Thai Mango Salad

 Ingredients:

- 2 large mango, thinly sliced

- 2 stalks cilantro, chopped

- 2 tbsp fish sauce

- 1 tbsp sugar

- 1 tbsp lemon juice

- 1/4 cup crushed peanuts

 

 Preparation:

- Mix ingredients together. Enjoy!

Chickpea and Bocconcini Salad

 Ingredients:

- 1/2 red pepper, chopped into small pieces

- 1/2 yellow pepper, chopped into small pieces

- 1 cup chickpea

- 1 cup Bocconcini, cut into small pieces

- 1 tbsp honey, melted with 2 tbsp water

- 2 tbsp white vinegar

- 3 tbsp olive oil

- 1 pinch salt 

Preparation:

- Mix all ingredients and enjoy!

Quinoa Salad

Recipe #1
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 yellow pepper, diced
- 1 cup cucumber, diced
- 1/3 cup red onion
- 2 small tomatoes, diced
- 1 can chickpea, drained and rinsed
- 2/3 cup crumbled feta cheese

Dressing Ingredients:
- 2 tbsp pesto
- 2 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together pesto, balsamic vinegar, olive oil, and pepper as dressing.
- In a salad bowl, combine quinoa, yellow pepper, cucumber, red onion, and chickpea. Mix in the dressing and toss gently to coat. Fold in feta cheese and tomatoes.

Recipe #2 (based on Canadian Living)
Ingredients:
- 1 cup quinoa
- 2 cups water or broth
- 1/2 red pepper, diced
- 1/2 yellow pepper diced
- 1/2 zucchini, diced
- 1/2 crumbled feta cheese
- 1/4 cup toasted pumpkin seeds

Vinaigrette Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper as dressing.
- In a salad bowl, combine quinoa, red pepper, yellow pepper, and zucchini. Mix in the dressing and toss gently to coat. Fold in feta cheese and pumpkin seeds.

Sliced Potato Salad

Ingredients:
- 3 potato salads, thinly sliced
- 1 tbsp sugar
- 1 tbsp gluten-free rice vinegar
- 1 tbsp gluten-free soy sauce
- 1 clove garlic, minced
- 1 tsp salt

Preparation:
- In a large pot, boil 3 quarts of water. Turn heat down. Add sliced potatoes in the water and soak for 3 minutes. Drain water and transfer potatoes to a salad bowl.
- Add the sugar, rice vinegar, soy sauce, garlic, and salt. Mix well.

Potato and Broccoli Salaid

Ingredients:

- 3 potatos, cut into small cubes

- 1 broccoli crown, cut into small pieces

- 1/2 carrot, fined chopped

- 1 clove garlic, minced

- 2 tbsp gluten-free rice vinegar

- 1 tbsp sugar

- 1 tsp salt

- In a large pot, fill potatos with water. Boil for 4-5 minutes until potatoes start to soften (but not soggy). Take potatoes out and let cool on counter. Leave the hot water in the pot.

- Using the same pot, add the broccoli and carrots. Let sit in hot water for 2-3 minutes. Drain water and let the vegetables cool.

- In a large salad bowl, combine potatoes, broccoli, carrots, garlic, rice vinegar, sugar and salt. Mix well and serve when cooled.

Broccoli Salad

Ingredients:

- 2 broccoli crowns, cut into small pieces

- 1/2 red onion, diced

- 1 handful sunflower seeds

- dozen died cranberry

- 3 tbsp gluten-free mayonnaise (e.g. Hellmann's)

- 1 tsp salt

Preparation:

- In a medium pot, boil broccoli for 1 minute to remove raw taste. Drain water. Transfer broccoli to a salad bowl to cool.

- Add red onion, mayonnaise and salt to the salad bowl. Mix well with broccoli. Toss sunflower seeds and cranberry over the top of the salad.

- Ready to be served.

Tuna Salad

Ingredients:

- 1 small can (120g) of tuna

- 2 stalks of celery, finely chopped

- 1 tbsp mayonnaise

Preparation:

- Combine tune and celery in a salad bowl. Add mayonnaise and mix well.

- This nutritious salad is ready to be served.

Corn and Potato Salad

Ingredients:

- 1 cup corn kernels

- 6 large potatoes

- 4 tbsp mayonnaise (e.g. Helmmann's)

- 1 tsp salt

Preparation:

- Peel potatoes and cut them into 1cm x 1cm x 1cm cubes

- Boil potatoes in a pot. When water boils, turn heat down to medium-low and simmer for another 5 minutes. Turn heat off. Drain water from pot. Transfer potatoes to a salad bowl and let cool for 5 minutes.

- Mix in corn kernels, salt and mayonnaise with the potatoes. 

- This simple and refreshing salad is ready to be served.

Peanut Basil Pesto

Ingredients:

- 1 cup peanuts, toasted and de-skinned

- 1 clove garlic, minced

- one dozen basil leaves, chopped

- 1/3 cup light olive oil

Preparation:

- Using a blender or food processor, crush peanuts and garlic.

- Add basil leaves and continue crushing until all leaves are blended into the mixture.

- Pour olive oil into the blender and crush oil is well blended into the mixture.

- Serve with pasta or vermicelli.

Tomato Cucumber Salad

Ingredients:

- 2 tomatoes

- 1/2 English cucumber

- 1/2 red onion, sliced

- 1 clove garlic, minced

- 1 tbsp extra virgin olive oil

- 2 tsp rice vinegar

- 1 tsp basil

- 1 tsp salt

Preparation:

- Cut tomatoes into wedges and cucumbers into cubes.

- In a small bowl, combine olive oil, rice vinegar, garlic, basil, and salt. Mix well.

- In a salad bowl, combine tomatoes, cucumbers, and onion. Toss in dressing mixture.

Potato Salad

Ingredients:

- 2 potatoes

- 3 tbsp gluten-free mayonnaise (e.g. Hellmann's)

- 2 tsp salt

Preparation:

- Peel potatoes and cut them in half an inch cubes.

- Place potatoes in a medium-sized pot and add enough water to cover the potatoes. Add 1 tsp salt to add flavor. Boil the potatoes in water for 5 minutes.

- Rinse potatoes in cold water and drain. Transfer the potatoes into a salad bowl. Add mayonnaise and stir evenly.

Green Salad with Olive Oil Mustard Dressing

Ingredients:

- 5-6 green lettuce leaves, rinsed, drained, and cut in small pieces

- 1/2 tomato, wedged

- 2-3 mushrooms, sliced

- 1/4 red onion, thinly sliced

- 1/4 cup walnuts, crushed

Dressing:

- 1 tsp wine vinegar

- 1/2 tsp gluten-free yellow mustard

- 3 tbsp olive oil

- 1 tsp salt

- 1/2 tsp black pepper

Preparation:

- Combine wine vinegar, yellow mustard, salt, and pepper in a medium bowl. Add olive oil drop by drop while mixing.

- Combine lettuce, tomato, mushroom, red onion, and walnuts in a salad bowl. Toss with dressing.

Shrimp Salad

Ingredients:
- 1 lb small-size cooked shrimps without shell (or scallops)
- 1/4 green pepper, finely chopped
- 1/4 tomato, chopped into small cubes
- 1/2 red onion, finely chopped
- 2 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp salt

- 1 dash basil
- 1 dash pepper

Preparation:
- Add the green pepper, red onion, olive oil, lemon juice, salt, and pepper.
- Mix well.

Rice Noodle and Vegetable Salad

Ingredients:

- 2 cups dry rice noodles (approx. 150 g)

- 1 stalk carrot, thinly sliced

- 12 stalks green beans, thinly sliced

- 2 tsp light tasting olive oil

- 2 tsp rice vinegar

- 2 tsp sesame oil

- 2 tsp salt

- 2 tbsp green onion, minced

Preparation:

- Boil water in a medium size pot. Add rice noodles and boil on medium heat for 3 minutes, until the noodles soften. Take the noodles out and rinse in cold water. Drain the noodles and set aside.

- In the same pot, boil water again and add carrots and green beans. Boil the vegetables on medium heat for 2 minutes, until the vegetables soften. Take the vegetables out and drain.

- Combine the noodles and vegetables and a large salad bowl. Add olive oil, rice vinegar, sesame oil, salt, and green onion. Mix well.

Green Salad with Feta Cheese

Ingredients:
- Red head Lettuce
- Tomato
- Cucumber (and/or any other combination of vegetables)
- White onion
- Feta cheese, cubed
- White vinegar
- Olive oil
- Salt

Preparation:
- Cut lettuce, tomato, and cucumber in small pieces and place them in a salad bowl. Cut half onion into fine pieces and mix into the salad. Add feta cheese, salt, olive oil, and white vinegar according to taste.

- Serve with beef and chicken kebobs.

Pasta and Red Bean Salad

Ingredients:

- 1 1/2 cups of gluten-free fusilli pasta
- 1 cup of red kidney beans
- 1 cup of canned chick peas
- 1 green pepper
- 1 medium-sized tomato
- 2 tbsp of olive oil
- 2 tsp of rice vinegar
- 1 tbsp of parsley
- 1 clove of crushed garlic

Preparation:
- Soak red bean in water for 8 hours. Boil for 10 minutes with salt until soft. Rinse and drain.
- Boil pasta for 10 minutes until soft. Rinse and Drain.
- Cut green pepper and tomato into small squares.
- Mix pasta, beans, chick peas, green pepper, and tomato in a large salad bowl. Add olive oil, rice vinegar, parsley, garlic, and salt.
- Refrigerate for 30 minutes before serving.