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Trio Specialty Salads



SOUTHWEST AVOCADO SALAD
Corner Bakery Copycat Recipe

Jicama Slaw
1 cup jicama, jullienned or grated
2 tablespoons sliced red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
salt and pepper

Corn Tomato Salsa
2 tomatoes, chopped
2 ears of corn, cooked and removed from cob
1 tablespoon lime juice
zest from 1 lime
2 tablespoons chopped fresh cilantro
1 jalapeno, seeded and finely diced
2 avocados, sliced
tortilla strips or crushed tortilla chips

Mix all the ingredients for the jicama slaw together. Mix together ingredients for corn-tomato salsa.  Allow to marinate until serving time. Just before serving, layer jicama slaw, corn-tomato salsa, avocado slices, and tortilla strips on a serving plate.

QUINOA PICO 
Corner Bakery Copycat Recipe

4 cups of water
3 teaspoons of reduced sodium Better than Bouillon Chicken Base (Substitute with your preferred chicken base brand, but don’t leave this out.)
1 cup of uncooked white Quinoa, rinsed and drained
1/2 cup fresh chopped tomato
1/2 cup finely diced white onion
1/2 jalapeño pepper, seeded and finely chopped
1 tablespoon finely chopped fresh cilantro
1/4 cup of fresh squeezed lemon juice (about 1 whole lemon)
1/4 cup of extra virgin olive oil

Boil 4 cups of water with the chicken base in a medium saucepan. The chicken or veggie broth will add flavor to the otherwise bland quinoa. Add the quinoa to the boiling water, stirring occasionally until tender, about 10 minutes. Strain and let the quinoa rinse completely. Combine the cooled quinoa with the tomatoes, onion, jalapeño, cilantro, lemon juice, and olive oil in a medium bowl. Mix all the ingredients well and add salt and pepper to taste.


ASIAN EDAMAME
Corner Bakery Cafe Copycat Recipe

Serves 6

3 cups shelled edamame beans, cooked and cooled
1 red pepper, diced
1 orange pepper, diced
1 cup of shredded carrots
3 cloves of garlic, minced
1/3 cup of reduced sodium soy sauce
1 teaspoon of ginger
1/2 cup of fresh chopped cilantro
1 tomato, diced
1/4 cup diced green onions

Combine edamame, peppers, carrots, tomatoes, onions and cilantro in large bowl.

To make your dressing combine soy sauce, spices, and garlic in a small bowl.  Add dressing mixture to edamame salad and combine until salad is fully coated. Add in cilantro and mix again.


MOZZARELLA TOMATO ARUGULA SALAD
Corner Bakery Cafe Copycat Recipe

1 cup bruschetta tomatoes (1 pound tomatoes, 3 ounces extra virgin olive oil, fresh lemon juice, 6-8 basil leaves, 1 teaspoon salt, 1/2 teaspoon ground pepper. Combine all in a bowl and let sit for 30 minutes before serving)
1/2 ounce arugula
1 ounce fresh mozzarella cheese, diced

Toss bruschetta tomatoes with mozzarella cheese. Place on bed of arugula.



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