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.
This salad page is dedicated to my Mother, Almeta.
Excerpt
Check out another great gardening and natural cooking website; Gardens To Tables @ http://gardenstotables.com
I found a cool site- Back To The Roots @ http://backtotheroots.com that sells grow your own mushroom kits. They are reasonably priced at 19.99 as you get 3-4 large “crops” from one kit. (Have you priced mushrooms lately?) There is also an excellent review on Heavy Petal @ heavypetal.ca of the kits with some beautiful pictures. Ofcourse the kits are all organic! They also recycle coffee grounds as some of the growing compost in the kits!
These salads look delicious!!! I’m eager to try them. 🙂
You really found a way to make this whole process easier.
I’m so glad I found my solution online.
Great tip on the mushroom kits!
Your spinach and strawberry salad looks like the perfect summer dish! I cannot wait to make this. Keep ’em coming! I look forward to checking back frequently.
I would like to say thanks for the efforts you have made compiling this article. You have been an inspiration for me. I’ve forwarded this to a friend of mine.
Try the Spinach Salad Variation at the top of the page. The Mango Yogurt dressing just puts an exclamation mark on the tastes in the greens, fruit, and nuts! Let us know what you thought, or other ways to prepare Spinach Strawberry salad that you found equally delightful.