Tag Archive for: summer salad

Roasted Edamame Salad

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Roasted Edamame salad is a great summertime salad with fresh tomatoes. You can eat this as a meal as edamame is a great source of complete protein. It also works as a hearty side dish.

Ingredients:

  • 12-16 ounces fresh or frozen shelled edamame (soybean), non GMO or organic
  • 1/2 cup fresh organic corn kernels
  • 1/4 cup finely diced scallion or green onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped fresh tomato
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon red wine vinegar

Preparation:

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.

Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Serves 4

Brown Rice Salad with Crunchy Vegetables

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This is a great dish to take to a picnic or other group get together and I received rave reviews from it!

Ingredients:

  • 3-4 cups of cooked organic brown rice
  • ¼ c. scallions or red onions
  • 1 small organic red or yellow pepper chopped
  • ½ c chopped organic celery
  • ½ – ¾ c chopped organic carrots
  • ¼ – 1/2 c chopped parsley
  • ¼-1/2 c chopped nuts (pecans, almonds, or walnuts)

Vinaigrette Dressing:

  • ½ c Organic Extra Virgin Olive Oil
  • 4-5 T Red Wine Vinegar
  • Ground Black Pepper

Preparation:
Cook rice with appropriate water or vegetable broth.  I sometimes use a mix of ½ low sodium vegetable broth and ½ water to cook my rice as it gives it flavor.  If using a vegetable broth to cook rice, you may not want to add salt as broth has plenty of sodium.  I also cook my rice with a couple cloves of minced garlic for flavor and health benefits.
Combine cooked cooled rice and raw vegetables and nuts.  Add parsley.  Mix vinaigrette in separate bowl and pour over rice and veggie mixture.  Serve at room temp.  Can refrigerate up to a day ahead and bring back to room temp before serving.

Original Recipe from How to Cook Everything Vegetarian by Mark Bittman 2. Salads