ground pepper
• 2 tbsp toasted pine nuts

METHOD

1. Bring a large saucepan of water to a boil.
2. Add green beans and salt to taste.
3. Cook until beans are just tender, about 5 minutes.
4. Drain and immediately cool beans under cold running water.
5. In a large bowl, combine beans, drained sun-dried tomatoes, basil and garlic.
6. In small bowl, whisk together oil, lemon juice, salt and pepper to taste.
7. Pour over beans, mix well.

Sprinkle with pine nuts. Serve immediately. Do not refrigerate.

Makes 6 servings.

Navy Bean Salad

A recipe from Fresh Moroccan by Nada Saleh

INGREDIENTS

• 1 cup dried navy beans, soaked 6 hours
• 2 cups water
• 1/2 medium onion, grated
• piece fresh root ginger
• 1 medium tomato, peeled, seeded and slice into chunks
• 1/2 Tbsp extra virgin olive oil
• 1/2 tsp turmeric
• 2 tsp organic apple cider vinegar
• 1/2 tsp salt
• pinch black pepper
• flat leaf parsley sprigs, to garnish (optional)

METHOD

Drain the beans and rinse will, then put in a pan with the water. Bring slowly to a boil, skimming the surface as foam forms; reduce heat to very low, cover, and simmer for 20 minutes.
Add the onions, ginger, tomatoes and oil and simmer, covered for 15 minutes or until the beans are tender.
A few minutes before the end of the cooking time, mash the tomatoes against the side of the pan, then add the turmeric, vinegar, salt and pepper. Remove pan from heat, cover and let sit until it cools to room temperature, then remove the ginger. Serve, garnished with parsley sprigs, if using.

Orange Almond Salad

Here’s a throw-back:)

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

INGREDIENTS

• 1 head Romaine lettuce
• 10 oz drained mandarin oranges
• 2 sliced green onions
• 1/4 cup toasted slivered almonds (toast about 5 minutes at 350 F)

DRESSING

• 1/4 cup sesame or salad oil
• 1/4 cup vinegar
• 1/4 cup fine white sugar

METHOD

1. Tear the lettuce into bite size pieces onto individual plates.
2. Divide orange sections over lettuce.
3. Scatter green onions over oranges.
4. Sprinkle with toasted almonds, and drizzle with dressing.

Makes 4 – 6 servings.

Quinoa Tabouli

Recipe from The Grain & Salt Society (spring 2001)

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 1/2 tsp sea salt
• 1 cucumber, diced
• 1/2 cup parsley, finely chopped
• 1/2 cup scallions, finely sliced
• lettuce leaves as a garnish

Mint Garlic Dressing:

• 1/4-1/3 cup fresh lemon juice, or to taste
• 1/2 cup unrefined organic olive oil
• 1 clove garlic, minced
• 1 Tbsp fresh mint leaves, minced

METHOD

1. Thoroughly rinse quinoa; place in a saucepan with sea salt and 2 cups of water, bring to a boil then reduce heat to a simmer; cook 10-15 minutes.
2. Remove from heat, cover and let sit for 10 minutes. Fluff with a fork.
3. When quinoa is cool, add cucumber, parsley and scallions.
4. Make the mint garlic dressing by combining lemon juice, mint and garlic in a blender. Turn the blender on and slowly add olive oil to emulsify.
5. Toss mint garlic dressing with the cooked quinoa. Chill before serving. Serve on lettuce leaves.

Rice and Nut Salad

From Hot Off the Griddle #52, June 1996.

INGREDIENTS

• 2 1/2 tbsp olive oil
• 2 1/2 tbsp lemon juice
• Salt and freshly ground black pepper to taste
• 1 cup sultanas
• 1/2 cup currants
• 2 1/2 cooked long grain rice, well drained
• 3/4 cup chopped, blanched almonds
• 1/2 cup cashew nuts, chopped
• 1/2 cup shelled walnuts, chopped
• 15 oz. can peach slices, drained and chopped
• 1/4 cucumber, cubed
• 1 cup cooked red kidney beans
• 1 1/4 tbsp chopped pitted olives

METHOD

1. Mix the olive oil, lemon juice and salt and freshly ground black pepper in a screw top jar; shake vigorously.
2. Soak the sultanas and currants in sufficient boiling water to cover, for 10 minutes.
3. Drain the fruits.
4. Mix the rice, nuts and soaked sultanas and currants.
5. Add the chopped peaches, cucumber, red kidney beans and olives.
6. Add the dresssing and toss lightly together.
7. Serve on a bed of chopped lettuce.

Strawberry Pecan Romaine Salad

For a change or when strawberry season is over use orange segments (tinned or fresh mandarins) and toasted almonds.

SALAD INGREDIENTS

2 heads romaine lettuce (outer leaves removed) torn into bite size pieces
3/4 cup pecan halves
1 cup fresh strawberries

METHOD
Combine lettuce and strawberries in a bowl. Just before serving, toast pecan halves lightly in a non-stick pan (no grease) and sprinkle over salad.

DRESSING INGREDIENTS

3/4 cup light-flavoured oil (your choice; sunflower is nice)
1/4 cup vinegar
1/4 to 1/2 cup sugar
1 tsp salt
1/2 small red onion
1 tsp dry mustard
2 Tbsp water

METHOD
Whip ingredients together with a blender. Dressing can be made a day ahead. Present the dressing separately rather than mixing in.

Summer Caprese Salad

From Mario Batali’s book “Molto Gusto”

Create your own incredibly inviting “pro-planet” meal, full of delicious tomatoes.

INGREDIENTS

• 10 ounces fresh mozzarella
• 1 1/2 pounds assorted ripe tomatoes (choose a combination of colours, types, and sizes), such as Brandywine, purple Cherokee, cherry, pear, peach, and / or Green Zebra
• 2 Tbsp champagne vinegar
• 6 Tbsp extra virgin olive oil
• 1 small bunch basil (Genovese, lemon, Thai, or fino verde), leaves removed, or about 1 cup mixed fresh basil leaves
• Maldon or other flaky sea salt

METHOD

With a sharp knife, cut the mozzarella into 1/2- inch-think slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup. If using cherry or grape tomatoes, cut them in half, reserving the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on cheese. Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil in a small bowl. Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt and serve.

Tabouli Salad Mix

Our own bulk Tabouli Salad mix is quick and easy to prepare.

INGREDIENTS: Bulgar, salt, parsley, onion, citric acid, spices, natural lemon flavour.

METHOD:

1. Mix well in a bowl one cup of tabouli salad mix with one cup cold water and 2 TBSP olive oil.
2. Cover and refrigerate for one hour to allow water to absorb.
3. Serve on a bed of lettuce with your choice of garnishes such as chopped black olives, cucumber slices, radishes, fresh parsley.

Serves 2-3 people.

Tarragon Salad Dressing

From The Best Of Canada Cookbook by Tony Roldan & Jim White

INGREDIENTS

• 3/4 tsp dry mustard
• 1/4 cup wine vinegar
• 1/2 cup olive oil (or sunflower, corn or vegetable)
• 1 Tbsp soy sauce
• 1/2 tsp salt
• 1/2 garlic clove, finely chopped
• 1 tsp fresh OR dried tarragon

METHOD

In a small mixing bowl, mix mustard with vinegar; add oil and mix well. Add all remaining ingredients. Mix thoroughly. Refrigerate for later use.

TNT Salad (Tomatoes n' Tarragon)

A simply delicious recipe from The Best of Canada Cookbook by Tony Roldan & Jim White

INGREDIENTS

• 1 TBSP olive oil
• 1/2 tsp wine vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 clove of garlic, finely chopped
• 1 tsp fresh OR dried tarragon
• 1 pound cherry tomatoes

METHOD

Mix together first 6 ingredients. Pour over tomatoes. Toss and serve.

Tomato Mozzarella Salad

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

INGREDIENTS

• 8 tomatoes, seeded and cut into bite size pieces
• 1/2 lb mozzarella cheese, diced
• 16-24 black olives
• 1/2 tsp basil
• 1/4 cup olive oil or cooking oil
• salt, sprinkle
• pepper, sprinkle
• lettuce leaves

METHOD

1. Combine tomato, cheese, olives and basil in bowl. Stir.
2. Add olive oil and toss.
3. Sprinkle with salt and pepper; toss.
4. Add more salt and pepper as needed.
5. Line large plate with lettuce leaves. Arrange salad on top.

Serves 8.