Style Syllabus: Super Bowl Salads (That Won’t Make You Sad)

If you're dreading the heavy, tried-and-fried fare that's standard at most Super Bowl parties, make this year different and do something about it yourself. Show up with something light and festive in hand, and wings-laden table and party guests with both thank you.
Your surprising-but-delicious solution: salad recipes that won't make you wish your greens were actually a tower of pigs-in-a-blanket. Easy, healthy, and fresh, these are great accompaniments to the usual mix, and will be a nice relief served alongside belly-filling beers. And as an extra perk, they’re easy to throw together last-minute, and vegetarian to boot. At least in this game, everyone wins!
Untitled-1Beet Salad — Colorful and filling, beets are unexpected, flavorful additions to this classic salad.

4 to 5 Beets
Goat cheese
Dressing of choice (we recommend Brianna’s Poppy Seed available at Trader Joe’s)

Scrub and wash beets, and then cut in half. Fill a saucepan with water and place the beets inside, making sure that the water completely covers the beets. Boil water and cook for 20-30 minutes until the beets are tender. Drain, cool, and slice.

Throw together arugula, walnuts, and dressing in a large bowl. Add sliced beets and sprinkle goat cheese crumbles on top.
Israeli Couscous Salad — We love Israeli couscous! It's like Mother Nature's Dippin' Dots, and combined with sweet and savory items, it also makes for a hearty side.

1 cup Israeli couscous
2 cups vegetable broth
4 tablespoons of olive oil
2 cups dried cranberries
1 cup pine nuts
1/2 cup spring onions, white parts only, chopped
1 oz cilantro, chopped
1 teaspoon lemon zest
1/2 lemon
Sea salt to taste

In a saucepan, heat one tablespoon of olive oil on high. Add couscous and stir quickly until browned, then add two cups of broth. Cover and reduce heat. Simmer for 15 minutes, or until the couscous has absorbed most of the liquid. Drain but do not rinse. Cool couscous, then stir in three tablespoons of olive oil.

Combine in a large bowl with dried cranberries, pine nuts, spring onions, cilantro, and lemon zest. Sprinkle with lemon juice and add sea salt to taste.
Orzo Pasta Salad — Orzo is a classy rice-pasta fusion with a Mediterranean flair. With garbanzo beans, it becomes a protein-happy meal.

4 cups vegetable broth
1 and a half cups orzo
1 can garbanzo beans (drain and rinse)
1 and a half cups grape tomatoes cut in half
½ cup basil leaves
¼ cup mint leaves
Red wine vinaigrette

Boil broth over high heat and stir in orzo. Cover partially, then cook until the orzo is al dente, stirring frequently for about seven minutes. Drain and transfer to a large bowl and let cool.

When cooled completely, toss the orzo with the beans, tomatoes, basil, mint, and vinaigrette. Add salt and pepper to taste. Serve at room temperature.

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