Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Wow - It's been ages since I've posted on here and it is high time I dusted it off and added some fresh recipes.  Most of my cooking lately has been geared towards fueling a healthy and hungry triathlete.  Pintrest has been by go-to source of recipes.  I'm only going to add the stand outs and recipes worthy of repeating!

** Courtesy of: ambitiouskitchen.com

Salad Ingredients

• 2 cups cooked quinoa, cooled (cook according to package directions)
• 1 1/2 cup edamame beans, cooked and cooled
• 3 cups finely chopped Tuscan kale, ribs removed
• 1 cup sliced grape tomatoes
• 1/2 red onion, diced
• 1 mango, pitted and diced
• 1 avocado, pitted and either sliced or diced
• 2 tablespoon toasted almonds, pumpkin seeds, or cranberries, if desired

For lemon vinaigrette:

• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 large basil leaf, chopped
• 1/8 teaspoon salt
• fresh ground pepper, to taste

Instructions

1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in.
3. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

This is one of my favorite lunches.  I'll use one bag of kale for the week, bring enough extras to keep in the fridge, and whip up a salad a few times a week.  Definitely filling, with lots of healthy goodness sprinkled in!

Enjoy!

Maraconi Salad

Great summer salad.  Perfect for picnics, pot lucks, and with any kind of grilling.  Makes a lot, but it's so good I could eat the whole thing.

Ingredients
1 pound salad macaroni, cooked and rinsed under cold water
3/4 cup dices celery
2 small cans sliced black olives (I always add more)
6 hard boiled eggs - diced (prepare enough ahead of time that the eggs are cold
1 cup chopped green onions (whole onion and stem)
1 cup mayonnaise (add more to liking, and after it has been refrigerated for a few days to re-moisten)
Salt, pepper, and garlic to taste

Preparation

1. Cook macaroni ahead of time and allow to sit in refrigerator to cool.
2. Combine all ingredients and season to taste.
3. Try to add mayonnaise as close to serving as possible.
4. Keep refrigerated.

Strawberry, Cucumber, Basil Salad

Wonderfully light salad to go with a heavy meal.  I found this recipe during the 2010 World Series when we made Parmesan,mushroom, bacon risotto and a spinach bacon salad.  I knew we needed something light to balance out the meal, and luckily, this is what I found!

Ingredients
4  cups  hulled strawberries, quartered (1 pound)
2  tablespoons  thinly sliced fresh basil
2  teaspoons  balsamic vinegar
1  teaspoon  sugar
2  medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 cups)
1  teaspoon  freshly squeezed lemon juice
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.
2. Combine cucumbers and juice; toss to coat. 
3. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.