Salad Recipes

View recipes for the following salads

  • For Your Health 4-Bean Salad
  • Forty Laps Carrot Salad
  • Master Class Tomato Salad
  • Maximum Output Mexi- Pasta Salad
  • Walk Around The Block Wild Rice Salad
  • Workout Santa Fe Black Bean & Rice Salad

For Your Health 4-Bean Salad

This is an ideal main course salad for vegetarians when served with whole wheat pita bread or a delicious side dish anytime.

3-19oz cans mixed beans, rinsed & drained 3-540mL ♦ In a bowl, combine beans, onions, red pepper and corn.
♦ In a small bowl, whisk together vinegar, oil, mustard, garlic and black pepper.
♦ Pour over salad and toss to combine.
♦ Refrigerate for at least 1 hour before serving
4 green onions, chopped 4
1 sweet red pepper, seeded and chopped 1
12- oz can kernel corn, drained 341mL
1⁄3 cup red wine vinegar 75mL
2 tbsp olive oil 25mL
1 tsp grainy or Dijon mustard 5mL
1⁄2 tsp minced garlic 2mL
1⁄4 tsp black pepper 1mL
Makes 6 servings

bean

 

 

 

 

 

 

 


Forty Laps Carrot Salad

Crunchy carrots team up with sweet and juicy raisins,pineapple and orange juice for a refreshing healthy slaw.

8 medium carrots,peeled & shredded 8 ♦ In a bowl, add all ingredients and toss to mix.
♦ Cover and refrigerate at least 1 hour or up to 8 hours.
1⁄2 cup fresh squeezed or 100% orange juice 125mL
1⁄2 cup golden seedless raisins 125mL
1⁄2 tsp ground ginger 2mL
1⁄2 tsp salt 2mL
1⁄4 tsp crushed red pepper 1mL
1⁄2 cup crushed pineapple, drained 125mL
Makes 8 servings

pineapple

 

 

 

 

 

 

 


Master Class Tomato Salad

The very best time to make this salad is when local tomatoes are at their peak. Although we find those smaller hothouse varieties you buy still on little vines are packed with a summer-sweet flavour that run a close second when the snow falls. This nutrition-packed salad can be ready for your lunch in minutes.

2 tomatoes 2 ♦ Cut tomatoes into small pieces.
♦ Add remaining ingredients and mix
tomato-salad
1⁄2 tsp minced garlic 2mL
1 tsp basil 5mL
1⁄4 tsp black pepper 1mL
1 tbsp seasoned vinegar 15mL

Maximum Output Mexi-Pasta Salad

Pumps up your own personal volume with some ole power. Fibre, vitamins and great taste all in this delicious salad.

2 cups cooked & cooled macaroni 500mL ♦ In a large bowl, add all ingredients excluding macaroni and lettuce. Mix well then add macaroni.
♦ Cover and refrigerate for at least 1 hour.
♦ Fold in shredded romaine just before serving
1 cup kernel corn 250mL
1⁄2 cup chicken broth 125mL
1 tbsp minced garlic 15mL
1 tbsp Dijon mustard 15mL
1 tsp chili powder 5mL
1 cup pinto beans, rinsed & drained 250mL
1 cup finely diced celery 250mL
1 cup finely diced onions 250mL
1 diced chili pepper 1
1 hot chili pepper 1
4 cups shredded romaine lettuce 1L
Makes 8 servings

hot-pepper

 

 

 

 

 

 


Walk Around The Block Wild Rice Salad

Wild rice isn’t really a rice at all. It’s a grain harvested for many centuries by aboriginal people across Canada. The firm texture and slightly nutty taste is quite delightful. If you’ve never tried wild rice, you’re in for a treat.

1 cup cooked wild rice 250mL ♦ In a salad bowl, mix together wild rice, bell pepper, celery, radishes and scallion.
♦ In small bowl, combine horseradish and mustard.
♦ Add to the salad, toss and serve immediately or chill in the refrigerator
1⁄4 cup red bell pepper, diced 50mL
1⁄4 cup celery, diced 50mL
2 large radishes, thin half slices 2
1 scallion, chopped Dressing 1
2 tsp prepared white horseradish 10mL
1 1⁄2 tsp Dijon mustard 7mL
Makes 4 servings

rice

 

 

 

 

 

 

 

 


Workout Santa Fe Black Bean & Rice Salad

This salad looks pretty served in a glass bowl and has lots of fibre-rich goodness for you, too.

2 tbsp water 10mL ♦ In an electric skillet at medium heat, add water, green pepper, onions, garlic, chili powder, pepper and mustard .Sauté until onions and
green peppers are soft .
♦ Add black beans and tomatoes, reduce heat and simmer for 10 minutes .
♦ Add rice or serve over rice later . Refrigerate then serve cold or reheat
1⁄2 cup green pepper, chopped 125mL
1⁄2 cup onions, diced 125mL
1 tsp minced garlic 5mL
1 tsp chili powder 5mL
1⁄4 tsp black & red pepper blend 1mL
1⁄4 tsp dry mustard 1mL
1-19oz can black beans, rinsed & drained 540mL
1-19oz can tomatoes, diced 540mL
2 cups cooked rice 500mL
Makes 8 servings

bean-rice

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.