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Salads From Around the World
Salads are great for parties. They can be left out buffet style, are quick to prepare and, if you serve a variety of them, there will usually be something for everyone. They also can make a great warm weather entree.
California Brown Rice Salad is made from a plethora of finely chopped vegetables and warm brown rice. It is tossed with lots of basil and a balsamic vinaigrette. I have been serving this one to guests for years and it really seems to be a universal crowd pleaser.
Japanese Brown Rice Salad has only a few very finely shredded vegetables, cashews and tofu and, of course, brown rice. It is seasoned with a sesame, tamari dressing.
The recipe for Greek Salad is versatile because it is equally delicious when prepared with barley, whole grain pasta or, surprisingly, buckwheat. It contains chopped veggies and is flavored with oregano, parsley, olives and feta cheese in a lemon vinaigrette. By the way, buckwheat is not in the wheat family and is a good grain for people allergic to wheat.
Curried Couscous Salad is a hearty Indian type salad. Whole grain couscous, seitan, (wheat gluten that has a very meaty consistency,) and vegetables are mixed with fresh ginger, garlic and a curried lemon dressing.
Moroccan Couscous Salad is both curried and sweet at the same time. It contains finely chopped vegetables and whole grain couscous flavored with curry spices and mildly sweetened with cinnamon and raisins.
As a final note, using a food processor, all of these salads can be prepared in less than 15 minutes! Three cheers for less prep. time!
 
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