Farmer's Market Salad
Ingredients
Vinaigrette:
Salad:
Preparation
For vinaigrette, whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coast salt and pepper. Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using. For salad, steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill. Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and lives over.
One serving provides approximately 4 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.epicurious.com
Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 shallot, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon Dijon mustard
- 5 tablespoons extra-virgin olive oil
- Coarse kosher salt
Salad:
- 1 pound Dutch yellow baby potatoes, halved
- 1 pound green and yellow bean mix, trimmed
- 8 cups mixed salad greens, loosely packed
- 1/3 cup small fresh basil leaves
- 12 ounces assorted small tomatoes (such as cherry, grape, and teardrop, preferably a mix of red and yellow)
- 1/2 cup black olives
Preparation
For vinaigrette, whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coast salt and pepper. Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using. For salad, steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill. Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and lives over.
One serving provides approximately 4 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.epicurious.com
Stacked Caprese Salad with Balsamic Vinegar
Ingredients
Preparation
Slice the tomato and mozzarella in approximately 1/4 inch thick slices. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
One serving provides approximately 1 serving of Vegetables and Fruit, and 2.5 servings of Milk and Alternatives from Canada's Food Guide.
Obtained from http://www.tablespoon.com
- Large tomato, sliced
- 1/4 cup fresh basil leaves
- 4 ounces fresh mozzarella cheese
- 4 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Preparation
Slice the tomato and mozzarella in approximately 1/4 inch thick slices. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
One serving provides approximately 1 serving of Vegetables and Fruit, and 2.5 servings of Milk and Alternatives from Canada's Food Guide.
Obtained from http://www.tablespoon.com
Pear-Quinoa Salad
Ingredients
Preparation
Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes. Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.
One servings provides approximately 0.5 servings of Vegetables and Fruit and 0.5 servings of Grain Products from Canada's Food Guide.
Obtained from http://www.eatingwell.com
- 1 14-ounce can reduced-sodium chicken broth or vegetable broth
- 1 cup quinoa, rinsed if necessary
- 2 tablespoons walnut oil or canola oil
- 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
- 1/4 cup snipped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 ripe but firm pears, diced
- 1/2 cup coarsely chopped walnuts or pecans, toasted
Preparation
Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes. Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.
One servings provides approximately 0.5 servings of Vegetables and Fruit and 0.5 servings of Grain Products from Canada's Food Guide.
Obtained from http://www.eatingwell.com
Fiesta Bean Salad
Ingredients
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt. Add the black beans, chickpeas, tomato, onion and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away.
One serving provides approximately 1 serving of Vegetables and Fruit and 1 serving of Meat and Alternatives from Canada's Food Guide.
Obtained from http://www.skinnytaste.com
- 2 cloves garlic, minced
- 3 tbsp fresh lime juice
- 1 tbsp extra virgin olive
- 1 tsp cumin
- pinch crushed red pepper flakes
- 1/2 teaspoon salt
- 15 oz can black beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup minced red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 medium avocado, diced
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt. Add the black beans, chickpeas, tomato, onion and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away.
One serving provides approximately 1 serving of Vegetables and Fruit and 1 serving of Meat and Alternatives from Canada's Food Guide.
Obtained from http://www.skinnytaste.com