salad

Shaved Brassicas Salad with Dried Persimmon

Shaved Brassicas Salad with Dried Persimmon with Sweet & Creamy Poppy Seed Dressing 1 bunch of Kale, shaved 1/2 lb. Brussels sprouts, shaved 1 head of Purple Cabbage, shaved 2 dried Hachiya Persimmons, chopped Heaping handful of pumpkin or sunflower seeds Photo Credit: savorthebest.com Shave kale, Brussels sprouts, and purple cabbage. Massage shaved kale. Chop [...]

By | 2016-01-11T13:24:27+00:00 December 28th, 2015|Discover This!, Family Friendly Recipes|Comments Off on Shaved Brassicas Salad with Dried Persimmon

Warm Mizuna Salad with Sherry Vinaigrette

Ingredients: 1 small clove garlic 3 tablespoons sherry vinegar 2 tablespoons white-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced shallots ½ teaspoon honey 1/3 cup olive oil ¾ pounds mizuna 1 large pear, cored and thinly sliced (I use apple instead of pear sometimes) ½ cup shaved Parmesan Directions: 1. Mince and mash the [...]

By | 2013-10-15T12:31:54+00:00 October 15th, 2013|Recipes|Comments Off on Warm Mizuna Salad with Sherry Vinaigrette

Wilted Spinach and Basil Salad with Warm Balsamic Vinaigrette

Ingredients: 1/3 cup pine nuts 8 cups spinach leaves 1½ cups basil leaves, cut into ribbons (chiffonade) ¼ cup olive oil 1 pinch sea salt 3 tablespoon aged or regular balsamic 2 cloves garlic, finely chopped 1 tablespoon nutritional yeast (optional) sea salt and pepper to taste Directions: 1. Place the pine nuts on a [...]

By | 2013-11-05T11:30:49+00:00 October 15th, 2013|Recipes|Comments Off on Wilted Spinach and Basil Salad with Warm Balsamic Vinaigrette

Warm Chard and Chickpea Salad with Sumac

Sumac is from the Middle East and has a pleasantly sour and astringent taste without being sharp. It was used as a souring agent by the Romans before lemons were available in Europe. If you don’t have sumac, you can use any spice you like – curry goes well with this dish. Ingredients: 1 cup [...]

By | 2013-10-08T14:32:58+00:00 October 8th, 2013|Recipes|Comments Off on Warm Chard and Chickpea Salad with Sumac

Kale, Chard, Chicken, and Feta Salad

Ingredients: ½ cup cider vinegar 2 teaspoons honey ½ teaspoon sea salt ½ teaspoon black pepper ½ teaspoon dried oregano (optional) ½ cup olive oil 1 bunch chard, torn into bite-sized pieces 1 bunch kale, torn into bite-sized pieces (for more tender kale, massage gently with a pinch or two of salt for 2-3 minutes [...]

By | 2013-10-01T15:29:31+00:00 October 1st, 2013|Recipes|Comments Off on Kale, Chard, Chicken, and Feta Salad

Emerald Kale Salad with Asian Pear and Pomegranate

Ingredients: ½ cup red onion, very thinly sliced, marinated 1 bunch kale, stemmed and finely chopped ¼ cup olive oil 1 tablespoon cider vinegar ¼ cup raspberry vinegar 1 teaspoon sea salt ¼ cup pumpkin seeds, lightly toasted 2 Asian pears, cut into small cubes ¼ cup pomegranate seeds Directions: 1. To marinate the onion [...]

By | 2013-09-24T13:17:44+00:00 September 24th, 2013|Recipes|Comments Off on Emerald Kale Salad with Asian Pear and Pomegranate

Lemon Infused Salad

Ingredients: 1 bunch arugula, bottom stems removed 1 bag Mizuna or Tatsoi 2 cups lettuce 1 cup Greek olives, pitted and sliced ½ cup Lemon Parsley Vinaigrette (recipe below) 1 cucumber sliced 1/8-inch thick (I use the English cucumber) 1 pound cherry tomatoes 1 sweet pepper, thinly sliced 1 red onion, peeled and sliced 1/8-inch [...]

By | 2013-08-14T09:49:05+00:00 August 14th, 2013|Recipes|Comments Off on Lemon Infused Salad

Spinach Salad with Marinated Shitakes and Red Onion

Ingredients: 2 tablespoons peanut oil 3 cups shitake mushrooms, sliced 2 teaspoons reduced-sodium soy sauce 1 tablespoon apple cider vinegar 1/8 teaspoon sea salt or to taste 1/8 teaspoon freshly ground black pepper, or to taste dash of Tabasco sauce 2 teaspoons olive oil ½ cup red onion, diced 6 cups fresh spinach, trimmed and [...]

By | 2013-08-14T09:48:51+00:00 August 14th, 2013|Recipes|Comments Off on Spinach Salad with Marinated Shitakes and Red Onion

Chinese Broccolini and Noodle Salad

Broccolini, commonly known as a super food, is the star player in this vegetarian noodle dish. High in fiber, broccolini is also a good source of vitamin B-6, which is more difficult to find in a vegetarian diet. Broccolini is also rich in calcium and vitamin C. Couple this with all the vitamin A, folate, [...]

By | 2013-08-06T15:42:34+00:00 August 6th, 2013|Recipes|Comments Off on Chinese Broccolini and Noodle Salad

Beet and Arugula Salad with Tahini Green Goddess Dressing

Both recipes can be made the day ahead. The salad can store in the refrigerator for 2-3 days, and the dressing can store for 5 - you may need to add a little lemon juice/water to the dressing before serving, as the tahini tends to thicken over time. Ingredients: SALAD: 4 small beets 4 radishes [...]

By | 2013-08-06T15:43:07+00:00 August 6th, 2013|Recipes|Comments Off on Beet and Arugula Salad with Tahini Green Goddess Dressing