1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING
1. Add all the dressing ingredients in a small bowl and whisk to
combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle
Prep time 25 mintues 8 servings
Wash quinoa very well under running water in a mesh sieve
Combine quinoa and water and galic powder in sauce pan, bring to boil , turn down heat and cover simmering 15 minutes or until water is absorbed. remove from heat and chill.
Optional: add 1 can crushed pineapple drained mix all together.
Cook wheat berries according to directions on package, rinse, drain well and chill.
Chop all fruit into bit size pieces, add to chilled wheat berries and toss.
Shread the apples add to berries and fruit.
Mix together cinnamon, reserved juice and honey and lemon together, add to salad and toss. Serve chilled.
If using fresh fruit subsitute 1/2 c apple juice in place of reserved fruit juice from frozen fruit.
Combine all but the walnuts and coconut. Stir in walnuts and coconut before serving.
Remove corn from cobs, dice avocado, shred or chop carrots chop peppers and cilantro. combine all veggies in a bowl and toss. add whatever veggies you like!
combine oil, bragg's, lemon juice. add to salad and toss, Adjust to taste.
Mix all salad ingrediants in a bowl. Toss well with dressing. Let marinate at least an hour for flavors to blend.
6 servings (serving size: 2/3 cup)
1. Combine all ingredients in a large bowl. Toss gently to mix.
*Important: Mix all three groups just before serving to prevent noodles from swelling.
Pour nuts on top of salad, then add salad dressing, mix well to coat all with the dressing.
Toss all together in large bowl, add a few raisins if you want. Its also good with a small can of pineapple tidbits. (drained)
In seperate bowl, combine:
Pour over salad and chill about an hour. enjoy!
20 oz. can pineapple chunks or tidbits in juice 1 large apple, cored and diced (Golden delicious, Gala and Braeburn are consistently crisp and sweet) 1 banana, sliced 1 c. sliced strawberries or blueberries
20 oz. can pineapple chunks or tidbits in juice
1 large apple, cored and diced (Golden delicious, Gala and Braeburn are
consistently crisp and sweet)
1 banana, sliced
1 c. sliced strawberries or blueberries
Mix and toss with other fruits of your choice. (Cherries, kiwi, grapes, orange sections,
pears, peaches and melons in season.)
Other variations: Add walnuts or pecans, unsweetened coconut, raisins or chopped dates
Some left over? Freeze in ice cube trays for fruit smoothies later!
Nutritional analysis per ½ cup without variations: 62 calories, .2 g fat, 16 g carbohydrate,
.6 g protein, 0 mg cholesterol, 4 g fiber, 9 mg calcium, .63 mg iron,