Curried Wild Rice Salad

2 cups cooked wild rice
1/2 cup golden raisins
1/2 cup green pepper, chopped
1 cup seedless grapes
1 bunch green onions, sliced
1/4 cup chopped Italian parsley
2 tablespoons lemon juice
1 teaspoon mild curry powder
1/2 cup no-fat mayonnaise, or enough to moisten grains

Combine all ingredients. If you make this ahead, stir in the mayonnaise just before serving.

4 servings

 

Thai Slaw

4 cups shredded Napa or Chinese cabbage
1 cup shredded carrots
1/2 red onion, sliced thin
1 cup pineapple tidbits, drained
1/4 cup rice wine vinegar
1 tablespoon Asian fish sauce (optional)
1/4 cup chopped cilantro

Combine all ingredients and chill.

4 servings

 

Cherokee Salad

2 cups cooked wild rice
1 cup frozen corn
1 16-ounce can small red beans, drained and rinsed
1 red bell pepper, chopped
1 bunch green onions, chopped
1/4 cup chopped cilantro, chopped
1/4 cup rice vinegar or lemon juice, to taste
1 teaspoon mild chili powder
tabasco sauce to taste

Combine all ingredients.

4-6 servings

 

Caesar Tofu Dressing

2 garlic cloves, peeled and minced
1 tablespoon Dijon mustard
12-ounce package of tofu
2 tablespoons Asian fish sauce or soy sauce
1/4 cup lemon juice
1 teaspoon freshly ground black pepper

Combine all ingredients in a blender and puree until smooth. Keeps well.

YIELD: about 1 cup

Note: Toss into a bowl of romaine lettuce or your favorite salad greens. Add a little shredded romano or parmesan cheese and some anchovies (if you like) for a delicious Caesar salad.