Mindie's Mandarin Quinoa Salad
Salad
1 Cup Uncooked Quinoa
1/2 cup sweet peppers (I used red and yellow bell peppers)
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1 cup mandarin oranges
Dressing
1/3 cup extra virgin olive oil - I reduced the oil by a few tablespoons and added some of the juice from the mandarin oranges
1 tablespoon balsamic vinegar
1 tablespoon sugar
2 tablespoons sesame oil
Pinch of salt and pepper
Directions:
Directions:
1. Cook the quinoa and let cool completed.
2. In a small bowl, whisk together the ingredients for the dressing.
3. Pour the dressing over the cooked quinoa and mix to combine.
4. Add the peppers, oniones, parsley, feta and mandarin oranges. Tossing to combine.
5. Refrigerate until ready to serve.
Alison's Chocolate-Balsamic Salad
Ingredients:
Lettuce
CucumbersStrawberries
Feta cheese
1/3 C. basalmic vinegar
1/3 C. sugar
4 oz. dark chocolate
Directions:
To make the dressing place the basalmic vinegar in a saucepan, add sugar, and dissolve over a temperature. Do not refrigerate or dressing will solidify.
Sarah's Fresh Peaches & Blueberries Fruit Bowl
Ingredients:
4 peaches, slightly firm
1 cup fresh blueberries
2 Tbsp. freshly chopped mint
Directions:
Cut the peaches in half and dice. Mix the peaches with the blueberries and mint.
Drizzle with honey.
Caprese Pasta Salad
Ingredients:
1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 large shallot, finely chopped
Kosher salt and black pepper
3 cups cherry tomatoes, halved
12 ounces fresh mozzarella, cut into 1/2-inch cubes (I used boconccini, small balls of cheese)
1/2 pound short pasta (I used mini bow-tie)
1/4 cup chopped basil
3 tablespoons balsamic vinegar
Directions:
In a large stock pot bring 2 quarts of salted water to a boil. Add pasta, stir to separate, and cook until al dente. Drain and rinse with cold water until no longer hot. In a large bowl combine tomatoes, garlic, and shallot. Add oil and lemon juice. Gently toss tomato mixture until combined. Season with salt and pepper. Add mozzarella, cooled pasta and basil. Gently toss until mixed together. Add balsamic and stir until everything is coated. Salt and pepper to taste. Serve room temperature or if you prefer cold pasta salad, store covered in fridge for 1 – 2 hours until chilled.
PCC Emerald City Salad
Ingredients:
1 cup uncooked organic wild rice
1/2 cup olive oil
1/2 lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 bunch organic kale
1/2 bunch organic chard
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 fennel bulb, thinly sliced
1 bunch green onion, chopped
1/2 cup chopped parsley
Directions:
Bring 3 cups of water to a boil. Salt the water, if desired, and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel, green onion, and parsley. Just before serving, toss veggies with dressed rice.
Recipe link here: PCC Natural Markets - Emerald City Salad
