Try these delicious recipes for salads from Souper Jenny including red quinoa with sundried cherries, kale salad and more.
Recipe: Roasted Greek style vegetable salad with garlic chips and feta (on this page) Recipe: Chef Jonah's fresh lemon dressing (on this page) Recipe: Super healthy red quinoa with sundried cherries, kale, edamame, and ginger vinaigrette (on this page) Recipe: Jessica's raw brussels sprout and kale salad (on this page)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.
Serves 4 to 6
In bowl or food processor, combine shallot, parsley, lemon, juice and salt. With motor running, add olive oil slowly. Add pepper to taste.
Makes about 4 1/2 cups
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.
Serves 6
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.
Serves 4 to 6
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