Ingredients: Roasted beets (about 10) 3 cloves of garlic Apple cider vinegar Red wine vinegar Balsamic vinegar Extra virgin olive oil Directions: Cut up beets into cube sizes and throw into a bowl. Cut up cloves of garlic into tiny pieces and throw in. Mix together equal parts of all vinegars and olive oil as a dressing and then toss the beets into the dressing. Notes: This recipe is from our family in France. I'm not a huge beet eater but I will eat these beets all day long.
This salad is a take-off of a recipe I found in a Raley’s magazine. What I like about this recipe is that you can make it all without the dressing and then just keep it in the fridge and when you want some you can just add then so it keeps longer. Ingredients:
1 cup Trader Joe’s Organic Quinoa (or whatever brand you like)
3/4 cup Annie’s Naturals Gingerly Vinaigrette
1/2 cup shelled edamame (Trader Joe’s sells them already shelled)
1/3 cup each: sliced green onions, match
This name couldn’t be more fitting for this salad. It truly is the Mothership of all tomato salads. It is simplistic, yet so rich with flavor. Because of it’s simplicity, you can also use it as a base to make so many other recipes – pastas, guacamole, quinoa, whatever you think of really. I don’t use the chile when I make this recipe though, but that’s just my personal preference. The best part of this recipe is that Jamie teaches you how to salt the tomatoes to get some of t