1. Sweet Zucchini Salad
Colorful accent to main course.
Preparation time: 10 minutes Serves: 5
Cooking time: 10 minutes
Sauté for 5 minutes:
¼ cup olive oil
2 cloves garlic, peeled and minced
1 red bell pepper, cut into thin strips
Add and sauté until slightly soft:
6 zucchini, cut into rounds
Add:
2 tablespoons tamari or Bragg Liquid Aminos
2 teaspoons maple syrup
1 pinch black pepper
Serve warm or cold.
(From Global Kitchen, Crystal Clarity Publishers)
2. Tomato Basil Salad
A cooling salad for a festive or everyday meal.
Preparation time: 25 minutes Serves: 6
Place in a bowl:
3 large tomatoes, cut into crescents
6 mushrooms, cut into 1/8 inch slices
¼ cup olives, sliced
1/3 cup artichoke hearts,* quartered
¼ cup fresh parsley, minced
2 tablespoons fresh basil, minced
In a small bowl, mix dressing:
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 large clove garlic, peeled and minced
2 pinches dried mustard
Pour dressing over vegetables and toss. Add, to taste:
½ teaspoon salt
¼ teaspoon black pepper
Serving idea: Good with Bulgur Garbanzo Salad.
*Use artichoke hearts packed in water, not vinegar.
(From Global Kitchen, Crystal Clarity Publishers)
3. Mexican Salad
A meal in itself
Preparation time: 25 minutes
Cooking time for rice: 45 minutes
Chilling time: 30 minutes
Sauté for 5 minutes in medium skillet:
1½ tablespoons butter
1½ cups cooked rice
scant ½ teaspoon chili powder
1/8 teaspoon coriander
scant ½ teaspoon cumin powder
1/2 teaspoon garlic powder
¼ teaspoon paprika
Allow to cool. In a large bowl, mix the above with:
1½ cups cooked kidney beans (canned work fine)
1 head iceberg lettuce, cut into bite-size pieces
¼-½ cup minced yellow or red onions
one 4-ounce can diced Ortega chilies
one 3½-5-ounce can pitted black olives, sliced
Then add:
3 tomatoes, diced
1/3 pound cheddar cheese, cut into small pieces
Top with:
¼ pound corn chips, broken into bite-size pieces
Chill and serve with Ranch Dressing, This salad goes well with corn bread
(From Simply Vegetarian! Crystal Clarity Publishers)
4. Seasoned Spinach Salad
Simple but delicious.
Preparation time: 10-15 minutes Serves: 4
Cooking time: 15-20 minutes
Thaw and drain water from:
1 pound frozen spinach
Sauté in a skillet for 5 minutes:
3 tablespoons olive oil
4 cloves of garlic, peeled and whole
thawed spinach
Cover and let simmer on low heat for 15-20 minutes. Stir occasionally. Discard garlic cloves. Place spinach in a serving dish and add:
½ cup black olives, sliced
Serve warm.
Variations:
Add ½ cup pine nuts to sautéed spinach. You can also mix this salad with cooked basmati rice.
