Dressing In The Bowl Supper Salad Food

SUPERFOOD SALAD WITH CITRUS DRESSING

Superfood salad with citrus dressing image

A quinoa salad packed full of the good stuff - broccoli, soya beans, avocados, spinach, herbs, pomegranate and pumpkin seeds

Provided by Cassie Best

Categories Buffet, Lunch, Main course, Side dish

Time 30m

Number Of Ingredients 13

Ingredients

250g purple sprouting broccoli , cut in half (or into bite-sized chunks)
175g frozen soya bean
2 ripe avocados
250g pouch cooked quinoa
100g bag baby spinach
handful soft herbs (parsley, basil, coriander or mint all work well), chopped
100g tub pomegranate seeds
100g bag pumpkin seed , toasted in a dry pan until they pop
zest and juice 1 lemon or lime
zest and juice 1 orange
1 tbsp white wine vinegar
2 tbsp Dijon mustard (or gluten-free alternative)
2 tbsp extra-virgin rapeseed oil

Steps:

Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.
Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.

Nutrition Facts : Calories 349 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium

BOTTOM-OF-THE-BOWL SALAD & GREEK DRESSING

Bottom-Of-The-Bowl Salad & Greek Dressing image

This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy.

Provided by Debber

Categories Salad Dressings

Time 1h20m

Yield 1 big bowl, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup black olives, pitted
1/2 cup green olives, stuffed
1/2 cup radish, coins
1/2 cup carrot, coins
1/2 cup cucumber, peeled, quartered, sliced
1 -2 cup red cabbage, sliced
1/3 cup oil (see NOTE below)
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
6 -8 cups lettuce (greens of your choice)

Steps:

In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
At serving time: toss the salad to mix the veggies and lettuce.
VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.

Nutrition Facts : Calories 103.3, Fat 10.1, SaturatedFat 1.5, Sodium 236.3, Carbohydrate 3.4, Fiber 1.2, Sugar 1.4, Protein 0.7