Best Moosewood Lemon Tomato Salad Recipes

MOOSEWOOD LEMON TOMATO SALAD

Moosewood Lemon Tomato Salad image

Make and share this Moosewood Lemon Tomato Salad recipe from Food.com.

Provided by Missy Wombat

Categories Lemon

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 tomatoes, chopped or thinly sliced
1 lemon, juice
1 tablespoon olive oil
salt, to taste
fresh ground black pepper, to taste
1/2 cucumber, sliced (optional)
1/2 avocado, cubed (optional)
2 slices red onions, thin,separated into rings (optional)

Steps:

Combine the ingredients in a serving bowl.
Serve immediately.

Nutrition Facts : Calories 92.6, Fat 7.2, SaturatedFat 1, Sodium 7.9, Carbohydrate 10.6, Fiber 4, Sugar 3.2, Protein 1.7

MOOSEWOOD WHITE BEAN AND TOMATO SALAD

Moosewood White Bean and Tomato Salad image

This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like.

Provided by death_by_parsnip

Categories Beans

Time 10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans kidney beans, drained
2 garlic cloves, minced
1/4 cup red onion, minced
6 celery ribs, with leaves sliced (optional)
1 lemon, juice of
2 tablespoons olive oil
1 tablespoon fresh basil or 1 teaspoon dried basil
4 tomatoes, cubed or 2 (15 ounce) cans diced tomatoes, drained
1 tablespoon red wine vinegar (optional)
salt and pepper, to taste

Steps:

Combine all ingredients in a bowl. Serve at room temperature.

Nutrition Facts : Calories 179.9, Fat 5.5, SaturatedFat 0.8, Sodium 424.6, Carbohydrate 25.3, Fiber 8.7, Sugar 5.3, Protein 8.3

KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)

Kristina's Potato Salad (Revised Moosewood Recipe) image

This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

6 medium potatoes, boiled in skins, cooled then cubed
2 hardboiled egg, chopped
1 medium bell pepper, diced (any colour)
3 -4 scallions, finely minced (whites and greens)
1 small cucumber, seeded and minced (peel if waxed)
1/2 cup parsley, finely minced (packed)
1/4 cup fresh dill, minced (packed, or 1 tblsp dried)
1 teaspoon salt (or to taste)
fresh black pepper, to taste
1/8 cup cider vinegar
1 teaspoon mustard powder
1 teaspoon tarragon
1 tablespoon prepared horseradish
1/2 cup mayonnaise
1/2 cup plain yogurt (or sour cream)
1 medium carrot, diced (optional)
1 stalk celery, minced (optional)
radish, thinly sliced (optional)
fresh peas, raw (or steamed) (optional)
1 cup cashews, lightly toasted (optional)
1/2 cup sunflower seeds, toasted (optional)
2 tablespoons sesame seeds (optional)

Steps:

In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
Combine well with other ingredients in a larger bowl, cover and chill.

Nutrition Facts : Calories 297.1, Fat 9.3, SaturatedFat 2, Cholesterol 69.9, Sodium 581.3, Carbohydrate 47.3, Fiber 5.8, Sugar 5.8, Protein 8.1

MOOSEWOOD FRENCH RICE SALAD

Moosewood French Rice Salad image

I got this from the New Recipes from Moosewood Restaurant back in the late 80's when I was a vegetarian and always looking for a way to use up my rice. This one is easy and tasty. I have taken liberties with the recipe...Chill time is listed under preparation time :)

Provided by TishT

Categories Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 cups rice (I like brown but you can try white also)
1 cup carrot, small dice
1 cup red bell pepper, diced (try green peppers too)
1 cup mushroom, sliced
1 cup green peas (fresh or frozen)
1 small celery, finely chopped
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
3/4 cup vegetable oil
1/4-1/3 cup fresh lemon juice
1 garlic clove, pressed
1 teaspoon dried dill or 1 teaspoon dried marjoram (use one or two of these)
chopped tomato (to garnish)
green olives, to garnish
dried currant (optional)
1/2 cup toasted pine nuts (optional)

Steps:

Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
(Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).

Nutrition Facts : Calories 711.8, Fat 37.1, SaturatedFat 5, Sodium 19.3, Carbohydrate 85.7, Fiber 3.9, Sugar 3.8, Protein 8.7

MOOSEWOOD CABBAGE SALAD

Moosewood Cabbage Salad image

This comes from Moosewood Restaurant Low-Fat Favorites. They recommend this slaw with Indian, Mexican, Middle Eastern, Spanish, or American food. That's some variety! Prepare the dressing first so the flavor has time to develop. Cooking time is chill time.

Provided by carolinajen4

Categories Salad Dressings

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup nonfat yogurt or 1/2 cup low-fat plain yogurt
1 small garlic clove, pressed
1 teaspoon fresh lime juice or 1 teaspoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon red onion, grated
1 pinch ground cinnamon
1/2-1 teaspoon fresh cilantro (optional) or 1/2-1 teaspoon mint, minced (optional)
salt
2 cups savoy cabbage or 2 cups green cabbage, finely shredded
1/2 cup red bell pepper, finely chopped
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped

Steps:

Whisk together all of the dressing ingredients and set aside.
Combine the cabbage, bell peppers, celery and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.

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