Feeds:
Posts
Comments

Posts Tagged ‘vegetarian salad’

Java-Style Cauliflower Salad Like an artist’s blank canvas, cauliflower’s subtle flavor provides the perfect background to let dynamic flavors shine. Cauliflower is rich in nutrients, low in calories, and high in fiber, so by adding the bright and zesty flavors of coconut, lime, cilantro, and cayenne pepper, you’ve got a winning combination. In addition, this cauliflower salad can be served hot or at room temperature which makes it a great make-ahead dish.

Java-Style Cauliflower Salad
Adapted from Living Low-Carb by Fran McCollough

Salad Ingredients:
1 medium head cauliflower, cut into small florets
Half a small red bell pepper, cored, seeded, and diced
2 tablespoons chopped fresh cilantro
2 tablespoons shredded coconut

Dressing Ingredients:
1 garlic clove, chopped
4 teaspoons fresh lime juice
1 teaspoon dark brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup coconut cream

Directions:
1. Drop cauliflower florets into a large pot of well-salted boiling water. Boil just a few minutes, until barely tender. Drain and dry on a kitchen towel.
2. Dice the red pepper and set aside.
3. Wash and chop the cilantro and set aside.
4. Chop garlic and put in blender.
5. Add lime juice, brown sugar, cayenne pepper, salt and coconut cream to blender. Pulse until well-blended.
6. Pour dressing over the hot cauliflower. Toss well and transfer to a serving bowl, scattering the red pepper, cilantro, and coconut on top.
7. Toss before serving.

Serves 4

Linnell’s Notes:
1. Make sure the cauliflower florets are well-drained and reasonably dry before adding the dressing. If they still contain a lot of moisture, the dressing will become diluted and runny.
2. I had to rework the dressing recipe. The original recipe called for 1 cup of freshly-grated coconut and 4 tsp lime juice. There was just not enough liquid to make a dressing. I added some coconut cream I had in my pantry to make the dressing “flow.” The grated coconut became a topping, rather than part of the dressing.
3. Because of time constraints, I substituted shredded coconut in a bag instead of grating fresh coconut. Also, toasting the coconut first can bring out its flavor and give it more “crunch.” I will do this the next time I make this salad.
4. Adjust the seasonings to taste – more or less lime juice, sugar, cayenne pepper, and salt.
5. The cookbook author says, “Don’t be tempted to skip the tiny amount of brown sugar; it’s a secret ingredient that pulls everything together.”
6. The addition of coconut cream does not significantly raise the amount of carbohydrates in the recipe. The coconut cream has only 3 grams of carbohydrate per 1/3 cup.

Enjoy!

Advertisements

Read Full Post »

Quinoa is a super food all year round, but it shines especially in summer salads. Take an average spinach and mushroom salad and make it more nutritious and more substantial by adding quinoa to it. And by adding omega-3-rich walnuts, this salad goes from healthy to heart healthy!

Quinoa, Spinach and Mushroom Salad
Recipe by Martha Rose Schulman, author of “The Very Best Recipes for Health”

Salad Ingredients:
3/4 cup quinoa
1¼ cups water
Salt to taste
1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
6 white or cremini mushrooms, sliced
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
1 ounce feta cheese, crumbled (1/4 cup, optional)

Dressing Ingredients:
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup buttermilk
Freshly ground pepper

Directions:
1. Place quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1¼ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dishtowel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.

2. Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl.

3. Whisk together the dressing ingredients and toss with the salad just before serving.

Yields: 6 servings

Advance Preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving.

Linnell’s Notes:
1. I could not find sherry vinegar in the grocery store, so I used champagne vinegar that I already had at home.

2. I used 1 tablespoon of extra virgin olive oil and 1 tablespoon of Meyer lemon olive oil in the salad dressing.

3. For added flavor, I simmered the quinoa in chicken broth instead of water. Because the broth contains salt, I added no additional salt to the cooking water.

4. Strict vegetarians can choose to omit the feta cheese.

ENJOY!

Read Full Post »

%d bloggers like this: