Salad Recipes
View recipes for the following salads
- For Your Health 4-Bean Salad
- Forty Laps Carrot Salad
- Master Class Tomato Salad
- Maximum Output Mexi- Pasta Salad
- Walk Around The Block Wild Rice Salad
- Workout Santa Fe Black Bean & Rice Salad
For Your Health 4-Bean Salad
This is an ideal main course salad for vegetarians when served with whole wheat pita bread or a delicious side dish anytime.
| 3-19oz cans | mixed beans, rinsed & drained | 3-540mL | ♦ In a bowl, combine beans, onions, red pepper and corn. ♦ In a small bowl, whisk together vinegar, oil, mustard, garlic and black pepper. ♦ Pour over salad and toss to combine. ♦ Refrigerate for at least 1 hour before serving |
| 4 | green onions, chopped | 4 | |
| 1 | sweet red pepper, seeded and chopped | 1 | |
| 12- oz can | kernel corn, drained | 341mL | |
| 1⁄3 cup | red wine vinegar | 75mL | |
| 2 tbsp | olive oil | 25mL | |
| 1 tsp | grainy or Dijon mustard | 5mL | |
| 1⁄2 tsp | minced garlic | 2mL | |
| 1⁄4 tsp | black pepper | 1mL | |
| Makes 6 servings | |||
Forty Laps Carrot Salad
Crunchy carrots team up with sweet and juicy raisins,pineapple and orange juice for a refreshing healthy slaw.
| 8 | medium carrots,peeled & shredded | 8 | ♦ In a bowl, add all ingredients and toss to mix. ♦ Cover and refrigerate at least 1 hour or up to 8 hours. |
| 1⁄2 cup | fresh squeezed or 100% orange juice | 125mL | |
| 1⁄2 cup | golden seedless raisins | 125mL | |
| 1⁄2 tsp | ground ginger | 2mL | |
| 1⁄2 tsp | salt | 2mL | |
| 1⁄4 tsp | crushed red pepper | 1mL | |
| 1⁄2 cup | crushed pineapple, drained | 125mL | |
| Makes 8 servings | |||
Master Class Tomato Salad
The very best time to make this salad is when local tomatoes are at their peak. Although we find those smaller hothouse varieties you buy still on little vines are packed with a summer-sweet flavour that run a close second when the snow falls. This nutrition-packed salad can be ready for your lunch in minutes.
| 2 | tomatoes | 2 | ♦ Cut tomatoes into small pieces. ♦ Add remaining ingredients and mix  |
| 1⁄2 tsp | minced garlic | 2mL | |
| 1 tsp | basil | 5mL | |
| 1⁄4 tsp | black pepper | 1mL | |
| 1 tbsp | seasoned vinegar | 15mL |
Maximum Output Mexi-Pasta Salad
Pumps up your own personal volume with some ole power. Fibre, vitamins and great taste all in this delicious salad.
| 2 cups | cooked & cooled macaroni | 500mL | ♦ In a large bowl, add all ingredients excluding macaroni and lettuce. Mix well then add macaroni. ♦ Cover and refrigerate for at least 1 hour. ♦ Fold in shredded romaine just before serving |
| 1 cup | kernel corn | 250mL | |
| 1⁄2 cup | chicken broth | 125mL | |
| 1 tbsp | minced garlic | 15mL | |
| 1 tbsp | Dijon mustard | 15mL | |
| 1 tsp | chili powder | 5mL | |
| 1 cup | pinto beans, rinsed & drained | 250mL | |
| 1 cup | finely diced celery | 250mL | |
| 1 cup | finely diced onions | 250mL | |
| 1 | diced chili pepper | 1 | |
| 1 | hot chili pepper | 1 | |
| 4 cups | shredded romaine lettuce | 1L | |
| Makes 8 servings | |||
Walk Around The Block Wild Rice Salad
Wild rice isn’t really a rice at all. It’s a grain harvested for many centuries by aboriginal people across Canada. The firm texture and slightly nutty taste is quite delightful. If you’ve never tried wild rice, you’re in for a treat.
| 1 cup | cooked wild rice | 250mL | ♦ In a salad bowl, mix together wild rice, bell pepper, celery, radishes and scallion. ♦ In small bowl, combine horseradish and mustard. ♦ Add to the salad, toss and serve immediately or chill in the refrigerator |
| 1⁄4 cup | red bell pepper, diced | 50mL | |
| 1⁄4 cup | celery, diced | 50mL | |
| 2 | large radishes, thin half slices | 2 | |
| 1 | scallion, chopped Dressing | 1 | |
| 2 tsp | prepared white horseradish | 10mL | |
| 1 1⁄2 tsp | Dijon mustard | 7mL | |
| Makes 4 servings | |||
Workout Santa Fe Black Bean & Rice Salad
This salad looks pretty served in a glass bowl and has lots of fibre-rich goodness for you, too.
| 2 tbsp | water | 10mL | ♦ In an electric skillet at medium heat, add water, green pepper, onions, garlic, chili powder, pepper and mustard .Sauté until onions and green peppers are soft . ♦ Add black beans and tomatoes, reduce heat and simmer for 10 minutes . ♦ Add rice or serve over rice later . Refrigerate then serve cold or reheat |
| 1⁄2 cup | green pepper, chopped | 125mL | |
| 1⁄2 cup | onions, diced | 125mL | |
| 1 tsp | minced garlic | 5mL | |
| 1 tsp | chili powder | 5mL | |
| 1⁄4 tsp | black & red pepper blend | 1mL | |
| 1⁄4 tsp | dry mustard | 1mL | |
| 1-19oz can | black beans, rinsed & drained | 540mL | |
| 1-19oz can | tomatoes, diced | 540mL | |
| 2 cups | cooked rice | 500mL | |
| Makes 8 servings | |||
