Wild Rice and Orzo Salad

This is a recipe I received from my dear friend Brooke.  She made it for our annual summer camping trip and it was a huge it.  I love the sweet yet tangy flavor of this salad.  It is so tasty and filling that I often just make this for a light dinner or lunch.  Enjoy!  

Orzo, 2 cups-ish, cooked to al dente
1 red, orange or yellow pepper, diced finely (or a combo)
1 small red onion, diced finely
1 c. currents or craisins
2 c. corn
1/2 c. sliced almonds
1 c. wild rice, cooked

Dressing:
1/2 c Olive Oil

1/4 c red wine vinegar or apple cider vinegar
2 T lemon juice
2 T sugar
2 T honey
1 T sesame oil
1/2 t salt
1/2 t garlic powder

Lentil and Feta Salad

1 c. lentils
4 garlic cloves, crushed
1 red onion, chopped
1 red pepper
1 c. cilantro, chopped
1/3 c. lemon juice
2 T. olive oil
4 oz. feta cheese
2 small diced tomatoes
Salt and pepper to taste

Bring 2 cups of water to boil in a pot and add lentils. Simmer for 20 minutes. Drain and toss in a large bowl for mixing adding pepper, onion, cilantro, feta, and tomatoes. Whisk lemon juice and oil together and pour over mixture and toss to coat. Add salt and pepper to taste.

Asian Cabbage Salad

4 c. purple cabbage, shredded finely
1 bunch green onion, chopped
1 c. fresh broccoli, chopped 
1/2 c. craisins
1 pkg. raman noodles
1/4 c. sesame seeds
1/4 c. sunflower seeds
1/4 c. sliced almonds
1/2 c. apple cider vinegar
1/2 c. olive oil
2 T. honey

Shred cabbage into a large bowl and add chopped green onion. In a small skillet, saute the crushed raman noodles, sesame seeds, almonds and a tablespoon of butter. When nicely browned add to the cabbage bowl. In seperate bowl whisk together oil, vinegar, honey, and the raman seasoning packet. Pour over the salad and toss to coat. Serve immediately. Only put dressing on when you are ready to serve otherwise the nuts get soggy.

Sweet Potato Black Bean Salad

2 med. sweet potatoes, peeled and cut into 3/4 in. cubes
1/4 t. red pepper flakes
2T. fresh lime juice, plus wedges for serving
1 can black beans, rinsed and drained
1/2 med. red onion
1/2 c. fresh cilantro, chopped

preheat oven to 450. Place sweet potatoes on rimmed baking sheet - drizzle with 2 T. oil. sprinkle with red pepper flakes, salt and pepper, toss to coat. Roast on lower rack until tender, tossing once during cooking, 25-30 min.
In large bowl whisk lime juice with 2 T. olive oil, season with salt and pepper. Add sweet potatoes, onion, beans and cilantro. mix to combine.

Craisin Couscous Salad

1 c. couscous
1/2 c. craisins
1 chopped cucumber (seeded and peeled)
1/4 c. balsamic vinegar
1/4 c. olive oil
1/2 c. feta
1/4 c. sliced Almonds
1/4 c. sliced green onion
1 tsp. garlic powder
Add to taste:
Salt
Pepper


Cook couscous according to instructions on package. Mix the couscous with everything else in bowl and mix. You can eat either hot or cold. We like it cold. It is great served with Chicken or pork.

Mediterranean Couscous Salad

1 c. couscous
1 chopped cucumber (seeded)
1/2 c. feta
1 c. tomato chopped
1/2 c. sliced green onion
1/4 c. cilantro chopped
1/4 c. red wine vinegar
Salt
Pepper
Garlic Powder

Cook couscous according to directions and add the rest of ingredients and mix. Serve hot or cold.

Summer Corn Salsa

Drain:
15 oz shoe peg white corn (works with regular too!)
15 oz. black eyed peas or black beans

1 large red pepper, diced small
1 red onion, diced fine
1/2 c fresh or frozen cilantro, finely diced
Combine all.

Sauce: 1/2 c sugar
1/2 c vinegar
1/4 c olive oil
2 T Tiger Sauce

Combine sauce ingredients, let sugar dissolve, then pour over salsa and mix. Serve with tortilla chips.

Bean and Avocado Salad

2 c. cooked corn, fresh or frozen
2 avocado, peeled and diced
2 roma tomatoes chopped
1/2 c. red onion, finely diced
5 cloves garlic
1 can black beans or black eyed peas

Dressing:
2 Tbsp. fresh lime juice
1/4 c. chopped cilantro
1/4 tsp. salt
1/8 tsp. pepper