Baby Spinach and Strawberry Salad
(4 Servings)

Ingredients:
1 teaspoon olive oil
4 tablespoons slivered almonds or pecans
3 tablespoons of olive oil
2 tablespoon of balsamic vinegar
4 cups of washed baby spinach
1 cup of sliced strawberries
4 tablespoons of crumbled goat feta cheese

Recipe Accolades:
Simple and Quick
Diabetic Friendly
Low Glycemic
Gluten and Wheat Free
No Added Refined Sugar
Vegetarian
High in Iron

Directions:
Toast slivered almonds with 1 teaspoon of olive oil over medium heat until brown. Set aside.
In a small bowl, add vinegar and whisk in olive oil until emulsified. Divide baby spinach between 4 plates. Top each plate with sliced strawberries, and garnish with crumbled feta cheese and toasted almonds. Drizzle with vinaigrette just before serving. 
 

High Protein Quinoa Salad
(4 Servings)

Ingredients:
1 cup quinoa, rinsed
1 ½ cups of cold water
 ½ teaspoon sea salt
3 tablespoons each of fresh lemon and lime juice
1 teaspoon sea salt
½ teaspoon tabasco sauce
½ cup of kernelled corn
1 small red onion minced
1 small jalapeno minced or ½ teaspoon of red pepper flakes
1 red pepper finely diced
3 minced green scallions
¼ cup chopped fresh cilantro
2 tablespoons of minced chives

Recipe Accolades:
Simple and Quick
Egg Free
Dairy Free
Gluten and Wheat Free
High Protein
High Fiber
No Added Refined Sugar
Vegan/ Vegetarian

Directions:
Bring water to a boil and add ½ teaspoon sea salt and quinoa. Return mixture to a boil, cover and reduce heat to low and simmer for 15 minutes. Turn off heat and keep pot covered for 5 minutes.  Spread quinoa on a tray to cool.

In a large bowl, whisk lemon and lime juices with tabasco sauce and salt until well combined.  Add all vegetables and herbs, mixing thoroughly. Add cooked quinoa and toss until thoroughly combined. Adjust seasoning, adding salt, pepper and fresh lime juice as desired.

Pesto Pasta Salad
(6 Servings)

Ingredients:
6 cups of cooked brown rice pasta
3-4 cloves of garlic- crushed
1 teaspoon white vinegar
¼ cup of extra virgin olive oil
½ red onion chopped fine
½ jar of small olives- sliced thin 3oz
¼ cup of pesto
1/2 cup of light feta cheese- crumbled*
1 bunch of parsley- chopped fine

Recipe Accolades:
Simple and Quick
Dairy Free
Diabetic Friendly
Egg Free
Gluten and Wheat Free
High in Fiber
Low Glycemic
No Added Refined Sugars
Vegetarian/ Vegan (if using tofu

Directions:
Cook the pasta according to package directions, rinse pasta well.
While pasta is cooking, prepare the vinaigrette. In a bowl, add crushed garlic, vinegar and slowly whisk in olive oil until mixture is emulsified. Add onions, olives and pesto, mixing until combined. Add hot pasta to the bowl and toss. While still warm add the feta cheese, and chopped parsley, tossing until well combined. Salad can be served warm, or can be chilled in refrigerator and served cold.

*Crumbled goat feta or crumbled firm tofu can be substituted for feta cheese if dairy intolerant/vegan.

Asparagus Salad
(6 Servings)

Ingredients:
4 cups cooked asparagus, 1/2″ pieces
1 cup chopped grape tomatoes
¼ cup chopped red onion
¼ cup crumbled light feta cheese
2 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon olive oil
¼ teaspoon sea salt

Recipe Accolades:
Simple and Quick
Gluten and Wheat Free
No Added Refined Sugars
Diabetic Friendly
Vegetarian

Directions:
Steam asparagus until crisp tender. In a bowl, whisk together lemon juice, olive oil and sea salt.  Add cheese, onions and tomatoes. Add asparagus while still hot and toss with other salad ingredients. Allow to stand until warm, toss again and serve while asparagus is still warm.

 
Recipes contributed by Kathy Smart. TV Host, Chef and Nutritionist of “Live The Smart Way” TV show~ North America’s first Gluten Free TV Cooking Show, Best Selling Author, North America’s Gluten Free Expert, Media Personality, Nutritionist, Chef and Personal Trainer, Recipient of “Eat Right Award” in the Health Leadership Award. For more information, go to www.LiveTheSmartWay.com. Or follow Kathy via Twitter: Smart_Kitchen and Facebook: Live The Smart Way