fudjunktion.blogspot.com

1/4 cup plain yogurt

2 medium celery ribs

1/2 English cucumber

2 tablespoons chopped parsley or cilantro

2 tablespoons lemon juice

1 teaspoon olive oil

In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid. Diagonally cut celery into thin slices. Seed cucumber and diagonally cut into thin slices. In bowl toss together celery, cucumber, yogurt, parsley or cilantro, lemon juice, oil, and salt and pepper to taste. From Gourmet, Nov. 1998.

evernewrecipes.com

1 lb green beans, halved crosswise

2 cups shredded roasted chicken breast meat

1 cup thinly sliced red onion

5 tablespoons chopped cilantro

2 teaspoons curry powder

1/3 cup plain nonfat yogurt

3 tablespoons low-fat mayonnaise

1 tablespoon fresh lime juice

2 tablespoons sliced almonds, toasted

Cook beans in pot of boiling salted water until crisp-tender, about 5 min. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 Tb cilantro. Stir curry powder in small skillet over medium heat until aromatic, about 30 sec. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt & pepper. Sprinkle with almonds and remaining 1 Tb cilantro. From Bon Appetit, 1999.

alittlebiteoflife.net

1 medium avocado, diced

3/4 cup corn kernels

1/2 cup quartered grape tomatoes

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

1/4 teaspoon kosher salt

Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl. From EatingWell.com.

1/4 cup rice vinegar                                       3 tablespoons maple syrup

3 tablespoons lime juice                                1/4 teaspoon red chili flakes

1 tablespoon orange juice                              1 cup chopped peanuts

1 tablespoon orange zest                               Fresh mint, for garnish

In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.

From www.carrotmuseum.co.uk.

1 1/2 teaspoons salt, divided                         2 garlic cloves, minced

2 pounds carrots, chopped                             1/3 cup golden raisins

1/2 cup fresh lemon juice                               2 tablespoons olive oil

2 teaspoons ground cumin                             3 tablespoons chopped parsley

2 teaspoons paprika                                      2 tablespoons chopped cilantro

Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.

From Cooking Light, Dec. 2003.

1 tablespoon sugar

Coarse salt & ground pepper

1 carrot, cut into matchsticks

1/2 green mango, peeled and cut into matchsticks

1 tablespoon vegetable oil, plus more for grill grates

2 tablespoons lime juice

1 tablespoon minced peeled fresh ginger

3 thin chicken cutlets (about 3 ounces each)

Lettuce leaves

1/4 cup fresh cilantro leaves

In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day. Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool. Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

From www.wholeliving.com.

lifescript.com

3 teaspoons canola oil, divided

1 14-ounce package firm water-packed tofu, rinsed and crumbled

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt, divided

1 small zucchini, diced

3/4 cup frozen corn, thawed

4 scallions, sliced

1/2 cup shredded Monterey Jack cheese

1/2 cup prepared salsa

1/4 cup chopped fresh cilantro

Heat 1 1/2 tsp oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 tsp salt and cook, stirring, until the tofu begins to brown, 4-6 min. Transfer to a bowl. Add the remaining 1 1/2 tsp oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 tsp salt. Cook, stirring, until the vegetables are just tender, about 3 min. Return the tofu to the pan and cook, stirring, until heated through, about 2 min more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 Tb salsa and 1 Tb cilantro. Eating Well, March/April 2008.

1 tomato, diced (3/4 cup)

1/2 large red onion, thinly sliced

1 garlic clove, minced

1 tablespoon coarsely chopped cilantro

1 tablespoon red-wine vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 bunch mustard greens

In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.

When ready to serve, combine spinach and mustard greens in a large salad bowl. Top with the bean salad

tastebook.com

1 bunch of rainbow (or regular) carrots, cut into long julienned slices

juice from 1 lime
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon toasted sesame seeds
handful of chopped cilantro

Place the carrots in a medium bowl. In another smaller bowl, whisk together the lime juice, sesame oil, soy sauce and honey. Drizzle over the carrots and toss well. Sprinkle with the toasted sesame seeds and chopped cilantro. Serve immediately.

From http://en.petitchef.com.

cleananddelicious.com

5-6 cups shredded cabbage
1 cup firmly packed cilantro leaves, minced
1/4 cup lime juice
1 Tablespoon each water and honey
1/2 teaspoon cumin seeds
Salt and Pepper to taste

In a large nonmetal bowl, mix all ingredients together.

From Sunset’s Low Fat Mexican Cookbook.