Tag: Salad

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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.