Grapefruit Edamame Salad

This citrus salad has great colors and is hearty yet light. Go heavier on the edamame (which you can find shelled and cooked at TJ’s) to make this a more substantial dish. If you don’t love “tart” you can use oranges instead of grapefruit. Spinach could be used in place of arugula.

Grapefruit Edamame Salad

serves about 4

1 bag of baby arugula (about 5 oz)

1 pink grapefruit, peeled and sliced into bite-size pieces

1/2 c pomegranate seeds

1 c edamame beans

1 avocado, sliced into chunks (look for a firm but ripe one that will slice nicely)

your favorite vinaigrette (perhaps a citrus one! or simply lemon juice, olive oil and salt)

Preparation:

Spread the arugula out on a platter and top with all the other ingredients. Dress lightly or serve dressing on the side so that you can save any leftovers.

Shaved Carrot Salad

Rainbow carrots are amazing…available in fancier food markets. Use a peeler and shave “ribbons” out of the raw carrots- It only takes a minute, but the presentation is much more fun! Peel the skins off first (if you wish) and then keep peeling, lengthwise, running your peeler from top to bottom. If you don’t push very hard, the ribbons will be thinner. Add any salad additions you have on hand, and toss with a light dressing.

Wheat Berry Kale Salad

Wheat berries are a GREAT grain! Have you tried them? They are like a heartier, chewier, nuttier rice, super tasty. Cook them like rice (except a little more water, 3:1) and toss them with sauteed veggies, olive oil, salt and pepper. Good for lunch the next day, too.

Wheat Berry Kale Salad

(serves about 4 people as a side)

3 c water

1 c wheat berries

various vegetables (including about 4 leaves of kale)

Boil the water then add the wheat berries. Cook them like you would rice, on med/low for about 30-45 minutes. Try them, and they should be tender, and if not, give them a bit more time (up to 20 more minutes). If the water evaporates and they still aren’t done, add a bit more water. You can always strain any excess water after they are tender, like you would with pasta.

While the grain is cooking, sauté onions, mushrooms, bell peppers and garlic (or whatever veggies you have on hand). At the end throw in some chopped kale (it doesn’t need as much time, only about 1 minute until bright green and wilted). Toss the cooked veggies with the cooked wheat berries, and add cherry tomatoes if desired. I dress with simply olive oil, salt and pepper—and sometimes a bit of Braggs Aminos and sesame oil, or pesto, or a squeeze of lemon with grated Parmesan. You can enjoy warm or cold. If cold, feel free to use your favorite salad dressing.