Overnight Salad

This salad can easily be changed to whatever vegetables you are in the mood for. Except for the dressing, there are no specific amounts listed. That is how the recipe was given to me. Here is what we generally use:

cauliflower florets
broccoli florets
summer squash
bell pepper

1 1/2 cup extra virgin olive oil
1/2 cup apple cider vinegar
1/2 tsp black pepper
1 tsp dill weed
3/4 tsp salt
1/2 tsp garlic powder (I use fresh garlic)

Garbanzo Bean Salad

This salad is simple to make and great for pot lucks.

2 C cooked garbanzo beans
juice of 3 lemons
2 T olive oil
1 T minced garlic
1 cucumber, chopped
1 C cherry tomatoes, halved
1/4 to 1/2 C minced parsley or cilantro
salt and pepper to taste

Mix all ingredients in a bowl. Cover. Refrigerate at least one hour before serving.



Walnut Lentil Salad

My husband and I often eat this with extra vegetables or a green salad on the side.

1 1/2 cups cooked lentils, cooled and drained
1/4 cup sliced green onion
1 cup packed thinly sliced baby spinach
1/4 cup chopped walnuts

Mix well in large bowl.

2 T olive oil
1 T balsamic vinegar
1 tsp Dijon mustard
1 tsp chopped fresh rosemary
1 garlic clove, crushed
1/2 tsp sea salt or Himalayan salt
1/4 tsp fresh ground black pepper

Mix in small bowl. Pour dressing over lentil mix and stir well. Allow to sit at room temperature 30 minutes before serving.

Spring Green Hummus

Hello everyone! Yes, I am going off on a different tangent again since I have no biking articles prepared. With the new year now in progress, my aim this year is to incorporate more vegetables in my diet. While I do pretty well, there is room for improvement.

Last year I found this great hummus recipe that allows me to get in more vegetables. It is delicious and extra nutritious.

Here is the recipe:

Spring Green Hummus

1 cup dried chickpeas (2 cups cooked)
1 cup reserved bean stock or water
1 cup chopped raw spinach leaves
1/2 cup chopped fresh parsley, plus extra for garnish
1/4 cup tahini
2 cloves garlic, chopped or crushed
grated zest of 1/2 lime
2 tablespoons lime juice
1 tablespoon olive oil, plus extra for garnish
1 teaspoon salt
lime wedges for garnish

Sort through, rinse, soak and cook the chickpeas. Drain, reserving about 1 cup of the stock. Put spinach in a blender or food processor, then add the chickpeas. Process to a smooth, bright green consistency. Add the parsley, tahini, garlic, lime zest, lime juice, olive oil, and salt. Continue processing until the mixture forms a thick paste. If the mixture is too dry, add a little of the reserved stock. Taste and adjust the seasonings if necessary.

Garnish with the extra parsley, lime wedges, and a splash of olive oil.


  • Lemon juice works just as well as lime juice
  • I omit the salt and it tastes great. But of course, that is just my opinion. Try it without salt and add if you think it is necessary.
  • Hot beans blend easier than room temperature or cold beans