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25
Does Any One Have A Tasty Vegetarian Cold Savory Recipes?
ByI’m studying at the moment and it’s the last day of term next Thursday and we’re all bringing in a plate of food to share with everyone, there is no oven so I need a tasty recipe that can be eaten cold and yes I’m also vegetarian so no meat recipes please, would appretiate any help.
Cheers
Try Tabouli with cucumbers & Hummus served with pita bread or chips.
This was my fav in High School it is really yummy and very east to make, it also looks great. Quadruple it for your potluck.
Prep Time: 1 1/2 hour
Cook Time: 15 minutes
Servings: 4
Ingredients
1 cup small brown lentils
2 1/2 cups water
salt & pepper to taste
3 scallions
1 cup cherry tomatoes
1/2 cup plain yogurt
2 cups cooked quinoa
Dressing:
2 inch piece root ginger
1 clove crushed garlic
1 tablespoon lime juice
1 1/2 tablespoons sugar
1 teaspoon dark sesame oil
Directions
1. Whisk together all dressing ingredients. Set aside.
2. Bring lentils to a boil in water and simmer for 15 minutes until just tender. Drain and transfer to serving dish.
3. Pour half the dressing over the lentils while still warm. Season with salt and pepper to taste. Let cool.
4. Cut scallions into 1/4 inch pieces, then cut lengthwise into shreds, halve the cherry tomatoes. Stir tomatoes and all but 1 tablespoon of onions into the cooling lentils. Mix the remaining dressing with the yogurt and add to cooled lentils.
5. Garnish with remaining onions, serve on top of cooked quinoa grains.
chicken and blueberry salad
NUTRITION PROFILE:
Healthy Weight
VIEW COMPLETE NUTRITION GUIDELINES »
Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that’s also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.
Makes 6 servings, about 1 1/2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole-wheat fusilli or radiatore
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt
1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.
Nutrition bonus: Selenium (60% daily value), Fiber (20% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 2 very lean meat, 2 fat
MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.