Sale-A-Bration Salad Recipes

Tortellini Salad with Pinenuts

2 pounds fresh tortellini pasta

1 cup seeded and chopped green peppers

1 cup seeded and chopped red bell peppers

1 cup chopped green onions

1/2 cup pinenuts

1/4 cup fresh basil

1/4 cup grated Parmesan cheese

Dressing:

1/4 cup balsamic vinegar

1 garlic clove, minced

1/4 teaspoon salt

freshly ground black pepper

3/4 cups vegetable oil

Cook the tortellini until it isĀ al dente. Drain the tortellini and place in a large bowl with the peppers, green onions, pinenuts, basil, dill, and cheese. To make the dressing, combine the vinegar, garlic, salt and pepper in a small bowl. Whisk in the oil until well combined. Pour the dressing over the tortellini and chill.

Quinoa Salad

1 cup red quinoa

1 cup red bell pepper

1/2 red onion, chopped

1/4 cup finely chopped fresh mint

1/4 cup finely chopped fresh parsley

2 cups frozen shelled edamame, cooked according to package directions

Dressing:

6 tablespoons lime juice

1 tablespoon agave nectar

1 1/2 tablespoons Dijon mustard

sea salt to taste

black pepper to taste

Combine the dressing ingredients and set aside. Bring 2 cups of water to a boil. Slowly add quinoa and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes. Combine the bell pepper, onion, mint, parsley and edamame. Mix well. Let the quinoa cool a bit after cooking and then add the quinoa and dressing to the vegetable mixture and toss well. Cover and refrigerate before serving.

 

Black Bean and Corn Salad

1 15 oz. can black beans, drained and rinsed

1 15 oz. can sweet corn, drained

1 small red bell pepper, chopped

1 tomato chopped, or equivalent cherry tomatoes sliced

2 scallions, chopped

2 tablespoons fresh parsley

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground cumin

juice of 1/2 lime

sea salt to taste

freshly ground black pepper to taste

Combine all ingredients and serve chilled.