Salads

 

KALE WITH ALMONDS, RAISINS, AND GARLIC
INGREDIENTS;
2 bunches Kale, washed and ripped into bite size pieces
¼ cup almonds
¼ cup of raisins
2 tbsp olive
1 large clove of garlic
Sea salt and peper to taste

Cook Kale in salted boiling water for 5 minutes. Drain. Immediately place Kale in ice cold water bath.
In a frying pan add olive oil and saute garlic, almonds and raisins for two minutes. Dry Kale , then add to sauted mixture and stir fry another minute all together   

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Lemon Poppy Seed Dressing

 

2 tablespoons of olive oil

2 Tbsp. Fresh squeezed lemon juice

1 teaspoon of honey

½ tsp. Of poppy seeds

1/8 tsp salt

1/8 tsp pepper

mix

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Cilantro, Avocado, Tomato And Feta Cheese Salad

 

1 lb tomatoes diced

3 jalapeno peppers, seeded and diced

3 bunches of green onions sliced

4 ounces crumbled feta cheese

3 avocados-peeled, pitted and diced

2 tablespoons of lemon juice

1 large bunch of cilantro, chopped

salt and pepper to taste

lettuce washed and torn into bite sized pieces 

 

Combine the tomatoes, jalapeno peppers, green onions and feta cheese in a large bowl; toss together.  Add diced avocado and drizzle lemon juice over the avocado to keep it from turning brown.  Mix in the Cilantro then season with salt and pepper.  Mix and serve over lettuce

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Tabouleh Salad

 Yield: 6-8 Servings  Prep: 60 mins

A refreshing parsley salad with bulgur wheat, tomatoes, cucumbers and tomatoes dressed with a lemon vinaigrette.

 

1 teaspoon lemon zest

1/4 cup lemon juice

1/4 cup olive oil

1/4 teaspoon black pepper coarsely ground

1 teaspoon salt

1/4 cup bulgur wheat

1/2 red onion finely diced

5 ounces parsley I prefer flat-leaf, but curly works too

2 Lebanese cucumbers about 5 ounces, cubed

2 ripe tomatoes about 8 ounces, cubed

Instructions

Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it.

 

If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad.

 

Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.

 

Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.

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Radicchio and Fennel Salad with Oranges

 

Serves 4

 

1 large head treviso radicchio

2 large oranges

1 fennel bulb with leafy fronds

2 small while onions

4 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp lemon juice

1 sprig rosemary, leaves finely chopped

   salt and freshly ground black pepper

1 cup black pitted olives 

 

1. Line individual plates with radicchio leaves.

2. Peel and segment oranges

3. Using a vegetable peeler, slice fennel bulb into strips.

4.  Slice onions into thin rings. 

5. Whisk oil, vinegar, lemon juice and rosemary in a bowl until combined.  Season with salt and pepper to taste 

6. finely chop a few fennel fronds.  Layer fennel, oranges and onions onto radicchio. 

7.   Drizzle with vinegarette.  Top with fennel fronds and olives.

 

 

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Shaved Fennel Salad

1 Fennel bulb shaved thin or grated

2 tbsp. Olive oil

1 tbsp. Freshly squeezed lemon juice

1/8 tsp. Chopped thyme

1 tbsp. Chopped parsley

2 tbsp. Parmesan cheese

1. Cut the fennel into quarters lengthwise through the core. Cut out and discard the cores.

2. Shave or grate fennel until similar to cabbage in coleslaw.

3. In a small bowl, whisk together the olive oil. thyme, parsley, Parmesan cheese and lemon juice, and season it lightly with salt and pepper. Put the shaved fennel in a medium bowl. Toss it with a little of the dressing at a time, tasting as you go, until it tastes good but isn't weighed down by the dressing. Add more salt and pepper to taste.

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Black Radish Salad

4 black radishes, peeled and shredded

1 large carrot, (if not organic peeled) and shredded

1 cucumber (if not organic peeled) and shredded

½ bunch of chives or scallions, chopped

sour cream to coat( I used mayo)

¼ cup of sunflower seeds>

¼ cup of raisins

1 apple shredded

¼ cup mild cheddar cheese, shredded>

 

Mix the veggies and apple, toss with cream.  Add sunflower seeds and raisins to taste, then top with cheese

Tastes great…..and very good for the liver!!!

 

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Quinoa Salad with Chickpeas, Feta and Apples

 

1 cup Quinoa, rinsed in a fine sieve

1/4 cup golden raisins

1 tart apple chopped

1 19 oz can chickpeas, rinsed and drained

1 big handful of flat lead parsley- chopped

1/2 cup feta cheese (crumbled)

1/2 cup toasted walnuts or almonds

 

Dressing

¼ cup of olive oil

2 tbsp. Rice vinegar or lemon juice

1 tsp honey

¼ tsp curry paste or powder

Shake up in a jar

 

Cook Quinoa as per package directions,

Add raisins as Quinoa cools, to plump up as they absorb excess moisture

Let mixture completely cool, place in large bowel

Add chickpeas, parsley, feta cheese and apple

Toss with dressing

Sprinkle salad with nuts right before serving

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4-6 cups Kale-chopped

juice of 1 lemon

3-4 tbsp. Olive oil

2 cloves garlic (crushed)

salt and pepper (to taste)

hot pepper flakes(optional)

2/3 cups of grated Asiago or Parmigiano cheese

1/2 cup of bread crumbs (optional)

 

 

Wisk lemon juice, oil, garlic, salt and pepper together

Pour over chopped Kale, toss well, let sit for 5 or 6 minutes

Toss again…Kale should be slightly limp by now

Add bread crumbs…toss let sit 5 minutes

Add cheese toss again

Top with red pepper flakes

 

 

Healthy Dressing

1/3 cup fresh lemon/lime juice
1 cup cold pressed extra virgin olive oil
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
dash of cayenne pepper
1 Tablespoon Bragg's Aminos

Salads are great for any meal. Keep spinach and darker, leafy lettuces cleaned (use a salad spinner to remove excess water) and place in a covered container, with a paper towel in the bottom, in the refrigerator. This way it feels like a salad is almost ready to serve. Then build a salad fit for a king or queen with your choice of the following: fresh avocado, tomato, sprouts, green or purple onion, cucumber, celery, peppers, etc. If desired, add a few Spoonfuls of humus/salsa. Sprinkle with sunflower seeds or sliced almonds. Toss with "Healthy Salad Dressing" (above).

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Avocado Salad

2 ripe avocados, peeled and cut into ½ inch cubes

1 red chili, seeded and finely chopped

juice of 1 lime

1 tbsp. Chopped cilantro

1 tbsp extra-virgin olive oil

 

Place cubed avocados in a mixing bowl.  Add remaining ingredients and season with salt and pepper

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Cilantro, Avocado, Tomato And Feta Cheese Salad

1 lb tomatoes diced

3 jalapeno peppers, seeded and diced

3 bunches of green onions sliced

4 ounces crumbled feta cheese

3 avocados-peeled, pitted and diced

2 tablespoons of lemon juice

1 large bunch of cilantro, chopped

salt and pepper to taste

lettuce washed and torn into bite sized pieces

 

Combine the tomatoes, jalapeno peppers, green onions and feta cheese in a large bowl; toss together.  Add diced avocado and drizzle lemon juice over the avocado to keep it from turning brown.  Mix in the Cilantro then season with salt and pepper.  Mix and serve over lettuce

 

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