Visitors' and Travellers' Salads!
We had a great turnout for our Visitors' and Travellers' Lunch on Sunday, July 7th when we had the opportunity to officially welcome Kelly Colwell to our staffing team. Gretta and Scott hosted the meal (Gretta cooking, Scott cleaning!) and set out a repast that included a wide variety of salads all of which were vegan with vegetarian options provided. Only one of the salads has gluten in it and nuts in the recipes were eliminated.
Here are the recipes Gretta uses - all of them but one from online sources. Cook away and enjoy!
Zesty Adzuki Bean Salad (omitted the arame and added some finely chopped red pepper)
Sweet Potato Salada (Slatit Batata Helwa) (left out the capers and olives in Gretta's version)
Marinated Vegetable Salad (feta served on the side)
Quinoa and Mango Salad (no cranberries in Sunday's version)
Fiesta Salad (made with brown rice, not white)
Sweet Romaine Salad (the dressing was made with Vegannaise and Rice Dream rather than mayonnaise and milk; blueberries replaced the strawberries, a handful of craisins added more colour; becase we are a nutfree facility, roasted pumpkin seeds replaced the cashews)
Four Bean (or more) Salad: Gretta's been making this for years and can't recall the source:
Dissolve 1/2 c. sugar in 1/2 c. white vinegar over heat.
1/2 c. salad oil
1 tsp salt (Gretta is always light on this)
1/2 tsp. each dry mustad, tarragon, basil
2 tbsp parsley
Add one can each kidney, green, wax, lima beans (mini corn, chick peas, whatever)
1 red or spanish onion sliced thinly
1 green pepper sliced thinly (omitted)
Refrigerate at least 2 hours.
Enjoy! And may your gatherings always be as delightful as those at West Hill's Visitors' and Travellers' lunches!