Category: Salads
Quinoa Kale Salad
I’m on a quinoa kick right now
Which is probably a good thing since it’s considered a superfood. Quinoa is loaded with fiber, minerals and antioxidants which are all great for your health
I’m also really digging kale right now which is also, you’ve guessed it, another superfood. Again with the fiber and minerals but it also just tastes great and add a beautiful dark green color to recipes
So this is a recipe you can feel good about serving your family!
I’m using 2 cups of mixed color grape tomatoes, sliced in half. I also have 2 cups of chopped kale, 1 cup of cooked quinoa, 1 cup of corn kernels and a small bunch of fresh chives snipped into 1/2 inch pieces
You can use either fresh corn or frozen. Fresh is always better, but we’re at the mercy of our weather here in Upstate NY, so frozen it is. Just make sure to thaw it out
Here’s a link to our easy cooked quinoa
Toss all of the ingredients into a bowl and mix well
Let’s shake up a quick lemony vinaigrette to dress this salad with
Juice and zest one lemon and measure out 3 tablespoons of olive oil, 1 tablespoon of water, 2 teaspoons of The Spice Apothecary’s Everyday Seasoning, and one teaspoon of honey
Add all of the ingredients to a small jar and shake well
This vinaigrette adds such a fresh taste to the salad
Drizzle about a third of the vinaigrette over the salad and toss lightly
Taste and add more dressing if needed
Serve as a side or perfect as a lunch salad
Enjoy!!!
Simply Sundays ~ Quinoa Kale Salad
Ingredients
2 cups of mixed color grape tomatoes, sliced in half
2 cups of chopped kale
1 cup of cooked quinoa
1 cup of corn kernels (thawed if frozen)
1 small bunch of fresh chives snipped into 1/2 inch pieces
For the lemon vinaigrette
Juice and zest of one lemon
3 tablespoons of olive oil
1 tablespoon of water
1 teaspoon of honey
2 teaspoons of The Spice Apothecary’s Everyday Seasoning
Directions
Toss all of the salad ingredients into a bowl and mix well
For the vinaigrette:
Juice and zest one lemon and measure out 3 tablespoons of olive oil, 1 tablespoon of water, 2 teaspoons of The Spice Apothecary’s Everyday Seasoning, and one teaspoon of honey
Drizzle about a third of the vinaigrette over the salad and toss lightly
Taste and add more dressing if needed
Tools used to make this recipe
© Simply Sundays 2018
All rights reserved
Mary’s Classic Potato Salad
Black Bean & Corn Salad
Looking for an easy side that’s bursting with fresh flavor? This Black Bean & Corn Salad comes together in just minutes with sweet corn, black beans, crisp vegetables, and a simple honey-lime dressing.
Our The Big Kahuna Seasoning adds a bright blend of Hawaiian red sea salt, garlic, onion, parsley, and citrus that perfectly complements the sweetness of the corn and the fresh lime. It’s the perfect side for BBQs, taco nights, potlucks, or any summer gathering.
Let’s start with the corn. If using corn on the cob, remove the kernels and if using frozen, thaw
Drain and rinse a can of black beans and add to a large mixing bowl. Finely dice 1/2 red onion, 1/2 of the red pepper and the whole jalapeno. You can remove the seeds from the jalapeno to lessen the heat
Finely chop the fresh cilantro and add all of the ingredients to the bowl
In a small bowl, whisk together the lime juice, honey, and The Big Kahuna Seasoning.
Pour the dressing over the salad and toss until everything is evenly coated.
Cover and refrigerate for about 1 hour to allow the flavors to meld before serving.
Such a festive salad!
Enjoy!
Simply Sundays! ~ Black Bean & Corn Salad
Ingredients
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Kernels from 3 ears of corn or one 12-ounce bag of frozen corn, thawed
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1 (15.5-ounce) can black beans, drained and rinsed
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1/2 small red onion, finely diced
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1 small red bell pepper, finely diced
-
1 jalapeño, seeded and finely diced
-
2 teaspoons The Big Kahuna Seasoning
-
1/4 cup fresh cilantro, chopped
-
2 tablespoons lime juice
-
1 tablespoon honey
Directions
If using fresh corn, remove the kernels from the cobs. If using frozen corn, thaw completely.
In a large mixing bowl, combine the corn, black beans, red onion, red bell pepper, jalapeño, and cilantro.
In a small bowl, whisk together the lime juice, honey, and The Big Kahuna Seasoning.
Pour the dressing over the salad and toss until everything is evenly coated.
Cover and refrigerate for about 1 hour to allow the flavors to meld before serving.
Enjoy!
Tools used to make this recipe
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
