Salad

Kale, Wild Rice & California Sun Dried Fruit

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Ingredients

Kale, Wild Rice & Sun Dried Fruit

Prep | 50 min   Total Time | 60 min   Servings | 6

4 cup water
salt
1 cup wild rice
¼ cup raisins
¼ cup California Bing Sun Dried Cherries
1/3 cup orange juice
1 T of minced shallot
1 ½ tsp orange zest
3 cup stemmed and coarsly chopped kale
2 tsp olive oil
½ cup toasted walnuts, chopped
Black pepper

Directions

Bring the water to boil in a large saucepan.  Add 1 tsp salt and rice.  Reduce heat to medium low, partially cover and simmer until rice is tender, approx 50 mins.

While the rice is cooking, place Sun Dried Fruit and raisins in a bowl with ¼ orange with just enough hot water to cover - set aside to soften

When rice is cooked, add minced shallots, orange zest. Cover pan and let sit for 5 min to absorb any remaining water. Remove lid and let cool to room temperature

Place Kale in a bowl.  Add salt and drizzle with olive oil.  Turn the Kale leaves with your fingers until the leaves are tender and lightly coated with olive oil.

Combine the kale with the wild rice. Drain the dried fruit mixture and add them to the rice mixture along with the walnuts. Toss to mix throughly and season with salt and pepper to taste

Posted by: Traina Kitchens

Savory Pearl & Dried Apricot Couscous Salad

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Ingredients

Savory Pearl & Dried Apricot Couscous Salad
PREP | 20 min   TOTAL TIME | 30 min   SERVINGS | 4-6

1/4 cup olive oil (divided)
1 cup pearl (large grain) couscous
1 1/2 cup water
2 tbsp diced Nicoise olives
1/3 cup minced fresh parsley
2 tbsp minced fresh mint
2 tbsp snipped chives
2 tbsp lemon juice
1/3 cup Traina California Sun Dried Apricot, granules
Freshly ground black pepper & salt

Directions

In a large suacepan, heat 1 tbsp olive oil.  Add couscous and cook for 5 minutes to brown slightly.

Off heat, add water and bring to boil.   Cover and reduce, then heat to medium low.  Cook couscous for 10 minutes or until water is absorbed.

Uncover, fluff with a fork then add all remaining ingredients. 

Season to taste with salt and freshly ground pepper.

Posted by: Triana Foods

Sun Dried Tomato, Tuna & Vegetable Pita Salad Bowl

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Ingredients

Sun Dried Tomato, Tuna & Vegetable Pita Salad Bowl

Prep Time 20 mins | Total Time 30 mins | Servings 4

4 whole wheat pita bread rounds
2 stalks of celery, diced
1 potato, boiled and cubed
1 hard cooked egg, peeled and cubed
1/2 lb green beans, blanched and cut into bite-sized pieces
1 can tuna, drained
1/2 cup Traina Foods Sun Dried Tomatoes, hydrated with warm water, then drained
Parsley, basil, salt & pepper to taste
1/4 cup of vinaigrette

Directions

Toast pitas in a 300 oven until crispy (about 10 minutes) lightly browned and beginning to curl at the edges, creating a bowl.

Blend all vegetables together in a mixing bowl. Add tuna and dressing. Toss gently and pile servings into a pita bow.

Serve immediately.

Posted by: Traina Kitchens

Mixed Rice Salad with Dried Fruit Medley & Turkey

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Ingredients

Mixed Rice Salad with Dried Fruit Medley & Turkey

2 cups cooked wild rice (cooked with celery and onion)
1 cup fresh orange sections
½ cup diced celery
¼ cup finely mild red onion
½ cup Traina Dried Tart Cherries (Cranberries or Apricots also work well)
½ lb roasted turkey, shredded

 

Dressing

¼ cup orange juice concentrate, thawed
2 t vinegar
2 t water
1 t Dijon
1 t chopped fresh basil
3 t olive oil
Salt and pepper

Directions

Mix cooled rice together with orange segments, celery, onion, Dried Cherries (or other fruit), and turkey together in a bowl. Combine orange juice concentrate and remaining dressing ingredients. Whisk together and pour over turkey mixture. Cover and chill.

Posted by: Traina Kitchens

Sweet Apricot and Crunchy Mixed Salad

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Ingredients

1 lb assorted mixed greens including arugula, romaine, baby spinach
1 cup Traina Julienne-cut Dried Apricot Blend
½ cup chopped pistachio nuts, lightly toasted
¼ cup diced celery
1 t chopped chives
½ cup blue cheese chunky pieces

Dressing

½ cup olive oil
2 t sugar
1 garlic clove, minced
¼ cup white balsamic vinegar

 

Directions

Gently mix salad greens, apricots, celery, chives, pistachio nuts and blue cheese pieces together. Vigorously blend ingredients for dressing. Pour onto salad and toss.

Posted by: Traina Kitchens

 

 

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