Tomato Basil Bulgar Salad
Ingredients:
1 small clove garlic minced
2 tsp red wine vinegar or white balsamic vinegar
2 Tbs extra-virgin olive oil
1/4 tsp salt
1/4 cup walnuts or slivered almonds
1 cup cherry or grape tomatoes
4 cup salad greens
1 cup cooked bulgur or other whole grain
a generous handful of basil leaves chopped
freshly group pepper to taste
1. In a large bowl, whisk together garlic, vinegar, oil and salt.
2. Stir in tomatoes
3. Toss the dressed tomatoes with the salad greens, bulgur and basil. Sprinkle walnuts of top and season with pepper. Enjoy!
Serving Size: 2
Nutrition Facts: Sat fat: 2 gram, Added Sugar: 0 gram, Sodium: 280 mg
Quinoa Bowl with Ginger Dressing
Ingredients:
6 cups packed baby kale (bog stems removed) or spinach
1 cup cooked quinoa
1 cup edamame, thawed from frozen
1/2 avocado, sliced
1/4 cup radishes, grated or cut into small sticks
1/2 cup carrot, grated or cut into small sticks
1 scallion, thinly sliced
1/4 cup sunflower seeds
6 Tbs Ginger Dressing (see recipe below)
1. In a large pan, bring 1/4 cup water to a boil over high heat. Add the kale and cook until tender, 1-2 minutes. Drain well
2. Arrange the kale and the remaining ingredients in 2 bowls. Top each bowl with 3 Tbs Ginger Dressing. Enjoy!
Ginger Dressing:
1/4 cup reduced sodium soy sauce
1/3 cup apple sauce
2 Tbs rice Vinegar
2 Tbs sesame oil
2 Tbs fresh grated ginger
Place all ingredients in a bowl and whisk together until smooth!
Nutrition facts: Sat. fat: 3 grams, Added Sugar: 0 grams, Sodium: 520 mg
healthycook@cspinet.org
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