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
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
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
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.
Posted by: Traina Kitchens
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
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
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
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
½ cup olive oil
2 t sugar
1 garlic clove, minced
¼ cup white balsamic vinegar
Gently mix salad greens, apricots, celery, chives, pistachio nuts and blue cheese pieces together. Vigorously blend ingredients for dressing. Pour onto salad and toss.