Strawberry Salad with Shallot-Honey Vinaigrette

Recipe from All Recipes.

Ingredients

  • 1 16 oz package baby spinach or mixed greens
  • 1/2 pint strawberries, quartered or sliced
  • 1 cup slivered almonds
  • 2 tablespoons white sugar

Dressing:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons honey (I like mild clover honey for salad dressing)
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • pepper to taste

Directions

  1. Place almonds, sugar and a pinch of salt in a small skillet over medium-high heat. Stir until the sugar caramelizes, approximately 3 minutes.
  2. Whisk together all the ingredients for the dressing.
  3. Add candied almonds and strawberries to lettuce and toss with dressing.

Bulgar Pilaf

Ingredients

  • 1 tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • Heaping tablespoons tomato paste
  • 1 clove garlic, finely minced
  • 1 .5 cups chicken stock
  • 1 cup bulgar, any size (in photo I used size 1)
  • 1.5 teaspoons kosher salt
  • 1 teaspoons ground cumin
  • 1 cup bulgar
  • 1 teaspoon salt 
  1. Heat olive oil in a small pot. Add the onion and cook until soft, about 5 minutes. While the onion is cooking, add the salt and cumin. 
  2. Add the tomato paste to the softened onions and stir to combine. 
  3. Add the chicken broth and the bulgar and turn off the heat. 
  4. Allow the bulgar to soak up the broth, fluffing occasionally with a fork, until all the water is absorbed. If you like your bulgar more moist, add a bit more water.
  5. Serve hot or cold.

Quinoa Salad with Feta, Grapes & Walnuts

This nutritious salad is a meal in itself. I love all the different textures and flavors. This salad is great in a packed lunch and holds up really well in the fridge. 

Ingredients

  • 1 cup quinoa
  • 1 cup red grapes, halved
  • 1 cup celery, diced
  • 1/4 cup walnuts, toasted and chopped (or use sliced or slivered almonds)
  • 1/4 cup golden raisins or currants
  • 1/4 cup fresh parsley, minced
  • 1/4 cup crumbled feta
  • 2 tablespoons shallots, minced

Dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Directions

  1. Cook quinoa (great directions here). For roasted quinoa see here.
  2. Put all the ingredients for the dressing in a jar and shake well.
  3. Mix together all the ingredients for the salad in a bowl. Add dressing and toss well.