Category Archives: salad

Veggie Wheat Berry Salad

Some of my favorite things to make- salads for lunch.  This one combined wheat berries, which I had tried for the first time about 6 months back. They have a filling, meaty texture.  Any vegetables would work with this salad- so feel free to try various combinations. Although a dressing is a must- it can get a little dry if kept in the fridge for too long. 

Veggie wheat berry Salad
Adapted from: Vegetarian Times Magazine

5 tbsp olive oil
1 1/2 cups wheat berries
1 tbsp apple cider vinegar
juice of 1 lemon
1 medium red bell pepper, chopped
1/4 cup chopped almonds
3 small shallots, chopped
1/4 cup chopped parsley
1 1/2 oz Iberico Cheese (or Manchego or Pecorino)

Heat water in a medium-sized pan, once boiling add the wheat berries.  Cook until chewier, about 45 minutes.  Drain and add to large bowl.

Add all of the ingredients to the bowl.  Add salt and pepper if desired.  Sprinkle with cheese.

Black Eyed Pea Salad

This is a great salad as an appetizer (put on crackers), but also a good one for lunch (you can still eat it with the crackers).  Very easy, and it usually tastes better the next day when the flavors have had some time to blend together.

Black Eyed Pea Salad

1/2 tsp salt
3 garlic cloves, minced
1/4 cup rice wine vinegar
2 tbsp olive oil
1 tsp ground cumin
3 cups chopped tomatoes (about 3 large)
1/2 cup finely chopped onion
2 tbsp chopped cilantro
1 can (15 oz) black eyed peas, rinsed and drained
1 jalapeno pepper, finely chopped
pita chips or crackers

Combine all ingredients, serve on crackers or pita chips.

Squash Lentil Salad

This is a great salad for a quick and easy dinner.  Since it’s more savory when the squash is warm, and the greens don’t get soggy- this one is a make right before you eat.  It’s a good mix of a light salad, but filling with the squash and lentils.  Since there are plenty of squash to choose from, it should not be limited to butternut squash, feel free to try others. 

Squash-Lentil Salad
Adapted from: Smitten Kitchen Blog

3/4 cup lentils
2 medium size butternut squash; peeled, seeded, cubed (1 inch)
6 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp red pepper flakes
4 cups spinach (or arugula)
1/2 cup goat cheese
1/4 cup thinly sliced mint leaves
1 tbsp red wine vinegar
1/4 cup Parmesan cheese, thinly shredded

Preheat over to 400 degrees.  Toss the squash with 4 tbsp of oil, cumin, paprika, salt and red pepper flakes.  Arrange in a single layer on a baking sheet and roast for about 20 minutes; flip squash and roast for another 15 minutes.  When squash is tender, take it out of the oven and let it cool.

While the squash roasts, cook lentils in boiling salted water until tender (20-30 minutes).  After they are cooked, drain and rinse with cold water. 

Combine the lentils, squash, goat cheese and greens in a large bowl.  In a separate bowl mix mint, vinegar and 2 tbsp oil.  Add the dressing to the salad, season with extra salt if desired. Divide between 3-4 bowls, and lightly sprinkle each of them with Parmesan.

Cabbage Thai Salad

Cabbage Salad

As I have mentioned, I love salads.  Easy salads that take less than 30 minute to throw together and they can be a meal.  Growing up, my mom used to make a chinese cabbage salad, which included Ramen noodles as an extra crunch- and I loved it!  So when I saw this recipe from Mark Bittman’s The Food Matters Cookbook, I definitely wanted to try it to see this salad satisfied my love for the crunchy cabbage salad.  Simililar ingredients, but there are some fun additions.  I did change it just a bit, more of some stuff, less of others- but it is crunchy and refreshing.  My favorite was putting the sesame seeds on it!

Cabbage Thai Salad
Adapted from The Food Matters Cookbook

Juice of 2 limes
1/4 cup vegetable oil
2 tbsp soy sauce
1 fresh hot red chile, minced
1 carrot, chopped
1 red pepper, chopped
1 Chinese cabbage, chopped
2 handfuls of snow peas, chopped
5-7 radishes, chopped
1 handful of cashews
salt and pepper to taste
1/4 cup of sesame seeds
8 leaves of fresh basil, chopped
6 leaves of fresh mint, chopped

Mix all of these ingredients in a large bowl.  Toss, and refrigerate until ready to serve. Although, this can get a big soggy, so it’s better to eat it right away.