Category: Salads > Recipes > Salads

Couscous Salad with Carrots and Raisins

Cool couscous creates the basis for a hearty salad to serve as a side dish or a vegetarian main course.


  • 1 10-oz. box quick-cooking couscous prepared according to directions, omitting salt.
  • 3 carrots, peeled and grated
  • 1 cup yellow raisins
  • 1/2 cup chopped parsley
  • 1/2 cup red onion, chopped
  • 2 tbsps. olive oil1 tablespoon red wine vinegar

Directions: Allow the couscous to cool off completely, then add the carrots, raisins, parsley and red onion and toss to distribute. Sprinkle with the oil and vinegar and toss again. If the salad seems too dry, add a bit more oil and vinegar.

Spinach Salad with Cranberries and Pine Nuts

The cranberries and toasted pine nuts add flavor that elevates spinach to a memorable plane.


  • 4 to 6 cups fresh spinach washed
  • 3/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • freshly ground black pepper
  • 1/2 cup alfalfa sprouts

Directions: Rinse and dry the spinach and add to a large salad bowl. Heat a skillet to medium heat and add the pine nuts. Cook, shaking and stirring, for several minutes, until the nuts begin to brown. Remove the nuts from the skillet and add to the greens, followed by the cranberries and toss to distribute. Combine 1/2 cup of oil, vinegar, and pepper in a bowl and stir vigorously to combine. Pour this mixture over the salad and toss; then sprinkle with the sprouts.

Salad with Tomatoes, Chick Peas and Mozzarella

This hearty, tasty salad is a meal in itself and makes a great contribution to a church or community pot luck dinner.


  • 4 cups seeded, diced tomatoes
  • 1 cup peeled, diced (1/2 – inch pieces) cucumber
  • 2 cups diced (1/2-inch pieces) salt-free mozzarella cheese
  • 1 15-oz. can salt-free chickpeas
  • 1/2 cup flat parsley leaves
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • freshly ground black pepper
  • juice of 1/2 a lemon

Directions: Combine the tomatoes, cucumber, mozzarella cheese, chickpeas and parsley leaves in a bowl and toss until all the ingredients are well distributed. Combine the oil, vinegar, chili powder, garlic, and pepper in a separate bowl and stir until well blended. Pour this mixture over the tomato mixture and toss again. Sprinkle with a bit more black pepper and lemon juice. Cover with plastic wrap and allow to stand for at least half an hour before serving.

Carrot Salad with Cilantro

A great combination of flavors turns the humble carrot into something special.


  • 3 cups carrots peeled and sliced
  • 1 cup fresh cilantro leaves
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons salt-free curry powder
  • freshly ground black pepper
  • 1/4 cup finely chopped onion for garnish

Directions: Combine the carrot and cilantro in a large bowl and stir so that the cilantro is evenly distributed. In a small bowl, stir together the oil, lemon juice, curry powder and pepper. Pour this mixture over the carrots and stir to blend. Sprinkle the grated onion over the top. Cover with plastic wrap and allow to stand for at least 1/2 an hour before serving.

Fresh Mozzarella and Tomato Napoleon

Tomatoes served with fresh mozzarella and basil are a great Italian tradition.


  • 4 vine ripe tomatoes cut into 1/4- inch slices
  • 1 large ball fresh unsalted mozzarella, sliced thin about a pound
  • 1 bunch fresh basil, washed
  • freshly ground black pepper to taste
  • balsamic vinegar as needed
  • olive oil as needed

 Directions: Place four plates on a table. Drizzle 1 tablespoon of oil on each plate, followed by 1 tablespoon of vinegar. Place a slice of the cheese on each plate, then a basil leaf and then a slice of tomato. Repeat this process until all the cheese and tomatoes are gone. Top each plate with another small drizzle of oil and vinegar season with pepper and serve.