Try these delicious recipes for salads from Souper Jenny including red quinoa with sundried cherries, kale salad and more.
- 2 medium yellow squash, quartered vertically
- 2 medium zucchini, quartered vertically
- 1 pound bunch asparagus, bottom 2 inches of stalks removed
- 2 large portobello mushrooms, cut into 1/2 inch wide pieces
- 2 medium red onions, cut into rings
- 1 each red, yellow, green and orange pepper, seeds removed, cut into thick, long strips
- Extra virgin oive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- Salt & pepper to taste
- 8 ounces crumbled feta
- 6 large cloves garlic, peeled
Heat oven to 400 degrees F. Toss each vegetable with a little olive oil (about 2 teaspoons) and sprinkle chopped rosemary on half and chopped oregano on the other half. Roast to desired doneness, about 15-20 minutes, turning halfway through cooking time. A slightly charred or caramelized look will give you the best flavors. Once vegetables are roasted, put all in a mixing bowl and toss with lemon juice, salt and pepper to taste. Arrange vegetables on a plate, topping with crumbled feta and garlic chips. For the garlic chips, thinly slice garlic cloves and place in small saute pan with 1 inch olive oil to cover. Turn heat on medium to low flame and cook garlic just until golden brown. Remove with a slotted spoon to drain on paper towels.
- 1 shallot, peeled and chopped
- 1 bunch curly parsley, stems removed
- 1/4 cup fresh lemon juice
- 1 tablespoon sea salt
- 1 3/4 cup extra virgin olive oil
- Pepper to taste
In bowl or food processor, combine shallot, parsley, lemon, juice and salt. With motor running, add olive oil slowly. Add pepper to taste.
- 1/4 cup rice vinegar
- 4 tablespoons cherry or apricot jam
- 1 tablespoon fresh ginger, peeled
- 1/2 shallot , peeled
- 1/2 cup extra virgin olive oil
- Salt & pepper to taste
- 2 cups red quinoa
- 4 cups water
- 2 cups Lacinto kale, leaves removed from ribs, julienned
- 1 cup shelled, cooked edamame
- 1 cup dried cherries
- 1/2 cup scallions, chopped
- 1 cup toasted slivered almonds
To make the vinaigrette, put vinegar, jam, ginger and shallot in a blender and whirl, slowly adding oil. Salt and pepper to taste. Set aside. For the salad, bring 4 cups of water and 2 cups quinoa to a boil. Cover, reduce heat to low and simmer for about 15 minutes. Check quinoa. It should be firm, but cooked through. Drain and set aside to cool.In a large bowl, combine quinoa, kale, scallions, edamame, cherries and almonds. Slowly add dressing and combine until well mixed.
- 2 bunches tuscan kale, center stem discarded, julienned
- 1 pound brussels sprouts, trimmed and thinly sliced
- 1/2 cup coarsely chopped almonds
- 1 cup grated parmesan or asiago
- 1 cup Cafe Jonah's Fresh Lemon Dressing (see recipe)
Preheat oven to 350 degrees F. Toast chopped almonds for about 10 to 15 minutes until golden brown. Set aside and cool. In a large mixing bowl, combine kale, brussels sprouts, parmesan and almonds. Slowly toss with dressing a little at a time until you have the desired amount.