Summer Fresh Seven Grain Salad

Ingredients

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• 1/2 cup uncooked green or yellow lentils (6.5 oz cooked)
• 1/2 cup uncooked wheatberry (4 oz cooked)
• 1/2 cup uncooked green mung beans (5 oz cooked)
• 1/2 cup uncooked brown rice (6 oz cooked)
• 1/2 cup uncooked couscous (6 oz cooked)
• 1/2 cup uncooked navy beans (4 oz cooked)
• 1/2 cup uncooked adzuki beans (4/6 oz cooked)
• 1/2 cup uncooked black turtle beans (4 oz cooked)
• 1/2 cup uncooked pearl barley (5 oz cooked)
• 1/2 cup chopped green onions
• 1/2 cup chopped red pepper
• Salt and pepper
Sauce
• 10 tbsp. canola oil (or avocado)
• 6 tbsp. soy sauce
• 8 tbsp. vinegar
• 4 tbsp. honey
• Salt
• 2 tsp. turmeric
• 1/2 tsp. cumin

Instructions

1. Toss all the beans, grains, and veggies together.
2. Whisk all the sauce ingredients together. Combine with salad mixture and chill until ready to serve. You can use more or less sauce based on your preferences.

Notes

This makes a BIG batch, so you can always halve it for individual use  If you find the salad too dry, whip up another half batch of dressing!

I know not all of these grains/beans can be found canned, but for the most part I consider this a super simple salad. Whether you go the from-scratch route, or the canned route, you will not regret your decisions! This will be coming out all autumn long!

Maple Vinagrette recipe

Moms Greek Salad

Greek Salad

Dressing:

¼ cup olive oil (cold pressed is best)

4 tsp lemon juice (fresh is always better)

1 ½ tsp dried leaf oregano

Salt and freshly ground pepper to taste

Ingredients:

3 large ripe tomatoes, chopped

2 cucumbers, peeled, and chopped

1 small red onion or 2 green onions chipped

Feta cheese

Black olives

5-Star Potato Salad

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 8medium potatoes, cooked and diced
• 1 1⁄2cups mayonnaise
• 2tablespoons cider vinegar
• 2tablespoons sugar
• 1tablespoon yellow mustard
• 1teaspoon salt
• 1teaspoon garlic powder
• 1⁄2teaspoon pepper
• 2celery ribs, sliced
• 1cup onion, minced
• 5hard-boiled eggs
• paprika

DIRECTIONS

1. Boil peeled potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
7. Sprinkle a little paprika on top.

Source

Moroccan Quinoa Salad

My aunt made this at a family gathering and I was hooked!! It's easy, healthy, and the ingredients are things I usually have on hand. It's got your protein, fibbers, and it can even be VEGAN if you use vegetable broth instead of chicken. A huge thank you to the Looneyspoon sisters!

Still growing a baby over here, 5 days late (not too bad)!


Ingredients:

• 1 cup uncooked quinoa
• 2 cups chicken broth (or vegetable to make this vegan) (reduced sodium)
• 1/2 cup dried raisins, apricots (chopped), or currants
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp honey (or sugar)
• 1/2 tsp salt

• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped cucumber
• 1/2 cup packed grated carrots
• 1/3 cup green onions
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1/2 tsp fresh ground pepper
• 2 Tbs minced mint leaves (optional)

Directions

1. In a medium pot, combine quinoa, broth, raisins, curry, cumin, coriander, honey, and salt. Bring to a boil, then cover and reduce heat to low for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 10 minute, the uncovered until it cools completely.
2. Meanwhile, chop up and combine the rest of the ingredients in a large bowl.
3. Combine the quinoa and the vegetables, and refrigerate for 1-2 hours.

Slightly adapted from the Looneyspoons Collection

Enjoy!

Cathy

Three Bean Salad

This is a momma B classic and I am sure it has been a classic in many homes. This three-bean salad is so good! I never thought I would like beans out of a can but this just works!

It is good when it comes right out of the fridge, and for a good light lunch.

Ingredients

• 1 can corn, drained
• 1 can green beans, drained
• 1 can yellow waxed beans, drained
• 1 can red kidney beans, drained and rinsed
• 1/2 small red onion, chopped
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup sugar

Directions

Combine the corn, green beans, waxed beans, kidney beans and onions in a large bowl. 

In a small bowl combine the oil, vinegar and sugar and mix well.

Poor the dressing mixture into the bean salad bowl and mx well.

Refrigerate for at least 3 hours before serving.

Enjoy !!

-Christy

Broccoli Bacon Slaw [Momma B Original]

I just LOVE this salad!!!

Lets face it, anything with bacon is a winner.

It is PERFECT for potlucks because then everyone will love you for making it!

Do yourself and everyone else a favor tho, and double the recipe if you are bringing it to share.

Ingredients for the slaw:

• 1 package of broccoli slaw mix
• 2 cups slightly cooked broccoli florets
• 1/2 cups craisins (or raisins)
• 1/4 cup - 1/2 cup bacon bits (real bacon crumbles make it even better)
• 1/2 cup red onion
• 1/2 cup roasted sunflower seeds OR roasted slivered almonds

Ingredients for dressing:

• 1/2 cup mayonnaise
• 1/4 cup brown sugar
• 1/2 Tbs vinegar (or 1.5 tsp)

Directions are simple: mix up the slaw ingredients. Mix up the dressing ingredients. Combine and LOVE IT!

Enjoy and Bon Appetit!

Cathy

BBQ Chicken Chopped Salad

This salad is a keeper! Cathy and I made it together a few weeks ago while she was visiting Utah. I used to work at California Pizza Kitchen and I swear it tastes just like the one from there. I used to always get this salad at the end of my shift and now I will probably be making it all summer! It is super quick and easy and a nice break from something hot for dinner!

Ingredients

• 1/2 head of Iceberg Lettuce, chopped
• 1 bunch of Mixed greens
• 1/3 cup of Ranch
• 2 red vine Tomatoes, chopped
• 1 Avocado, pitted &chopped
• 1 can of Black Beans, drained and rinsed
• 1 can of Corn, drained
• 1/2 small Red Onion, chopped
• 1 cup of cooked Chicken, chopped
• BBQ Sauce

(ha, now I know why it's called BBQ Chicken chopped Salad-- everything is chopped in this salad!)

Directions
Toss the iceberg lettuce and mixed greens in the ranch so it covers all the salad
Add the tomatoes, avocado, black beans, corn, red onion and chicken over the salad
Drizzle your favorite BBQ sauce on top and dig in

Enjoy !!
-Christy

Egg Salad Sandwich

I remember when mama B made this for me when I was in elementary school..I hated it. Not because of the taste but because everyone made fun of how bad my lunch box smelled. It was bad. Anyways, now I love egg sandwiches and I do not care how it smells. Cathy has the perfect way of boiling eggs...but i'll let her post that :)

Ingredients

• 8 eggs
• 1/2 cup mayonnaise
• 1 teaspoon prepared yellow mustard
• 1/4 cup chopped green onion
• salt and pepper to taste
• 1/4 teaspoon paprika
• 1 t. lemon juice

Directions

Boil the 8 eggs for about 10-12 min. Peal the eggshell off of the eggs and place in bowl and begin the mash the eggs. Place al the ingredients in the bowl and mix together. Toast two slices of homemade bread and put the desired amount of egg salad in your sandwich.

Enjoy !!

-Christy 

7 Layered Salad

How was your weekend?! Our was great, especially since my brother, his wife, and our brand-new 1 month old nephew is visiting Canada for the first time. He is just perfect in every way.

So food. Again, this is one of my all-time favorites.  My mom made this growing up, usually for potlucks, or when we had people over for dinner. I could never get enough, and I still cant! It's fresh, and DELICIOUS! But, in the words of my cousin Kenzie, "bacon makes everything taste better."


Ingredients:

• Shredded Iceberg lettuce (about half a head)
• 1/2 cup celery, chopped
• 1/2 cup green onions, chopped (3-4 of them)
• 1 green pepper, diced
• 1-2 cups of frozen peas (enough to cover the other ingredients)
• 1 1/2 cups cheddar cheese, grated
• 8 slices of bacon, cooked and crumbled
• 1/2 cup sour cream AND 1 cup mayo mixed up

Layer these ingredients in this order in a large bowl, as evenly as possible. Then spread the creamy mayonnaise mixture on top to seal all the ingredients. Cover with plastic wrap, and refrigerate overnight, or as long as possible. When you serve it, dig deep so you can get all the layers (although the topping is the best).

Crab Meat Pasta Salad

I know it really isn't the time of year for pasta salad or crab meat but I was craving some pasta salad over the weekend. I began my search for the perfect pasta salad when I found this...packed with veggies, seafood and peas? Who would have thought. I decided to give it a shot and I loved the results. Some of the ingredients seem a little odd together but I promise you that you must put all the ingredients to make it work. I made a few changes but most of it is the same. Hope you enjoy!!

 

 

Ingredients                                                                                          by: Corwynn Darkholme

• 1/2 cup mayonnaise
• 1/4 cup Italian-style salad dressing
• 2 tablespoons grated Parmesan cheese
• 1 cup black-eyed peas, rinsed and drained
• 8 ounces rotini pasta
• 1 cup crabmeat
• 1 cup broccoli florets, parboiled
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomatoes
• 1/4 cup chopped green onions

1. Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
2. In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
3. Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hour

If you're someone who likes a lot of dressing I would suggest making more of the mayo and italian 

dressing mixture for the pasta salad.

-Christy