by Sue Rapley | Feb 10, 2026
Rainbow Salad Ingredients N The Salad: 4 cups each thinly sliced & cross-chopped white cabbage (discard hard cores, outer leaves) 4 cups each thinly sliced & cross-chopped purple cabbage (discard hard cores, outer leaves) 3 cups fresh arugula (or fresh baby...
by Sue Rapley | Feb 5, 2026
Quinoa Cucumber Salad with Feta, Dill, Mint Ingredients N The Salad: 1 cup (185 g) uncooked white quinoa 1 ½ cups (350 ml) filtered water (plus more as needed) fine sea or kosher salt as needed 2 large garlic cloves, peeled and put through a press or minced ¼ cup (60...
by Sue Rapley | Feb 5, 2026
Napa Cabbage, Carrot and Black Sesame Salad Ingredients N The Salad: 1/2 medium napa cabbage, very thinly sliced 1 large carrot, grated 1 tsp sea salt Juice of 1/2 lemon 1/4 cup black sesame seeds } Total Time: 40 Minutes Yields: 6 Servings Directions Toss the...
by Sue Rapley | Feb 5, 2026
Nada’s Quinoa Salad Ingredients N The Salad: 2 cups quinoa 4 cups water 3 cups diced tomatoes 2 cups black beans 10 green onions, diced 1/2 cup olive oil juice of 4 limes 4 teaspoons cumin 2 teaspoons salt 1 teaspoon red pepper 1/2 cup chopped cilantro } Total...
by Sue Rapley | Jan 30, 2026
Mediterranean Chickpea Salad Ingredients N The Salad: 2 (15-ounce) cans chickpeas, drained and rinsed ½ large English cucumber, chopped into ¼-inch cubes 1 pint grape tomatoes, halved or quartered (about 1½ cups) ¼ cup pitted kalamata olives, sliced into halves or...
