(TIP: Good as a midsummer salad, when the ingredients are fresh)
SALAD
1 medium bag mesclun or mixed lettuce
1 medium red, orange, or yellow bell pepper, or a mixture of each
6 radishes
1 medium avocado
1 ear of fresh, raw, sweet (white) corn
2 teaspoons fresh chopped basil
DRESSING
3 tablespoons high lignan flax oil
1 tablespoon apple cider vinegar
1/2 -1 clove pressed garlic (to taste)
1 ½ teaspoons Dijon style mustard (be sure it´s gluten free)
Salt, fresh ground pepper and dried oregano to taste
Wash, dry and tear lettuce into a salad bowl. Chop the pepper into ½ inch strips. Wash and thinly slice radishes. Peel and pit the avocado, and cut into chunks. Shuck and wash corn; with a knife, cut off the raw corn kernels and separate them, if necessary. Add all the vegetables to the salad.
In a separate bowl, whisk together the dressing ingredients and toss with the salad. Sprinkle with fresh basil. (Approximately 3-4 servings)
Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
Brown Rice Salad with Raisins and Cashews
2/3 cup cooked cold brown rice
4 carrots, peeled and chopped
1/2 red bell pepper, finely chopped
2 tablespoons raisins
1/4 cup toasted cashews (unsalted), chopped
3 tablespoons fresh squeezed lemon juice
6 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
3 tablespoons Italian (flat leafed) parsley, chopped
In a medium bowl, combine the brown rice with the carrots, pepper, raisins and cashews. In a small bowl, whisk together the lemon juice and the olive oil. Pour over the salad, season with salt and pepper, and toss to combine. Sprinkle the parsley over the top, mix lightly. Serve cold. (Approximately 3-4 servings)
4 carrots, peeled and chopped
1/2 red bell pepper, finely chopped
2 tablespoons raisins
1/4 cup toasted cashews (unsalted), chopped
3 tablespoons fresh squeezed lemon juice
6 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
3 tablespoons Italian (flat leafed) parsley, chopped
In a medium bowl, combine the brown rice with the carrots, pepper, raisins and cashews. In a small bowl, whisk together the lemon juice and the olive oil. Pour over the salad, season with salt and pepper, and toss to combine. Sprinkle the parsley over the top, mix lightly. Serve cold. (Approximately 3-4 servings)
Creamy Banana Salad
2 bananas (not over or under ripe)
1 large, sweet red apple
1/2 cup unsweetened shredded coconut
1/2 cup raw, unsalted cashews, chopped
1/2 cup unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 1/2 tablespoons apple cider vinegar
1/4 cup freshly squeezed orange juice
In a pre-heated 375 degree oven, roast the cashews until lightly browned, stirring occasionally to cook evenly. In a large bowl, combine the soy yogurt, vinegar and orange juice. Peel and slice the bananas in thick slices, then cut each slice in half. Leaving the skin on, core and dice the apple. Toss the banana and apple into the yogurt mixture, along with the nuts and most of the coconut. Sprinkle the remaining coconut over the top and serve immediately. (Approximatley 4 servings)
1 large, sweet red apple
1/2 cup unsweetened shredded coconut
1/2 cup raw, unsalted cashews, chopped
1/2 cup unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 1/2 tablespoons apple cider vinegar
1/4 cup freshly squeezed orange juice
In a pre-heated 375 degree oven, roast the cashews until lightly browned, stirring occasionally to cook evenly. In a large bowl, combine the soy yogurt, vinegar and orange juice. Peel and slice the bananas in thick slices, then cut each slice in half. Leaving the skin on, core and dice the apple. Toss the banana and apple into the yogurt mixture, along with the nuts and most of the coconut. Sprinkle the remaining coconut over the top and serve immediately. (Approximatley 4 servings)
Endive Salad with Oranges
3-4 Belgium endives, depending on size
2 carrots
4 medium oranges
3 tablespoons alfalfa sprouts
DRESSING
1 tablespoon fresh squeezed orange juice
2 tablespoons unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 tablespoon walnut oil
1 teaspoons honey (or to taste)
salt and pepper to taste
Wash and dry the endive, and cut off the lower stem. Peel a few outer leaves to reserve for the bottom of the salad; cut the rest, width-wise, into strips. Peel the oranges, and squeeze a small section to make 1 tablespoon of juice for the dressing; set aside. Cut the rest of the orange into _ inch chunks. Peel the carrots, if desired, and grate lengthwise into long strips. Wash and dry the alfalfa sprouts. Place all salad ingredients (excepting the reserved endive leaves) in a bowl.
Combine the first four dressing ingredients, and toss into the salad. Add salt and pepper to taste. Lay the endive leaves in a serving dish, and spoon the salad over the top. Sprinkle the top with extra alfalfa sprouts, and serve chilled. (Approximately 3-4 servings)
2 carrots
4 medium oranges
3 tablespoons alfalfa sprouts
DRESSING
1 tablespoon fresh squeezed orange juice
2 tablespoons unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 tablespoon walnut oil
1 teaspoons honey (or to taste)
salt and pepper to taste
Wash and dry the endive, and cut off the lower stem. Peel a few outer leaves to reserve for the bottom of the salad; cut the rest, width-wise, into strips. Peel the oranges, and squeeze a small section to make 1 tablespoon of juice for the dressing; set aside. Cut the rest of the orange into _ inch chunks. Peel the carrots, if desired, and grate lengthwise into long strips. Wash and dry the alfalfa sprouts. Place all salad ingredients (excepting the reserved endive leaves) in a bowl.
Combine the first four dressing ingredients, and toss into the salad. Add salt and pepper to taste. Lay the endive leaves in a serving dish, and spoon the salad over the top. Sprinkle the top with extra alfalfa sprouts, and serve chilled. (Approximately 3-4 servings)
Mediterranean Style Millet Salad with Chicken, Pistachios, and Dried Apricots
(Make early in day to allow chilling time)
1 cup millet
8 ounces skinless, boneless chicken breasts, cooked and chopped
(about 1 ½ cups)
1/3 cup chopped, dried, Turkish style apricots
(I prefer the all-natural variety: available in health food stores)
1/3 cup pitted, chopped Calamata olives
¼ cup extra- virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped Italian (flat leafed) parsley
¼ teaspoon ground cumin
salt and fresh ground pepper to taste
½ cup chopped pistachios
Dry roast millet in a non-stick saucepan over moderate heat, stirring constantly, until golden and fragrant; (about 5-7 minutes). Pour in 2 ½ cups water and bring to a boil. Cover saucepan, turn heat to medium-low, and simmer until millet is tender and all water is absorbed. (Check occasionally and add more water if needed). Remove from heat and let cool.
Fluff millet with a fork and pour into a large bowl. Add the chicken, apricots and olives and mix. In a separate bowl, combine the oil, lemon juice, cumin, salt and pepper; whisk together. Pour over the millet mixture and toss. Just before serving, mix in the parsley and chopped pistachios, reserving some of each to sprinkle on top. Correct the seasoning and serve. (Approximately 4 servings)
1 cup millet
8 ounces skinless, boneless chicken breasts, cooked and chopped
(about 1 ½ cups)
1/3 cup chopped, dried, Turkish style apricots
(I prefer the all-natural variety: available in health food stores)
1/3 cup pitted, chopped Calamata olives
¼ cup extra- virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped Italian (flat leafed) parsley
¼ teaspoon ground cumin
salt and fresh ground pepper to taste
½ cup chopped pistachios
Dry roast millet in a non-stick saucepan over moderate heat, stirring constantly, until golden and fragrant; (about 5-7 minutes). Pour in 2 ½ cups water and bring to a boil. Cover saucepan, turn heat to medium-low, and simmer until millet is tender and all water is absorbed. (Check occasionally and add more water if needed). Remove from heat and let cool.
Fluff millet with a fork and pour into a large bowl. Add the chicken, apricots and olives and mix. In a separate bowl, combine the oil, lemon juice, cumin, salt and pepper; whisk together. Pour over the millet mixture and toss. Just before serving, mix in the parsley and chopped pistachios, reserving some of each to sprinkle on top. Correct the seasoning and serve. (Approximately 4 servings)
Marinated Zucchini
(prepare early in day, as it needs at least 3 hours to marinate)
4 medium zucchini
4 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
2 cloves garlic
3 tablespoons dry white wine
juice from 1/2 lemon
2 tablespoons fresh chopped basil
Wash zucchini, and cut into slices (approximately 3/4 in. thick). Heat the olive oil in a large non-stick skillet, and cook the zucchini over medium-high heat until lightly browned (2 or 3 minutes per side). Sprinkle with salt and pepper. Peel the garlic clove, and cut into thin slices. Add the garlic to the skillet toward the end of the cooking time, and roast until golden brown, stirring. Remove the zuccini and garlic with a slotted spoon or spatula, and place in a bowl. Turn heat to low; add the wine and lemon juice to the remaining oil in the skillet, and cook briefly, stirring to blend. Add the basil and heat until just wilted; then, pour the wine mixture over the zucchini-garlic, making sure to cover all of the zucchini with the sauce. Cover and refrigerate. Let marinate at least 3 hours, or overnight. Serve cold or at room temperature. (Approximately 4 servings)
4 medium zucchini
4 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
2 cloves garlic
3 tablespoons dry white wine
juice from 1/2 lemon
2 tablespoons fresh chopped basil
Wash zucchini, and cut into slices (approximately 3/4 in. thick). Heat the olive oil in a large non-stick skillet, and cook the zucchini over medium-high heat until lightly browned (2 or 3 minutes per side). Sprinkle with salt and pepper. Peel the garlic clove, and cut into thin slices. Add the garlic to the skillet toward the end of the cooking time, and roast until golden brown, stirring. Remove the zuccini and garlic with a slotted spoon or spatula, and place in a bowl. Turn heat to low; add the wine and lemon juice to the remaining oil in the skillet, and cook briefly, stirring to blend. Add the basil and heat until just wilted; then, pour the wine mixture over the zucchini-garlic, making sure to cover all of the zucchini with the sauce. Cover and refrigerate. Let marinate at least 3 hours, or overnight. Serve cold or at room temperature. (Approximately 4 servings)
Salad with Chicken and Tahini Dressing
TAHINI DRESSING
2 tablespoons fresh squeezed lemon juice
¼ cup canola or safflower oil
2 tablespoons Tamari soy sauce (wheat-free)
3 tablespoons all-natural tahini (sesame paste)
1 medium clove garlic (or more, to taste)
1 teaspoon honey
2 tablespoons (approximately) Spring water, as needed
Whisk together all of the above ingredients except the Spring water; add the water at the end, as needed, to reach the desired consistency. Correct the seasoning and pour over salad.
Make a salad for 3 people using fresh mixed greens, tomato, cucumber, carrot, avocado, or any vegetable you like. Divide salad between 3 large serving plates. Top each salad with 1 ½ cups chopped cooked chicken breast. Drizzle the dressing evenly over the salads. Sprinkle with some fresh ground pepper and serve. (Serves 3 people)
TIP: This dressing is also good served with falafel.
2 tablespoons fresh squeezed lemon juice
¼ cup canola or safflower oil
2 tablespoons Tamari soy sauce (wheat-free)
3 tablespoons all-natural tahini (sesame paste)
1 medium clove garlic (or more, to taste)
1 teaspoon honey
2 tablespoons (approximately) Spring water, as needed
Whisk together all of the above ingredients except the Spring water; add the water at the end, as needed, to reach the desired consistency. Correct the seasoning and pour over salad.
Make a salad for 3 people using fresh mixed greens, tomato, cucumber, carrot, avocado, or any vegetable you like. Divide salad between 3 large serving plates. Top each salad with 1 ½ cups chopped cooked chicken breast. Drizzle the dressing evenly over the salads. Sprinkle with some fresh ground pepper and serve. (Serves 3 people)
TIP: This dressing is also good served with falafel.
Strawberry Chicken Salad
2 Tbls. Honey glaze (mix 1 Tbls and 1 Tbls honey)
1/3 cup sliced almonds
10 oz skinless chicken breast tenders (or 1-2 breasts)
1-10 oz bag romaine, washed, trimmed (or 1-2 heads)
3 green onions, cleaned and sliced (optional)
1 cup fresh strawberries, cleaned and sliced
Dressing:
2 Tbls olive oil
2 Tbls strawberry preserves
1 Tbl red wine vinegar
1 Tbl apple juice (or any red juice)
In an 8-inch skillet, add almonds and half of honey glaze mixture. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, approx. 2-4 minutes. Remove almonds with slotted spoon, set aside.
Add remaining honey glaze to skillet; add chicken strips. Cook on medium high heat, stirring occasionally or until lightly browned, about 8-10 minutes. (May also grill chicken using glaze as a brush-on marinade).
Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake well. Tear lettuce into pieces; place in large bowl. Add green onions and dressing, toss until well coated. Just before serving, top with chicken, almonds, and strawberries; toss lightly.
May substitute raspberries and raspberry preserves for strawberries and strawberry jam.
1/3 cup sliced almonds
10 oz skinless chicken breast tenders (or 1-2 breasts)
1-10 oz bag romaine, washed, trimmed (or 1-2 heads)
3 green onions, cleaned and sliced (optional)
1 cup fresh strawberries, cleaned and sliced
Dressing:
2 Tbls olive oil
2 Tbls strawberry preserves
1 Tbl red wine vinegar
1 Tbl apple juice (or any red juice)
In an 8-inch skillet, add almonds and half of honey glaze mixture. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, approx. 2-4 minutes. Remove almonds with slotted spoon, set aside.
Add remaining honey glaze to skillet; add chicken strips. Cook on medium high heat, stirring occasionally or until lightly browned, about 8-10 minutes. (May also grill chicken using glaze as a brush-on marinade).
Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake well. Tear lettuce into pieces; place in large bowl. Add green onions and dressing, toss until well coated. Just before serving, top with chicken, almonds, and strawberries; toss lightly.
May substitute raspberries and raspberry preserves for strawberries and strawberry jam.
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