Tomato Basil Farro Salad Bowl with Creamy Basil Dressing
Serves 4-6
Dressing:
½ cup olive oil
¼ cup rice, champagne or white wine vinegar
1-1 ½ cups fresh basil
2 tablespoons honey
1 tablespoon dijon mustard
1 teaspoon chopped garlic
¼ teaspoon salt
1. Combine the olive oil, vinegar, basil, honey, mustard, garlic, and salt in a small blender and puree until smooth. Store in a tightly sealed container inthe refrigerator.
Salad:
1 cup farro
4 cups arugula
2 cups cherry tomatoes, halved (or use sun-dried if you prefer)
1 cup chickpeas or cannellini beans
1 cup quartered artichoke hearts
½ cup chopped roasted red pepper
1/3 cup crumbed feta cheese
1/3 cup pine nuts or walnuts
1 cup steamed asparagus, optional
Fresh basil to garnish
1. Prepare the farro per package instructions; set aside to cool.
2. Divide the arugula between four bowls. Top with farro, tomatoes, beans, artichokes, red pepper, feta, nuts, and asparagus.
3. Garnish with julienned basil. Serve with Creamy Basil Dressing.
Note: The Creamy Basil Dressing would make a lovely marinade served over grilled proteins like chicken, pork or shrimp. Its flavors also compliment the Zesty Noodle Bowl Salad and QuinoaGarden Salad.
Zesty Noodle Bowl with a Creamy Ginger Lime Dressing
Serves 4
Dressing:
¼ cup fresh lime juice
¼ cup rice or white wine vinegar
¼ cup peanut butter
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1. Whisk all the dressing ingredients or shake in a canning jar to combine; set aside.
Salad:
4 ounces rice noodles, thin or pad Thai style*
4 cups sliced Napa cabbage
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons fresh lime juice
¾ cup sliced pepper
¾ cup cut cucumber
¾ cup grated or matchstick carrots
¾ cup edamame or peas
1 green onion, sliced
3 tablespoons chopped peanuts
1 avocado, sliced, optional
4 lime wedges
1. Prepare rice noodles per package instructions; set aside to cool. *For ease, I prefer Thai Kitchen brand brown rice noodles that are pre-packed into two-ounce portions. Uncooked rice noodles are not easy to separate.
2. In a large bowl combine the cabbage, mint, basil and lime juice; set aside. Divide the cabbage between four serving bowls and top with cooled rice noodles, pepper, cucumber, carrot, edamame, green onion, peanuts and avocado.
3. Serve with lime wedges and Creamy Ginger Lime Dressing.
Notes: Pickled vegetables would be a bright addition to the salad. Tossing the cabbage with extra lime juice, mint, and ginger gives it a lovely flavor before putting together the salad. If nut allergies are a concern, swap peanut butter for almond butter or tahini. Optional proteins include chicken larb or steamed or grilled shrimp.
Quinoa Garden Bowl with Lemon Dill Dressing
Serves 4
Dressing:
1/3 cup olive oil
¼ cup fresh lemon juice
2 tablespoons vinegar
2 tablespoons honey
1 tablespoon dijon mustard
½ teaspoon dried dill
¼ teaspoon salt
1. Combine the olive oil, lemon juice, vinegar, honey, mustard, dill and salt in a small, tightly sealed container and shake or whisk until combined. Store in a tightly sealed container in the refrigerator.
Salad:
1 cup quinoa (have fun with the colors—quinoa comes in black, red, or white)
4 cups spinach or mixed greens
1 cup cherry tomatoes, halved
¾ cup sliced bell pepper
¾ cup sliced cucumber
½ cup sliced or grated carrots
4-5 radishes, sliced
1 cup blackberries
1 green onion, sliced
4 tablespoons sliced almonds or pecans
3 tablespoons chopped mint
1. Prepare the quinoa per package instructions; set aside to cool.
2. Divide the spinach between four bowls. Top the spinach with quinoa, tomatoes, pepper, cucumber, carrots, radish, and blackberries.
3. Garnish with almonds and mint. Serve with Lemon Dill or Creamy Basil Dressing.
