Salads

Rice Salad for Twelve

6 cups cooked rice (we use brown rice)
1-1/2 cups cooked kidney or garbanzo beans (about one can, I think)
3/4 lb. turkey ham, cut in small strips
3/4 lb. Gouda cheese, cut into cubes
1/4 cup plus 2 Tbs. red onion, finely chopped
1/4 cup plus 2 Tbs. fresh parsley, finely chopped
1/4 tsp. crushed red pepper (some people like more)

Mix the above ingredients in a bowl, tossing well, so you don’t get a pocket of red pepper

3/4 cup olive oil
6 Tbs. cider vinegar (balsamic is also good)
1-1/2 tsp. Italian herb seasoning (we just sprinkle in basil, majoram, oregano, and thyme to taste- heavy on the basil, which is our favorite)

Pour all these ingredients and salt and pepper to taste into a container with a good lid. Shake vigorously until emulsified (or put it all into your blender and blend) and pour over salad. Stir it all together a few times to coat all the ingredients with the dressing, and then refrigerate at least 1 hour before serving.

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Barley chicken Salad for ten

4 cups cooked barley
4 cups chicken; diced cooked
1 cup Celery; diced
1 cup Tomatoes; chopped
1 cup Red onion; chopped
4 Tablespoons Lemon juice
2 Tablespoons Dijon mustard
Lettuce, about three cups, torn (the amount is really up to you- how lettucy do you want it to be?)

Mix the lemon juice and Dijon together well.
Toss all ingredients together in a bowl, stirring well to coat. This is also a nice main dish lunch. As a main dish, this is probably enough for six healthy eaters, or 8 dieters.
Serve with ranch dressing if you like, or eat it as is.

Posted at The Common Kitchen

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