Salads

Salad Recipes

Grilled Salmon Salad with Mixed Baby Greens

A salad everyone will enjoy!

Filet of Salmon put fresh herbs on it, and some lime juice
Grill salmon
1 ½ cups of mixed baby greens
Corn
Black beans
Greens beans
And any other veggies that sound good.
Dressing:
Use the recipe for the cilantro-lime vinaigrette for a delicious touch

Chicken Salad Over a Bed of Lettuce

This is a great chicken salad to serve over a luncheon with the girls or family

Boil Chicken (as much as needed)
Once chicken is done shredd it apart.
In a bowl put Chicken add Vegenaise to desired consistency.
Add chopped Celery, and Onion
Red Grapes
Mandarin oranges -optional
coriander
garlic salt
pepper
mix together and put over a bed of lettuce with sliced tomatoes.

Spring Mix Salad with Chicken

This is a quick and fast salad when you have leftover Chicken from the night before.

1 1/2 Cups of Spring Mix
4 to 6 ounces of Shredd or dice up some chicken, grilled, baked or leftover.
Small Handfull of Cranberries
Small Handfull of Walnuts
1 Carrot Stick Shredded carrots
4 to 5 Strawberries
Then Top it with our Red Wine Vinaigrette

Steak Salad with Mixed Baby Greens

For those Meat Lovers who want a healthy Dinner

4 to 6 oz of lean beef grilled
1 1/2 cups of Mixed Baby Greens
Handfull of Cherry Tomatoes sliced
1/8 of a cup Red Onion
1/8 of a cup Green, Red or Yellow Peppers

Put everything together and slice the Steak thinely over the salad and top with our delicious fresh herb vinaigrette. (You can also add any other veggies that sounds good to you.)

Quinoa and Black Bean Salad

This recipe makes a great lunch, especially if you add a side of greens. Or it is the perfect side dish for a grilled meal or to bring to a pot luck party.

¼ cup pine nuts
1 cup quinoa
1 ¾ cups of water
¼ cup olive oil
¼ cup lemon juice
½ teaspoon ground cumin
½ teaspoon sea salt
5 tablespoons chopped cilantro
½ jalapeno pepper, finely chopped and seeds removed
1 cup cooked black beans

Preheat oven to 300˚ F. Put pine nuts in a small baking dish and toast them for 5 minutes. Remove and set aside.
Rinse quinoa well with warm water to remove the saponin, quinoas natural coating that repels insects and birds and can create a bitter taste. Place in pot with water and a pinch of salt. Bring to a boil, reduce heat to low and cover. Let simmer 15-20 minutes, until all the water is absorbed. Remove from pot and place in a large bowl and let cool.
Combine olive oil, lemon juice, cumin and salt in a bowl. Whisk together and pour over warm quinoa. Toss well. Add cilantro, jalapeno, black beans and pine nuts to quinoa and toss again. Serve at room temperature.
Prep Time: 45 Minutes
Serves 4

Beet and Kale Salad

This hearty salad is packed with nutrient rich green leafy kale and beets. It goes as an excellent side dish and tastes even better the next day.

4 large beets
¼ cup toasted pumpkin seeds
1 bunch kale
3 scallions
1 medium carrot
3 tablespoons oil (olive, walnut, or sunflower)
2 tablespoons vinegar (balsamic or distilled)
¾ teaspoon Dijon mustard
¼ teaspoon freshly ground pepper
1 tablespoon chopped fresh basil
1 teaspoon finely diced garlic

Wash beets and bring to a boil in a large pot. After boiling bring to a simmer, continue to simmer for 30 minutes or until tender. Let cool, then peel beets and cut into ¾ inch pieces.
In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet and cooking over medium heat. Constantly stir the seeds to ensure even cooking. When they begin to pop and have a nutty aroma, they are ready. Set aside to cool.
Wash kale and place in a large pot of boiling water for 30 seconds. Place in a strainer and cold water. Cut into bite size pieces. Finely dice the green onions. Peel and slice the carrot into rounds.
Place all dressing ingredients in a bowl and mix well with a wire whisk. In a separate bowl mix chopped beets, chopped kale, diced green onion, sliced carrots, and pumpkin seeds. Add dressing and toss gently. Serve chilled
Servings: 4-6

Kale Avocado Salad

1 head of Kale, any variety is great shredded
1 large tomato diced, or red bell pepper
1 1/2 avocados chopped
2 tbs red onion, green onion, or leek fine diced
1 lemon juiced
1 Tsp sea salt

In mixing bowl toss all ingredients together, squeezing as you mix to “wilt” the kale and creaming the avocado. Serve immediately. You can substitute the kale for chard or spinach.
Yields 3 cups