Quickie Salad Recipes

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QUICKIE QUINOA SALAD



Quickie Quinoa Salad image

Provided by Claire Robinson

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 cup quinoa
1/2 English cucumber, seeded and chopped
2 tablespoons roughly chopped fresh cilantro leaves
1/2 cup pine nuts, toasted
2 tablespoons lemon infused olive oil

Steps:

  • Soak the quinoa in water for 15 minutes, then drain. In a saucepan over medium heat, combine quinoa and about 1 1/2 cups of water. Bring to a full boil. Cover the pot, and let the quinoa cook for another minute. Turn the heat down to very low and cook for 15 minutes. Remove the pot from the heat and let it sit for 5 minutes with the lid on. Uncover the quinoa and fluff gently with a fork. Set aside to cool.
  • Meanwhile, put the chopped cucumber, cilantro, toasted pine nuts and the olive oil in a serving bowl. Season with salt and pepper, to taste, then add the quinoa and toss. Eat and enjoy!

Nutrition Facts : Calories 334 calorie, Fat 21 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 9 grams, Sugar 3 grams

QUINOA SALAD



Quinoa Salad image

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Steps:

  • Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
  • When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

QUICKIE FRUIT SALAD



Quickie Fruit Salad image

This is sooo simple. I keep ingredients on hand for whenever someone needs a potluck dish in a hurry. The pie filling is the glaze so you can use the fruits you like. I usually leave out the nuts and coconut and add extra marshmallows and cherries when there are kids around. Put it in a pretty clear glass bowl and people think you slaved!

Provided by LAURIE

Categories     Pineapple

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 can peach pie filling or 1 can apricot filling
1 can pineapple chunk (drained)
1 can mandarin orange (drained)
1 jar maraschino cherry (drained)
1 cup miniature marshmallow (I use a little more)
1/2 cup pecan pieces
1 cup coconut (I sprinkle it on top)

Steps:

  • Fresh grapes and strawberries, blueberries also look and taste great with this.
  • Mix all together, then chill.

Nutrition Facts : Calories 137.1, Fat 11.8, SaturatedFat 6.5, Sodium 8.9, Carbohydrate 8.5, Fiber 2.4, Sugar 4.7, Protein 1.5

TIM'S QUICKIE PASTA SALAD



Tim's Quickie Pasta Salad image

My hubby makes this often, trying to help out with dinner, while I am out grilling. He started out with my recipe and changed it enough that it is now his! Ingredients listed as optional are ones that I throw in if I have them, if not, then we do without :)

Provided by Karen..

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb pasta, boiled with salt,drained and rinsed in cold water (your choice...we usually use rotelle or rotini)
1 (16 ounce) bottle Italian dressing (we use Fat-free Viva Italian, or Fat-free Walden Farms Italian)
1/4-1/2 cup stuffed green olive, sliced or chopped
1/4-1/2 cup carrot, shredded or diced
1/2 large cucumber, quartered and sliced (optional)
1/2 cup grape tomatoes or 1/2 cup cherry tomatoes, halved (optional)
2 -4 tablespoons imitation bacon bits (Bacos)
1/4 cup finely shredded mozzarella cheese (optional)
salt, to taste
course ground pepper, to taste

Steps:

  • In a large bowl, combine 1/2-3/4 bottle of dressing with all ingredients except for pasta.
  • Add drained pasta and toss lightly with dressing mixture until well distributed.
  • Cover an refrigerate until well-chilled.
  • Taste before serving and add additional dressing if the salad is dry or needs more zip!

Nutrition Facts : Calories 379.8, Fat 17, SaturatedFat 2.7, Sodium 943.9, Carbohydrate 49.2, Fiber 2, Sugar 5.9, Protein 7.8

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