Confusing? perhaps. But, this delicious quinoa salad goes great with sesame honey lime vinaigrette, and so does a very simple sweet & regular potato salad…so I included them both.
POMEGRANATE MANDARIN QUINOA SALAD
w /sesame honey lime vinaigrette
thin sliced & chopped sweet Spanish onion
thin sliced & chopped red peppers
drained can of mandarins (or chopped mango)
¼ cup pomegranate pods (or chopped strawberries)
¼ cup toasted almond slivers
¼ cup chopped feta cheese
1c cooked quinoa
toss altogether with a drizzle of Sesame Honey Lime Vinaigrette or serve dressing on the side
serve on bed of baby greens/or just spinach
SESAME HONEY LIME VINAIGRETTE
1 clove garlic crushed with salt
1/4c Olive oil
+/- 1-2 tbs Lime juice
black, white and/or toasted sesame seeds
HONEY-LIME POTATO SALAD
Dice and boil 1 regular potato and 2 sweet potatoes (not yams…)
add optional: parsley, cilantro, black beans, corn, red peppers, green onions, jalepenos
TOSS in Sesame Honey Lime Vinaigrette
This salad requires several ingredients including “SUMAC”–which is a spice you might find at a middle-eastern store. The quantities are not essential, however the taste is really enhanced with lots of good-sweet tomatoes & fair amount of parsley & mint.
If you have left over, don’t toss it, it tastes great the next day. Don’t let the marinated croutons turn you off…it’s still so tasty!
GENTLY TOAST A FEW SMALL PITA BREAD UNTIL CRISPY BROWN (eg:toaster oven at 300 for 15 minutes)
CHOPPED CRISP ROMAINE
SEVERAL DICED SWEET TOMATOES
1/2C THIN SLICED SWEET SPANISH ONIONS
1C CHOPPED ENGLISH CUCUMBER (OR OTHER KIND)
1/2 BUNCH OF CHOPPED RED RADISHES
1 THIN SLICED OR CHOPPED RED PEPPER
1C OF CHOPPED PARSLEY
1/2C CHOPPED FRESH MINT
TOP WITH BROKEN TOASTED-PITA CHIPS
SPRINKLE WITH SEVERAL TABLESPOONS OF SUMAC (2-4 OR MORE)
SPRINKLE WITH PLENTY OF SALT & SOME PEPPER
TOSS WITH 2:1 OLIVE OIL/LEMON JUICE
This salad is delicious, with added almonds and cocount it is high in protein & vitamines, low in fat, and so beautiful it looks like dessert. I have see it turn non-tuna eaters into tuna eaters, non-mango eaters into mango-eaters.
Its a real go to recipe…1 can of tuna & 1 ripe mango easily makes 2 generous servings…
lightly toast about 1/4c ALMOND SLIVERS in a dry pan over low-med heat–watch carefully
Dice A ripe MANGO (cut off the stem, stand it up and peel off skin with knife, find the direction the pit is oriented run the knife down and along side of it filleting the mango off the pit, cut the excess from the pit) dice into smallish pieces.
Drain a can of WATER-PACKED TUNA
Make a salad bed of FRESH GREENS (eg:SPINACH & ROMAINE–for crispness)
add thin slice SWEET SPANISH ONIONS & RED PEPPER
Make salad dressing: 1 parts BALSAMIC, 2 part OLIVE OIL, tablespoon of MILD OR SPICY CURRY PASTE, S&P to taste
lightly drizzle a little dressing on the greens & toss (do not overdo it…it wont need lots)
lightly drizzle a little on the tuna & toss (again, don’t overdo it)
Create the individual salads BY LAYERING:
finally top with SHREDDED COCONUT
BEAUTIFUL! Just wait till you taste it….