Mecca Azteca Salad Rating: 51 Servings: Serves 4Calories per serving: lowFat per serving: low IngredientsSalad: 1 cup shopped tomato 1 cup chopped jicama 1 cup chopped avocado 1/2 cup chopped red onion 2 Tbsp lemon juice 1/2 tsp sea salt 1 cup peeled & chopped cucumber 2 cups mixed salad greens 4 cups cooked quinoa,
Orange-Cranberry Oatmeal Scones Rating: 41 Ingredients1½ cups (276 g) oat groats, soaked 8-12 hours or overnight, drained ¾ cup (109 g) soft Medjool dates 1 teaspoon grated orange zest or 1 teaspoon orange extract ½ cup (60 g) dried cranberries or cherries ½ cup(50 g) walnuts, chopped InstructionsPlace the well-drained oats into a food processor
I haven’t tried these yet but they sound amazing. Great for a summer/autumn party. You can add all the accompaniments or just the ones you like. When making the salsa, you don’t need to grill the corn and onions and that will save time and still be great. This is a raw recipe when you use greens as your wrap and don’t grill any of the vegetables.
Basamati Rice Salad with Mango and Cucumber Rating: 41 Servings: 8-10Calories per serving: 320Fat per serving: 14 Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.Ingredients2-1/2 cups basmati rice Kosher salt
