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Spicy Taco Salad

Spicy Taco Salad
Number of Servings
Serves 1
Ingredients
  • 1 cup sturdy mixed greens like romaine, spinach, and green-leaf lettuce
  • [q:1/4] cup chopped carrots
  • [q:1/3] cup black beans, rinsed
  • [q:1/8] cup chopped low-fat jalapeno Cheddar, pepper Jack, or habanero cheese
  • [q:1/2] avocado, chunked
  • 1 Tbsp olive oil or hot-pepper-infused olive oil
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper, to taste
  • cumin
Directions
  1. Layer the first five ingredients in a medium bowl or on a dinner plate.
  2. Drizzle oil over salad, then the lemon juice. Sprinkle with salt, pepper, and cumin.
  3. Serve with baked corn chips or tortillas for wrapping.
Nutrition Info
Made with romaine: 597 Calories, 25 g Protein, 15 mg Cholesterol, 56 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 19 g Fiber, 34 g Total fat (7 g sat), 206 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin K, Folate, [nutrition:4] Vitamin B6, Phosphorus, [nutrition:3] Vitamin E, Calcium, Magnesium, Potassium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Iron, Zinc

Black Rice and Edamame Salad

Black Rice and Edamame Salad
Number of Servings
Five 1 cup servings
Ingredients

  • Black Rice and Edamame Salad

    • 1 cup Lundberg Black Pearl rice, cooked according to directions and cooled.
    • 1 cup cooked fava or lima beans
    • 2 cup cooked, shelled edamame
    • [q:1/2] cup red bell pepper, diced small
    • [q:1/2] cup chopped water chestnuts

  • Wasabi Vinaigrette

    • [q:1/4] cup orange juice
    • [q:1/4] cup rice vinegar
    • [q:2 1/2] tsp wasabi paste
    • 1 Tbsp soy sauce
    • 1 Tbsp miso paste
    • 2 tsp sesame oil
    • [q:1/4] cup vegetable oil
    • 2 Tbsp fresh ginger, minced
    • 2 tsp orange zest
    • 2 tsp lime juice
Directions
  1. Combine the Wasabi Vinaigrette ingredients and blend thoroughly with a whisk.
  2. In a large bowl, mix the cooled rice, edamame, lima beans and the red bell pepper.
  3. Pour the dressing over the Lundberg Black Pearl Rice, add salt and pepper to taste. Refrigerate at least an hour.
  4. To keep the water chestnuts white and crisp, add just before serving.
Nutrition Info
Calories: 320, Total Fat: 13g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 510mg, Total Carbohydrates: 40g, Fiber: 7g, Sugar: 7g, Protein: 10g

Tomato & Zucchini Salad with Spicy Garlic Vinaigrette

Tomato & Zucchini Salad with Spicy Garlic Vinaigrette
Prep Time
25 minutes
Number of Servings
6
Ingredients

Spicy Garlic Vinaigrette

  • 2 Tbsp white-wine vinegar
  • 2 garlic cloves, finely chopped
  • 1 tsp ground chili powder
  • 1 tsp honey
  • Salt and freshly ground black pepper to taste
  • 3 Tbsp extra-virgin olive oil

Salad

  • 4 medium zucchini, trimmed and quartered lengthwise
  • 6 large tomatoes, quartered
Directions
  1. Preheat oven to 375º.
  2. To make vinaigrette, combine vinegar, garlic, chili powder, honey, and salt and pepper to taste in a small bowl. Slowly whisk in oil until blended.
  3. Place zucchini on a lightly oiled baking sheet. Bake until zucchini are tender, about 20 minutes.
  4. Divide zucchini and tomatoes among 6 salad plates. Drizzle with vinaigrette. Serve immediately.
Nutrition Info
111 Calories, 3 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 3 g Fiber, 7 g Total fat (1 g sat), 224 mg Sodium, [nutrition:4] Vitamin A, Vitamin C, [nutrition:2] Vitamin B6, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Folate, Phosphorus, Potassium

Green Bean, Artichoke & White Bean Salad

Green Bean, Artichoke & White Bean Salad
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 cup fresh green beans, trimmed, cut into 1-inch pieces  
  • 1 (8 oz) package frozen artichoke heart quarters (about [q:11/4] c)*
  • 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
  • 1 large tomato, diced medium 
  • [q:1/4] cup chopped parsley
  • 2 scallions, sliced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp salt
  • [q:1/2] tsp dried basil
  • [q:1/4] tsp freshly ground black pepper
  • [q:1/4] tsp garlic powder
  • [q:1/4] tsp dried oregano
Directions
  1. Fill a medium saucepan halfway with water and bring to a boil over high heat. Add a pinch of salt and green beans and boil for 4 minutes.
  2. Add artichokes and continue to boil for 5 minutes until vegetables are tender. Drain and add vegetables to a bowl of ice water to cool quickly. Drain again.
  3. Add vegetables and remaining ingredients to a medium mixing bowl and mix well. Chill for at least 2 hours and up to 4 days.

Sesame Asparagus Salad

Sesame Asparagus Salad
Prep Time
10 minutes
Number of Servings
8
Ingredients
  • 2 lbs fresh asparagus
  • 4 tsp gluten-free soy sauce (sometimes found as wheat-free tamari sauce)
  • 1 tsp honey
  • 2 tsp sesame oil
  • 2 Tbsp toasted sesame seeds 
Directions
  1. Cut asparagus into [q:1 1/2] inch pieces.
  2. Place in pot of salted boiling water so that pieces are covered.
  3. Cook until tender.
  4. Rinse immediately in cold water to stop cooking. Pat dry.
  5. Mix soy sauce, honey, sesame oil, and toasted sesame seeds.
  6. Pour over asparagus and chill 30 minutes and serve. 
Nutrition Info
48 Calories, 3 g Protein, 6 g Carbohydrates, 3 g Fiber, 2 g Total fat (1 g poly), 68 mg Sodium, Vitamin K, Copper, Vitamin B1 (thiamine), B2 (riboflavin), Folate, Iron, Manganese, Molybdenum, Phosphorus, Zinc

Brown Rice Tabbouleh Salad

Brown Rice Tabbouleh Salad
Number of Servings
8
Ingredients
  • 2 cup Lundberg Family Farms Short Grain Brown Rice
  • [q:1/2] cup dried apricots, chopped
  • [q:1/2] cup slivered almonds, toasted
  • 3 Tbsp olive oil
  • 3 Tbsp fresh lime juice
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • [q:1/2] cup chopped mint
  • [q:1/2] cup chopped green onions
  • 2 cup cherry tomatoes, halved
  • Salt  and freshly ground pepper to taste
Directions
  1. Cook Lundberg Short Grain Brown Rice according to package directions. Let sit 5 minutes, then fluff with a fork.
  2. In a large bowl, whisk the oil and lime juice.
  3. Add all ingredients, including the warm rice to the dressing. Toss well. Season to taste with salt and pepper. Serve warm or cold.
Nutrition Info
Calories:  270, Total Fat:  10g, Saturated Fat:  1.5g, Cholesterol: 0mg, Sodium:  20mg, Total Carbohydrates:  45g, Fiber: 5g, Sugar: 7g, Protein: 5g

Chickpea Confetti Salad

Chickpea Confetti Salad
Prep Time
20 minutes
Number of Servings
6
Ingredients
  • 2 c cooked short-grain brown rice, cooled
  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled and diced
  • 2 scallions, sliced thin
  • 1 to 2 Tbsp fresh dill, to taste
  • [q:1/2] c pecans, chopped
  • [q:1/4] c raisins

Dressing

  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp champagne vinegar
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp agave syrup
  • 1 garlic clove, minced
  • [q:1/2] tsp sea salt
  • Freshly ground black pepper, to taste

 

Directions
  1. Combine salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl. 
  2. Pour dressing over salad. Toss to blend.
Nutrition Info
660 Calories, 20 g Protein, 0 mg Cholesterol, 102 g Carbohydrates, 14 g Total sugars (2 g Added sugars), 12 g Fiber, 21 g Total fat (3 g sat), 232 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, [nutrition:3] Magnesium, Zinc, [nutrition:2] Vitamin A, Vitamin B3 (niacin), Vitamin K, Iron, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Calcium, Potassium

Quinoa Salad

Quinoa Salad
Prep Time
20 minute
Number of Servings
8
Ingredients

Roasted-Tomato Dressing

  • 2 lb tomatoes (4 to 5 large ones)
  • 4 garlic cloves, unpeeled
  • [q:1/4] cup olive oil, divided
  • 2 Tbsp balsamic vinegar
  • Salt and freshly ground black pepper to taste

Quinoa Salad

  • 6 cups cooked quinoa
  • 1 cup pitted and chopped Kalamata olives
  • [q:1/2] cup toasted pine nuts
  • Salt and freshly ground black pepper to taste
  • [q:1/2] cup chopped fresh mint
Directions
  1. Preheat oven to 250º.
  2. To make dressing, cut each tomato into eighths. Toss tomatoes and unpeeled garlic cloves with [q:1/8] cup of the oil.
  3. Place tomatoes skin-side down on a baking pan. Add garlic cloves to pan. Roast until tomatoes start to shrivel around their edges, approximately 1 hour. Remove from oven and allow to cool for 20 minutes.
  4. Peel garlic cloves. Add garlic, tomatoes, vinegar, remaining [q:1/8] cup of oil, and salt and pepper to taste in a blender. Puree until smooth.
  5. In a large bowl, mix together cooked quinoa, olives, pine nuts, [q:1 1/2] cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.
Nutrition Info
634 Calories, 21 g Protein, 0 mg Cholesterol, 90 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 11 g Fiber, 22 g Total fat (3 g sat), 430 mg Sodium, [nutrition:5] Vitamin B6, Folate, Magnesium, Phosphorus, [nutrition:4] Vitamin A, Vitamin B1 (thiamine), Iron, Zinc, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, [nutrition:2] Potassium, [nutrition:1] Vitamin B3 (niacin), Vitamin C, Vitamin K, Calcium

Ten-Minute Chickpea Salad with Feta and Basil

Ten-Minute Chickpea Salad with Feta and Basil
Prep Time
10 minutes
Number of Servings
Serves 3 as an entree, or 8 as a side dish
Ingredients
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • Half a red onion, finely diced
  • Half an English cucumber, finely diced
  • 1 jar roasted red or yellow peppers, roughly chopped
  • [q:1/2] lb feta cheese, crumbled
  • 1 garlic clove, crushed and minced
  • 1 handful fresh basil leaves, torn
  • 3 Tbsp fresh lemon juice
  • [q:1/4] cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
  2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
  3. Serve right away, or refrigerate for up to a few hours.
Nutrition Info
As a side: 556 Calories, 27 g Protein, 25 mg Cholesterol, 73 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 14 g Fiber, 19 g Total fat (5 g sat), 497 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Folate, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Zinc, [nutrition:2] Vitamin B12, Vitamin K, Calcium, Iron, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin E

Thai Glass Noodle Salad

Thai Glass Noodle Salad
Ingredients

Dressing

  • [q:1/2] cup fresh lime juice
  • 2 Tbsp Thai fish sauce (nuoc mam)
  • 2 Tbsp brown sugar
  • [q:1/2] Tbsp Thai chile paste with soy bean and garlic
  • [q:1/2] tsp Thai red curry paste

Salad

  • 3 oz bean thread noodles
  • 3 cup mesclun greens or chopped romaine
  • 4 oz cooked, boneless chicken breast or thigh meat, finely chopped
  • 4 oz cooked prawns ([q:31/40]), peeled and deveined, tail on
  • 6 Tbsp each California natural and golden raisins, plumped in warm water for one minute
  • [q:1/4] cup mint leaves, coarsely chopped
  • [q:1/4] cup cilantro leaves, coarsely chopped
  • 1 small hot red chile, very thinly sliced (optional)
  • [q:1/3] cup thinly sliced English cucumber
  • 1 medium green onion, thinly sliced on the bias (green and white parts)
  • 2 Tbsp chopped toasted peanuts, for garnish
  • Cilantro and mint sprigs, for garnish
Directions

Dressing

  1. In a small mixing bowl, whisk all dressing ingredients until well combined and sugar is dissolved. Set aside.

Salad

  1. Soak noodles in warm water for 15 minutes; drain.
  2. Cook noodles in boiling water for one minute and drain. Chill under running water.
  3. Cut cooked noodles, using a couple of crisscross cuts with a sharp knife (otherwise noodles will be too long and difficult to eat).
  4. Toss them with dressing to coat well.
  5. In a large salad bowl, toss the greens in enough dressing to coat.
  6. Divide them among 6 chilled salad plates or bowls.
  7. Place noodles in a mound in the center of the greens.
  8. In the same salad bowl, toss the chicken, prawns, raisins, mint, cilantro, chile pepper, cucumbers and green onions with desired amount of the dressing.
  9. Mound this mixture on top of the noodles and garnish with chopped peanuts and a few cilantro and mint sprigs.
Nutrition Info
Calories 220 (14% from fat); Total Fat 3.5g; Cholesterol 55mg; Protein 12g; Carbohydrates 37g; Fiber 2g; Iron 3mg; Sodium 530mg; Calcium 55mg
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