Salads

Salads

Tuesday, 27 September 2016 21:09

Zesty Turkey Salad with Beans & Walnuts

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Total Time: 10 minutes
Serves: 6–8

INGREDIENTS:
• 2 cups pulled cooked turkey
• one 15-ounce can cannellini beans
• 3/4 cup chopped raw walnuts
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped green scallion tops
• 1 1/2 tablespoons minced fresh oregano

Thursday, 08 September 2016 21:55

Spinach Salad

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Ingredients:
5 cups baby spinach
1 apple, cut into 2 inch matchsticks
¼ cup currants
1 cup walnuts
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Instructions:
In a large bowl, place spinach, apple and currants
In a cast iron skillet, toast the walnuts over medium-low heat until they are browned, about 10 minutes
Add warm nuts to salad
Drizzle oil and vinegar over the salad
Toss and serve                                 Serves: 4

Recipe from: www.elanaspantry.com

Tuesday, 23 August 2016 21:24

Raw Cauliflower Salad with Mustard Dill Dressing

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Salad:

1 head cauliflower, chopped into bite sized pieces1 cup diced cucumber1 cup diced tomato1/4 cup spring onion, sliced
Place in bowl and toss to combine.

Dressing:

1/2 cup cashews, soaked until soft (you can use 1/4 cup cashews and 1/2 block of tofu if you want to lighten up on the nuts and don’t care if it is raw)1/2 cup of water (more as needed)1 date, softened1 teaspoon dry mustard powder2 tablespoons coconut aminos1-2 tablespoon dried dill weed1/2 lemon, juice and zest2 cloves garlic, choppedhimalayan salt and pepper to taste1/2 cup chopped walnuts
Place all ingredients except the dill, zest, garlic, salt and pepper in blender. Process until smooth. Don’t forget the lemon juice!Add the remaining dill, zest, garlic, salt and pepper. Pulse a few times to combine.Pour over veggies and top with walnuts.

SERVES 4 TO 6

Recipe from: www.rawmazing.com

• 1 cup cashews, soaked until soft*
• 1/2 cup water
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon white miso
• 1 teaspoon chopped fresh garlic
• 1/2 cup packed fresh basil leaves, coarsly chopped

Maple Dijon Dressing:
1 cup cashews, soaked until soft 6-8 hours, rinsed and drained
3/4 cup water
1 lemon, juice from
3 tablespoons maple syrup
2 tablespoons dijon mustard
1 teaspoon dried mustard
1 teaspoon apple cider vinegar

Tuesday, 02 August 2016 20:55

End of Summer Cobb Salad

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Prep time: 15 mins Total time: 15 mins
Serves: 1-2

Ingredients:
For the salad:
• 2 cups arugula (or lettuce of your choice)
• 1 cucumber, diced
• 1 peach, diced
• 10-12 shrimp, cooked and chilled
• 3 strips of bacon, cooked and diced
• 2 eggs, hard boiled and diced
For the avocado dressing:
• 1 avocado
• ⅓ cup water
• 3-4 tablespoons olive oil
• 2-3 tablespoons white wine vinegar
• 2 tablespoons dijon mustard
• juice of 1 lemon
• ½ teaspoon garlic powder
• salt and pepper, to taste

Instructions:
1 First you need to prepare all your ingredients. I already bought my shrimp precooked and chilled so they were ready to go. If not, cook your shrimp as desired and place in fridge to cool.
2 Place your 2 eggs in a saucepan and cover with water. Cook for 15 minutes then place under cold water to cool, then peel and dice.
3 Cook your bacon on both sides, place on a plate with a paper towel to soak up the excess fat then dice.
4 Dice up you cucumber and peach.
5 Place arugula in the bottom of a wide, shallow bowl, then top with cucumber, peach, shrimp, bacon, and eggs in any order.
6 Now make your dressing.
7 Add avocado to your food processor then while the food processor is still running, add your olive oil, vinegar, dijon mustard, lemon, garlic powder, and salt and pepper.
Once thoroughly mixed, add your water to the food processor until you get the consistency you prefer for dressing. The more water you add, the more runny your dressing will be. The choice is yours.


Recipe from: http://paleomg.com/summer-cobb-salad/

Thursday, 21 July 2016 21:04

Carrot and Beet Salad

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Ingredients:

• 4 medium organic beets

• 4 medium organic carrots, peel and dice

 DRESSING:
• 1 medium size onion, finely sliced
• 1/4 cup (60 mL) gluten free organic apple cider vinegar
• 1/4 cup (60 mL) extra virgin olive oil
• ¼ cup (60 mL) chopped organic fresh cilantro

Thursday, 14 July 2016 21:33

Avocado Mango Broccoli Salad

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Ingredients:

2 ripe avocados*, cubed

2 ripe mangoes, cubed

2 – 3 cups broccoli, cut into bite size pieces

1/2 cup red onion, chopped

Thursday, 07 July 2016 19:54

Avocado Mango Broccoli Salad

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Ingredients:

2 ripe avocados*, cubed

2 ripe mangoes, cubed

2 – 3 cups broccoli, cut into bite size pieces

1/2 cup red onion, chopped

3/4 cup raisins

Directions:

Himalayan salt and fresh ground pepper to taste.

Combine all ingredients. Chill and serve!

*Make sure you have nice ripe avocados and mangoes and this salad will “dress” itself!
SERVES 4-6

Recipe from: http://rawmazing.com

Thursday, 16 June 2016 19:09

Carrot and Beet Salad

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Ingredients:

• 4 medium organic beets
• 4 medium organic carrots, peel and dice

Dressing:
• 1 medium size onion, finely sliced
• 1/4 cup (60 mL) gluten free organic apple cider vinegar
• 1/4 cup (60 mL) extra virgin olive oil
• ¼ cup (60 mL) chopped organic fresh cilantro
• 2 Tbsp (30 mL) chopped organic fresh mint
• 1 tsp (5 mL) pure maple syrup
• Sea salt and gluten-free, organic ground black pepper to taste includesluding Nutritional Info part

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