Mediterranean Quinoa Salad

 

Ingredients

1 cup uncooked quinoa
2 cups water
1/4 cup red onion, diced
1/2 - 3/4 lemon, squeezed
1/4 cup (about 10) kalamata olives, pitted and sliced
2 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and fresh pepper, to taste


 Directions

1. Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
2. 
   Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
   hile the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.  
3. While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it. 
4. Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Recipe from Skinny Taste.

Sweet & Spicy Cucumber Slices

 

Ingredients

 

1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
 1/4 tsp red pepper flakes
2 Tbs minced red onion

Directions

1. Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  Toss the cukes a few times while they drain as well.  While cucumber slices are draining, prepare marinade below.
2. Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.
3. When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled.

Recipe from Our Best Bites

My Favorite Salad

Ingredients

1 head Raw Cauliflower, chopped
1 head Raw Broccoli, chopped
Jar of large stuffed Olives
Can of Black Olives
Juice from Green Olives
1/2 tablespoon sugar
1/2 tablespoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Directions

1. Mix all vegetables together in a large bowl. Make sure to reserve juice from green olives.
2. Add seasonings and oil to the olive juice. Add to the vegetables.

Make the night before.

Cherry Whip

Ingredients

1 can Cherry Pie Filling
1 can Sweetened Condensed Milk
1 small can Crushed Pineapple with liquid
1 large container of Whipped Topping
1/2 cup Coconut
1/2 cup Pecans

Directions

1. Mix all ingredients together and refrigerate before serving.
   

Tomato Basil Salad

Ingredients

4 large Tomatoes, sliced
1 medium Onion, thinly sliced
1/2 cup Fresh Basil Leaves
1/2 cup Mozzarella Cheese, shredded
1/2 cup Sun-Dried Tomato Vinaigrette Dressing

Directions

1. Arrange tomatoes, onion and basil on serving platter; sprinkle with cheese.
2. Drizzle with dressing. Serve immediately.
   

Feta and Vegetable Rotini Salad

Ingredients

3 cups Tricolor Rotini Pasta, cooked, drained, & cooled
1 cup Feta Cheese
1 cup chopped Cucumber
1/2 cup sliced Black Olives
1/2 cup Italian Dressing
1/4 cup finely chopped Red Onion

Directions

1. Toss all ingredients together in large bowl, cover. Refrigerate at least 1 hour to blend flavors

Serves 8

Strawberry Fluff

Ingredients

1 regular size Frozen Strawberries
1 package Cream Cheese
1 container Whipped Topping
1/2 cup Sugar

Directions

1. Unthaw and drain strawberries, drain very very well! Mash strawberries in blender.
2. Whip cream cheese for 30 seconrds.
3. Combine all ingredients and refrigerate.