Curried “Chicken” Salad

Good grief does this look healthy! Well, if you don’t look at all the Veganaise in it. But still! The warmer weather makes me want to eat lighter foods. Especially when I am still holding out on turning on the air conditioning. These cravings coincide nicely with my wanting to lose a few pounds. Apparently this Curried “Chicken” Salad recipe came out of Vegetarian Times. Although I have no idea where I found it. It was just hanging out in MacGourmet and appealed to me when I was making the shopping list. The leftover salad held up nicely. I can see it being tasty in a wrap.

How to negate a healthy meal

As the weather gets warmer, I enjoy lighter dinners. After two nights of the avocado grapefruit salad and then sushi at Rusan’s I moved on to a lovely Mediterranean Kale Salad from Raw Food Made Easy. I love raw kale and I don’t know why I don’t eat it more.

So how did I negate any possible health benefits I got from eating this lovely plate of greens? I made peanut butter cookies. With chocolate chips in ’em. And ate four. If you haven’t tossed chocolate chips into your favorite peanut butter cookie recipe yet, you’re missing out.

Big Ol’ Salad

There’s something about going to DeKalb Farmer’s Market after having Soul Vegetarian brunch that made me end up with a cart full of fresh veg. Not a bad thing. So Monday night I had a salad the size of my head for dinner, the Grapefruit and Avocado Salad from Raw Food Made Easy. I also added a sprinkling of sunflower seeds just for the heck of it. Simple, tasty, filling. Well, along with the toast I had with it. 🙂

Citrus Multi-Grain Salad

Salad
1 cup Lundberg wild rice/brown rice blend, cooked
1 cup quinoa, cooked
2 tangerines, peeled, sectioned and cut into bite sized pieces
1 blood orange, peeled, sectioned and cut into bite sized pieces
2 scallions, sliced

Dressing
1/8 cup soy sauce
1/8 cup rice wine vinegar
1/2 tablespoon red wine vinegar
1 tablespoon lime juice
1 tablespoon sesame oil
1/8 teaspoon salt
1 medium clove of garlic, minced
1/2 teaspoon orange or tangerine zest 
3/8 cup olive oil

Garnish
1/8 cup walnuts, chopped and toasted lightly in a dry pan   

Mix together all the salad ingredients in a big bowl. Whisk all the dressing ingredients except oil together in a separate bowl. Gradually whisk in oil or use immersion blender. Add dressing to salad, to taste. Sprinkle toasted walnuts on top. Eat cold or at room temperature. Will be better if flavors can combine for a couple of hours.