Cold Garbanzo and Cucumber Salad

3/4 c Extra virgin Olive Oil
2 tb red wine vinegar
1 1/2 ts Salt
1 1/2 ts Freshly-ground black pepper
2 c Canned garbanzo beans; drained
1 cucumber peeled and diced
3 Radish; diced
2 Tomatoes; peel, seed, dice
1 bn Fresh basil; chopped

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

Quinoa & Kale Salad

Serves 2 as a main or 4 as a side

1 Cup uncooked Quinoa
3 Stalks of Black Kale
1/2 English Cucumber
1/2 Cup Cashews
1 Avocado
1 Tbsp sesame seeds
1 Tbsp juice from a fresh Lemon
1 Tbsp White Wine Vinegar
Salad dressing to taste*

In a small point combine one cup quinoa with 2 cups of salted water and bring to a boil. Cover, and lower heat, simmering for about 15 minutes, or until all water has been absorbed.

While the quinoa cooks, remove the stems from the kale. Discard and chop the leaves finely, adding them to a large bowl.

Add the cashews and sesame seeds to the kale, and cucumbers. Add the avocado last (as you don’t want it to brown). Halve it, remove peel and pit, and chop into small pieces. Add to the salad along with the vinegar and lemon juice. Once the quinoa has cooked, stir it with a fork and transfer to the fridge to cool.

Tomato, Cucumber, and Feta Salad

Serves 2
Ingredients
1 teaspoon Red Wine Vinegar
1/4 teaspoon Sugar
1 tablespoon Olive Oil
1 1/2 cups sliced Ontario Campari Tomatoes
1 Ontario English Cucumber, peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch slices (about 1 1/2 cups)
1/2 cup crumbled Herbed Feta Cheese
1/4 cup shredded fresh basil or dill
Preparation
In a bowl whisk together the vinegar, the sugar, the oil, and salt and pepper to taste, add the tomatoes, the cucumber, the Feta, and the basil, and toss the salad well.
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