Adzuki Bean And Cabbage Salad

Place adzuki beans and 6 cups water into a medium pot. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes, or until beans are cooked but retain their shape. Or pressure cook for 20 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak cabbage in hot water for 30 minutes. Drain, rinse and set aside.

Put oils, ginger, garlic, basil, vinegar, pepper flakes, soy sauce and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, cabbage, green onions and carrots and toss gently to combine.

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Asian Chicken Salad Wrapped in Rice Paper

Dressing:
½ C lime juice reconstituted
2 T soy sauce
Dash hot sauce or ½ tsp red pepper flakes
Dash sesame oil
2 T honey
¼ C peanut butter

Salad:
1 small bunch of rice vermicelli noodles
1 C reconstituted chicken tidbits TVP
1 C peas
1 C carrots rehydrated
1 bunch fresh cilantro leaves, chopped
4-6 large rice paper wrappers, soaked until soft

Whisk the dressing ingredients together until they form a smooth dressing.

Cover the noodles with boiling water. Soak until noodles are softened. Drain well. Place shredded chicken into a large bowl. Add noodles, peas, carrot and cilantro leaves. Add dressing and toss well.

Add hot water to a plate and soak rice paper for 1 minute. Place softened rice paper wrapper onto a kitchen towel and blot dry. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you. Fold edge over the filling, and then fold in the 2 ends.

Continue to roll up, securing loose edges so that it is sealed. Repeat for the other rolls.

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Black Bean & Millet Salad

Dressing
⅓ C water
⅓C olive oil
3 T reconstituted lemon juice
1 T balsamic vinegar
2 tsp garlic, minced
1 tsp sea salt
½ tsp allspice
¼ tsp black pepper
1 tsp cumin

Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool. Rinse well with cool water, fluff and dry thoroughly.

In a large bowl, combine millet, black beans, tomatoes, and onion.

Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into ½ inch slices. Add the cucumber to the salad.

Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.

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¼ C grapeseed oil
6 T fresh lemon juice
¼ tsp fine grain salt
½ C thinly sliced shallots
2 T dill weed dried

more grapeseed oil for cooking
2 C diced carrots, rehydrated
3 C cooked white beans
2 T brown sugar (or honey)
⅓C sliced almonds, toasted

Combine the grapeseed oil, lemon juice, dill weed, salt and shallots in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of grapeseed oil . Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more grapeseed oil to the pan - do so.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Place in refrigerator to set. Spread on Cake before serving.

Garden Rice Salad

2 C cooked long grain rice
1 C frozen green peas, thawed
¼ C green pepper , rehydrated
¼ C chopped celery
1 T finely chopped green onion
1 T finely chopped radish
1 tsp garlic reconstituted (roll FD garlic in bag to break up then add water)

Combine first seven ingredients in a large bowl; toss well. In a small bowl, whisk together remaining ingredients; pour over rice mixture, tossing gently to combine well. Cover and chill thoroughly before serving.

Rice salad serves 4 to 6.

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1 ½ C adzuki beans, drained and rinsed
1 ½ C kidney beans, drained and rinsed
1 C cabbage, rehydrated
⅓ C green onion rehydrated or use fresh
1 C yellow bell pepper, rehydrated
¼ C fresh celery, thinly sliced
¼ C carrot, rehydrated
Shredded lettuce

Orange Dressing
1/2 C smashed mandarin orange(rehydrated) with 2 T orange juice powder
¼ C white wine vinegar
2 T olive oil
2 tsp rehydrated garlic cloves, minced
1 T dried parsley, chopped
2 tsp orange granules

Combine all of the ingredients for the orange dressing. Set aside. Combine beans, cabbage, green onions, sliced bell pepper, celery and carrot. Pour dressing over and toss to combine. Season to taste with salt and pepper. Spoon salad mixture on top of shredded lettuce. Serve.

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1½ C cooked red beans
1½ C cooked lima or navy beans
1½ C cooked pasta
1 T green onion (can use as dried)
½ C celery

Dressing:
**Italian Salad Dressing mix

Combine cooled beans and mix lightly with all other ingredients. Pour on Italian dressing. Place shredded lettuce on plate and heap bean mixture in center.

**Italian Dressing Mix:
1 T garlic salt
1 T onion powder
1 T white sugar
2 T dried oregano
1 tsp ground black pepper
¼ tsp dried thyme
1 tsp dried basil
1 T dried parsley
¼ tsp celery salt
2 T salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. To prepare dressing, whisk together ¼ white vinegar, ⅔ cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

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Tuna Rice Salad

2 cans white tuna, drained, (12 to 14 ounces total)
¼ C lime juice reconstituted
½ C reconstituted freeze dried sliced black olives, drained
1 C reconstituted broccoli
2 C cooked long-grain rice, chilled
½ C mayonnaise
2 tsp dried dill weed

In a mixing bowl, break up tuna with a fork. Sprinkle lime juice over the tuna; mix well. Fold in the sliced olives, broccoli, and rice. Add mayonnaise and stir in dill weed.

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Wild Rice Cranberry Pecan Salad

1 C brown rice wild rice mix, uncooked
2 ⅓ C water
2 tsp chicken soup base
½ tsp salt
1 tsp butter
½ C dried cranberries
½ C chopped pecans (toasted or un-toasted, your choice)
¼ C sliced green onions
2 T lemon juice
2 T olive oil
½ tsp sugar
2 tsp rehydrated orange granules
Salt and freshly ground pepper

Use a ratio of 1 cup of rice to 2 ⅓ cups of water. Bring rice, chicken soup base, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

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