Salad

Smoked Salmon & Farro Salad 

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INGREDIENTS

  • 1 cup uncooked Farro
  • 2 diced Fuji apples
  • 1/2 cup diced red onion 
  • 1/2 cup chopped walnuts
  • 4 ounces smoked salmon, cut into 1-inch pieces 
  • 2 medium celery stalks, thinly sliced 
  • 2 tablespoons extra-virgin olive oil 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon Dijon mustard 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon ground black pepper

PREPARATION

Place farro in a medium saucepan. Cover Farro with water to 2 cups water; bring to a boil. Reduce heat, and cook, uncovered, 30-35 min or until tender. 

Combine cooked Farro, diced apples, and next 4 ingredients (through celery) in a large bowl. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over Farro mixture; toss to coat.

Moroccan Chickpea, Carrot, and Spiced Quinoa Salad

Tired of packing a boring sandwich for lunch?

Want to boost your antioxidant level by increasing your vegetable intake?

Want to wake up your taste buds with fresh, exotic flavors?

This quick and easy salad is perfect for you!

Don’t settle for a sandwich, when you can re-energize your body mid-day with this nutrient dense, flavorful dish!

You are worth it!

Moroccan Chickpea, Carrot, and Spiced Quinoa Salad

Yields: 4-5 Servings

Recipe Inspired ByHappy Hearted Kitchen

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Spiced Quinoa

  • 1 cup Tri-Colored Quinoa
  • 1 ½ cup Salted water
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Paprika
  • 1 teaspoon Coriander
  •  1 ½ teaspoon Ground Fennel Seeds
  • 1 Tbsp Cinnamon

Roasted Chickpeas:

  • 2 cans Organic Chickpeas, drained and rinsed; Pat dry
  • 1/2 Tbsp Coriander
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Ground Paprika
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Extra Virgin Olive Oil
  • Sea Salt and Ground Black Pepper

Salad

  • 8 Medium Carrots
  • 3 tablespoons Extra Virgin Olive Oil
  • Juice of one Lemon
  • 1 teaspoon Local Honey
  • ¼ cup Raisins or Currants
  • 1/2 cup Raw Almonds, Sliced or Chopped
  • 2 Tbsp Dried Parsley
  • 1 Tbsp Coriander

Directions:

  1. Pre-heat oven to 350 degrees. Toss chickpeas with spices. Place on a baking sheet in a single layer and roast in the oven for 25 – 30 minutes, or until chickpeas are slightly brown and crunchy. Toss the chickpeas halfway through cooking time to evenly cook.
  2. Rinse the quinoa under cold water. Add rinsed quinoa and water to a pot and season with salt. Add in spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.
  3. While the quinoa is cooking, slice carrots into ribbons.  Drizzle with olive oil, honey and lemon juice and set aside.
  4. Fluff the quinoa with a fork and add to the carrots. Mix well.  Add the remaining ingredients and mix well.  Serve immediately or refrigerate.

If you are taking this salad for lunch, go ahead and portion into individual servings so the dish is ready to go when you are!

Heirloom Tomato & Peach Salad

I LOVE summer!!! When it comes to fresh produce, no other season compares!!! The bright colors of fruits & veggies, the fragrant smell of fresh herbs, and abundance of local farmers markets, can entice anyone..... I fell victim this weekend when I made a trip to Pepper Place Farmer's Market located in Birmingham .... I came home with arms loaded!

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One dish I created from my farmers market trip was inspired by MyRecipes.com. This recipe is quick, easy, and full of summer flavors!!!

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Heirloom Tomato & Peach Salad:Serves 4Salad Ingredients: 3-4 Heirloom Tomatoes (a variety of colors add dimension) 3-5 Small Tomatoes (green zebras, red zebras, and yellow tomatoes) Handful of Cherry Tomatoes 2 Peaches, Diced 1 Red Onion Diced 1 Large Avocado, Diced Sea Salt Ground Black Pepper 1 cup Crumbled Feta Cheese Handful of Purple Basil, Shredded Salad Dressing: 1.5 Tbsp Extra Virgin Olive Oil 2 Tbsp Sherry Vinegar Salt Ground Black Pepper 2 teaspoon Honey

Mix first 5 ingredients in a bowl. Season with sea salt and ground black pepper. Mix EVOO, sherry vinegar, sea salt, black pepper, and honey in a bowl or shake in a small mason jar. Pour over tomato mixture. Gently fold in avocado, Basil, and crumbled feta cheese.

Serve as a side with sandwiches or grilled burgers. This salad also pairs great with grilled chicken, fish or pork, or as the main entree along side pecorino & pesto crostini!

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Easy Easter Side Dish

Need an easy and healthy side dish for Easter!!! Look no further than this flavorful and colorful dish..... Edamame, Cranberry, & Feta Salad makes 6 servings 2 cups frozen shelled edamame 2 cups dried cranberries 1 tablespoon extra virgin olive oil freshly grated pepper to taste 1 cup crumbled feta cheese

Defrost edamame in microwave and allow to cool completely. Toss edamame and cranberries together with olive oil and pepper until combined. Gently stir in the feta cheese. Refrigerate until ready to serve.

Recipe from: www.loveandzest.com

RECIPE REVIEW: Edamame-Orzo Salad with Goat Cheese

I try to keep lunches new and fresh as a way to avoid lunchbox boredom! Taking your lunch to work/school is a great way to keep your intake healthy and nutritious because it gives you more control over what is available to you during your busy day!  By bringing your lunch, you have the ability to save money, meet your daily needs for fruit and vegetables, increase your fiber intake, decrease your saturated fat intake, and practice portion control!  Although peanut butter & jelly sandwiches are easy, they can get old day in and day out, so I tried a new recipe to see if I could add some excitement back to my lunchbox.

I made Edamame-Orzo Salad with Feta Cheese which is altered version of a recipe by Cooking Light called Chicken-Orzo Salad with Goat Cheese. I made revisions simply because of the ingredients I already had in my kitchen!!  This salad made my lunchbox have some flavor and kept me fueled with fiber, protein, and whole grains!  And the best part… it was SO EASY & FAST to whip up!!

I started by cooking my orzo pasta according to the package directions, but without the salt and fat.  I was able to save a few pennies because I was fortunate to have a coupon from Whole Foods for $1.00 off pasta and the weekly special was BOGO for pasta! Always check Whole Foods website along with Southern Savers to learn the weekly specials at local stores to help cut the grocery budget!

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While the pasta was cooking, I chopped the tomatoes, boiled the edamame, chopped the red bell pepper, and red onion. I purchased all my produce from Whole Foods since the produce involved fall on the “dirty dozen” list of recommend produce to purchase organic!

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I purchased my edamame from Whole Foods as well because they have my favorite frozen, shelled edamame beans at a reasonable price!!

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Since I already had dried basil and oregano on hand, I used dried herbs instead of fresh, but I would recommend using fresh if available!  Before combining the ingredients, I roughly chopped the arugula into bite sizes.

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Next, I combined the pasta, edamame, and the next 6 ingredients through oregano in a large bowl and tossed well.

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And finally, I combined the red wine vinegar, oil, salt, and black pepper with a whisk  before I drizzled vinegar mixture over pasta mixture. The final step was sprinkling the pasta salad with cheese!

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Edamame-Orzo Salad with Goat Cheese

Recipe By: Cooking Light

Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges. Yield:  6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

1 1/4 cups uncooked orzo (rice-shaped pasta) 3 cups Edamame Beans 1 1/2 cups trimmed arugula 1 cup grape tomatoes, halved 1/2 cup chopped red bell pepper 1/4 cup chopped red onion 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh oregano 2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 6 tablespoons (1 1/2 ounces) crumbled goat cheese

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, edamame, and the next 6 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.