New Potato Salad

For the salad:
1 pound tiny red new potatoes
1 cup cooked, chilled quinoa or other whole grains
1 red bell pepper, chopped
2 stalks celery, chopped
1 bunch green onions, sliced
1/2 cup chopped Italian parsley

For the dressing:
1/2 cup fat-free mayonnaise, yogurt or a combination of the two
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
2 teaspoons fennel seeds

Freshly ground black pepper, to taste

Cook the potatoes in boiling water to cover for 10-15 minutes or until just tender. Drain and rinse with cold water to stop the cooking. Cut into bite-size pieces. Combine the potatoes with the remaining salad ingredients and chill. Combine the dressing ingredients. When ready to serve, stir the dressing into the salad.

4-6 servings

 

Zesty Lentil Salad

1/2 cup red lentils
1/2 cup small green (French) lentils
4 cups bouillon
1/4 cup balsamic vinegar
2 cloves garlic, minced
1-2 fresh hot chiles, seeded and minced, to taste
1 cup cooked, chilled wild rice or other whole grains
2 ripe tomatoes, cut in 1/2” chunks
1 bunch green onions
1/4 cup chopped cilantro or Italian parsley

Bring the lentils and the bouillon to a boil; reduce the heat and simmer until the lentils are just tender, about 20 minutes. Drain off any excess liquid and run cold water over them to stop the cooking. Drain.

Meanwhile, combine the vinegar, garlic and minced chile. When the lentils are ready, combine them with the vinegar mixture and the remaining ingredients. Chill until ready to serve.

4-6 servings

 

Barley-Fruit Salad with Chutney Dressing

2 cups cooked barley
1 bunch green onions, sliced
1 teaspoon curry powder
2 tart apples, cored and diced
1 cup crushed pineapple, drained
1/4 cup dried apricots, chopped
1/4 cup chopped mint or cilantro, or some of each
1/4 cup bottled mango chutney
1/2 cup plain or vanilla yogurt or 1/4 cup plain or vanilla soy milk

Combine all ingredients and chill.

4-6 servings