Salad

Bean salads can be very good if you do it right. I am not the biggest fan of beans but like I said, if it is done right then I can love them. I do not like huge beans that are like horse supplements! This recipe sounds like it can be a really good salad and it does not have any beans that I totally hate. Score one for this salad.

INGREDIENTS

15-oz cooked navy beans, drained and rinsed
15-oz cooked kidney beans, drained and rinsed
15-oz cooked black beans, drained and rinsed
1/2 cup thinly sliced red onion
1/2 cup cider vinegar
1/4 cup molasses
1 tsp brown sugar
1 1/2 tbsp Dijon-style mustard
1/4 tsp fresh pepper
12 cups microgreens or tender lettuce

DIRECTIONS

In a large bowl, combine beans and onion.
For dressing, combine vinegar, molasses, sugar, mustard and pepper.
Pour over bean mixture, fold gently to coat.
Cover and chill 24 hours.
Stir every 8 hours or so.
Serve cold over microgreens.

Posted by Sabriena at 07:18

Fruit is a fantastic treat anytime. I love it, in fact I had some a little bit ago. I saw this recipe and instantly thought of a salad that my mom enjoys. It is similar to this one but not as healthy.

Give this salad a try next time you want to switch things up a bit.

INGREDIENTS

1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

DIRECTIONS

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

Posted by Sabriena at 11:59

This is one of those recipes that would be good to take on a picnic or have on a warm day. The most expensive thing on the ingredients for this salad I would say is the shrimp. Sometimes the different colored peppers are a bit expensive but not as bad as shrimp. Anyway, this recipe sounds delicious as I am a huge shrimp lover. I will have to give this a try when we go have a BBQ at the park this summer.

INGREDIENTS

8 oz. cooked shrimp
1/2 cup green peppers, chopped
1/2 cup red peppers, chopped
1/2 cup yellow peppers, chopped
1/2 cup onions, chopped

1 tbsp olive oil
1 tbsp cider vinegar
1 tsp fancy dijon mustard
1/4 cup parmesan cheese, grated

DIRECTIONS

Chop green, red, and yellow peppers and onion.
Add cooked shrimp.
Make a dressing with the olive oil, vinegar, and dijon mustard.
Toss salad with dressing.
Grate fresh parmesan cheese over just prior to serving.

Posted by Sabriena at 10:57

Here is something different to try when you do not just want the average everyday salad. Of course this would only be good to make when the fruit that it calls for is in season. Otherwise you will be paying more than you want for a salad! So if you like mango and pineapple..this is a keeper.

INGREDIENTS

2 cups peeled, diced ripe mango
1 cup chopped fresh pineapple
1/4 cup dried cranberries
1/4 sprig chopped fresh mint


DIRECTIONS

In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

Posted by Sabriena at 16:21

There are a whole bunch of different types of salads that you can make and with all these varieties out there, why stick to the traditional lettuce salad? Make your salad pop not only in your mouth but on your plate as well. This recipe doesn't take that long to make. Most of the time spent will be refrigeration time.

INGREDIENTS

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS

In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Posted by Sabriena at 08:39