Difference between revisions of "Salads"

Revision as of 20:33, 10 November 2020

Both the cost per serving and the nutrition facts per serving will exclude optional additions, and they'll take into consideration the first option written in the case of ' x OR y '.

For other recipes: Index of Recipes

Salad with kidney beans and tahini

Difficulty: 1/5

Time: 10 minutes

Servings: 1

Cost per serving: $3.70 (total cost: $3.70)

Cost per 2000 kcal: $9.50

Ingredients:

• 2 cups chopped red cabbage, raw
• 2 cups chopped green lettuce, raw
• 1 cup chopped arugula, raw
• 1 large cucumber, sliced
• 1 can (240g) kidney beans, drained and rinsed
• 4 tbsp tahini
• 1/2 tsp garlic power
• 1 tbsp lemon juice

Instructions:

• After chopping the vegetables, put all the ingredients in a large bowl and toss, so that the tahini, the garlic powder, and the lemon juice are spread somewhat evenly.

Chickpea rainbow salad in garlic and chive dressing

Difficulty: 1/5

Time: 20 minutes

Servings: 4

Cost per serving: $3.85 (total cost: $15.40)

Cost per 2000 kcal: $16.80

Ingredients:

FOR THE SALAD

• 3 cans (720g) cooked, rinsed, and drained chickpeas
• 1/2 diced cucumber
• 1 diced yellow bell pepper
• 1 diced red bell pepper
• 1 cup diced cherry tomatoes
• 1 1/2 cup shredded red cabbage
• 1 can (320g) kernel corn

FOR THE DRESSING

• 3 cups plant-based yogurt
• 1 1/2 squeezed lemon juice
• 3/4 cup finely chopped fresh chives
• 1 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions:

• In a large bowl, put all of the salad ingredients together and toss until evenly distributed.
• In a small bowl, put all of the dressing ingredients together and mix together until properly incorporated.
• Pour the sauce on top of the salad ingredients and stir until each piece of the salad is coated in the dressing.

Serving:

In a bowl, place a generous serving of the salad. Top with fresh mint for added sweetness. Serve with fresh bread.

Pasta and chickpea salad with garlic and mustard dressing

Difficulty: 1/5

Time: 20 minutes

Servings: 4

Cost per serving: $1.75 (total cost: $7.00)

Cost per 2000 kcal: $8.24

Ingredients:

FOR THE SALAD

• 500g whole-wheat pasta
• 1 diced yellow bell pepper
• 1 diced red bell pepper
• 1 diced cucumber
• 2 cups shredded radicchio
• 240g rinsed and drained chickpeas

FOR THE DRESSING

• 1 cup soy yogurt
• 2 tbsp lemon juice
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

• Cook the pasta according to package instructions. Drain and rinse under cold water.
• In the meantime, put all of the dressing ingredients in a small bowl and whisk together. Set aside.
• In a large bowl, combine all of the salad ingredients and the dressing. Mix until every vegetable and pasta is coated with the dressing.

Serving:

Place a generous serving of the salad on a plate. Top with fresh parsley, and sprinkle freshly cracked black pepper.