Recipe Tag: Vegetarian Salads

Lemon Basil Orzo Salad

Place the water in a large stock-pot over high heat and bring to a boil.

Add the orzo and cook for about 10 to 15 minutes until the orzo is al dente.

Drain and chill the pasta for at least one hour.

While the orzo is chilling, mix together yogurt, mayonnaise, olive oil, salt, sugar and lemon juice in a large bowl.

Chill well.

Add vegetables and orzo to the dressing and toss well.

Chill for at least 2 hours; overnight is best.

Add the basil and fold into the salad about 15 minutes before serving.

Kale Salad with Pumpkin Seeds

Place the olive oil, soy sauce, mustard, honey and pepper in a large mixing bowl.

Whisk until smooth.

Place a small skillet over medium high heat.

Add the pumpkin seeds and toast for about 5 minutes until lightly browned.

After about 3 minutes of toasting add the dried thyme leaves and toss with the pumpkin seeds.

Add the pumpkin seed and thyme mixture to the bowl with the dressing and fold together well.

Let cool slightly and add the kale.

Toss well to coat.

Chill before serving.

Jicama Slaw

Cut each section of the satsumas in half.

Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently.

Refrigerate until time to serve.

Jicama Salad

After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil.

Toss well and chill for at least 2 hours before serving.

Green Quinoa Salad

Preheat the oven to broil.

Place the green pepper in the oven and roast, turning frequently, until blackened on all sides.

Remove and place in a brown paper bag.

Allow it to cool for 10 minutes.

After the pepper is cool, peel and seed it and then finely dice the roasted pepper.

While the pepper is cooling, place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally.

The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done.

Place the cooked quinoa in a large mixing bowl and refrigerate until cool.

While the quinoa is cooking, slice the green onions in half lengthwise and then thinly cut them crosswise into half moons.

When the quinoa is cool, add the green onions to the bowl with the green pepper, parsley, olive oil, capers, pine nuts, vinegar, salt, and pepper.

Toss well and chill.

Green Bean and Roasted Potato Salad

Place a large skillet in the oven and preheat the oven to 325°F.

When the oven is hot, place 1 teaspoon of oil in the pan and swirl to coat.

Add the potatoes and return the pan to the oven. Roast for about 15 minutes until lightly crisped on the outside. Toss the pan about every 3 minutes to have the potatoes cook evenly.

While the potatoes are cooking, place the water over high heat.

When the water boils, add the green beans and reduce the heat to medium low.

Blanch the green beans for about 5 minutes until tender.

While the beans are cooking, fill a large mixing bowl with water and ice.

When the beans are done, place them immediately into the ice water. Chill, drain, and place in the refrigerator.

Remove the potatoes from the oven, place on a plate, let cool for about 5 minutes, then place in the refrigerator until chilled.

Place the remaining 4 teaspoons olive oil, vinegar, honey, mustard, salt, pepper and parmesan in a large bowl and whisk until smooth. Chill.

When the potatoes are chilled, add them to the bowl with the dressing.

Cut the green beans into 1 inch pieces and add to the bowl with the potatoes.

Toss well and serve.

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat.

When the water boils reduce the heat to a simmer and add the green beans.

Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy.

Remove and place in a large bowl of ice water to chill.

While the green beans are chilling, place the two teaspoons of olive oil in a large skillet over high heat.

Add the mushrooms and cook, tossing frequently, for about 15 minutes until the mushrooms are browned. Remove to a bowl and chill.

Drain the green beans and pat dry.

Cut into 1/2 inch lengths.

Add the green beans to the mushrooms and toss well.

In a separate bowl, whisk together the extra virgin olive oil, mustard, tarragon, salt, and pepper.

Add the dressing to the green bean and mushroom mixture and toss well.

Chill well before serving.

Greek Quinoa Salad

Place the water in a small sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat to a high simmer. Cover the pan partially.

Cook until the water is almost evaporated.

Stir occasionally.

When the quinoa is done turn off the heat and cover.

After about 5 minutes remove the quinoa to a large mixing bowl.

Add the minced shallot to the bowl, fold together and place in the refrigerator.

When the quinoa is cool add the olive oil, celery, pepper, tomatoes, olives, capers, vinegar, feta cheese, salt, pepper and parsley.

Fold together until well blended.

Chill well.

The salad is best if it is chilled overnight before eating.

Acid Reflux / GERD-Friendly Greek Salad

Place a large non-stick skillet in the oven and preheat to 325°F.

After the oven is hot spray the pan with olive oil and add the eggplant cubes. Spray lightly with olive oil and return to the oven. Cook for about twenty minutes. Check the eggplant about every five minutes tossing to coat with the oil. Spray lightly with more oil if needed. Remove and let cool.

Place the feta cheese, oil, parsley, oregano and milk in a blender and puree until smooth. Place the dressing in the refrigerator to chill while preparing the vegetables.

After the lettuce is chopped, divide it between two plates and sprinkle the olives and roasted eggplant over the salad. Top with the cucumbers and peppers. Divide the dressing equally between the two salads and serve.

Greek Salad

Whisk together vinegar, oil, parsley, oregano, salt, pepper and honey in a medium sized mixing bowl. Place the bowl in the refrigerator to chill while preparing the vegetables.

When the dressing is chilled, whisk and add the cucumber and bell pepper and toss. Return to the refrigerator.

After the lettuce is chopped, divide it between two plates and place the olives to one side of the plate. Place the tomatoes on the other side and the onion slices on the bottom, forming a triangle between the three.

Arrange the cucumbers and peppers on one side of the plate. Pour the remaining dressing over the salads, dividing equally.

Crumble the feta cheese over the top and serve.