Adapted from “The Best Years in Life” Healthy Recipes
Try something different and take your salad to the next level by combining fruits, vegetables and whole grains in one hearty dish. If you have some extra time, make this salad a day ahead to allow the flavors to develop.
| Ingredients |
| 1/2 yellow bell pepper, cut in bite-size pieces |
| 1/2 tomato, seeded, cut into bite-size pieces (optional) |
| 1/4 cup chopped radish (may substitute with sliced water chestnuts) |
| 1/4 cup chopped scallions |
| 1/4 cup finely chopped dried fruit (apricots, raisins, dates or cherries) |
| 2 Tbsp. chopped NOW Almonds* |
| 3 oz. part-skim mozzarella cheese, diced |
| 3 cups cooked (and cooled) NOW Quinoa* (may substitute brown rice, couscous, or bulgur.) |
| Salt and freshly ground black pepper, to taste |
| Juice of 1 lime |
| 2 Tbsp. NOW Extra-Virgin Olive Oil* |
| 2 Tbsp. finely chopped (or 2 tsp. dried) chives or flat-leaf parsley |
| 2 Tbsp. finely chopped (or 2 tsp. dried) mint or cilantro |
*NOW items available at your local health food store
In a large bowl place bell pepper, tomato, radish, scallions, dried fruit, nuts and cheese. Mix lightly with fork. Season to taste with salt and pepper.
Fluff cooled grain with a fork and season to taste with salt and pepper. Add to the bowl of salad ingredients, mixing it in lightly with fork.
Pour lime juice, oil and herbs into a small container with a tight-fitting lid. Cover and shake well until combined. Drizzle over the salad and mix lightly with a fork. Serve or refrigerate, covered, up to 2 days.
Makes 6 servings (1 cup each).
Per serving: 230 calories, 9 g total fat (3 g saturated fat), 28 g carbohydrate, 7 g protein, 3 g dietary fiber, 130 mg sodium
Copyright © 2012 Now-University.com
