09 Jul Fresh Summer Salads

Summer: A time for easy nutritious recipes to enjoy outdoors. Here are a few fresh salad ideas for your next picnic to capitalize on the abundance of fresh, local ingredients available in the summer.

Thai Style Quinoa with Lentil Salad

Ingredients:

• 2 Ounces – Quinoa
• 2 Ounces – Red Lentils
• 2 Ounces – Green Bell Pepper – Fine Julienne
• 2 Ounces – Red Bell Pepper – Fine Julienne
• .1 Ounces Fresh Water & Bunch of Cilantro – Rough Chop
• 1 Ounce – Red Onion – Fine Julienne
• 1 Ounce – Cashew Pieces – Toasted
• 1 Fluid Ounce – Lime Juice
• 1/4 Ounce – Sambal
• 1/4 Ounce – Sweet Chili Sauce
• 1/2 Fluid Ounce – Rice Vinegar
• 1 1/2 Teaspoons – Sesame Oil
• 1 Ounce – Zucchini – Shaved into thin coins

Instructions:

1. Rinse Quinoa and then combine with water; 3-1 ratio. Bring to a boil, then reduce heat to low.
2. Simmer for 25 minutes, remove from heat and let quinoa sit for another 10-15 minutes.
3. Drain and dry, then cool.
4. Rinse lentils well. Simmer lentils in a pot on medium high heat until cooked to al dente (roughly 15-20 minutes). Do not overcook!
5. Drain and dry, then cool.
6. To make the dressing, combine Sambal, chili sauce, vinegar, sesame oil and lime juice in a blender. Blend and set aside. Combine remaining ingredients in a large bowl. Fold in dressing. Garnish with scallions, cut into thin strips.

Yields 1 lb (Serving size 4 oz.)

Orzo Salad with radish and fennel

Ingredients:

• 8 ounces uncooked orzo (rice-shaped pasta)
• 1 tablespoon kosher salt
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups diced fennel (about 1 bulb)
• 1/2 cup chopped radish
• 3 tablespoons chopped fresh mint
• 3 tablespoons minced green onions
• 1/2 teaspoon kosher salt
• 1/3 cup pine nuts, toasted

Instructions:

1. Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat.
2. Drain and rinse with cold water.
3. Combine lemon juice and next 3 ingredients (through black pepper) in a large bowl; stir well with a whisk.
4. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat.
5. Cover and chill.
6. Top with nuts before serving.