from the Edgy Veg 1/2 cup cooked quinoa 8 cups kale, torn into bite-size pieces 2 tablespoons olive oil, divided 2 medium sweet potatoes, peeled and cubed (about 1 pound total weight or 3 cups cubed) 1 sweet onion, coarsely chopped 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon salt, + extra to […]
Posts with the Salad tag
Jane’s Kitchen: Sweet Potato Sunshine Salad
By Laura Wright, The First Mess 1 1/2 pounds mini sweet potatoes 2 medium carrots, peeled + small diced (I used some heirloom purple ones for color contrast) 2 orange or yellow bell peppers, seeded and diced into 3/4 inch-ish pieces 1/2 cup cherry tomatoes any color, cut in half 1/2 small red onion, […]
Jane’s Kitchen: Corn and Tomato Salad with Basil
Servings: 6 3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes 2 tablespoons chopped basil 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small garlic clove , minced Combine all ingredients. Serve […]
Jane’s Kitchen: Chickpea and Baby Beet Salad with Pickled Red Onions
Servings: 8 1/4 cup cider vinegar 1/4 teaspoon salt 1/2 cup thinly sliced red onion 1 teaspoon Dijon-style mustard 1 (5-ounce) package mixed baby greens 1 (15-ounce) can chickpeas, drained and rinsed 1 (8-ounce) package refrigerated cooked whole baby beets, halved or quartered 1/4 cup roughly chopped fresh chives or other fresh herbs Cracked black […]
Jane’s Kitchen: Sweet Potato & Green Bean Salad with Maple Mustard Dressing
Servings: 4 4 small sweet potatoes, peeled and thinly sliced 1 tsp cinnamon 2 T olive oil 1 tsp sea salt 1 tsp thyme 8 oz haricot verts or cut green beans 1 large handful dried cranberries 1 large handful toasted walnuts, pecans or hickory nuts 5 oz baby lettuces or spring mix (about […]