Two Winter Salads

Layered Winter Salad with Pita and Hummus adapted from Food Matters “Hummus with Pita and Greens” Makes 4 to 6 servings

Layered Winter Salad

For the pita with hummus:

4 to 6 Holy Land whole wheat pitas , toasted or not
25 oz. can Westbrae chickpeas, rinsed and drained
Juice of one lemon, about 2 tablespoons
2 cloves garlic, peeled and minced
¼ cup olive oil
¼ teaspoon salt
Freshly ground black pepper
¼ cup water, or to taste

Combine chickpeas, lemon juice, garlic, olive oil, salt and pepper in food processor. Process till combined but chunky. Add water gradually and blend to desired consistency. Refrigerate any leftover hummus.

For the salad:

1 bunch Living Waters hydroponic greens, stemmed and washed
½ cucumber, sliced thinly
½ Beauty Heart radish, peeled and grated
2 carrots, peeled and grated
2 stalks celery, sliced thinly on the diagonal
Asian pear, peeled and sliced thinly
6 kumquats, sliced thinly
handful Kalamata olives, pitted and sliced

For the dressing:

2 tablespoons olive oil
½ tablespoon red wine vinegar
½ tablespoon lemon juice
1/8 teaspoon salt
freshly ground pepper

You can toss, then dress the salad to taste, and serve atop whole pitas with hummus. You can layer the ingredients and add dressing after. You can quarter the pitas with hummus and serve alongside the salad. Or you can buy pocket pitas, smear hummus inside and fill with salad for a lunchbox sandwich.

Power Protein Salad, adapted from Food Matters “Tabbouleh, My Way” Makes 6 to 8 servings

Power Protein Salad

1 cup quinoa, rinsed
1/3 cup olive oil
¼ cup lemon juice
¼ teaspoon salt
freshly ground pepper to taste

2 carrots, peeled and grated
½ cucumber, sliced into rounds then quartered
2 15-oz can Westbrae beans, drained and rinsed; I used black and soy
½ Beauty Heart radish, peeled and cut into ½ inch cubes
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped mint
½ cup crumbled feta, goat cheese, or tofu
1 tablespoon toasted sesame seeds
1 tablespoon toasted sunflower seeds
handful Greek olives, pitted and sliced

1. Place quinoa in a small saucepan with 2 cups water and a pinch of salt. Bring to boil over medium heat, lower heat and cover for about 15 minutes, or until rings separate from grains. Drain if necessary. In large bowl, add oil, lemon juice, salt and pepper. Can be refrigerated if not eating immediately.

2. Before serving, mix in all other ingredients. Toss gently and serve.

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