Create-Your-Own Whole-Grain Salad
From the American Institute for Cancer Research
1/2 box (14 oz.) quick-cooking brown rice, or 3 cups cooked brown rice, or whole-grain pasta, couscous, bulgur, or quinoa
1/2 yellow or orange bell pepper, cut in bite-size pieces
1/2 tomato, seeded, cut into bite-size pieces (optional)
1/4 cup chopped radish
2 scallions (1/4 cup), green and white parts, or 1/4 cup chopped red or Bermuda onion
1/4 cup finely chopped dried fruit, like apricots, raisins, dates, figs, currants
2 Tbsp. toasted pine nuts, sesame seeds, or sunflower seeds, or chopped almonds, walnuts, or pecans
3-4 oz. diced low-fat mozzarella cheese
Juice of 1 lime
1 1/2-2 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped fresh (or 2 tsp.dried) chives or flat-leaf parsley
2 Tbsp. finely chopped (or 2 tsp. dried) fresh mint, cilantro, or chervil
Salt and freshly ground pepper to taste, if desired
Cook rice or other whole grain according to package directions. (If using quinoa, rinse well before cooking to ensure bitter-tasting coating is removed.) Let cooked grains cool completely before adding to salad.
Meanwhile, in a large bowl place bell pepper, tomato, radish, scallions, dried fruit, nuts (or seeds) and cheese. Mix lightly with fork. Season to taste with salt and pepper, as desired.
When cooked grain is cool, fluff with fork and season to taste with salt and pepper, as desired. Add to bowl of salad ingredients, mixing lightly with fork.
Into small container with tight-fitting lid, pour juice, oil and herbs. Seal tightly and shake well until combined. Add to salad and mix to combine with fork.
Serve or pack into plastic containers. Refrigerated, leftovers will keep about 2 days.
Makes about 4 cups or 3 servings.
Per serving: 428 calories, 16 g. fat (5 g. saturated fat), 57 g. carbohydrate, 14 g. protein, 6 g. dietary fiber, 156 mg. sodium.
From the American Institute for Cancer Research
1/2 box (14 oz.) quick-cooking brown rice, or 3 cups cooked brown rice, or whole-grain pasta, couscous, bulgur, or quinoa
1/2 yellow or orange bell pepper, cut in bite-size pieces
1/2 tomato, seeded, cut into bite-size pieces (optional)
1/4 cup chopped radish
2 scallions (1/4 cup), green and white parts, or 1/4 cup chopped red or Bermuda onion
1/4 cup finely chopped dried fruit, like apricots, raisins, dates, figs, currants
2 Tbsp. toasted pine nuts, sesame seeds, or sunflower seeds, or chopped almonds, walnuts, or pecans
3-4 oz. diced low-fat mozzarella cheese
Juice of 1 lime
1 1/2-2 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped fresh (or 2 tsp.dried) chives or flat-leaf parsley
2 Tbsp. finely chopped (or 2 tsp. dried) fresh mint, cilantro, or chervil
Salt and freshly ground pepper to taste, if desired
Cook rice or other whole grain according to package directions. (If using quinoa, rinse well before cooking to ensure bitter-tasting coating is removed.) Let cooked grains cool completely before adding to salad.
Meanwhile, in a large bowl place bell pepper, tomato, radish, scallions, dried fruit, nuts (or seeds) and cheese. Mix lightly with fork. Season to taste with salt and pepper, as desired.
When cooked grain is cool, fluff with fork and season to taste with salt and pepper, as desired. Add to bowl of salad ingredients, mixing lightly with fork.
Into small container with tight-fitting lid, pour juice, oil and herbs. Seal tightly and shake well until combined. Add to salad and mix to combine with fork.
Serve or pack into plastic containers. Refrigerated, leftovers will keep about 2 days.
Makes about 4 cups or 3 servings.
Per serving: 428 calories, 16 g. fat (5 g. saturated fat), 57 g. carbohydrate, 14 g. protein, 6 g. dietary fiber, 156 mg. sodium.
MsgID: 317970
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-12-30
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-12-30
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (14)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Chat Room Recipe Swap - 2001-12-30 |
Chat Room | |
2 | Recipe: Black-Eyed Peas with Garlic and Kale |
Chat Room | |
3 | Recipe: Acorn Squash Stuffed with Wild Rice |
Chat Room | |
4 | Recipe: Vegetable and Chicken Chowder with Barley |
Chat Room | |
5 | Recipe: Non-Fat or Dry Roux |
Chat Room | |
6 | Recipe: Healthy Streusel Coffeecake and Muffins |
Chat Room | |
7 | Recipe: Mix-and-Match Wraps |
Chat Room | |
8 | Recipe: Create-Your-Own Whole-Grain Salad |
Chat Room | |
9 | Recipe: Spiced Chai |
Chat Room | |
10 | Recipe: Crunchy Chocolate Chip Meringue Cookies |
Chat Room | |
11 | Recipe: Vegetarian Chili |
Chat Room | |
12 | Recipe: Sweet Potato-Apple Stew with Turkey |
Chat Room | |
13 | Recipe: Chicken Jambalaya |
Chat Room | |
14 | Recipe: Stove-Top Dressing or Pilaf |
Chat Room | |
15 | Recipe: Potato-Veggie Pancakes |
Chat Room |
ADVERTISEMENT
Random Recipes from:
Salads - Rice, Grains
Salads - Rice, Grains
- Israeli Couscous, Asparagus, Cucumber and Olive Salad
- Wild Rice Salad
- Couscous, Walnut and Zucchini Salad with Orange, Honey and Mint Dressing
- Caribbean Coconut Rice Salad
- Brown Rice Salad with Cashews and Orange-Sesame Dressing
- Rice and Bean Salad
- Toasted Quinoa, Corn and Avocado Salad with Jalapeno Dressing
- Greek-Style Couscous Salad (using olives and feta)
- Couscous Salad (with apple, raisins and chick peas)
- Artichoke-Rice Salad with Lemon-Garlic Vinaigrette
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute