Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs 1 can garbanzo beans (chickpeas) rinsed and drained well 1 1/2 cups diced cucumbers with skin on 1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy) 2 T balsamic vinegar (I like Fini Balsamic Vinegar) 3 T good quality extra virgin olive oil 1/2 cup chopped fresh oregano (or use basil or parsley) salt and fresh ground black pepper to taste 1/2 cup crumbled Feta (or goat cheese)
Yum! 2 cucumbers- cut up, 1 pint cherry or grape tomatoes (about 30), 2 tablespoons chopped fresh basil, 1 cup fresh mozzarella (I like to use the little balls), 1 avocado, 1 tablespoon extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, Salt and pepper to taste
1 cup chopped pecans 1/2 (16-oz.) package farfalle (bow-tie) pasta 1 pound fresh broccoli 1 cup mayonnaise 1/3 cup sugar 1/3 cup diced red onion 1/3 cup red wine vinegar 1 teaspoon salt 2 cups seedless red grapes, halved 8 cooked bacon slices, crumbled
In a bowl add the quinoa, strawberries, goat cheese, basil, arugula and toss combine. In a separate bowl, whisk together the balsamic vinegar, salt, onions and honey. Drizzle the balsamic mixture over the quinoa/strawberry mixture and toss to coat. Serve immediately.