Super Salads

Salads now offer an amazing range of lettuce leaves, from deep red bronze leaf to soft, delicate butterleaf. They also offer nutrient rich kale, watercress, rocket, shredded cabbage, baby bok choy, delicate sprigs of herbs, Swiss chard, and spinach, and the more colorful the pack, or the darker green the leaves, the more nutrients they will contain. And, of course, it all adds up to a delicious range of flavors, textures, vitamins and essential minerals. Let the wonderful salad creations begin!

Use all organic ingredients.

 

Kale Cantaloupe Blackberry Salad

Ingredients:

One large head of curly kale, stripped from center leaf spine and chopped into small pieces,

One red bell pepper chopped small

One and one-half cup blackberries

One cup raw cashew pieces

One cup sweet pea sprouts

One-half medium cantaloupe cubed

One-half cup other sprouts (beet, broccoli, spinach)

Dressing:

One-fourth cup apple cider vinegar

One-fourth cup olive oil

Three tablespoons orange juice

One tablespoon Miso paste

Two teaspoons honey

Pinch of black pepper to taste

Combine kale with all dressing ingredients, toss well, and let sit in refrigerator for 20-30 mins. After kale sits with dressing, mix again and add all other salad ingredients except blackberries. Toss lightly. Add the blackberries just before serving to the top of salad and as a garnish in the middle. Beautiful1! This recipe serves 6-7 people.

Kale Orange Salad

Ingredients:

One large head of curly kale, stripped from center leaf spine and chopped into small pieces,

One-half each red and orange bell pepper chopped

Two oranges peeled and cut into chunks

One-half cup raw sunflower seeds

One-half cup celery chopped

One ear raw corn cut off the cob

One-half cup chopped green onions

Two Tablespoons raw sesame seeds, reserve one teaspoon for garnish

Dressing:

One-fourth cup apple cider vinegar

One-fourth cup olive oil

Three tablespoons orange juice

One tablespoon Miso paste

One-two teaspoons honey, if desired

Pinch of black pepper to taste

Combine kale with all dressing ingredients, mix well, and let sit in refrigerator for 20-30 mins. After kale sits with dressing, mix again and add all other salad ingredients. Toss lightly. Before serving, garnish with reserve sesame seeds. Beautifu1! This recipe serves 6-7 people.

Purple Cabbage Salad

Ingredients:

One/half medium head purple cabbage chopped

One cup orange and red bell pepper chopped

One small cucumber cut into fourths lenth-wise and sliced

One-half cup raw sunflower seeds

One-half cup sweet onion chopped, if desired

Creamy Dressing:

One-fourth cup balsamic vinegar

One-third cup olive oil

One teaspoons honey if desired

One-fourth minced garlic clove

Pinch of black pepper to taste

One tablespoon raw cashews, (soaked and drained of water- if not using a high speed blender)

Combine salad ingredients. Combine all dressing ingredients and place in a blender. Process for one minute, then toss well with salad ingredients. Garnish with a sprinkle of sunflower seeds. Serves 6-7.

Strawberry Kale Salad
Ingredients

2 bunches fresh kale leaves (chopped)

2 cups strawberries, cored and sliced

Three-fourths cups raw pumpkin seeds

One-half cup green onions chopped

One cup orange bell pepper (chopped)

One-half cup raisens or currants

Dressing

One-half cup apple cider vinegar

One-half cup olive oil

Six tablespoons fresh orange juice

Two tablespoons Miso paste

Three teaspoons honey

One-eight teaspoon black pepper

Directions: Wash your fruit and vegetables. Chop and slice the ingredients as needed. Combine all dressing ingredients, olive oil, vinegar, orange juice, Miso paste, honey, and pepper. Combine the chopped kale with the dressing, toss gently, and let stand for 15-30 minutes. Toss kale mixture again, then add all ingredients, except strawberries, and toss well. Place kale salad in a serving bowl or individual bowls and place sliced strawberries around the edge of salad. Serves 6-8.

Romaine Salad with Cranberry Sauce

Ingredients:

One large head romaine lettuce, washed and torn into pieces

One cup slices carrots

One-half cup raw cashews

One avocado cubed

One apple diced

One cup fresh homemade cranberry sauce (link to recipe for my sauce on home page)

Dressing:

One-eight cup olive oil

Juice of two oranges

One-fourth rice wine vinegar

One-fourth teaspoon no salt seasoning (ie Braggs Seasoning)

Directions: Combine all salad ingredients (except cranberry sauce) and drizzle with combined dressing ingredients. Garnish with a few one-half teaspoons of cranberry sauce dabbed around on each plate of salad. Recipe serves 5-6 people. Beautiful and festive!

Harvest Pumpkin Salad

Ingredients:

Two cups grated raw pumpkin meat

One-half cup cranberries (I used apple sweetened ones)

One-half cup raw pumpkin seeds

One-half cup raw pistachio nuts

Four cups baby spinach

Two cups baby arugula

Dressing:

One-fourth cup olive oil

One tablespoon maple syrup

Juice of one lime

One-fourth teaspoon ground sage

Combine salad ingredients and toss well with dressing ingredients. Garnish with a few pistachios. Recipe serves 5-6 people.

Cabbage Golden Beet Salad with Orange Dressing

Ingredients:

One medium head green cabbage

Two medium raw golden beets, peeled and course grated

One-half cup raw pumpkin seeds

One cup mild cucumber chopped (I used lemon cucumber with skins)

Six green onions chopped

One orange sliced for garnish

Dressing:

One-fourth cup apple cider vinegar

One-fourth cup olive oil

One medium orange, juiced

Two teaspoons honey

Pinch of black pepper to taste

Combine salad ingredients with all dressing ingredients, toss well. Add slices of fresh orange to salad plates/bowls for garnish. Enjoy! This recipe serves 5-6 people.

Raw Beet Salad

Ingredients:

Two medium beets, peeled and grated

Four large carrots grated

One apple chopped

One-half cup raw slivered almonds

Four green onions chopped

One lime sliced, for garnish

Dressing:

One-fourth cup olive oil

Juice of two navel oranges

Juice of two limes

One-half teaspoon ground coriander

One-fourth teaspoon Braggs no salt seasoning

Combine salad ingredients and toss well with dressing ingredients. Garnish with a lime slice. Recipe serves 5-6 people.

Mexican Green Salad with Salsa Dressing (party size)

Ingredients:

Six cups spinach

Six cups butter leaf lettuce

One cup orange bell pepper chopped

One half cup raw pumpkin seeds

One-half medium purple onion chopped

One and one-half cup cherry tomatoes in halves

One-half cup black beans previously cooked

One cup fresh corn cut off cob

One cup lemon or Italian cucumbers chopped

Two avocados cubed

One cup jicama cubes

One cup cilantro coarsely chopped, reserve a few leaves fpor garnish

Dressing:

One-half cup olive oil

Two fresh limes juiced

Two tablespoons pablano chopped chilies

One medium tomato

Three cloves garlic

Three green onions with tops

One-half tsp cumin

Pinch of black pepper to taste, (and salt if desired)

Combine all dressing ingredients in a blender and process well. Drizzle dressing over salad ingredients, excluding avocado, and toss lightly. Arrange avocado cubes around edge of salad and garnish with cilantro leaves. This recipe serves 10-12 people. Fantastic!

Arugula Salad with Naturtiums

Ingredients:

Five cups baby arugula

Four purple carrots sliced

One-half cup pistachio nuts

One half cup greens onions chopped

Two Haas avocados pitted, peeled and cubed

One half cup raw almond cheese cubed

Two navel oranges peeled and sections diced

Three tablespoons orange juice

12 – 14 Nasturtium flowers

Orange Dressing:

One-fourth cup rice wine vinegar

One-third cup olive oil

One teaspoon minced fresh garlic

Three tablespoons fresh orange juice

Pinch of black pepper and sea salt to taste

Prepare all salad ingredients. Mix dressing ingredients together. Drizzle dressing over salad ingredients and toss gently. Garnish top of salad with edible nasturtiums. Serves six happy people.

Zucchini Carrot Salad with Miso Dressing

Ingredients:

Three medium zucchini with skin, spiralized or shaved with a peeler

Four carrots spiralized or shaved

One-half cup dried cranberries (apple juice sweetened)

One half cup yellow bell pepper chopped

One half cup raw pecans chopped

One half cup raw sunflower seeds

Three tablespoons raw sesame seeds, reserve one Tbsp. for garnish

Miso Dressing:

One-fourth cup apple cider vinegar

One-third cup olive oil

One tablespoons sesame oil

Two tablespoons Miso paste

Two teaspoons agave syrup

Pinch of black pepper to taste

Prepare all salad ingredients. Mix dressing ingredients together. Add dressing to carrots and zucchini, toss well and let sit for 15 mins. Toss zucchini and carrots again adding other salad ingredients. Serve on plates and garnish with raw sesame seeds. You can also add bean sprouts and chopped mint leaves to salad, if desired. I added these to the leftovers the next night and it was very tasty. Serves five people.

Spinach Strawberry Salad

Ingredients:

Two small bunches baby spinach leaves

One cup fresh strawberries cut in chunks

One cup artichoke hearts chopped

One half cup green onions

One half cup pecan halves

One half cup sugar snap peas chunks

Strawberry vinaigrette dressing

One-fourth cup apple cider vinegar

One-third cup olive oil

Three tablespoons fresh strawberry puree

Two teaspoons agave nectar if desired

Pinch of black pepper to taste

Prepare all salad ingredients. Mix dressing ingredients together, drizzle over salad right before serving, and toss gently. Garnish with a whole strawberry sliced and fanned out and serve. This is a tasty, attractive and nutritious salad. The recipe serves six people.

Spinach Strawberry Salad Variation Ingredients: Three cupfuls baby spinach leaves One cup fresh strawberries cut in slices One-half cup raw unsalted cashews One-third cup cubed tofu, marinated in vinaigrette   Dressing: One-third cup homemade plain yogurt blended with one-third cup cubed ripe mango meat. I liked this recipe as much as the one above for Spinach Strawberry salad. Very special tasting.

Pomegranate Kale Salad

Ingredients:

One small bunch kale leaves stripped from center spine and chopped

One cup yellow bell pepper chopped

One cup pomegranate seeds

One-half cup raw pumpkin seeds

One-half cup sweet onion chopped

Dressing:

One-fourth cup balsamic vinegar

One-third cup olive oil

Two teaspoons agave nectar if desired

One-fourth minced garlic

Pinch of black pepper to taste

Combine salad ingredients and toss well with dressing ingredients.

Let salad sit in refrigerator for 15 mins. Add strawberries and mango and toss again right before serving. Garnish with a sprinkling of sesame seeds. Simply gorgeous. Recipe serves 5-6 people.

Arugula Beet Pecan Salad with Miso Dressing

Ingredients:

Eight cups arugula greens

One cup yellow bell pepper chopped

Three-fourths cup pecans

Three red beetroots steamed, peeled and chopped

One cup mild purple onion chopped

Dressing:

One-fourth cup apple cider vinegar

One-third cup olive oil

Two tablespoons sesame oil

Two tablespoons Miso paste

Two teaspoons honey

Pinch of black pepper to taste

Combine all salad ingredients and toss well with dressing ingredients.

Let salad sit in refrigerator for 15 mins. and toss again before serving. This recipe serves 6-7 people. (I like a large serving for my complete dinner) Enjoy!

Mango Cashew Kale Salad

Ingredients:

One medium head of kale, stripped from center leaf spine and chopped into small pieces,

One red bell pepper chopped

One cup grated or spiralized broccoli stalk

One cup raw cashew pieces

One-half cup sliced green onions

One red mango peeled and chopped

Dressing:

One-fourth cup rice wine vinegar

One-third- one-half cup olive oil

Two limes juiced

Two teaspoons agave nectar if desired

Pinch of black pepper to taste

Combine all salad ingredients, except mango, and toss well with dressing ingredients.

Let salad sit in refrigerator for 30 mins. and toss again before serving. Add the mango just before serving and toss lightly. You will love this salad! This recipe serves 5-6 people.

Mango Strawberry Kale Salad
This salad will dazzle your family and guests!

Ingredients:

One small bunch kale leaves stripped from center spine and chopped

One cup cucumber chopped

One cup sliced strawberries

One mango skinned, seeded and chopped

One-fourth cup currants

One small head bronze leaf lettuce

Two tablespoons raw sesame seeds for garnish

Dressing:

One-fourth cup apple cider vinegar

One-third cup olive oil

Three tablespoons fresh strawberry puree

Two teaspoons agave nectar if desired

Pinch of black pepper to taste

Combine salad ingredients, except sliced strawberries and mango, and toss well with dressing ingredients.

Let salad sit in refrigerator for 15 mins. Add strawberries and mango and toss again right before serving. Garnish with a sprinkling of sesame seeds. Simply gorgeous. Recipe serves 5-6 people.

Cabbage Kraut Salad
My husband said this salad was one of his very favorites of all my salads. The sauerkraut adds a delightful “zing”.

Ingredients:

One-half head green cabbage sliced into “slaw”

One cup carrots chopped

One-half cup raw slivered almonds

One-half cup raw pumpkin seeds

One cup chopped cucumber with peel

One small purple onion chopped

Two cups fermented purple sauerkraut (A quality name store bought sauerkraut could be substituted)

One-half cup dried currants

Dressing:

One-fourth cup rice wine vinegar

One-third cup organic plant oil

One teaspoon minced fresh garlic

Pinch of black pepper and sea salt to taste

Combine all salad ingredients and toss well with dressing ingredients.

Let salad sit in refrigerator for 15 mins. and toss again before serving. This recipe serves 6-7 people.

Boby Bok Choy Salad with Miso Dressing

Ingredients:

Three heads and stalks baby bok choy torn or cut in pieces,

One carrot peeled into curls

One-third cup sliced raw almonds

One cup sliced criminis mushrooms

One-half cup diced green onions

One cup mung bean sprouts

One-third cup raw sesame seeds

One-half cup chopped sugar snap peas

Dressing:

One-fourth cup apple cider vinegar

One-third cup olive oil

Two tablespoons sesame oil

Two tablespoons Miso paste

Two teaspoons honey

Pinch of black pepper to taste

Combine all salad ingredients.

Combine all dressing ingredients and whisk. Pour dressing over salad ingredients and toss gently. Let salad sit in refrigerator for 30 mins. and toss again before serving. I saved out the sesame seeds and just garnished the salad plates with the seeds on top. Beautiful! This recipe serves 4-5 people.

Purple Cabbage Salad

Ingredients:

One head purple cabbage sliced into “slaw”

One cup orange bell pepper chopped

Three-fourths cup raw slivered almonds

Five green onions chopped

One large crisp apple chopped

One-half cup dried currants

Sesame seeds for garnish

Dressing:

One-fourth cup rice wine vinegar

One-third cup organic plant oil

One tablespoons sesame oil

Pinch of black pepper and sea salt to taste

Combine all salad ingredients and toss well with dressing ingredients.

Let salad sit in refrigerator for 15 mins. and toss again before serving. Garnish with sesame seeds if desired. This recipe serves 6 people.

Kraut Kale Strawberry Salad

Ingredients:

Two cups home fermented purple cabbage sauerkraut

One medium head of red kale, stripped from center leaf spine and chopped into small pieces

One-half cup sliced green onions

One-half cup sunflower seeds

Two cups sliced strawberries

One cup orange bell pepper chopped

Dressing:

One-fourth cup apple cider vinegar

One-third cup olive oil

Three tablespoons fresh strawberry puree

Two teaspoons agave nectar if desired

Pinch of black pepper to taste

Combine all salad ingredients, except sliced strawberriess, and toss well with dressing ingredients.

Let salad sit in refrigerator for 15 mins. and toss again before serving. Add strawberries right before serving and toss lightly. This recipe serves 5-6 people. Sweet crunchy, and tangy, really nice!

Blueberries Kale and Garden Greens Salad

Ingredients:

One medium head of red kale, stripped from center leaf spine and chopped into small pieces

One cup fresh or thawed-frozen blueberries

One-half cup sliced green onions

One large Gala apple chopped

One cup raw walnut pieces

Baby mixed green lettuce torn in pieces to cover each salad plate

Dressing:

One-fourth cup balsamic vinegar

One-third cup olive oil

Two tablespoons fresh chopped basil leaves

Two teaspoons agave nectar if desired

Pinch of black pepper to taste

Combine all salad ingredients, except baby salad greens, and toss well with dressing ingredients.

Let salad sit in refrigerator for 30 mins. and toss again before serving. Pile blueberry kale mixture onto fresh baby greens arranged on salad plates. This recipe serves 4-5 people. Delightful!

Carrot Nut Salad

Ingredients:

Eight – ten medium carrots, grated or spiralized

One-half cup celery chopped

One-half cup green onions chopped

One-half cup dried cranberries

One-half cup raw cashew pieces

One-third cup pumpkin seeds

Dressing:

One-fourth cup grapeseed oil

One-fourth cup apple cider vinegar

Ten fresh basil leaves chopped fine and a few leaves for garnish

One lime, juiced

One teaspoon agave syrup

Sea salt and pepper to taste, if desired

Mix all salad ingredients and set aside. Mix all dressing ingredients and whisk to combine. Drizzle dressing over salad and toss gently to coat all. Garnish plates or bowl with fresh basil leaves. Serves 4-5

 

Cabbage Kale Cashew Salad

Ingredients:

One med bunch kale, center spine removed, leaves chopped

One small head purple cabbage chopped

One cup chopped carrots

One cup chopped yellow bell pepper

One cup raw cashew pieces

Two Tablespoons sesame seeds

Dressing:

One-fourth cup olive oil

One-fourth cup rice wine vinegar

Three clementines, juiced

One lime, juiced

Sea salt and pepper to taste, if desired

Mix all salad ingredients and set aside, mix all dressing ingredients and whisk to combine. Drizzle dressing over salad and toss gently to coat all. Let sit 15 minutes to soften kale and toss again. Garnish plates or bowl with a slice of clementine. Serves 4-6

Broccoli Cranberry Salad

Ingredients:

Four cups broccoli tops

One-half cup dried cranberries, sweetened with apple juice

One-half cup green onions

One cup apple chopped

One-half cup raw pumpkin seeds

Three-fourths cup walnuts chopped

Dressing:

One-third cup olive oil

One-third cup rice wine vinegar

Three tablespoons plain yogurt

Sea salt and pepper to taste, if desired

Mix all salad ingredients and set aside, mix all dressing ingredients and whisk to combine. Drizzle dressing over salad and toss gently to coat all. Let sit 15 minutes to soften broccoli and toss again. Serves 4-6 beautifully!

Cabbage Kale Salad

Ingredients:

One-half head cabbage shredded into slaw

One-half med bunch kale

One-half cup celery chopped

One-half cup chopped carrots

One cup sugar snap peas chopped

One cup apple chopped

One-half cup raw pumpkin seeds

Three Tablespoons sesame seeds

Dressing:

One-third cup grapeseed oil

One-third cup rice wine vinegar

One fourth teaspoon chopped garlic

Sea salt to taste, if desired

Mix all salad ingredients and set aside, mix all dressing ingredients and whisk to combine. Drizzle dressing over salad and toss gently to coat all. Let sit 15 minutes to soften kale and toss again. Serves 4-6 very happy people. 🙂

Avocado Spinach Salad

Ingredients:

Three cups baby spinach

One-half cup yellow bell pepper chopped

One ripe avocado cut into cubes

One cup sugar snap peas chopped

One-half cup raw slivered almonds

One-half cup dried cranberries

Dressing:

One-third cup grapeseed oil

One tablespoons sesame oil

One-third cup rice wine vinegar

One teaspoon honey

One fourth teaspoon curry powder

Sea salt to taste, if desired

Mix all salad ingredients and set aside, mix all dressing ingredients and whisk to combine. Drizzle dressing over salad and toss gently to coat all. Serves 4-6.

Mint and Kale Salad with Lime Dressing

Ingredients:

Two med. bunches any type kale, leaves removed from heavy center spine

One cup mint leaves chopped, with a few whole leaves for garnish

One-half cup chopped mild onion

One cup yellow, or red bell pepper chopped

One cup carrots chopped small

One-half cup raw chopped almonds

One-half cup raw sunflower seeds

One-half cup currants

Dressing:

One-fourth cup olive oil

One-fourth cup grapeseed (or any mild plant oil)

One-third cup rice wine vinegar

One- two limes juiced

One-fourth teaspoon tarragon, freshly chopped or dry

Salt to taste if desired

Mix all salad ingredients and set aside, mix all dressing ingredients and whisk to combine. Drizzle dressing over salad and toss to coat all. Set salad aside for 20 mins. to allow kale to soften, then re-toss. Serve on plates with two mint leaves and a slice of lime to squeeze over top, if desired. Serves 6 (or 3 if they eat as much kale salad as I do). 🙂

Simple Green Salad for One

Ingredients:

Two cups baby spinach

Two cups bronze leaf lettuce

One-fourth cup garbanzo beans

One-fourth cup raw cashews

Two tablespoons currants

Dressing:

One tablespoon olive oil

One tablespoon red wine vinegar

Braggs- organic no salt seasoning

Place all ingredients on a large plate as shown. Sprinkle vinegar, oil, and seasoning over the top and enjoy a light, healthy meal!

Serves 1 as a meal, or 3 smaller salads.

 

Sprout Medley Salad

Ingredients:

Four cups mixed vegetable sprouts (sprouts of red kale, broccoli, celery, cabbage, and dino kale)

Three cups baby spinach leaves chopped

One cup yellow bell pepper chopped

One-half cup raw almonds sliced

One-fourth cup raw sunflower seeds

One-third cup currants One cup garbanzo beans

Dressing:

One-third cup olive oil

One-third cup red wine vinegar

One-fourth teaspoon dried basil

One tablespoon water

Salt to taste if desired

Mix all salad ingredients and set aside, mix all dressing ingredients and whisk to combine. Drizzle over salad and mix to coat all. Serves 6 guests.

Super Bowl Cabbage Salad

Ingredients:

Five cups shredded cabbage

Four cups broccoli slaw or grated broccoli stalks

Three cups grated carrots

Eight green onions and tops chopped

One large red bell pepper chopped

Six tangerines peeled and divided into sections

One cup sliced raw almonds

Three-fourths cup chopped cilantro

One-fourth cup sesame seeds

Dressing:

One-third cup olive oil

One-third cup apple cider vinegar

Two tablespoons reduced-sodium soy sauce

One tablespoon miso paste

Two tablespoons toasted sesame oil

Two tablespoons water

One teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Two teaspoons honey or agave

Two teaspoons minced garlic

Salt to taste if desired

Mix all salad ingredients and set aside, mix all dressing ingredients and whisk to combine. Drizzle over salad and mix to coat all. Set salad in refrigerator for 20 minutes, then toss gently again. Sprinkle with a few more almonds and sesame seeds for garnish and serve. Serves 10 guests.

Redbor Kale Waldorf Salad (no Mayo)

Ingredients:

One large bunch Redbor kale, stripped from large stalk and chopped

Two small Persian cucumbers, quartered and sliced

One large apple diced

Five celery stalks, halved and sliced

One-half cup raw walnuts in pieces Dressing:

One-fourth cup Balsamic vinegar

One-third cup olive oil

One cup raspberries, pureed

Two teaspoons honey

Pinch of black pepper, salt to taste

Puree the raspberries and pour through a sieve to remove seeds. Combine all dressing ingredients and whisk until blended. Pour dressing over chopped kale, massage well and set aside while you prepare the other salad ingredients. Massage dressing and kale again, add all other salad ingredients, and toss gently. This salad generously serves 6 people.

Crunchy Broccoli and Seed Salad

Ingredients:

Three cups broccoli and carrot slaw (spiralized), I buy Trader Joe’s Organic Broccoli Carrot Slaw

Two small Italian cucumbers

One cup red /yellow bell peppers cut in strips

One-half cup raw cashew pieces

One-half cup diced purple onions

One-third cup raw pumpkin seeds

One-half cup chopped sugar snap peas

Dressing:

One-fourth cup apple cider vinegar

One-third cup olive oil

One teaspoon Dijon mustard

Two teaspoons honey

Pinch of black pepper and sea salt if desired

Combine all salad ingredients. Combine all dressing ingredients and whisk until blended. Pour dressing over salad ingredients and toss gently. This makes a large salad and serves 8 people.

Spinach Date Macadamia Salad

Ingredients:

Six cups baby spinach leaves

Three fourths cup sliced pitted dates

One cup macadamia nuts coarsely chopped

One cup sliced carrots

Two avocados cut in large pieces

One and one-half cup sugar snap peas chopped

Dressing:

One-third cup red wine vinegar

One-half cup olive oil

One teaspoon honey

Pinch of black pepper to taste, pinch of sea salt, if desired

Combine all salad ingredients, except avocado. Combine all dressing ingredients and whisk. Pour dressing over salad ingredients and toss gently. Place salad on salad plates and add chunks of avocado. This recipe serves 6 happy people.

Kale Spinach Salad

Ingredients:

One bunch kale torn off the center spine chopped small

Five cups baby spinach chopped

Three fourths cup diced red bell pepper

One cup currants

One cup diced mild purple onions

One cup raw pumpkin seeds

Three tablespoons sesame seeds

Dressing:

One-third cup rice vinegar

One-half cup olive oil

One- half teaspoon sesame oil

Two teaspoons agave syrup

One teaspoon finely chopped ginger root

Pinch of black pepper to taste, pinch of salt, if desired

Combine all salad ingredients.

Combine all dressing ingredients and whisk. Pour dressing over salad ingredients and toss gently. Let salad sit in refrigerator for 30 mins. and toss again before serving. Garnish with a few more sesame seeds. This recipe serves 7-8 people. Great for a party!

Spinach and Cranberry Salad by Jennifer Harris

Ingredients:

Three cups baby spinach leaves

One-third cup dried cranberries

One-half cup artichoke hearts sliced

One-half cup raw walnut pieces

One-half cup diced purple onions

One-half cup chopped orange bell pepper

One-half cup chopped celery

Dressing:

One-third cup apple cider vinegar

One-third cup olive oil.

One teaspoon Dijon mustard
Two teaspoons honey
Combine all dressing ingredients and whisk to mix. Set aside. Combine all salad ingredients and toss gently. Drizzle with dressing and serve. A really nice blend of flavors and colors. Fantastic! The recipe serves 6 people.

Quinoa Salad
Quinoa is a good source of Magnesium and Phosphorus, and a very good source of Manganese. It also is a high protein and low fat food.

Ingredients:

One cup raw quinoa (I used 1/2 cup white,1/2 cup red quinoa)

One cup fresh cherry tomatoes cut in halves

One-half cup steamed corn cut off the cob

One-half cup cooked black beans

One-half cup green onions, chopped

Three-fourths cup chopped cilantro

Three tablespoons lime juice

Three tablespoons olive oil

One-fourth teaspoon sea salt if desired

Cover quinoa with water and soak for 15 minutes. Drain water off and rinse quinoa again. Cook quinoa according to directions( 1 cup dry quinoa to 2 cups water or vegetable broth, cooked until liquid is absorbed). Mix the cooked quinoa with all other ingredients. Chopped avocados are also good in this salad, but I did not use them this time. This is another salad that is hearty enough to be a complete meal. The recipe serves 6 people.

Southwest Salad

Ingredients:

Three cupfuls baby spinach leaves or lettuce of choice

One cup fresh cherry tomatoes cut in halves

One-half cup steamed corn cut off the cob

One-half cup cooked black beans

One-third cup thinly sliced sweet onion

One-third cup sliced black olives

One-third cup grated carrot

Mexican vinaigrette dressing: (Mix equal amounts of olive oil, white vinegar, and lime juice. Add one-fourth teaspoon each: cumin, chili powder, garlic powder, and a dash of pepper. One teaspoon of honey can be added if desired ).

Mix the ingredients together and serve. Corn tortillas or chips is good on the side too. This is one of my favorite salads and is hearty enough to be a light complete meal. The recipe serves 4-5 people.

Golden Beet and Artichoke Salad

This golden beet salad was very simple to make and the beets are sweeter than the red variety. Delicious!

Ingredients:

One medium head Romaine lettuce torn in pieces

One cup cherry tomatoes cut in halves

One cup marinated artichoke hearts diced large

Four fresh golden beets boiled in 1-4 parts vinegar to water, cooled, peeled and sliced

One-half cup Feta cheese or nut cheese

Combine lettuce torn into bite-size pieces, cherry tomatoes, artichokes, sliced golden beets, and cheese in large salad bowl. Set aside. Combine in a small bowl one-half cup olive oil, one-fourth cup red wine vinegar, one tsp. salt, fresh ground black pepper to taste, and one-eight tsp. dry basil. Whisk well and pour over salad mixture. Toss gently to cover. Serves 6 people.

Veggie and Apple Slaw

This beautiful salad was a great way to use up some grated zucchini after making zucchini bread.

Ingredients:

Three cups organic broccoli and carrot slaw (mine- organic from Trader Joe’s)

Two cups grated zucchini

One-half cup each- red and yellow bell pepper diced small

One large apple diced

One-third cup raw sunflower seeds

Combine all ingredients in large salad bowl. Drizzle with Annie’s Organic Red Wine Vinaigrette or your favorite vinegar and oil dressing. Toss gently to cover. Simple and so yummy! Serves 6 people.

Avocado And Mango Salad

Ingredients:

Two tablespoons honey or Blue Agave

One teaspoon Dijon mustard

Two tablespoons rice vinegar

Two tablespoons light olive oil

One third cup Annie’s Light Mango Vinaigrette Dressing (this can be omitted and first 4 ingredients doubled)

Two medium mangos – peeled, seeded and diced Two avocados – peeled, pitted and diced

One large head curly leaf or romaine lettuce

One-third cup raw sunflower seeds

One large cucumber peeled, if desired, sliced

Four green onions chopped

Combine lettuce torn into bite-size pieces, sliced cucumbers, green onions, and sunflower seeds in large mixing bowl. Set aside. Whisk first five ingredients together and pour most of it over greens mixture. Toss well to cover. Divide greens mixture onto 5-6 salad plates, then carefully spoon on avocado pieces and mango pieces. Drizzle with a little more dressing and sprinkle with a few more sunflower seeds. Garnish with edible flowers if desired, like Nasturtiums. Enjoy! Serves 5-6.

Grilled Asparagus Salad (Full of vitamins and minerals; Vit. C, Vit. A, Riboflavin, Niacin, Potassium, Calcium)

Ingredients:

Two bunches asparagus

One-half cup dried cranberries or golden raisins

One cup yellow bell pepper diced

One small purple onion

One cup broccoli tops diced

One-half cup homemade mayonnaise (see Cucumber Boat recipe below)

One-half cup Annie’s Mango Vinaigrette Dressing

Cut tough ends off asparagus. Grill tender stems of asparagus with a little olive oil, salt, and pepper. Cool and cut them into one inch pieces. Stir homemade mayo and Mango Vinaigrette dressing together and toss with all other ingredients. Marinate in refrigerator and toss lightly 2-3 times over 4-5 hours before serving. This recipe serves six.

Cucumber Boats

Ingredients:

Four crisp cucumbers, center cucumber sections scooped out and diced

One cup celery diced

One-half small purple onion diced

One cup red bell pepper diced

Three tbsp. chopped fresh basil leaves

One-half cup Homemade Mayonnaise (recipe below)

One half cup plain yogurt

Homemade Mayonnaise: one egg, one half tsp. salt, one half tsp. mustard powder, two tsp. cider vinegar, one cup canola oil. Put egg, salt, mustard, and vinegar in blender with one fourth cup oil. Blend on low for thirty seconds, then open lid and drizzle in the remaining oil as it blends. Makes one and one fourth cup.

Pare the cucumbers, if desired, and cut them in half lengthwise. Scoop out the centers (use a small paring knife and cut out one inch sections of the center), leaving the remainder boat shaped. Mix the ingredients with the Homemade Mayonnaise and yogurt, season with salt and pepper and fill the cucumber cavities with this mixture. Serve the boats on crisp butter leaf lettuce. Garnish with fresh basil leaves. Cut filled cucumber into one-two inch sections for serving. This recipe serves eight people.

Cashew Orange Bell Pepper Salad

Ingredients: One-half cup roasted or raw cashew pieces

One cup orange bell pepper diced

One-half cup sliced baby Italian cucumbers

One-fourth cup shredded Romano cheese

Three cups baby spinach or baby romaine lettuce

Combine all above ingredients and lightly drizzle with Lemon Parsley Dressing.

Lemon Dressing: One-half cup canola oil, two tsp. cider vinegar, juice of one lemon, one-half cup chopped parsley, one-half tsp. salt, one-fourth tsp. marjoram, dash of black pepper, Combine all ingredients in blender and blend until parsley is fine. This salad serves 6 people.

Red, White, and Blue Salad

Ingredients:

Three cupfuls butter-leaf lettuce

One cup fresh strawberries sliced

One cup jicama cut in pieces

One cup fresh blueberries

Sweet-tart vinaigrette dressing: three-fourths cup cider vinegar, one-half cup grapeseed oil, three-fourths cup sugar, black pepper and salt to taste. Shake all dressing ingredients in a jar. Mix the salad ingredients together and serve, drizzled lightly with vinaigrette. The recipe serves 6 people.

Tweet

This salad page is dedicated to my Mother, Almeta.

Excerpt