Foodie Friday - Broccoli Almond Curry Salad

In an attempt to eat healthier this summer, I am spending my Fridays off in the Kitchen!  So here is my first post for Foodie Friday!  This recipe for Broccoli Almond Curry Salad is from the Moscow Food Coop cookbook.  I also made a batch of Kale Salad; my favorite salad from the Coop Deli.  Up next is a post on something not so healthy but oh so yummy...Banana Almond Cupcakes!

Mix chopped vegetables in a large bowl.

 In a medium skillet sauté almonds, garlic, and curry powder in
olive oil for about 1 minute.

 In a small bowl mix dressing ingredients until smooth.
Pour this dressing over vegetables and mix well.

Moscow Food Coop
Broccoli Almond Curry Salad

Ingredients:
1 red or yellow bell pepper, chopped
2 lbs broccoli, chopped
1/3 cup red onion, minced
1 cup red cabbage, cut into thin strips
2/3 cups almonds
1 tbsp olive oil
2 tsp garlic, minced
1 tbsp curry powder

Mix chopped vegetables in a large bowl.
In a medium skillet sauté almonds, garlic, and 

curry powder in olive oil for about 1 minute.
Add almond mixture to the vegetables.
In a small bowl mix dressing ingredients until smooth.
Pour this dressing over vegetables and mix well.

For the Dressing:
2/3 cups almond butter
1 1/2 tbsp wheat-free tamari or soy sauce
2 tsp balsamic vinegar
4 tsp sesame oil
2/3 cups water

Moscow Food Coop
Kale Salad

Ingredients:
2 medium bunches kale, rinse & cut in thin strips
1/3 lb carrot, grated
1 cup red cabbage, in thin strips
1/4 lb marinated tofu, cubed


For the Dressing:
2/3 cup cashews, finely chopped
2 tsp garlic, minced
1 tbsp ginger, minced
1 can green chiles (4 oz)
1 1/2 tbsp tamari (wheat-free)
3/4 cup vegannaise or mayonnaise

Prepare vegetables and place in large bowl with chopped tofu.
Mix dressing ingredients together in a small bowl, then pour
this dressing over the vegetables.
Toss well and serve cold.