Mozzarella, Avocado and Grape Tomato Salad (Vegetarian)

Ingredients

1 Carton of Grape Tomatoes, sliced lengthwise

1 Container of Marinated Mozzarella, cut in half

1 Avocado, diced

handful of Basil, ribboned

1/8 cup of Balsamic Vinegar

1/8 cup of oil from the Mozzarella

1 teaspoon, Garlic Salt

Instructions

Whisk reserved oil from Mozzarella, Vinegar, Garlic salt and pepper in a small bowl.

Place tomatoes in container and pour mixture over tomatoes and marinate for 30 minutes.

In a medium size bowl gently toss all ingredients

divide into individual servings.

I used stemless wine glasses and cocktail forks to give it a little specialness 

Vegetarian Ceviche

This makes a great starter to a Latin flavored meal

Ingredients

1 - 14 ounce Can Hearts of Palm (Drained)

2 small tomatoes quartered and seeded

1 small cucumber halved and seeded

1/2 red onion quartered

4 cloves of garlic, thinly sliced

1 avocado peeled, pitted and quartered

1/4 cup of washed cilantro chopped

1/2 jalapeno pepper seeded and finely chopped

1/4 cup of spicy V8 juice

1/2 cup fresh squeezed lime juice

1/2 Tablespoon of bottled hot sauce 

1/8 cup Extra Virgin Olive Oil

salt and pepper to taste

extra limes for garnish

Instructions

Slice Tomatoes, cucumbers, onions, garlic and avocados thinly, keeping all of them as uniform as possible. Place all ingredients in a bowl.

Mince Jalapeno Pepper.  It is best to wear gloves when doing this as the oil from the jalapenos will stay on your hands for a considerable time.

Whisk together all liquid ingredients (V8 juice, lime juice, hot sauce and Olive Oil.

Pour liquid over vegetables in bowl and gently toss.

Season to taste with Salt and Pepper

Let marinate for 30 - 60 minutes

Serve cold or at room temperature, garnish with extra lime wedges

Hearts of Palm & Artichoke Salad (low carb / vegetarian)

Vegetarian

7 grams of carbs

This very tangy salad is packed with flavor and fiber

Ingredients

1 - 14.5 ounce can of Hearts of Palm

1 - 14 ounce can of Artichoke Hearts

1 - 3.8 ounce can of black olives

1 medium tomato chopped

4 Tablespoons of Bernstein's Cheese and Garlic Italian Dressing

2 Tablespoons of Capers

Shaved Parmesan cheese (garnish)

Baco bits (garnish)

Instructions

Drain liquid from Hearts of Palm, Artichoke Hearts and Black Olives.

Chop Tomato 

In a medium Bowl combine all ingredients except Cheese and Baco Bits.

Toss to coat

Plate salad and garnish with parmesan cheese and Baco Bits

Quinoa & Black Bean Salad (Vegetarian)

Ingredients

FOR THE DRESSING

1/3 cup Olive Oil

1/4 cup lime juice

2 Tbsp. finely minced onion

1 Tbsp. finely minced Garlic

1 Tbsp. finely minced Jalapeno Pepper

2 Tbsp. finely minced cilantro

1/2 tsp. cumin

1/2 tsp salt

FOR THE SALAD

4 Cups of Quinoa

2 Cups Fresh Grilled Corn cut from Cob

1 15 oz can Black Beans, Drained and Rinsed

1 2.25 oz can of sliced Olives, Drained

1 Tomato, Seeded and Diced

1 Orange Bell Pepper, Seeded and Diced

1/2 cup Cilantro, Chopped

Directions:

Whisk together all ingredients in dressing and set aside

In a large bowl mix all additional ingredients and then drizzle Dressing over the top mixing well.

This can be made a day ahead of time and actually tastes better as the flavor meld together.

*You can use defrosted frozen corn, I personally like to throw a couple of ears of corn on the grill and let it burn slightly to get that smokey flavor

Ancient Harvest Quinoa

I use Ancient Harvest Quinoa because it is pre-washed, which cuts down quite a bit of time in preparation.  

I also use my electric Rice Cooker to make a large batch of Quinoa that I use for various recipes throughout the week.  

Here are the instructions on Cooking Quinoa

Cooking Quinoa in Electric Rice Maker

Sunomono - Japanese Cucumber Salad (low carb)

Low Carb / Vegan / Raw

Ingredients

1 Large Cucmber - peeled and sliced, seeds removed

1 teaspoon of salt

2 Tablespoons of Bragg Apple Cider Vinegar

1 Tablespoon of Stevia

1 teaspoon of Soy Sauce or Bragg Liquid Aminos

Sesame Seeds

Instructions

Peel cucumber and slice in half long wise

Scoop out seeds with a spoon and then thinly slice each half using a mandoline or knife

Sprinkle with salt and let stand 5 minutes

Squeeze out excess moisture

Combine Vinegar, sugar and soy in a bowl and mix well

Pour Vinegar mixture over the cucumber slices and toss

Sprinkle with Sesame Seeds and Serve