Monday, September 7, 2009

Two easy salads we like a lot

I have been trying to work out recipes for salads we can take for lunch on work days - just grab and go - and recently have been through a lot of recipes for chicken salad, pasta salad, potato salad, etc. Following are the two winners: healthy vegetarian salads made without mayonnaise.

Original rice salad (really, I just made it up)

1 package shelled edamame (green soybeans, usually available frozen)
1 bunch scallions
4-6 cups cooked brown rice, cooled
1 bottle of Annie's Naturals Goddess Dressing

Toss the cooled rice to fluff and separate the grains. Chop the scallions coarsely and mix in. Blanch the edamame, dunk in cold water, drain and add. Finally, pour the bottled dressing over the whole thing and mix well. Chill and allow flavors to meld. (The dressing is based on sesame and chives, with a vaguely Asian flavor.)

Unoriginal pasta salad

1 pound short pasta, cooked and rinsed in cold water
1 to 1 1/2 cups sundried tomatoes in oil
1 bunch fresh basil
3/4 cup pitted kalamata olives (or so)
1 12-oz package crumbled feta
1/2 cup capers, rinsed and drained
1/4 cup white wine vinegar
6 tbsp. olive oil
1 clove garlic
Salt and pepper

Cook the pasta, drain and immediately plunge into ice water to cool. Drain again and toss with a small amount of olive oil. Chop the tomatoes and basil coarsely, and quarter the olives. Toss tomatoes, basil, olives, feta and capers with the pasta. Make a dressing by mincing a clove of garlic and muddling it with about 1/2 tsp. salt. Let stand for 5-10 minutes, then add vinegar and olive oil. Whisk to emulsify. Add pepper to taste. Pour dressing over salad and mix for longer than seems necessary, to ensure even distribution. Chill to allow flavors to meld.

1 comment:

mame said...

Salads sound great. Newman's Own makes a dressing which is sesame based which we really like. It's delicious and I think it may be low calorie. I think it has a purplish label with Paul himself wearing an Asian style hat.