Veggie Quinoa Salad

A colourful and irresistibly refreshing salad packed with crunchy vegetables and gluten-free protein rich quinoa.

Ingredients:

1/2 cup uncooked quinoa

1 medium carrot, shredded

1/2 cup diced red bell pepper

1/2 cup diced cucumber

1 cup frozen kernel corn, defrosted

1 cup cherry tomatoes, quartered

1/4 cup diced red onion

1/4 cup fresh chopped parsley

Dressing:

2 tbsps white wine vinegar

1 tsp Dijon mustard

1 tsp maple syrup

2 tbsps light olive oil

salt and pepper to taste

Cook the quinoa as directed then cover and cool. Combine all the vegetables and parsley with the cooled quinoa and refrigerate. Mix the dressing ingredients together and when ready to serve pour the dressing on and toss together.  Serves 6 as a side or 2-3 if adding a protein for a meal. 

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Big Batch Red Potato Salad

My go-to classic potato salad for a crowd, with corn for crunch and Dijon mustard so it's perfectly zesty and creamy! 

Ingredients:

9 - 10 lbs red potatoes

salt to taste 

3 cups kernel corn

3 - 3 1/2 cups red onions, diced

3 cups Miracle Whip salad dressing

3/4 cup white vinegar 

4-5 tbsps Dijon mustard

3 tsps celery seed 

3 tbsps chopped fresh dill 

First wash and brush the potatoes clean. Then cut in even chunks about 1 - 1 1/2" in size. You will dice them later. Place the potato pieces in pots (I used 3) in cold salted water and bring to a boil, then reduce heat and simmer for about 15 minutes until tender but not mushy. Drain and add cold water let sit a few minutes then drain again and place in the fridge to cool. Meanwhile mix everything else together and reserve about 1 cup of the mixture. Once the potatoes are cool, dice to bite-size and fold in the dressing stirring to completely coat. Refrigerate until ready to use. Just before serving toss in the reserved dressing. Makes 35-40 servings.

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Lebanese Coleslaw

This make-ahead no mayo coleslaw is crunchy and vibrant with a pop of fresh chopped mint that makes it stand out from other coleslaw recipes.

Ingredients:

8 oz bagged cabbage coleslaw

8 oz bagged kale slaw

1/2 tsp salt

2-3 green onions, thinly sliced

2 tsps minced garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped mint

3 tbsps light olive oil

3 tbsps lemon juice

1/2 tsp sugar

Mix the garlic, salt, olive oil, lemon juice and sugar together then toss with the veggies, parsley and mint. Refrigerate for up to 3 days. Serves 6-8 as a side. 

 Adapted from: feastingathome.com

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Tuna Mango Salad

When it's too hot to cook, this lunch sized salad really hits the spot! 

Ingredients:

170g can albacore tuna (120g when drained) 

1/2 cup diced mango

1 1/2 tsps finely chopped hot banana pepper pickles

2 tbsps frozen and thawed kernel corn

1 - 2 tsps lime juice

fresh cracked pepper to taste

2 tbsps white kidney beans

your choice of lettuce

Mix the tuna, lime juice, pepper, corn, beans and hot peppers together. Then gently fold in the mango and serve on a bed of lettuce. Serves 2 

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Summer Spinach Salad

This vibrant and fresh summer salad is simple yet totally satisfying! Featuring good-for-you baby spinach, sweet strawberries and blueberries, a tangy sweet poppy seed dressing and some creamy, salty feta to finish it off. 

Ingredients:

5 oz baby spinach leaves

1 cup halved strawberries

1/2 small red onion, thinly sliced

1/4 cup crumbled feta

3/4 cup blueberries

Poppy seed dressing:

1/4 cup balsamic vinegar

3 tbsps light olive oil

1 1/2 tbsps honey

1/2 tsp Dijon mustard

salt and pepper to taste

1 1/2 tbsps poppy seeds

First slice the onion and soak the slices in cold water for 5-10 minutes. This will mellow the onion out. Then combine the spinach, strawberries, blueberries and onion. Whisk the dressing ingredients together and when ready to serve toss together. Sprinkle crumbled feta on top. Serves 6 

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Spicy Crispy Carrot Salad

This light, bright carrot salad is so simple to make with fresh crispy carrots, nutty pistachios and a zesty dressing highlighted with crispy chili oil!  

Ingredients:

3-4 carrots

1 tbsp fresh parsley, chopped

1/4 cup chopped pistachios

1/2 tsp black sesame seeds

1 tbsp chili crisp oil

1 tsp sesame oil

1 tbsp rice wine vinegar

1 tbsp soy sauce

Peel and cut the carrots. You can spiralize them, or ribbon them with a vegetable peeler or julienne your carrots in a snap if you have this little gadget! Add the parsley, pistachios and black sesame seeds then mix the rest of the ingredients together and toss together in a bowl. Let sit for 10 minutes or refrigerate for up to 4 days. Serves 2-4

Adapted from: theeastcoastkitchen.com

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Marinated Edamame Cucumber Salad

Cool and crisp and can be made ahead of time for a perfect summertime lunch or supper side!

Ingredients:

1 cup diced cucumber

salt to taste

1 cup frozen edamame beans

1/4 cup diced celery

2 green onions, sliced

1/4 cup diced red onion

1 cup shredded cabbage or bagged coleslaw mix

1/4 cup diced red pepper

2 tbsps rice wine vinegar

2 tbsps light soya sauce or tamari

1 tsp sesame oil

2 tsps maple syrup

2-3 tbsps toasted sesame seeds

1/4 tsp red pepper flakes

 

Mix all the vegetables together then mix the dressing together and toss. Refrigerate for several hours or even a couple of days. Garnish with more sesame seeds.

Makes 4 side salad servings

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Cranberry Coleslaw

Pre-packaged cabbage mix makes this tangy, crunchy and sweet slaw a cinch to make!

Ingredients:

2 1/2 cups colesaw mix

1/4 cup dried cranberries

1/4 cup mayonnaise 

1 tsp honey

1 tsp lime juice

1 tsp apple cider vinegar or strawberry rosé Acid League vinegar

1/4 tsp celery seed

salt and pepper to taste

 

Simply mix everything together and refrigerate until ready to serve.

Makes 4 servings

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Spring Roll Salad

They're calling for a 37°F humidex today! Perfect day to whip up this chill salad. Prep everything early in the day then toss it together when it's time to eat.

Ingredients:

2 cups shredded cabbage or bagged coleslaw mix

1 cup diced bell peppers

3 radishes, sliced thinly

10 basil leaves, sliced thinly

15 mint leaves, sliced thinly

1/2 - 398ml/14 oz can baby corn on the cob

1 cup edamame beans

1 cup packed spinach leaves

2 cups roughly chopped iceberg or romaine lettuce

3/4 - 1 lb shrimp, cooked with Old Bay and garlic powder

200g/7 oz vermicelli rice noodles

 

Dressing:

3 tbsps honey

1 tbsp worcestershire sauce

1 tbsp light soya sauce

3 tbsps rice wine vinegar

2 tbsps water

1/4 cup lime juice

2 tsps minced garlic

2 tbsps minced ginger

First, if you don't already have cooked shrimp, get them cooked and chilled. Just sprinkle with Old Bay seasoning and garlic powder to taste or just plain old salt and pepper and fry in a bit of olive oil until pink. Remove from heat and chill in the fridge.

Combine the dressing ingredients and set that aside.

Next pour boiling water over rice noodles in a large bowl and let sit for 10 minutes stirring around a couple of times to loosen the noodles up, then drain and rinse with cold water. Set aside.

Prep all the veggies and toss with the noodles and dressing. Serve topped with the shrimp and you've got yourself a no-roll spring roll salad!

Serves 4-5

Adapted from: styleblueprint.com

 

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Thai Quinoa Salad

Simple and healthy, with a base of plant-based protein quinoa, lots of veggie crunch and a thai-inspired peanut dressing.

Ingredients:

2 tbsps peanut butter

2 tbsps soya sauce

1 1/2 tsps honey

1 1/2 tsps red wine vinegar

1 tbsp lime juice

1-2 tsps fresh grated ginger

2 tsps spicy chili oil

1/2 tsp sesame oil

1/2 tsp dry coriander

1 cup cooked, cooled quinoa (or pre-cooked and packaged)

1 1/2 tsps olive oil

8 oz packaged cole slaw mix

1/2 red bell pepper, diced

2 green onion tops, sliced

1-2 tsp dry parsley

3/4 cup frozen and thawed edamame beans

Mix the peanut butter and soya sauce together, microwaving just a few seconds to thin and whisk it. Then add the honey, red wine vinegar, lime juice, ginger, spicy chili oil, sesame oil and coriander. Set aside.

Add 1 1/2 tsps olive oil to a pan and heat to medium high. Add 1/4 cup of the quinoa and fry it 7-10 minutes to toast it. This pre-cooked and packed quinoa I found was so easy. Having said that, cooking quinoa doesn't take very long, about 15 minutes, so use whatever you find. Once the 1/4 cup of quinoa is toasted set that aside.

In a large bowl add the rest of the quinoa, coleslaw, red bell pepper, green onions, parsley, and edamame. Pour in about 1/2 - 3/4 of the dressing, toss together and serve. Leave the rest of the dressing on the table for those who may want to add more to their plate.

Serves 2-3

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Date Nut Kale Salad

Sweet and sour notes from dates, cranberries and maple syrup paired with kale and lemon juice and the added crunch of walnuts

Ingredients:

4 cups packed, massaged and chopped kale

3 tbsps fresh lemon juice

1/2 tsp lemon zest (optional zing!)

1-2 tsps maple syrup

1 tbsp olive oil

salt and pepper to taste

1/4 cup dates, chopped

1/4 cup walnuts, chopped

1/4 cup dry cranberries

 

Whisk the lemon juice, (zest), maple syrup, olive oil, salt and pepper together. Massage the kale in your hands until it softens a bit then remove the ribs, chop and add to the dressing. Add the rest of the ingredients and refrigerate. This can keep 2-3 days and actually improves after a day or so.

Makes 4-6 side salad servings

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Moroccan Spiced Chickpea Kale Salad

Wonderfully sweet and tangy vegetarian meal, perfect as a meal prep idea for the week. 

Ingredients:

1 - 19 oz (540 ml) can chickpeas, rinse and pat dry

2 or 3 kale leaves, massaged and chopped 

1/4 cup diced onion

1/2 cup diced red pepper

1/2 cup diced unpeeled apple

1/4 cup diced zucchini

1/4 cup fresh chopped mint

1/4 cup fresh chopped basil

3/4 cup dried cranberries

1 lemon, zest and juice

3 tbsps red win vinegar

1 tbsp honey 

1 tsp ground cumin 

1 tsp cinnamon

1 tsp tandoori BBQ marinade powder or curry powder

1-2 tsps salt

1 tsp olive oil

Simply mix everything together in a large bowl and enjoy!

Keep refrigerated for up to 4 days.

Serves 4

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Grilled Zucchini and Corn Salad

This summer dinner salad is so simple with tender zucchini, sweet corn, peppery arugula and salty feta all tossed together with a zesty lemon, garlic dressing.

Ingredients:

19 oz (540 ml) can white kidney beans (cannellini)

1 tbsp fresh chopped rosemary

1 medium zucchini, cut lengthwise

2 ears of corn

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 cup torn basil leaves

1/2 cup torn arugula

1/4 cup chopped walnuts

Dressing:

2 tbsps light olive oil

1 lemon zest and juice

1 tsp minced garlic

1 tsp honey

feta to crumble

Drain and rinse the kidney beans and in the same bowl add the rosemary. Whisk the dressing ingredients together and pour over the beans. Marinate for 30 minutes.

In the meantime, heat the grill to medium high heat (375°F). Brush the zucchini and corn with olive oil and sprinkle salt and pepper. Place both the zucchini and corn on the grill and close the lid for 5-6 minutes. Then flip the zucchini over and give the corn a quarter turn and another 5 minutes to cook. The zucchini will be cooked before the corn so remove and continue cooking the corn about 5 minutes on the remaining sides until lightly charred, then remove to cool.

When cool enough to handle, dice the zucchini and slice the kernels off the cobs. Add to the beans.

Add the basil, arugula and walnuts and toss together, adding crumbled feta on top.

Serves 4 as a light al fresco dinner or serve it as a side to whatever you're grilling!

Adapted from: oursaltykitchen.com

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