Tastes & Treasures cookbook has some unique salads. Historymaker Eddie Basha gave us Tabouli Salad found on page 130.
Kale is the popular new vegetable so try something new like this Quinoa and Shredded Kale Salad recipe.
Quinoa and Shredded Kale Salad
Ingredients:
2 cups cooked quinoa, cooled (prepared according to package directions)
1 cup red or green grapes cut in half
1 1/2 cup shredded kale
3/4 cup crumbled feta
1/2 cup sliced almonds
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt
Fresh ground pepper
Shaved Parmesan cheese
1 cup red or green grapes cut in half
1 1/2 cup shredded kale
3/4 cup crumbled feta
1/2 cup sliced almonds
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt
Fresh ground pepper
Shaved Parmesan cheese
Directions:
In a large bowl, combine quinoa, grapes, kale, feta, and almonds. Mix until well combined.Add olive oil and lemon juice and toss to fully coat.
Season with salt and fresh ground pepper to taste, top with fresh shaved Parmesan cheese and enjoy!
