TUNA RICE SALAD

August 17, 2007

Posted by Dawn G.

Hey Gregg, Try this for lunch!

–2 cups cooked brown rice
–1 can artichoke hearts, drained & chopped
–1 cup canned chick peas, drained
–1/2 dry pint grape tomatoes, halved
–1/3 cup chopped red onion
–1 7-oz pack of chunk white tuna, drained
–juice of large lemon
–1 tbsp water
–1 tbsp extra virgin olive oil
–2 tbsp freshly chopped parsley

Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in large bowl. Whisk lemon juice, water and olive oil in small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least 2 hours.

Advertisements

Eggless Egg Salad

August 16, 2007

Posted by Matthew B and Erika C

Ingredients

1/3 c. mayonnaise (regular or soy-based)

1 tbsp. Sweet Pickle Relish

2 tbsp. red onion, minced

1-2 stalks celery, finely diced

1 tsp. Organic Apple Cider Vinegar

2 tbsp. whole grain mustard

1 tsp. Organic Dijon Mustard

2 tbsp. fresh dill, minced or 1 tbsp. dry

1 tbsp. fresh tarragon, minced or 1/2 tbsp. dry

sea salt and cracked black pepper to taste

1 lb. Organic Extra Firm Tofu, drained

Directions

Mix first 10 ingredients together. In a separate bowl, chop drained tofu using a pastry blender. Stir in mayonnaise mixture. Season with salt and pepper. Cover and chill for an hour or so. Spread a half cup on your favorite Wild Oats Sliced Bread and top with lettuce, tomatoes, cucumbers, radishes or sprouts, and top with another piece of bread.

Nutrition Facts

Per Serving (171g): Calories 210 (140 from fat) 16g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 270mg sodium, 7g carbohydrate, 2g dietary fiber, 3g sugars, 14g protein

From Wild Oats website