I love making all types of preserves, pickles, vinegars, etc...  so "The Food in Jars Kitchen:  140 ways to cook, bake, plate and share your homemade pantry" cookbook definitely speaks to me.  Never have a come across such a great resource to help me use up some of these jars of stuff!

This quinoa salad uses pesto (I had carrot top pesto on hand), pickles (yep, had some of those!), vinegar (I used beer vinegar I made from a keg we had that went flat).  And to be extra instead of water I used whey from mozzarella cheese making.
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This salad helped me clean out my fridge and is really interesting.  I'd never thought to use pickles in a salad but I'm loving that!  I highly recommend this book for any preserver!

Quinoa Salad with Pesto Dressing
The Food in Jars Kitchen:  140 ways to cook, bake, plate and share your homemade pantry by Marisa McClellan

2 cups quinoa, uncooked
3 tablespoons extra virgin olive oil, divided
3 cups water
4 ounces pesto 
1/4 cup cider or red wine vinegar
salt
pepper, freshly ground
1 red bell pepper, seeded and diced
1 red onion, diced
1 cup sour pickles, diced
15 ounces chickpeas, drained and rinsed
6 ounces feta cheese, crumbled
1 bunch flat leaf parsley, chopped

​1. Pour the quinoa into a fine mesh sieve or very fine colander and rinse under running water.  Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat and add the wet quinoa.  Add the 3 cups fresh water, increase the heat to high, and bring to a boil.  Once the water boils, lower the heat to medium-low and cover the pan.  Cook for 18 to 20 minutes, or until the quinoa is finished cooking, spread it out on a rimmed baking sheet so that it will cool quickly and won't become gummy.

2. In a spouted measuring cup, combine the pesto and vinegar.  Whisk the vinegar into the pesto to loose in.  Still whisking, stream in the remaining 2 tablespoons of olive oil.  Taste and add salt and black pepper as needed.

3. Place the red pepper, onion, pickles, chickpeas, feta and parsley in a large bowl.  Add the pesto vinaigrette and stir to combine.  

4. Once the quinoa is cool enough so that it won't immediately wilt the parsley, stir it into the salad.  Taste and add salt, if necessary.

5. Serve at room temperature or chilled.

Here's a salad I like to have for lunch as it's healthy and filling.  I've also taken this one to potlucks with a good response.  This is a good one for those new to quinoa as the classic tomato, cilantro and black bean combo is a winner!

Someone gifted me this amazing book without realizing I was a fan of Dr. Weil and the True Food Kitchen restaurant!  It was quite a surprise to hear "I saw this and thought of you!" as I immediately dove in reading the secrets of this wonderful place.  First thing I made was the kale salad.  I was amazed at how simple it was. I had a friend that also had the book and said the secret they don't tell you is to really massage the dressing into the salad to make the leaves a little more tender.  Both ways; tossed or massaged was good to me, just depends on how you prefer it.

Kale Salad
True Food: Seasonal, Sustainable, Simple, Pure
​Andrew Weil, MD

​Here's the signature dish of True Food Kitchen  People who never imagined eating raw kale quickly become devoted.  Unlike most salads, this one gets even better in the fridge overnight.  Make the extra effort to find Tuscan kale - also sometimes labeled as black kale, Russian kale, cavolo nero, or dinosaur kale - as it's deeper color and more complex flavor really lift this into the salad stratosphere.

1/2 cup extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
3 cloves garlic, mashed
1/2 teaspoon salt
pinch red pepper flakes
2 bunches kale (14 ounces), ribs removed and sliced into 1/4" shreds
1/2 cup Grana Padano or Parmigiano-Reggiano cheese, finely grated
2 tablespoons toasted whole wheat bread crumbs
Grand Padano or Parmigiano-Reggiano cheese shavings, for garnish

1. In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes.  Add the kale and toss well to coat.  Let the salad sit at room temperature for 10 to 30 minutes.  Add the grated cheese and bread crumbs and toss again.
2. Garnish with the cheese shavings before serving.  Cover any leftovers and refrigerate up to 2 days.
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Caesar Salad Bagels
Cooking Light Magazine, August 2011
by Jackie Newgent

3 tablespoons Caesar salad dressing
2 - 4 ounce everything bagels, split and toasted
1/2 teaspoon black pepper
2 thin red onion slices
1 cup torn or shredded romaine lettuce
1/2 cup shaved parmigiano-reggiano cheese

​1. Spread dressing evenly on cut sides of bagels.  Sprinkle with pepper.
2. Arrange half of red onion, romaine lettuce, and cheese on bottom halves of bagels, and repeat layers.  Top with the top halves of bagels.

​Cucumber Salad with Peanuts and Cilantro on page 52 of this NY Times bestselling vegan potty mouth cookbook is the salad I need right now. 
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Springtime has me with cucumbers and spinach.  This Asian inspired salad is hearty and tasty.

Easy to whip up; shake dressing up in a jar and hold until ready.  Chop cucumbers and onions.  Add in cilantro and spinach.  

I like with some red pepper flakes in my salad.  My neighbor thought it was just fine as is.

This book has recipes that are simpler than their original book; for me it's been hit or miss (I don't mind more complicated recipes!).  This one is a hit that I will put into my veg rotation.

​1. Make the dressing:  Pour the vinegar, lime juice, soy sauce, maple syrup and oils into a jar and shake the shit out of it.
2. Make the salad:  In a large bowl, toss together the spinach, cucumbers, red onion, and cilantro.  Pour in the dressing and toss everything together.  Sprinkle in the peanuts, salt, pepper then taste and add more salt or whateverthefuck you think it's missing.

Mixed Greens with Roasted Asparagus & Tarragon Vinaigrette

​MIXED GREENS WITH ROASTED ASPARAGUS
1/2 cup pine nuts
1 1/2 pounds asparagus
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper, freshly ground
Tarragon Vinaigrette (below)
8 ounces mixed baby greens
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TARRAGON VINAIGRETTE
3 tablespoons shallot, minced
2 tablespoons tarragon wine vinegar
1 teaspoon dried tarragon
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1/3 cup extra virgin olive oil

Preheat oven to 350 degrees.

Place pine nuts on a baking sheet and roast in preheated oven 8-10 minutes until golden.  Remove from oven and cool.  Increase oven temperature to 400 degrees.

Wash asparagus and snap off woody stems.  Place asparagus on a baking sheet.  Toss with oil.  Sprinkle with salt and pepper.  Spread asparagus in a single layer.  Roast in preheated oven 5-10 minutes or until tender-crisp. Remove from oven.
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Prepare vinaigrette.  Shake all ingredients together in a jar and shake.  Or whisk together in bowl.

To assemble:  In large bowl, toss mixed greens with enough vinaigrette to coat.  Arrange on 8 salad plates.  Arrange a few asparagus spears on each plate and sprinkle with the toasted pine nuts. 

To prepare ahead:  You can make the vinaigrette up to 2 days ahead and store, covered in refrigerator.  Return to room temperature and whisk to recombine  Serve as directed above.  You can roast the asparagus early in the day.  Cool to room temperature and cover until ready to serve.

​Rinse green onions under warm water and drain.  Place with herbs in a small food processor and process until fine.  Add 1/2 cup mayonnaise and continue processing until well mixed.  Remove from processor and add to a bowl.  Add remaining mayonnaise and sour cream and whisk until smooth.  Add remaining ingredients and whisk until combined.  Adjust seasoning if necessary.  Refrigerate until ready to use.  You will have some dressing left over.

Brooklyn Deli Macaroni Salad
By Isa Chandra Moskowitz, Veganomicon page 91

​DRESSING
1/4 cup veganaise
1/4 cup white vinegar
1 tablespoon sugar
3/4 teaspoon salt
freshly ground pepper

SALAD
1/2 cup frozen peas, thawed
2 radishes, grated
2 carrots, peeled and grated
1 pound elbow macaroni

​​1.    Prepare the dressing:  Combine all the ingredients in a large mixing bowl.  Mix with a fork until completely blended.  

2.    Add the radishes, carrots and peas and set aside while you cook the macaroni.

Recently I was told I need to eat more beets. I've been having beet smoothies, beet quesadillas, beet sandwiches, etc.  But sometimes I just want a regular old beet salad!  Here's a great one from Martha.

Roasted Beets and Edamame and Arugula
Whole Living Magazine
Serves 4

Ingredients

• 3 medium golden beets
• 2 tablespoons plus 1 teaspoon olive oil, plus more for drizzling
• 1 cup thawed frozen shelled edamame
• Coarse salt and pepper
• 1 tablespoon red-wine vinegar
• 3 cups baby arugula
• 1/2 cup fresh basil leaves

Directions

1. Heat oven to 425 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Let cool, then peel and slice.
   
   
2. On a baking sheet, toss edamame with 1 teaspoon olive oil; season with salt and pepper. Roast, shaking pan once, until golden, 20 to 25 minutes.
   
   
3. In a small bowl, whisk vinegar and 2 tablespoons olive oil. In a medium bowl, combine arugula, basil, beets, and edamame. Toss with dressing and season with salt and pepper.