Guest guest Posted April 9, 1999 Report Share Posted April 9, 1999 Found these in my search for yummy summer salads. Laura * Exported from MasterCook Mac * Barley Salad Recipe By : Seitan Sisters' Summer Cuisine Cooklet Serving Size : 4 Preparation Time :0:00 Categories : Salads Grains And Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c cooked barley -- or other grains 1/2 c onions -- diced 1/2 c carrots -- diced 1/2 c celery -- diced 1/4 c shiitake mushrooms 1/4 c fresh parsley -- chopped 1/2 c cooked seitan -- cubed tamari ginger dressing Soak mushrooms in boiling water until softened. Dice and cook 10 minutes in soaking water mixed with a little tamari. Place 1/2 inch of water in a pot and bring to a boil. Add the onions and blanch for several seconds. Remove and drain. Place the carrots in the same boiling water and blanch for several seconds. Remove and drain. Place the barley, onions, carrots, celery, shiitake, chopped parsley, and seitan in a mixing bowl. Mix thoroughly. Sprinkle tamari-ginger dressing over each serving. - - - - - - - - - - - - - - - - - - Per serving: 219 Calories; 1g Fat (3% calories from fat); 4g Protein; 50g Carbohydrate; 0mg Cholesterol; 97mg Sodium * Exported from MasterCook Mac * Chickpea Salad Recipe By : World of the East Vegetarian Cooking, Madhur Jaffrey Serving Size : 1 Preparation Time :0:00 Categories : Indian Salads Grains And Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 c garbanzo beans, cooked 6 scallions -- thinly sliced 2 tbsps lemon juice 3/4 tsp salt 1/4 tsp ground black pepper 2 tsps cilantro -- minced 1 fresh hot green chili -- minced 1/4 tsp cayenne Pour contents of chickpea cans or home-cooked chickpeas into a saucepan. Bring to a boil. Drain, discarding liquid. [You can skip this step if you've just cooked your chickpeas]. In a serving bowl, combine chickpeas with the other ingredients. Mix well and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at room temperature. - - - - - - - - - - - - - - - - - - Per serving: 1261 Calories; 20g Fat (13% calories from fat); 68g Protein; 215g Carbohydrate; 0mg Cholesterol; 1672mg Sodium * Exported from MasterCook Mac * Couscous Salad Recipe By : saari Serving Size : 6 Preparation Time :0:00 Categories : Salads Grains And Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c vegetable stock 3/4 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground cumin 1/4 tsp turmeric 1 c couscous 1 med carrot -- cut in 1/4 " dice 1 sm red onion -- cut in 1/4 " dice 1 sm red bell pepper -- cut in 1/4 " dice 1 sm cucumber -- cut in 1/4 " dice 1 sm granny Smith apple -- cut in 1/4 " dice 1/3 c raisins 1 c garbanzo beans, canned -- rinsed and drained 1/4 c fresh lemon juice 1/2 tbsp salt 1/4 tsp freshly ground black pepper In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss. In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper and lemon juice to taste before serving - - - - - - - - - - - - - - - - - - Per serving: 281 Calories; 2g Fat (7% calories from fat); 9g Protein; 58g Carbohydrate; 1mg Cholesterol; 1215mg Sodium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2002 Report Share Posted March 13, 2002 There are a lot of unique salad recipes in " Sunfood Cuisine " by Frederick Patenaude. Available at www.sunfood.net. Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2002 Report Share Posted March 14, 2002 rawfood, carolj1974 <no_reply> wrote: > What salads do you make now? Hi Carol, Hubyy really likes romaine, so I usually buy that. But I also like green and red leaf lettuce and the butter lettuce. Last week I bought some kale and hubby bought fresh parsley. I usually buy alfalfa sprouts. I started my own sprouts, so we have been having homemade mung bean sprouts and red lentil sprouts. My raw peanuts are just beginning to sprout after what seems like a week. Hubby likes red cabbage and cauliflower. I like tomatoes but he's picky about them. He will add sliced carrots. Now I can get the sweet onions, which I prefer. I have been using regular salad dressings myself. Hubby uses extra virgin olive oil and rice vinegar. My mother, who is from Germany, used to use lemon juice and sugar (I do have some Florida Crystals in the house). I do like balsamic vinegar. I figure a home made dressing from vegan ingredients is OK, better than store bought junk. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2002 Report Share Posted March 14, 2002 I think balsamic vinegar is the only vinegar which is treated with a heat process! PG garybearsgirl [garybearsgirl] 14 March 2002 13:34 rawfood [Raw Food] Re: Salads rawfood, carolj1974 <no_reply> wrote: > What salads do you make now? Hi Carol, Hubyy really likes romaine, so I usually buy that. But I also like green and red leaf lettuce and the butter lettuce. Last week I bought some kale and hubby bought fresh parsley. I usually buy alfalfa sprouts. I started my own sprouts, so we have been having homemade mung bean sprouts and red lentil sprouts. My raw peanuts are just beginning to sprout after what seems like a week. Hubby likes red cabbage and cauliflower. I like tomatoes but he's picky about them. He will add sliced carrots. Now I can get the sweet onions, which I prefer. I have been using regular salad dressings myself. Hubby uses extra virgin olive oil and rice vinegar. My mother, who is from Germany, used to use lemon juice and sugar (I do have some Florida Crystals in the house). I do like balsamic vinegar. I figure a home made dressing from vegan ingredients is OK, better than store bought junk. Quote Link to comment Share on other sites More sharing options...
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