salad Archives - Page 2 of 2 - The Rustic Heart

If you have never had escarole in a salad, this is the one you must try. The escarole and romaine together are a fabulous combination. Crisp, fresh and delicious.

Ingredients

3 Large Garlic Cloves
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 tsp Salt
½ tsp Pepper
1 Head Escarole (3 Cups)
1 Head Romaine (3 Cups)
1 Cucumber
1 Red Onion
6 Radishes
6 Mushrooms
1 Cup Romano Cheese – Coarsely grated

Instructions

In a small bowl, add the olive oil, vinegar, salt and pepper and grated garlic cloves. Whisk until combined.
In a large salad bowl, add the escarole and romaine. Cut the red onion into very thin slices and add to the bowl. Peel and remove the seeds of the cucumber and add. Wash the mushrooms and slice, add to the bowl. Add the cheese.
Pour the dressing over the salad and mix thoroughly.
Sprinkle additional cheese shavings when serving.

Quinoa has gotten a bad rap, but this salad changes everything. You will get a burst of flavor with every bite. The nuts give it a great crunch, while the avocados give it a creamy texture. This is a must try.

Ingredients

1 Cup Quinoa
2 Cups Broth
¼ Cup Green Pepper – Chopped
¼ Cup Red Onion – Chopped
¼ Cup Tomato – Chopped
1Can (15.5oz) Black Beans
1 Avocado – Chopped
1/4 Cup Almonds – Toasted & Chopped
1TBSP Cilantro – Chopped
Zest of 1 Lime
1 TBSP Lime Juice
3 TBSP Olive Oil
1 ½ tsp Salt
½ tsp Pepper

Instructions
In a medium saucepan, cook the quinoa in the broth following the manufacturers directions. Set aside. In a medium bowl, combine the green pepper, red onion, tomato and avocado.In a small bowl, combine the olive oil, lime zest, lime juice, cilantro, salt and pepper. Whisk to combine.When the quinoa is cool, add it to the vegetables and gently toss. Add the dressing. Add the black beans and fold in.Serve room temperature.

salad

Escarole Salad

Quinoa Salad