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Simple Spring Salads

With every season that rolls around, I’m always excited for two things: Catherine’s bucket-list and checking items off of it. And so, when she brought us her latest last week, I eagerly started making a plan to do all of the items on it. As with anything, some are easier to accomplish than others. One of the easier tasks was to make friends with salad.

While salad and I aren’t on bad terms or anything, I have to say our relationship easily falls into ruts. I can’t count how many times I’ve simply sliced up a tomato and cucumber and called it a day. So, as with any relationship, salad and I were due for some spice… And while these salads aren’t necessarily spicy in taste, they certainly pack punch with bold flavours.

Quinoa Salad Quinoa Salad
(serves 5)

At my book club meeting in March, one of the members brought a quinoa salad that was to die for. While I appreciate quinoa and know that this super food is a staple in some of the nuts’ weekly rotation, I had been shying away from it. But, after trying her salad, I knew I had to befriend this mystery grain/protein/wonder and include it into my repertoire. While my recipe is a tad simpler than the lovely Stephs’, it’s quick, easy and delicious!

Ingredients:  

-1 box of quinoa
-2 1/2 cups low-sodium vegetable broth
-1 stock of green onions
-1 package of cherry tomatoes
-1 orange pepper
-light feta cheese, crumbled
-balsamic vinaigrette

Directions:

1. Bring broth to boil in a small saucepan.
2. Rinse quinoa and stir in to broth.
3. Lower heat to medium-low and let cook for 15 minutes.
4. Dice vegetables.
5. Fluff quinoa with a fork and combine with vegetables and feta in a large bowl.
6. Add balsamic vinaigrette (to taste).

 

Garden Pasta Salad Garden Pasta Salad
(serves 4)

This recipe was inspired by an old favourite from back in highschool. While I’m not proud of it, I rarely brought a lunch from home during my last few years in high school, and basically lived off of french fries (gotta love the metabolism of a 16-year-old, sigh). But, when I wasn’t ordering poutine, I was ordering a pasta salad that I’ve been meaning to re-create for some time now. After consulting a few of my former classmates, I devised a recipe that is simple, filling and so tasty.

Ingredients:

-1/2 a box of tri-colour pasta
-1 green pepper
-1 english cucumber
-1/2 container of cherry tomatoes
-1 celery stock
-light feta cheese, crumbled
-Kraft golden italian dressing

Directions:

1. Bring pasta to a boil.
2. Dice vegetables.
3. Mix cooked pasta with vegetables and feta.
4. Add italian dressing to taste.

Do you have a favourite simple salad? If so, drop us a line in the comments or by e-mail at inanutshellca@gmail.com. We’d love to try your recipe!

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