"Chick-Chick" Salad

Recipe Summary:

Preparation Time:  15 minutes

Number of Servings:  4

Cups of Fruits and Vegetables Per Person:  0.50


3/4 cup water

1/2 tsp curry powder

2/3 cup couscous

1 cup cubed cooked chicken breast (about 1/2 lb boneless, skinless)

1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz) garbanzo beans, drained

1/2 cup chopped red cabbage

1/4 cup thinly sliced celery

1/4 cup plus 2 Tbsp fresh orange juice

1 tsp grated orange rind

2 tsp olive oil

1/4 tsp pepper

 In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken, garbanzos, cabbage, onions, and celery. Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well. Serve immediately or chill.

Nutrition Facts

Serving Size 1/4 salad

Calories 290

Calories from Fat 45

Total Carbohydrate 41g

Dietary Fiber 6g

Sugars 5g

Source:, California Dry Bean Advisory Board

Strawberry Spinach Crunch

¼ cup safflower oil

1 tablespoon red wine vinegar

1 teaspoon honey

¼ teaspoon ground ginger

1 cup fresh strawberries, chopped

2 cups spinach, rinsed and dried

½ cup chopped walnuts

½ cup finely chopped red onions 

1. In a small bowl whisk oil, vinegar, honey, and ginger until well mixed into a dressing.

2. Put field greens in a big bowl and top with strawberries, walnuts and red onions.

3. Pour dressing over mixture and toss to combine.

From Daemon Jones, ND, Daelicious! Recipes for vibrant living

Three-Bean Salad with Quinoa

Recipe Summary:

Serves 8

Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden…or the neighbors’. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entrée. Quinoa (KEEN-wah) is a light, whole grain with plenty of protein itself; once you try it, you’ll invite it back to your table again and again.


1 cup uncooked quinoa

Salt and ground black pepper

1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water

1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed

1/2 cup chopped roasted red peppers

1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained

1/4 cup 365 Everyday Value Organic Italian Dressing

1 teaspoon dried tarragon


Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.


Per serving (about 9oz/244g-wt.): 270 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g total carbohydrate (8g dietary fiber, 4g sugar), 17g protein

Source: Whole Foods Market

Sesame Rice Salad

For an Asian-inspired side dish, look no further. This rice salad is packed with bright flavors like pickled ginger and snow peas. Drizzles of sesame oil and balsamic vinegar make it a fragrant choice for picnics or light suppers.

Serves 4


1 teaspoon toasted sesame oil

1 teaspoon balsamic vinegar

1/4 teaspoon garlic powder

1 1/2 teaspoons tamari

1 teaspoon pickled ginger, finely chopped

2 cups cooked brown rice

1/2 cup snow peas, cut into thirds

2 tablespoons chopped filberts

1 broccoli stem, peeled and thinly sliced


Put oil, vinegar, garlic powder, tamari and ginger into a large bowl and whisk together to make a dressing. Add rice, snow peas, filberts and broccoli, toss gently to combine and serve.


Per serving (about 5oz/144g-wt.): 160 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 140mg sodium, 26g total carbohydrate (3g dietary fiber, 1g sugar), 4g protein

Source: Whole Foods Market