Recipe of SPICY BLACK BEAN & LENTIL SALAD
2 cups Cooked black beans
2 cups Cooked red lentils
1 teaspoon Dry mustard
3 tablespoons Minced garlic
1 tablespoon Fresh parsley -- minced
1/2 cup Rice vinegar
Juice from 1 lemon
1 teaspoon Salt
3 tablespoons Olive oil
1 teaspoon Crushed red peppers
1 small Butterhead lettuce -- torn
2 large Red bell peppers -- sliced
2 large Red potatoes, cooked -- sliced
1/2 cup Grated carrots
Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour.
Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal.
SPICY CORN AND BLACK BEAN SALAD
******SALAD******
2 cans Mexicorn -- (corn and red and
peppers), 11oz -- drained
15 ounces Black beans; drained -- rinsed
4 1/2 ounces Sliced Mushrooms -- drained
1/2 cup Green Onions -- sliced
1/2 cup Cucumbers; peeled -- slice
2 tablespoons Fresh Jalapeno Pepper -- finely chopped
******DRESSING******
1/3 cup Oil
1/4 cup Rice Wine Vinegar or White -- Vinegar
1/4 cup Orange Juice
1 teaspoon Garlic -- minced
1/2 teaspoon Salt
*****BEFORE SERVING*****
1/4 cup Fresh Cilantro -- chopped
1 tablespoon Orange Peel -- grated
2 teaspoons Cumin seed (or 1 ts)
Lettuce Leaves
In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
Just before serving, drain salad. Stir in cilantro, orange peel and
cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store in refrigerator.
Spinach and Apple Salad w/ Bacon Dressing
10 ounces fresh spinach -- torn in bite sized pieces
4 bacon slices
1 tablespoon vegetable oil
1 small onion -- diced
2 tablespoons cider vinegar
1 teaspoon brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 apple -- cored and thinly sliced
Place spinach in large bowl. Cook bacon in large skillet over medium high heat until crisp. Remove to paper toweling to drain. Discard all but 3 Tablespoons drippings from skillet. Add oil to drippings in skillet and heat. Add onion; cook until tender, about 3 minutes. Stir in vinegar, mustard, sugar, salt and pepper. Bring to boiling. Remove from heat. Add apple to spinach. Pour hot dressing over spinach and apple; toss well to coat. Crumble bacon and sprinkle over salad. Serve immediately.
Spinach and Grapefruit Salad
2 tsp poppy seeds
1/2 red onion -- thinly sliced
3 grapefruit -- pink or red
6 cloves garlic -- peeled
2 tbsp white wine vinegar
2 tbsp olive oil -- extra-virgin
1 tbsp coarse-grain mustard -- pref. Pommery
1/2 tsp honey
salt and freshly ground pepper
3/4 lb fresh spinach, washed and torn -- (16 cups)
1/2 small jicama, peeled & cut -- in matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes; set aside
Place onion slices in small bowl; add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover. Bring to a simmer over medium heat; cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and
reserved grapefruit juice. Blend until creamy. Season with salt and
pepper.
In a salad bowl, combine spinach, jicama, and reserved onions and
grapefruit sections. Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seeds.
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