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Name of Salad

This document provides recipes for 4 different pasta and grain salads. The pasta salad recipe calls for linguine, tomatoes, olives, cucumbers, red onion, and parsley to be tossed with an olive oil and red wine vinegar dressing. The grain salad includes farro, corn, beans, apricots, and almonds tossed with olive oil, lemon juice and herbs. The third recipe is for a classic pasta salad with penne, vegetables, olives and a vinegar and oil-based dressing. The final recipe is for a colorful veggie salad with cucumber, peppers, carrots and cabbage tossed with an Asian sesame and rice vinegar dressing.

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Jessie Tayoyo
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67 views

Name of Salad

This document provides recipes for 4 different pasta and grain salads. The pasta salad recipe calls for linguine, tomatoes, olives, cucumbers, red onion, and parsley to be tossed with an olive oil and red wine vinegar dressing. The grain salad includes farro, corn, beans, apricots, and almonds tossed with olive oil, lemon juice and herbs. The third recipe is for a classic pasta salad with penne, vegetables, olives and a vinegar and oil-based dressing. The final recipe is for a colorful veggie salad with cucumber, peppers, carrots and cabbage tossed with an Asian sesame and rice vinegar dressing.

Uploaded by

Jessie Tayoyo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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NAME OF SALAD:PASTA SALAD

INGREDIENTS
1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional

HOMEMADE DRESSING
1/3 cup red wine vinegar, white wine vinegar or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil

PROCEDURE
1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for
recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano,
pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if
using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least
30 minutes and up to 5 days.
NAME OF SALAD:SUMMER GRAIN SALAD

INGREDIENTS
1 15-ounce can O Organics® Garbanzo Beans, drained and rinsed

3 tablespoons O Organics® Extra-Virgin Olive Oil , more for drizzling

3 ears corn, husked

2 tablespoons fresh lemon juice

2 garlic cloves, grated

½ teaspoon sea salt, more to taste

Freshly ground black pepper

Red pepper flakes

4 cups cooked farro, from 1½ cups uncooked

⅓ cup dried apricots, diced

½ cup finely chopped fresh parsley

½ cup Open Nature® toasted almonds

⅓ cup pickled red onions

1 cup fresh basil leaves

2 ounces goat or feta cheese, optional

PROCEDURE
1 Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the garbanzo beans on a kitchen towel and pat them dry.
Remove any loose skins. Transfer to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast for 20 to 30
minutes, or until golden brown and crisp.
2 Heat a grill pan to medium-high heat. Place the corn on the pan and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and
light char marks form, about 15 minutes. Remove and slice the kernels off the cob.
3 In a large mixing bowl, whisk together the 3 tablespoons olive oil, lemon juice, garlic, salt, several grinds of pepper, and a pinch of red pepper
flakes. Add the farro, corn, apricots, and parsley, and toss.
4 Divide the salad among bowls (or into individual containers), and top with the roasted garbanzo beans, almonds, pickled onions, basil, and goat
cheese, if using.
NAME OF SALAD:COLD LINGUINE PASTA SALAD

INGREDIENTS
1 lb Linguine

1 pint Cherry Tomatoes

1 can Black Olives 15 ounces

3 mini Cucumbers or 1 medium

½ Red Onion

½ cup Fresh parsley chopped

For the Dressing


½ cup Olive oil

⅓ cup Red Wine Vinegar

1 teaspoon Garlic Powder

1 teaspoon Salt

½ teaspoon Black Pepper

PROCEDURE
1 Fill a large pot with water. Bring the water to a full rolling boil. Add a generous amount of salt (about 3
tablespoons) to the water. Cook the linguine according to package directions.
2 While the linguine cooks, mix the olive oil, red wine vinegar, garlic, and salt and pepper in a small bowl.
Set the dressing aside.
3 Wash all the vegetables. Cut the tomatoes and cucumbers into bite sized pieces. Add them to a large bowl.
Chop the red onion and add it to the bowl. Slice the olives and add them to the bowl. Chop the parsley into
small pieces and add it to the bowl.
4 When the linguine is done cooking (you want the pasta al dente), drain the linguine into a colander. Run
cold water over the linguine to stop the linguine from cooking. Drain the linguine well and add the cooked
pasta to the large bowl.
5 Add the dressing to the large bowl and mix the salad well. Season with more salt and pepper.
NAME OF SALAD:CRUNCHY VEGGIE RAINBOW SALAD

INGREDIENTS
1 cucumber peeled and deseeded

3 bell peppers 1 red, 1 orange, and 1 green

2 carrots

¼ head red cabbage

6 tomatoes deseeded

2 cups (40g) arugula or other salad greens

FOR THE ASIAN SALAD DRESSING


1 tablespoon olive oil

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 table spoon soy sauce

maple syrup (optional) to taste

PROCEDURE
1 Wash and prep veggies.
2 Chop veggies into bite-size pieces and mix together in a large bowl.
3 In a separate bowl, use a fork to combine olive oil, soy sauce, sesame oil, maple syrup, and
rice vinegar. Pour over the salad and toss well.
4 Let the salad chill for an hour before serving.

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