Salad Crunchies Seed Medley Food
SALAD CRUNCHIES SEED MEDLEY
Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're great to just snack on as well! Make sure all the seeds are raw, otherwise they'll burn during the cooking process.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.
- Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.
- Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.
- Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.
Nutrition Facts : Calories 162 calories, Carbohydrate 7.6 g, Fat 13.1 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 50.4 mg, Sugar 0.3 g
CRUNCHY CORN MEDLEY
This recipe came from my husband's aunt, who's an excellent cook, friend and mentor. It's crunchy, colorful and combined with a light tasty dressing. I've shared it with friends and relatives, who think it's a great addition to their recipe collection. -Meredith Cecil, Plattsburg, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 516mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 4g protein.
CRUNCHY CORN MEDLEY
This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.
Provided by Anita Harris
Categories Corn
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large serving bowl, combine the first 8 ingredients.
- In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
- Pour over corn mixture; mix well.
- Cover and chill for at least 3 hours.
- Stir just before serving; serve with a slotted spoon.
CORN MEDLEY SALAD
Whenever I need a dish to pass that's guaranteed to please, I put together this easy corn salad. Whether you serve it from a crystal dish, a ceramic crock or a plastic bowl, it will stand out as a mealtime highlight.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. , In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight., Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 233 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein.
BARLEY MEDLEY SALAD
This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.
Provided by HelenG
Categories Grains
Time 50m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer barley in broth about 40 minutes until most of the water is absorbed.
- Let cool
- Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
- Slice green onions.
- Finely chop rosemary.
- Toss everything together.
- Season with salt and pepper.
- Makes about 6 1-cup servings.
Nutrition Facts : Calories 255.2, Fat 4.2, SaturatedFat 0.7, Sodium 406.3, Carbohydrate 48.4, Fiber 9.8, Sugar 1.7, Protein 8.3
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