Broccoli Crunch Salad
4 slices cooked bacon,
crumbled
¾ cup raisins
½ cup sunflower seeds
½ onion, finely chopped
1 head broccoli, cut into small flowerettes
1 cup mayonnaise
3 Tbsp. sugar
1 Tbsp. vinegar
Combine bacon, raisins,
seeds, onion and broccoli in salad bowl
Combine mayo sugar and vinegar. Pour over salad and mix well
Yield 6-8 servings
If you want any other
ones, email fenwick_susan@hotmail.com
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Couscous with Roasted Vegetables
4 cups cubed peeled
butternut squash or sweet potato or combination of both
1 red onion, chopped
2 Tbsp. olive oil
1 cup cooked chick peas or kidney beans (or can of mixed beans)
½ cup diced red pepper
1 ½ cups vegetable stock or water
1 tsp. ground cumin
1 cup couscous
½ cup frozen peas, thawed
¼ cup white wine vinegar
¼ cup vegetable oil
1 tsp. dried oregano
¼ tsp. salt
pinch cayenne pepper
½ cup chopped fresh parsley or coriander
In 13x9 baking dish,
toss together squash, onion, garlic and oil. Roast in 400° oven, stirring
once, for 20-30 minutes or until vegetables are browned on edges and just
tender. Transfer to large bowl. Add chick peas or beans.
Meanwhile, in saucepan,
bring stock and cumin to boil; stir in couscous and peas; remove from
heat; cover and let stand for 5 minutes. Fluff with fork.
Sprinkle couscous
over squash mixture. Sprinkle with vinegar, oil, oregano, salt and cayenne.
Toss gently. Can make 1 day ahead.
Toss with parsley or coriander.
Yield 6-8 servings
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