Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts

Tuesday, November 1, 2011

Chickpea Sandwich Filling


I've been looking for a good vegan sandwich filler for awhile now, and this one passes my test! Well, mostly. I switched up the veggies it called for because I like some better than others. Feel free to do the same!


1 19 oz. can chickpeas, drained and rinsed
1/2 bag broccoli slaw
1/2 head chopped cauliflower
1-2 scoops mayonnaise (I use vegenaise--so much yummier!)
1-2 Tbsp lemon juice
dill weed, salt, and pepper to taste

Pretty simple, really. Drain and rinse the chickpeas, then mash them up with a fork. Throw in the veggies. Add mayonnaise, lemon juice, and spices until the filler is as gooey/spicy as you want it to be. I ate it on croissants, but it would be yummy on just about anything!

Monday, May 31, 2010

Hazelnut Quinoa Salad

For those of you who have never tried quinoa (pronounced keen-wah), you need to!! It's a whole grain that is absolutely delicious and super good for you! With no further ado:

1/2 c quinoa
1/2 c bottled Italian salad dressing
1/2 c hazelnuts, coarsely chopped
1 medium cucumber, peeled and diced
1 c cherry tomatoes, halved
1 c petite peas, frozen, thawed and drained
1/2 c yellow or orange bell pepper, seeded and diced
1/4 tsp black pepper


Place quinoa in 1 c water in medium saucepan. Bring to a boil over high heat. Cover and reduce heat to low. Simmer for 15-20 min. or until water is absorbed. Fluff with fork. Cool completely.

Process salad dressing and 1/4 c hazelnuts in food processor or blender until smooth; set aside.

Place cooked, cooled quinoa in large bowl. Add cucumbers, tomatoes, peas, and bell pepper. Pour dressing over salad and toss until blended. Sprinkle with black pepper and remaining hazelnuts. Serve immediately.

Wednesday, February 3, 2010

Japanese Salad / Chinese Chicken Salad

I'm back . . . aren't you so happy? I knew you would be. We had people from the ward bringing us meals for the last 2 weeks so I guess I have to start cooking again darn it. :)

This is my all time salad for any occasion!
Stir fry 3-4 diced chicken breasts(never used canned, I promise you won't be dissapointed) in:
3 T soy sauce
2 T lemon juice
1 T fresh minced garlic
1 T oil
1 T fish sauce
1 packet chicken ramen noodle seasoning

Cook and set aside.

In a large bowl combine:
1 package ramen noodles, crushed and uncooked
2 T slivered almonds
1/2 cabbage, chopped
2 diced green onions
2 T toasted sesame seeds

Combine all ingredients and toss well. Add chicken to salad and set aside.

For the dressing:
1 T sugar
1/2 vegi oil
1 tsp salt
1/2 tsp pepper
3 T vinegar

Combine and pour over salad. Toss well and let refrigerate at least 3 hours. Give it a good toss before serving.

Monday, December 7, 2009

Pistachio Salad

I know that this looks like a big green blob of goo, but it is really yummy! A great side to any meal. :)

1 can crushed pineapple
2 pistachio instant jello packets
1 small container of cool whip (thawed)

Mix the pineapple and jello together first. Make sure it is mixed well or there will be chunks of dry pudding in your salad. Then mix with cool whip. Refrigerate until served.

Tuesday, September 22, 2009

Rainbow Jello / 12 layer jello

Rainbow Jello (12 Layer Jello)* - sounds fun, right? It is.All jello is the 3 oz box.
1 box cherry jello
1 box lemon jello
1 box orange jello
1 box lime jello
1 box lemon jello
1 box strawberry jello
1 box grape jello

2 cups sour cream
6 cups water

Slowly whisk 1 cup BOILING water to first jello box of choice, until completely dissolved. Divide in half. (Just eyeball - no perfectionists here) To 1 half of the jello add 1/3 C sour cream and slowly whisk until smooth.
Pour into 9x13 pan. Refrigerate for 25 minutes.
Add 2 T COLD water to remaining jello and pour over first layer. Refrigerate for 15 minutes.

Repeat the process for the remaining layers.Look at those awesome layers!!!
If you feel fancy, serve over lettuce and topped with whipped cream. If not, just throw it in a lunch box. :)

*You can vary the colors and layers for whatever you want, this recipe is for Rainbow Jello. You could do it for any holiday or occasion. Too bad they don't make blackberry jello. That would be sweet layered with orange for Halloween coming up. Grape could work though. Have fun. :)
*Very time consuming, but fun if you are planning on being home all day.

(Courtesy of Tiff H - I think)