Potluck Salads (Organic Recipes)

From Lisa Barnes

It’s potluck time at my kids’ school.  You may remember (or you can read here) my blog (rant) from last year regarding everyone who brings take-out pizza to the school potluck.  Although after now attending a few of these school functions I realize the other popular way out is with dessert.  Who doesn’t like to make and eat cookies and cupcakes?  Plus think how popular your child will be with his friends.

I feel like I shouldn’t take up the dessert choice and the main dishes have improved (a great enchilada and chicken at the last one).  So now I’m bringing salads. Not a typical lettuce salad, but something unique.  Even though I know unique may not be eaten (or tried) by everyone.  Here are two that are easy, healthy, tasty and very colorful.

Organic Confetti Slaw

Here the produce takes center stage with a bright, vitamin-rich mix of colors and flavors that will entice children and adults alike. Cutting julliened pieces or shredding fruits and vegetables with a box grater is a great way to add extra vegetables into dishes such as quesadillas and pasta sauces.

Makes 5 (1-cup) servings

1 tablespoon freshly squeezed organic orange juice
1 teaspoon balsamic vinegar
1 teaspoon extra-virgin olive oil
1 large organic zucchini, julienned
1 medium organic red or orange bell pepper, juliened
1 small organic Fuji apple, peeled and juliened
1 cup juliened jicama
1 cup shredded organic purple cabbage

In a medium bowl, whisk together the orange juice, vinegar, and olive oil. Add the zucchini, bell pepper, apple, jicama and cabbage, and toss together to combine.

Monica’s Organic Edamame Salad

My friend Monica brought our family a lovely dinner after I came home from the hospital when my daughter was born. The best part was this yummy and beautiful salad. It quickly became a family favorite. Whenever I make it my son Jonas asks, “Did Monica make this for us?” This is a very versatile and quick dish because you can use many prepackaged convenience items (such as slivered almonds), make use of left-over cooked rice, or even find pre-cooked rice in your store. It can be made ahead for a potluck picnic or school event.

Makes 10 (1-cup) servings

1 1/2 cups cooked organic brown rice (left over or pre-packaged)
1 (10-ounce) package frozen organic white corn, thawed
1 (16-ounce) package fresh or frozen organic edamame, (if frozen, cooked according to package directions)
1/2 cup chopped organic celery
1/3 cup organic golden raisins
1/4 cup chopped green onions (about 4)
1/2 cup julienned fresh basil leaves

Dressing

3 tablespoons seasoned rice vinegar
5 tablespoons expeller-pressed organic canola oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup sliced or slivered almonds

Combine rice, corn, edamame, celery, raisins, onions and basil in a large bowl.

To make the dressing: In a small bowl, whisk together dressing ingredients.

Pour dressing over salad and toss with a spoon until everything is coated. Serve almond pieces on the side (in case of allergies) to sprinkle on top.

Picky, Picky! For a choosey eater, separate out items such as raisins and edamame that make great snacks on their own, without the fight over “mixing it all together” or getting “dressing on everything.”
~
See also Lisa’s Freeze Please! (do your kids hate eating veggies?)
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Image Credit: Soybeans © Norman Chan | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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