Spring Veggie Pasta Salad – serves 6 to 8

24 03 2007

 

Inspired by Twelve Months of Monastery Salads
By Brother Victor-Antoine d’Avila-LaTourette

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Cucumber Potato Salad – serves 36

24 03 2007

 

 

Source: allrecipes.com

By: Marlene Muckenhirn





Amazing Crunchy Tofu Salad – serves 6

8 07 2006

Tofu cubes are marinated in soy sauce and lemon, then breaded and fried creating a crunchy and flavorful component to this mixed salad.

Preparation time: 40 mins
Cooking time: 10 mins





Russian Potato Salad – serves 6

27 06 2006

INGREDIENTS:

2 medium Yukon gold potatoes, boiled, peeled, and chopped
3 medium beets, boiled, peeled, and chopped
2 medium carrots, minced
1 cup fresh green beans, briefly blanched, and chopped
1 cup fresh or frozen green peas (briefly blanched, if using fresh)
1 cup chopped fresh dill
1 cup Basic Balsamic Vinaigrette (see below)
Sea salt, to taste

METHOD:

1. In a large bowl, toss the vegetables, chopped dill, Balsamic Vinaigrette, and salt together.

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Basic Balsamic Vinaigrette (can be used for many other salads too)

INGREDIENTS:

1/2 cup chopped onion
1/2 cup balsamic vinegar
1/2 cup olive oil
1 1/2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, or to taste

METHOD:

1. Puree onion and vinegar in a blender. Then, with blender on low speed, gradually add oil. salt and pepper.





Spinach Salad with Blueberries and Lime Vinaigrette – serves 4

27 06 2006
This is the perfect summer salad combination: tender lutein-rich spinach, anti-oxidant-filled blueberries, and a tangy lime vinaigrette to help your body absorb the iron in the spinach.Besides, the flavors are absolutely marvelous together. Light, fast, and refreshing:

INGREDIENTS:

4 c (about 4 ounces) baby spinach
    juice of 1/2 lime
1 t chopped shallot
1 T extra-virgin olive oil
1/2 c fresh blueberries

METHOD:

1. Place the spinach in a large mixing bowl. Stack the mint leaves and cut them crosswise into thin strips. Toss in with spinach.

2. For the dressing, combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the oil. Season to taste with pepper.

3. Pour the dressing over the greens, tossing to coat lightly. Divide the dressed spinach among 4 salad plates. Sprinkle the blueberries over the spinach. Serve immediately.





Mandarin Orange with Crabmeat Salad and Apple Emulsion – serves 10

17 01 2006

Recipe from ‘todayonline.com’.





Nutty Rice Salad – serves 5

24 11 2005

INGREDIENTS:
1 cup brown rice
1/3 cup raisins
1 cup almonds – roasted
3 dsp sunflower seeds
1/2 cup whole sweetcorn kernels
4 1/2 dsp parsley – chopped
1 stalk celery – diced

Dressing
1/8 cup unsaturated oil
1 dsp soya sauce
1 clove garlic – crushed
curry powder and pepper to taste

METHOD:
1. Cook rice in 1/3 cup water. Transfer to bowl.
2. While rice is still warm, mix in remaining ingredients and dressing. Toss thoroughly.
3. Serve warm or cold as desired.

Nutrient Analysis (per serving)
Calories 452 kcal
Total Fat 27 g
Saturated Fat 2 g
Cholesterol 0 mg
Dietary Fibre 6 g
Sodium 59 mg

Useful tips:
1. Roast nuts and seeds in a single layer on a shallow tray. Shake tray occasionally to ensure even browning.
2. Keep dried fruit like raisins in an airtight container in a cool, dry place. Add some orange or lemon peel to prevent fruit from drying up.