Tag Archives: salad

Shaved Brassicas Salad with Dried Persimmon

28 December

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 […]

Warm Mizuna Salad with Sherry Vinaigrette

15 October

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 […]

Wilted Spinach and Basil Salad with Warm Balsamic Vinaigrette

15 October

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 […]

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Warm Chard and Chickpea Salad with Sumac

08 October

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 […]

Kale, Chard, Chicken, and Feta Salad

01 October

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 […]

Emerald Kale Salad with Asian Pear and Pomegranate

24 September

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 […]

Lemon Infused Salad

14 August

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 […]

Spinach Salad with Marinated Shitakes and Red Onion

14 August

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 […]

Chinese Broccolini and Noodle Salad

06 August

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, […]

Beet and Arugula Salad with Tahini Green Goddess Dressing

06 August

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 […]

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