Whole Earth Salad

Whole Earth Salad

The Hungry Hollow Co-op

Rhoda Kahn Nussbaum

Cook:

1 cup uncooked red quinoa (approximately ½ of a 12 oz. box), follow package instructions

Combine (in your favorite salad bowl)

1 bunch kale, cut away stems, roll leaves lengthwise and slice into fine horizontal silvers

1 small head of green cabbage, cut away stalks, roll leaves lengthwise and slice into fine horizontal silvers

2 carrots, coarsely grated

1 cup tamari almonds, chopped

1 10-oz. package of Tofulin, marinated baked tofu, cut into ¼" cubes or 2 chicken breasts*, cooked

¼ cup toasted sesame seeds

2 tbsp fresh parsley, finely chopped

2 tbsp fresh dill, finely chopped

Hot cooked quinoa; mix into above ingredients and let cool

Blend

1 cup olive oil                                            1-2 cloves garlic, minced

Juice of 1 whole lemon                            Tamari sauce, to taste

1 tbsp Dijon style mustard                       Herbamare, to taste

Add dressing to cooled salad and adjust seasoning prior to serving

*NOTE:  Poach chicken breasts.  In a large skillet, bring to a boil enough water to cover boneless, skinless chicken breasts, the juice of a lemon, a bay leaf and a teaspoon of table salt.  Add chicken breasts, cover and let simmer gently for 5 minutes.  Turn the breasts over and cook for another 5 minutes.  Remove from heat and let the chicken breasts cool in the poaching liquid, uncovered, for 30 minutes.