Veggie (or Chicken) Curry Rice Salad

10 cups cooked rice, cooled

1 cup chopped onion

2 bell peppers

1 cup slivered almonds

1 1/2 cups chopped celery

3 cups peas or edamame

other ingredients i have used:

3 cups (or more!) thinly sliced spinach

1 cup chopped parsley or cilantro

dressing;

5 TB apple cider vinegar

4 TB raw sugar or honey

2 tsp curry

2 1/2 tsp black pepper

1/4 cup soy sauce

1 cup olive oil

mix the dressing and toss into the salad. i have found that the quantities are really flexible, so mix what you like!

Fiery Beef and Rice Noodle Salad

from the march 2010 issue of Cooking Light mag i found this recipe.
i couldn't leave it as is. i used romaine lettuce instead of iceberg
instead of habanero, i used a pablano pepper, but next time will use something a little hotter.
i used honey instead of sugar.
i wonder if cilantro would be as tasty as basil?

this was a light meal, but so very tasty! everyone loved it! it is the kind of recipe that makes me excited for summer, harvesting all these ingredients from our garden and enjoying such a refreshing meal in the heat of the evening.
ahhhhhhh

Quick Lemon and Garlic Quinoa Salad

This recipe comes from Feeding the Whole Family by Cynthia Lair. I made a triple batch for our supper club.

Salad
1 cup dry quinoa
1/2 tsp sea salt
1 3/4 cups water
1/2 cup chopped carrots
1/3 cup minced parsley
1/4 cup sunflower seeds

Dressing
3-4 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1-2 tablespoons tamari or shoyu (I used tamari because it's wheat-free)

Place cooked quinoa in a large bowl. Add carrots, parsley, and sunflower seeds to quinoa. Mix thoroughly. Combine dressing ingredients; pour over quinoa and toss well. Serve at room temperature or chilled.