Category: Salads

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Citrus Salad

Citrus Salad
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Amount Per Serving
Calories 0
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large oranges
  2. 1 large pink grapefruit
  3. 1 medium blood orange
  4. Kosher salt
  5. For the vinaigrette
  6. 3 tablespoons extra virgin olive oil
  7. 3 tablespoons pomegranate juice
  8. 1 tablespoon red wine vinegar
  9. 1/2 teaspoon honey
  10. Splash lemon juice, to taste
  11. Fresh mint leaves, for garnish
  12. Pomegranate arils, for garnish
Instructions
  1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.
  2. Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.
  3. Garnish salad with pomegranate seeds and fresh mint.
Notes
  1. SUBSITUTIONS
  2. Citrus: Use a combination of colors and flavors. Clementines, Mineola oranges, Cara Cara oranges, tangelos, grapefruit and blood oranges are great choices.
  3. Pomegranate Arils: These add fresh flavor and crunch to the salad. You can omit, if desired, or substitute with sliced almonds for another type of nut.
  4. Olive Oil: You can substitute with avocado oil.
  5. Red Wine Vinegar: You can substitute with apple cider vinegar or balsamic vinegar. These might alter the flavor slightly.
  6. Honey: This slightly sweetens the dressing, but you can omit if desired.
Adapted from Spoonful of Flavor
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Adapted from Spoonful of Flavor
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Tabbouleh

Traditional Tabbouleh
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% Daily Value *
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Polyunsaturated Fat 0g
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Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2c bulgur wheat
  2. 2c chopped fresh parsley (I use curly)
  3. 1c chopped tomato
  4. 1/4c chopped red onion
  5. 3 tbsp lemon juice
  6. 3 tbsp olive oil
  7. 1/2 tsp kosher salt
Instructions
  1. Cover the bulgur with several inches of cold water in large bowl.
  2. Let stand for 30 minutes or until the bulgur is at desired firmness
  3. Drain well and return to bowl.
  4. Add the parsley, tomato, onion, lemon juice, oil and salt.
  5. Toss to combine and serve
Notes
  1. Variations include kale or quinoa instead of parsley.
  2. Pomegranate seeds are a pleasant addition when in season.
Adapted from Zahav
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Tuna and White Bean Salad

Tuna and White Bean Salad
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5oz can albacore tuna (in olive oil)
  2. 1/2 red onion, sliced long and thin
  3. 15.5 oz can cannellini beans, drained and washed
  4. Cherry tomatoes or grape tomatoes
  5. DRESSING (adjust amounts to your own taste)
  6. Olive oil
  7. Balsamic vinegar
  8. Sea salt
  9. Pepper
Instructions
  1. Mix all ingredients and dress with oil, vinegar, salt and pepper
Notes
  1. If you like capers, you can add them.
  2. You can substitute great northern beans if you don't have cannellini beans
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Pearled Barley Salad

Pearled Barley Salad
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 boxes of pearled couscous - Near East brand
  2. 1 shallot, minced
  3. 1 honeycrisp apple - cut into ½ inch pieces
  4. Seeds from 1 pomegranate
  5. ½ cup parsley
Instructions
  1. Make the couscous as directed on box.
  2. Add the rest of the ingredients plus salt and pepper to taste.
  3. May need to add a bit of olive oil as well.
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Tomato Salad

Tomato Salad with zatar, pita chips, basil, mint and feta
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1½ lb. heirloom tomatoes (about 3 medium)
  2. 12 oz. mixed cherry tomatoes
  3. 1¾ tsp. kosher salt, divided plus more
  4. 1 lemon
  5. ½ garlic clove
  6. 6 Tbsp. extra-virgin olive oil
  7. 2 Tbsp. za’atar
  8. 2 cups pita chips
  9. 1½ tsp. (or more) honey
  10. 3½ oz. Greek feta
  11. ½ cup basil leaves
  12. ½ cup mint leaves
Instructions
  1. Using a paring knife, core 1½ lb. heirloom tomatoes, then cut each into 8–12 wedges, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is dull,
  2. it's going to squish your precious tomatoes). Halve or quarter 12 oz. mixed cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier).
  3. Transfer tomatoes to a large bowl; season with 1¼ tsp. salt. That salt is going to draw out moisture from the tomatoes, which will intensify their flavor. Stir to gently combine (be careful
  4. with those delicate tomatoes!); set aside.
  5. Zest ¼ lemon—you want about ½ tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring
  6. spoon). Grate ½ garlic clove. Set aside.
  7. Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until
  8. fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without
  9. losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
  10. Place 2 cups pita chips in a medium bowl. (Yes, you could make pita chips yourself—but why turn on the oven in July? We're opting to spiff up store-bought chips instead.) Pour 2 Tbsp.
  11. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
  12. You should have about ¼ cup za’atar oil remaining. Squeeze 2 Tbsp. plus 1 tsp. lemon juice (from about 1/2 lemon) into a small bowl. Add 1½ tsp. honey and ½ tsp. salt. Add za'atar
  13. oil, stirring constantly, until emulsified (meaning that you don’t see any beads of separated oil). Taste dressing and add more lemon, honey, or salt if needed.
  14. Slice 3½ oz. feta into thin planks (we like Greek feta because it's easy to crumble, with a pleasant tang), then add to bowl with reserved tomatoes. Tear any large ½ cup basil leaves and
  15. ½ cup mint leaves (if you have shears, you can cut them to avoid bruising and browning!) and add to bowl. Drizzle about 3 Tbsp. dressing over and toss to gently combine (your
  16. tomatoes are precious, delicate gems).
  17. Add pita chips to bowl (don’t leave leftover oil behind—scrape that in too) and fold gently to combine. Spoon salad onto platter, making sure to leave no juices behind. Drizzle with
  18. remaining za’atar oil.
  19. Eat fast for crunchy chips or let sit for a crispy-9. gone-soggy experience.
Adapted from Bon Appetit
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Middle Eastern Vegetable Salad

Middle Eastern Vegetable Salad
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Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 10 scallions, white and green parts, thinly sliced
  2. 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced
  3. 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
  4. 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  5. 1/3 cup chopped fresh parsley
  6. 1/3 cup chopped fresh mint leaves
  7. 1/3 cup julienned fresh basil leaves
  8. 8 ounces good feta cheese, ½-inch-diced
  9. Toasted pita bread, for serving
  10. .
  11. DRESSING (The original recipe was too much. This is half)
  12. 1/4 cup freshly squeezed lemon juice (2 lemons)
  13. 1/2 tablespoon minced garlic (2 cloves)
  14. Kosher salt and freshly ground black pepper
  15. 1/4 cup good olive oil
Instructions
  1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
Notes
  1. I tried this. It's great!
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Room 14 Salad

Room 14 Salad
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Calories 0
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3c chick peas, drained and rinsed (2 cans)
  2. 2c cherry tomatoes, halved or quartered
  3. 1 cuke, seeded and chopped
  4. 1 red bell pepper, chopped
  5. 1 small red onion, finely chopped
  6. 1/2c black olives, sliced
  7. 1c feta, crumbled or chopped
  8. flat leaf parsley, chopped
  9. DRESSING
  10. 2 tbsp olive oil
  11. 2 tbsp red wine vinegar
  12. 2 cloves crushed garlic
  13. 1 lemon, squeezed
  14. black pepper
  15. Salt and pepper to taste
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Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

Mango & Avocado Black Rice Salad
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Calories 0
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Polyunsaturated Fat 0g
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Sugars 0g
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 cups organic black rice
  2. 1/2 teaspoon salt
  3. 1 large ripe mango, diced
  4. 1 small ripe avocado, diced or sliced
  5. 1/4 cup roasted almonds
  6. 1/2 cup chopped fresh cilantro
  7. 1/2 cup diced red onion
For the Vinaigrette
  1. 1/4 cup freshly squeezed lime juice (about 3 limes)
  2. 1 1/2 tablespoons olive oil
  3. 1 teaspoon honey
  4. 1/4 teaspoon Kosher salt
  5. 1 clove garlic, minced
  6. 2 tablespoons chopped fresh cilantro
  7. salt and pepper to taste
  8. lime wedges, to garnish
Instructions
  1. Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
  2. While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
  3. Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
Notes
  1. Brittany made this and it was delish.
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Tortelloni Caprese Salad

Tortelloni Caprese Salad
Yields 8
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Amount Per Serving
Calories 0
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 package (24 ounces) Kirkland Signature Five Cheese Tortelloni
  2. 16 ounces Kirkland Signature Grilled Chicken Breast Strips (omit for a vegetarian version)
  3. 16 ounces BelGioioso Fresh Mozzarella, pre-sliced log
  4. 2 to 3 cups cherry tomatoes
  5. 1 to 2 cups Basil Pesto
  6. ¼ to ½ cup Parmigiano-Reggiano, grated
  7. Fresh basil for garnish
  8. Balsamic vinegar, to taste
Instructions
  1. Prepare the tortelloni according to package directions, drain and set aside.
  2. Cut the chicken strips and mozzarella into bite-size pieces. Halve the cherry tomatoes, if large.
  3. Place tortelloni, chicken and tomatoes in a large bowl; toss with 1 to 2 cups of pesto, using enough pesto to thoroughly coat.
  4. Allow pasta dish to cool a bit and toss in mozzarella cubes. Garnish with grated Parmigiano-Reggiano and fresh basil. Drizzle with balsamic vinegar before serving, if desired. Can be served warm, cold or at room temperature.
  5. Makes 8 to 10 servings.
Notes
  1. I haven't tried this yet (9/20/18)
Adapted from Costco Connections
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Grilled Peach Caprese

Grilled Peach Caprese
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 peaches, cut into ¼-inch-thick slices
  2. 8 ounce baguette, sliced ¼-inch on the diagonal
  3. Oil for brushing on peaches and bread
  4. 3 favorite vine-ripe tomatoes, sliced about ¼-inch thick
  5. 6 ounces fresh mozzarella, sliced and halved again
  6. Fresh basil, torn into bite size pieces
  7. Olive oil
  8. Balsamic vinegar or balsamic glaze
  9. Sea salt and fresh ground pepper
Instructions
  1. Preheat the grill to about medium. Brush peaches and bread slices with olive oil. Grill peaches until they just begin to soften and have nice grill marks. Grill the bread slices the same way.
  2. Arrange grilled peach slices, alternating with tomato and mozzarella slices. Add basil and drizzle with olive oil and balsamic vinegar. Season with a few good pinches of sea salt and freshly ground black pepper.
Notes
  1. I haven't made this, but it looks delish.
Adapted from Susan Selasky for the Free Press Test Kitchen
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