Salads and Dressings
For winter salads try pomegranate seeds or tangerine slices for color and flavor. Add few toasted nuts or seeds for crunch. The best salads are made with what is fresh and available; in the frige. Take a look at the recipes below for inspiration and ideas you might not have thought of.
Black Beans Apricot Salad
How to dress up black Beans for a cool summer salad? The apricots add just the right color and flavor. If apricots are not available, try corn, red or yellow peppers, or golden plums.
Toss these together:
1 1/2C cooked black beans
1 bunch cilantro chopped fairly fine
4 ripe apricots sliced
juice of one lime
Salt an d pepper to taste.
optional: add a sliced avocado
How to dress up black Beans for a cool summer salad? The apricots add just the right color and flavor. If apricots are not available, try corn, red or yellow peppers, or golden plums.
Toss these together:
1 1/2C cooked black beans
1 bunch cilantro chopped fairly fine
4 ripe apricots sliced
juice of one lime
Salt an d pepper to taste.
optional: add a sliced avocado
Grated Beet/Apple Salad Great for the liver and the gallbladder.
1 large beet
1 large apple
optional: 1/4 c parsley or 1/2 c celery and 1/2 c carrots
juice of one lemon
1/2 c sesame oil or flax seed oil
Grate Apples and beets together. Add chopped parsley or carrots and celery. Serve with oil and lemon juice.
1 large apple
optional: 1/4 c parsley or 1/2 c celery and 1/2 c carrots
juice of one lemon
1/2 c sesame oil or flax seed oil
Grate Apples and beets together. Add chopped parsley or carrots and celery. Serve with oil and lemon juice.
Massaged Kale and Current Salad
Ingredients:
1 Bunch Kale
1 teaspoon sea salt
1/3 cup toasted sunflower seeds
¼ cup diced red onion
1/3 cup dried currents
3/4 cup diced apple
¼ cup olive oil
2 tbsp unfiltered apple cider vinegar
1/3 cup crumbled Gorgonzola cheese
Preparation:
Wash leaves, spin or pat dry. De-stem kale by pulling leaves away from stems. Stack leaves, roll up and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl and add salt. Massage with your hands for 2 minutes.
To toast sunflowers seeds, put in a dry skillet over low to medium heat for a few minutes until the change color and give off a nutty aroma.
Stir onions, currents apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor toss in cheese. This salad will keep for several days and still be great.
While it might seem a bit odd to massage your food, you'd be amazed at what a quick five-minute rubdown can do to transform this green from being bitter and tough to turning silky and sweet. After a little massage, kale becomes a great option for light green salads.
Source: Feeding the Whole Family by Cynthia Lair
Ingredients:
1 Bunch Kale
1 teaspoon sea salt
1/3 cup toasted sunflower seeds
¼ cup diced red onion
1/3 cup dried currents
3/4 cup diced apple
¼ cup olive oil
2 tbsp unfiltered apple cider vinegar
1/3 cup crumbled Gorgonzola cheese
Preparation:
Wash leaves, spin or pat dry. De-stem kale by pulling leaves away from stems. Stack leaves, roll up and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl and add salt. Massage with your hands for 2 minutes.
To toast sunflowers seeds, put in a dry skillet over low to medium heat for a few minutes until the change color and give off a nutty aroma.
Stir onions, currents apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor toss in cheese. This salad will keep for several days and still be great.
While it might seem a bit odd to massage your food, you'd be amazed at what a quick five-minute rubdown can do to transform this green from being bitter and tough to turning silky and sweet. After a little massage, kale becomes a great option for light green salads.
Source: Feeding the Whole Family by Cynthia Lair
Mango Bok Choy Salad with Ginger Salad dressing
Dressing: Chop and grate and then blend in food processor:
1/3c onion
1 1/2 stalks celery
2” ginger, grated
1/3c Olive oil
1/4c tamari
Salad:
Bok choy
Carrots
Mango
Lettuce
Sprinkle the top with:
Walnuts toasted in olive or coconut oil
1/3c onion
1 1/2 stalks celery
2” ginger, grated
1/3c Olive oil
1/4c tamari
Salad:
Bok choy
Carrots
Mango
Lettuce
Sprinkle the top with:
Walnuts toasted in olive or coconut oil
Northwest Salad (Apple, beet and kale/chard)
4 cups packed kale and chard (destemmed and washed well)
2 cups grated raw carrot and/or beet
1 large washed apple grated
2-3 T olive or sesame oil
2-3 T fresh lemon or lime juice
2 T apple cider vinegar
½ cup hazelnuts, toasted
Mix all together, add oil, citrus juice, vinegar and mix. Toast hazelnut pieces on skillet and pour into salad. Apple slices make nice garnish.
Keeps in airtight container up to 5 days. Courtesy Julia Gold
4 cups packed kale and chard (destemmed and washed well)
2 cups grated raw carrot and/or beet
1 large washed apple grated
2-3 T olive or sesame oil
2-3 T fresh lemon or lime juice
2 T apple cider vinegar
½ cup hazelnuts, toasted
Mix all together, add oil, citrus juice, vinegar and mix. Toast hazelnut pieces on skillet and pour into salad. Apple slices make nice garnish.
Keeps in airtight container up to 5 days. Courtesy Julia Gold
Salad Recipes collected by Julia Gold
Fresh Burst Salad (bok choy)
Serves 4 to 6
Preparation time 10 minutes
4 cups medium chop bok choy (baby bok will work as well)
1 large English cucumber seeded, peeled, and sliced into thin “half moons”
½ cup packed, chopped parsley
½ cup golden raisins
2 to 3 tablespoons lemon thyme (no need to chop, just use the little leaves)
2 tablespoons lemon juice
2 to 3 tablespoons balsamic vinegar
½ teaspoon vanilla
1/4 cup sunflower seeds
Mix all ingredients in a large bowl, top with seeds and serve up!
Guacamole Salad
· 1 pint grape tomatoes, halved
· 1 yellow bell pepper, seeded and 1/2-inch diced
· 1 (15-ounce) can black beans, rinsed and drained
· 1/2 cup small diced red onion
· 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
· 1/2 teaspoon freshly grated lime zest
· 1/4 cup freshly squeezed lime juice (2 limes)
· 1/4 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
· 1/2 teaspoon minced garlic
· 1/4 teaspoon ground cayenne pepper
· 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Black Kale and Black Olive Salad Black kale, which is actually dark green, is also called Tuscan kale or lacinato kale. “It’s so good for you and hard to go wrong with it,’’
1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper
1. Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss.
2. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.
Yield: 4 servings.
Pear Pomegranate Salad with Orange Vinaigrette
To prep this salad ahead of time for your holiday meal, first make the dressing and store it in a tightly sealed glass jar in the fridge. You'll need to bring it to room temp before dressing the salad as the olive oil will harden slightly in the fridge. Prep the pomegranate by removing the arils (beautiful juicy red seeds) and storing them in a covered container in the fridge. Toast the pecans, cool them, and store in a sealed container on the counter. Then just before serving the salad, slice the pear and toss all ingredients together in a large salad bowl.
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly grated orange peel
pinch cinnamon
Salad:
8 cups mixed organic greens
1 ripe, firm pear, cored and sliced thin
1 cup pecans or walnuts, toasted*
1 cup pomegranate seeds (arils)
To make the dressing, place all ingredients into a glass jar (old almond butter jars work well), and shake well.
Toss all salad ingredients together in a large bowl. Pour dressing over and toss again. Serve immediately.
*To toast the nuts: We like to use the small Native pecans - place them in a glass baking dish and toast in a preheated 350 degree oven for 10 minutes. This brings out their yummy nutty flavor and increases the crunchiness. Watch them carefully, you don't want them to brown too much or burn, just be lightly toasted. Source: www.NourishingMeals.com
Super Slaws Fennel, Pea Shoot and Green Grape Slaw Makes 6 servings
· 1 fennel bulb, trimmed and shredded
· 2 cups pea shoots
· 2 green onions, thinly sliced
· 1 1/2 cups seedless green grapes, quartered
· 2 tablespoons fresh mint leaves, minced
Dressing:
· 2 tablespoons white balsamic vinegar
· 1 tablespoon extra-virgin olive oil
· 1 teaspoon Dijon mustard
· 2 teaspoons agave nectar
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
In a large bowl, toss together the salad ingredients.
To make dressing: In a small bowl, whisk together the dressing ingredients. Dress the salad just before serving and toss to coat.
Spicy Asian Zucchini Slaw Makes 6 servings
· 1 large zucchini, julienned or shredded
· 1 orange bell pepper, cut into thin 1-inch-long slices
· 2 green onions, thinly sliced
· 1 cup bean sprouts
· 1/3 cup raw cashews
Dressing
· 3 tablespoons rice wine vinegar
· 1 tablespoon tamari or soy sauce
· 1 tablespoon dark sesame oil
· 1 teaspoon grated fresh ginger
· 1 1/2 teaspoons lightly toasted sesame seeds (see note)
· 1/4 teaspoon crushed red pepper flakes
In a large bowl, toss together the salad ingredients.
To make dressing: In a small bowl, whisk together the dressing ingredients. Dress the salad just before serving and toss to coat.
Note: To toast seeds, place in a small dry skillet and cook over medium heat, stirring often, until lightly browned.
Carrot, Jicama and Orange Slaw Makes 6 servings
· 2 medium oranges
· 1 large carrot, peeled and shredded
· 1 cup peeled and shredded jicama (approximately half of a small, whole jicama)
· 2 small celery roots, peeled and shredded
· 1 cup Walla Walla sweet onion, peeled, then cut in half lengthwise, then cut into thin strips
Dressing:
· 3 tablespoons Champagne vinegar
· 1/4 cup extra-virgin olive oil
· 1 teaspoon herbes de Provence
· 1 teaspoon sea salt
· Black sesame seeds (optional garnish)
Cut the stem and blossom ends off the oranges, stand the oranges on a cutting board and, working close to the flesh, cut away the rind and all the white pith. Working over a bowl to catch juices, with a sharp knife cut the orange segments from between the white membranes that divide them. Reserve juice for the dressing.
In a large bowl, add orange segments with other salad ingredients and toss to combine.
To make dressing: In a small bowl, whisk together the dressing ingredients along with any reserved orange juice. Dress the salad just before serving and toss to coat. Garnish with black sesame seeds, if desired.
Sunchoke and Apple Salad In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet, says Mr. Anthony. "They are a wonderful way to bring texture and crunch to a salad,''
12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, lettuce
1/2 cup celery, minced
1 tablespoon shallot, minced
----Dressing----------------------------------------
Apple cider vinaigrette:
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste
1. Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
2. Toss the hot sunchokes with the remaining salad ingredients.
3. Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.
Yield: Serves 8.
WINTER ROOT SLAW
· 1 large red beet
· 2 small carrots
· 1 large apple
· 1 garlic clove, minced
· 2 tablespoons lemon juice
· 1/2 teaspoon salt
· 1/4 teaspoon fresh ground pepper
· 2 tablespoons chopped fresh parsley
· 8 ounces mixed greens
· 4 tablespoons toasted pumpkin seeds
Grate beet, carrots and apple in a bowl. Stir in garlic, lemon juice, salt, pepper and parsley. Mix well. Serve over mixed greens and top with pumpkin seeds.
From PCC Newsletter, Nov. 2010.
I like to add pomegranate to this!
Fresh Burst Salad (bok choy)
Serves 4 to 6
Preparation time 10 minutes
4 cups medium chop bok choy (baby bok will work as well)
1 large English cucumber seeded, peeled, and sliced into thin “half moons”
½ cup packed, chopped parsley
½ cup golden raisins
2 to 3 tablespoons lemon thyme (no need to chop, just use the little leaves)
2 tablespoons lemon juice
2 to 3 tablespoons balsamic vinegar
½ teaspoon vanilla
1/4 cup sunflower seeds
Mix all ingredients in a large bowl, top with seeds and serve up!
Guacamole Salad
· 1 pint grape tomatoes, halved
· 1 yellow bell pepper, seeded and 1/2-inch diced
· 1 (15-ounce) can black beans, rinsed and drained
· 1/2 cup small diced red onion
· 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
· 1/2 teaspoon freshly grated lime zest
· 1/4 cup freshly squeezed lime juice (2 limes)
· 1/4 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
· 1/2 teaspoon minced garlic
· 1/4 teaspoon ground cayenne pepper
· 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Black Kale and Black Olive Salad Black kale, which is actually dark green, is also called Tuscan kale or lacinato kale. “It’s so good for you and hard to go wrong with it,’’
1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper
1. Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss.
2. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.
Yield: 4 servings.
Pear Pomegranate Salad with Orange Vinaigrette
To prep this salad ahead of time for your holiday meal, first make the dressing and store it in a tightly sealed glass jar in the fridge. You'll need to bring it to room temp before dressing the salad as the olive oil will harden slightly in the fridge. Prep the pomegranate by removing the arils (beautiful juicy red seeds) and storing them in a covered container in the fridge. Toast the pecans, cool them, and store in a sealed container on the counter. Then just before serving the salad, slice the pear and toss all ingredients together in a large salad bowl.
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly grated orange peel
pinch cinnamon
Salad:
8 cups mixed organic greens
1 ripe, firm pear, cored and sliced thin
1 cup pecans or walnuts, toasted*
1 cup pomegranate seeds (arils)
To make the dressing, place all ingredients into a glass jar (old almond butter jars work well), and shake well.
Toss all salad ingredients together in a large bowl. Pour dressing over and toss again. Serve immediately.
*To toast the nuts: We like to use the small Native pecans - place them in a glass baking dish and toast in a preheated 350 degree oven for 10 minutes. This brings out their yummy nutty flavor and increases the crunchiness. Watch them carefully, you don't want them to brown too much or burn, just be lightly toasted. Source: www.NourishingMeals.com
Super Slaws Fennel, Pea Shoot and Green Grape Slaw Makes 6 servings
· 1 fennel bulb, trimmed and shredded
· 2 cups pea shoots
· 2 green onions, thinly sliced
· 1 1/2 cups seedless green grapes, quartered
· 2 tablespoons fresh mint leaves, minced
Dressing:
· 2 tablespoons white balsamic vinegar
· 1 tablespoon extra-virgin olive oil
· 1 teaspoon Dijon mustard
· 2 teaspoons agave nectar
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
In a large bowl, toss together the salad ingredients.
To make dressing: In a small bowl, whisk together the dressing ingredients. Dress the salad just before serving and toss to coat.
Spicy Asian Zucchini Slaw Makes 6 servings
· 1 large zucchini, julienned or shredded
· 1 orange bell pepper, cut into thin 1-inch-long slices
· 2 green onions, thinly sliced
· 1 cup bean sprouts
· 1/3 cup raw cashews
Dressing
· 3 tablespoons rice wine vinegar
· 1 tablespoon tamari or soy sauce
· 1 tablespoon dark sesame oil
· 1 teaspoon grated fresh ginger
· 1 1/2 teaspoons lightly toasted sesame seeds (see note)
· 1/4 teaspoon crushed red pepper flakes
In a large bowl, toss together the salad ingredients.
To make dressing: In a small bowl, whisk together the dressing ingredients. Dress the salad just before serving and toss to coat.
Note: To toast seeds, place in a small dry skillet and cook over medium heat, stirring often, until lightly browned.
Carrot, Jicama and Orange Slaw Makes 6 servings
· 2 medium oranges
· 1 large carrot, peeled and shredded
· 1 cup peeled and shredded jicama (approximately half of a small, whole jicama)
· 2 small celery roots, peeled and shredded
· 1 cup Walla Walla sweet onion, peeled, then cut in half lengthwise, then cut into thin strips
Dressing:
· 3 tablespoons Champagne vinegar
· 1/4 cup extra-virgin olive oil
· 1 teaspoon herbes de Provence
· 1 teaspoon sea salt
· Black sesame seeds (optional garnish)
Cut the stem and blossom ends off the oranges, stand the oranges on a cutting board and, working close to the flesh, cut away the rind and all the white pith. Working over a bowl to catch juices, with a sharp knife cut the orange segments from between the white membranes that divide them. Reserve juice for the dressing.
In a large bowl, add orange segments with other salad ingredients and toss to combine.
To make dressing: In a small bowl, whisk together the dressing ingredients along with any reserved orange juice. Dress the salad just before serving and toss to coat. Garnish with black sesame seeds, if desired.
Sunchoke and Apple Salad In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet, says Mr. Anthony. "They are a wonderful way to bring texture and crunch to a salad,''
12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, lettuce
1/2 cup celery, minced
1 tablespoon shallot, minced
----Dressing----------------------------------------
Apple cider vinaigrette:
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste
1. Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
2. Toss the hot sunchokes with the remaining salad ingredients.
3. Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.
Yield: Serves 8.
WINTER ROOT SLAW
· 1 large red beet
· 2 small carrots
· 1 large apple
· 1 garlic clove, minced
· 2 tablespoons lemon juice
· 1/2 teaspoon salt
· 1/4 teaspoon fresh ground pepper
· 2 tablespoons chopped fresh parsley
· 8 ounces mixed greens
· 4 tablespoons toasted pumpkin seeds
Grate beet, carrots and apple in a bowl. Stir in garlic, lemon juice, salt, pepper and parsley. Mix well. Serve over mixed greens and top with pumpkin seeds.
From PCC Newsletter, Nov. 2010.
I like to add pomegranate to this!