Chickpea Salad

Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
> Vinaigrette:
2 Tbs (30 ml) cider vinegar or white wine vinegar
2 Tbs (30 ml) olive oil
1/2 tsp (2.5 ml) honey
1/2 tsp (2.5 ml) Dijon mustard
1 small clove garlic, finely chopped

> Salad:
1 can 19 oz (540 ml) chickpeas, rinsed and drained
1 red or orange bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 Gala or Cortland apple, cored and diced
3 green onions, thinly sliced
Salt and pepper

Make It
1. In a large bowl, COMBINE all the vinaigrette ingredients with a whisk. 
2. ADD the salad ingredients and TOSS well. Season with salt and pepper. 

My Comments
Simple and delicious.

Greek Salad

Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
> Dressing:
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) lemon juice
3 Tbs (30 ml) oil-packed pitted black olives, drained and finely chopped
2 Tbs (30 ml) chopped parsley
1 tsp (5 ml) sugar
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) dried oregano

>Salad:
4 tomatoes, cubed
1 English cucumber, diced
1 yellow bell pepper, seeded and cubed
3/4 cup (180 ml) feta cheese, diced
1/2 cup (125 ml) red onion, thinly sliced
Salt and pepper

Make It
1. In a salad bowl or a large bowl, COMBINE all the dressing ingredients with a whisk. 
2. ADD the salad ingredients and TOSS to combine. Season with salt and pepper. Place the salad in the refrigerator until ready to serve.

My Comments
Instead of putting the olives and parsley in the dressing, I added them in the salad. I also added some balsamic vinegar to the dressing. Simple and quick recipe.

Apple and Molasses Muffins

Info
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine

What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced

Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.

My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.