Bulgur Salad with Kale and Salami
This is a recipe I come back to time and time again. It’s from Whole Foods and is great warm or cold.
- 2 cups low-sodium chicken or vegetable broth
- 1 1/2 cup medium-grind bulgur wheat
- 6 cups (about 1/4 pound) roughly chopped kale
- 1/4 pound thinly sliced salami, roughly chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped pitted olives
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped garlic
- Salt and pepper to taste
Bring broth to a boil in a large pot. Stir in bulgur then cover and simmer until just tender, about 10 minutes. Uncover, scatter kale over the top, cover and cook until wilted and tender, 4 to 5 minutes more. Set aside off of the heat, covered, for 5 minutes then uncover and fluff with a fork.
Transfer bulgur and kale to a large bowl, add salami, parsley, olives, vinegar, garlic, salt and pepper and toss gently to combine. Serve warm or at room temperature.
Warm Quinoa, Spinach, Mushroom Salad
This is a vegetarian, gluten-free, grain-based salad that can easily be made vegan by omitting the cheese. This recipe is originally from Everyday Food.
- 1/2 cup red-wine vinegar
- 1/3 cup olive oil
- Coarse salt and ground pepper
- 2 pounds fresh mushrooms, including shiitake, trimmed and sliced
- 1 1/2 cups quinoa
- 1 pound baby spinach
- 8 ounces feta cheese, crumbled
Whisk together vinegar, oil, salt and pepper to make a vinaigrette. Pour half the vinaigrette in a large pan. Heat, add mushrooms and cook until mushrooms are cooked down and have released their liquid.
Meanwhile, in a saucepan combine quinoa, 3 cups water, and 1/2 tsp salt. Bring to a boil; reduce heat to medium. Cover and simmer until liquid has been absorbed, 15 to 20 minutes.
Place spinach in a large bowl. Add hot mushrooms, quinoa, and reserved vinaigrette. Top with crumbled feta and serve warm.
Halibut Salad Nicoise
This recipe serves 4 and is based on a recipe by Eating Well. You can substitute a tuna steak and add halved hard boiled eggs for the more traditional tuna nicoise.
- 1 lb red potatoes, halved or quartered
- 1 lb green beans, trimmed
- 2 halibut steaks
- juice of 1 lemon
- salad greens
- 1 pint grape tomatoes
- 1/2 cup sliced kalamata olives
- parsley, chopped
Preheat the oven to 450. Place the potatoes and green beans on a baking sheet, season with salt and toss with olive oil. Place the halibut steaks on another baking sheet and season with salt and pepper. Roast the vegetables until the potatoes are soft all the way through, 15-20 minutes. At the same time, bake the halibut 12-15 minutes until cooked through and flaky.
Meanwhile, arrange salad greens, tomatoes, and olives on four plates. Cut the halibut steaks in half, top each salad, and squeeze lemon juice over the fish. Arrange roasted vegetables on the plates and garnish with parsley. Serve with vinaigrette.
Keep this classic salad simple, but make it more nutritious! This is always a pleaser in our house and can be made vegetarian by substituting a can of black beans for the ground beef.
- 1 lb. ground beef
- 1 medium onion, diced
- 4 oz can green chiles
- 1 tbsp chile powder
- 1 1/2 tsp ground cumin
- shredded cheddar or Monterrey jack cheese
- salad greens
- frozen corn, warmed
- red or orange bell pepper, seeded and sliced
- prepared salsa
- tortilla chips
In a pan, cook ground beef until browned. Add onion and cook until onion is soft. Add green chiles, salt, chile powder, and cumin. When all ingredients are incorporated and the spices are fragrant, off the heat and sprinkle the beef with shredded cheese.
On plates arrange the salad green, bell pepper, and corn. Top with warm beef and use salsa as a dressing. Garnish with tortilla chips.