Salads make wonderful meal alternatives and also great meal accompaniments. Adding some chicken or seafood to a salad immediately turns it into a wonderful one-bowl meal.Of course we all know how nutritious they are, low in fat, and cholesterol and loaded with antioxidants, and nutrients. Having a bowl of salad topped with fresh greens that are rubbing shoulders with fresh vegetables, or beans, dressed with smooth and lively vinaigrette is a powerhouse for our bodies.
So move away from that traditional concept that a salad is simply some cabbage and carrots thrown together with a little mayonnaise or a few leaves of lettuce and some sliced cucumbers and tomatoes and discover the real world of salads. A fresh, inviting, substantial, and delicious bowlful of amazing nutrients for our sometimes-tired bodies! Don't forget to get your kids into salads at an early age they'll come to love them and really look forward to a delicious bowlful sometimes!
CHICKPEA AND TOMATO SALAD
2 14 oz tins chickpeas. Drained and rinsed
4 salad tomatoes, seeded and chopped
1/2 cup chopped fresh herbs, chives chadonbeni, basil, mint
For the dressing
4 cloves garlic
1/2 tsp paprika
4 tbs red wine vinegar
4 tbs lime juice
1/2 cup vegetable oil
2 rounded teaspoons ground roasted geera or cumin
Salt and freshly ground black pepper to taste
METHOD
Place the first three ingredients in a bowl.
Combine all the ingredients for the dressing in a blender and process until well blended.
Add to channa toss to coat.
Serves 6 to 8
PROVISION SALAD
4 lbs provision (dasheen yams, sweet potatoes), peeled boiled and cut into cubes
1/3 cup red wine vinegar
2/3 cup olive or vegetable oil
1/2 tsp paprika
1/2 tsp oregano
1 tsp minced garlic
1/4 cup minced parsley
1/4 cup diced celery stalks
1/4 cup chopped fresh chives
1/4 cup diced sweet red bell pepper
1 tbs Dijon mustard
Salt and freshly ground black pepper to taste
METHOD
Combine dasheen with pepper, celery, chives and parsley, oregano, paprika
In small bowl combine oil with vinegar Dijon, garlic, salt and black pepper, blend to make a thick emulsion.
Combine with dasheen toss to coat evenly.
Garnish with parsley, refrigerate until ready for use.
Serves 10
BLACK EYE PEA SALAD WITH FETA
1 cup dried black eyed peas
1/2 cup crumbled feta cheese
1/2 small red onion, slivered
2 tbs chopped black olives
2 cucumbers, peeled and diced finely
Dressing:
4 tbs olive oil
2 tbs lime or lemon juice
1/2 tsp ground cumin
2 tbs chopped mint
1 tsp dried oregano
2 cloves minced garlic
Salt and freshly ground black pepper
METHOD
Combine all the ingredients for the dressing and set aside.
Boil peas in plenty of water until tender about 20 to 30 minutes, drain and cool
Combine with cucumbers and feta.
Add dressing, stir and serve room temp or cold.
Serves 6 to 8