THE CHINA STUDY QUICK & EASY COOKBOOK (16 page)

I make this easy salad all summer long and often I serve it in a wrap with hummus. Take this to your next picnic as a change from the usual picnic fare.

2 15-ounce cans cannellini beans, drained and rinsed

2 large oranges, peeled and cut into segments

½ medium red onion, diced small

½ cup pitted kalamata olives

½ cup Herbed Orange Vinaigrette (
p. 47
)

sea salt and crushed red pepper flakes to taste

4 cups fresh spinach or your favorite greens

1.
Combine all ingredients except for spinach in a large bowl and mix well.

2.
Serve on a bed of fresh spinach or your favorite greens.

MAKES 4 SERVINGS    

This salad works well with any of the vinaigrettes in this cookbook, such as the Asian Salad Dressing (
p. 45
), the Herbed Orange Vinaigrette (
p. 47
), or the All-Purpose Vinaigrette. It is another one of those salads I like to make when there is basil in the garden and tomatoes are perfectly ripe.

3 15-ounce cans black-eyed peas, drained and rinsed

4 cloves garlic, minced

6 green onions, sliced

1 large ripe tomato, chopped

1 cup chopped fresh basil

½ cup All-Purpose Vinaigrette (
p. 44
), more or less to taste

sea salt and black pepper to taste

1.
Combine all ingredients in a bowl; let sit in the refrigerator for a couple of hours to blend flavors.

MAKES 4 SERVINGS    

This salad is bright with flavor and it is filling when made with hearty barley. But you can also use whatever grain you have on hand to make this dish. It is a perfect late-summer meal.

1 cup barley

2½ cups water

2 Fuji apples, cored and diced

1 stalk celery

2 tablespoons chopped fresh tarragon

½ cup toasted chopped walnuts (optional)

½ cup All-Purpose Vinaigrette (
p. 44
), more or less to taste

sea salt and black pepper to taste

1.
Combine the barley and water in a small saucepan.

2.
Bring the pan to a boil over high heat, then reduce the heat to medium, cover, and cook the barley for 45 minutes.

3.
Rinse the barley to cool. Combine it with the remaining ingredients in a bowl and mix well. Refrigerate until ready to serve.

MAKES 4–6 SERVINGS    

Cilantro and tahini seem made for each other and they come together nicely in this pasta salad. The arugula adds a nice peppery bite, but you can use spinach if you prefer.

1 12-ounce package whole grain fusilli or other tube-shaped pasta

1 cup Green Sauce (
p. 52
)

3 cups arugula 1 medium red bell pepper, diced

4 green onions, thinly sliced

sea salt and black pepper to taste

1.
Cook the pasta according to package instructions. Drain and rinse until cooled.

2.
Combine all ingredients in a large bowl and mix well.

MAKES 6 SERVINGS    

I like coleslaw but rarely want the traditional mayonnaise-laden version unless it is Red Pepper Mayo. The roasted red bell peppers make a bright, beautiful slaw to look at, and the flavor is a perfect contrast to earthy dishes like Portobello Mushroom Burgers (
p. 124
).

¾ cup Red Pepper Mayo (
p. 54
), more or less to taste

1 pound slaw mix (about 7 cups)

2 tablespoons chopped fresh dill

black pepper to taste

1.
Combine everything in a bowl and toss to mix well.

2.
To serve, divide the salad among six plates. Store refrigerated in an airtight container for up to 2 days.

MAKES 4 SERVINGS