Hi guys!
I have been scouring the Earth in search of yummy, main dish salad recipes. Do you get sick of your standbys? I do. We had this one tonight and lu-huved it! The dressing is particularly good!
*** Note: I like to put recipes in their original form, but I don't mind saying right now that to keep costs down I did brown rice and canola oil instead of quinoa and safflower oil. I also added black beans to make it more substantial. Also: I didn't think all the salt in the recipe was necessary, and probably some of you won't either, but next time I actually do plan to add it all.
Mango Salad - (Whole Food Mommies)
mix together and set aside:
1 tomato, chopped
1 cucumber, chopped
1 avacado, chopped
1/2 red onion, chopped
1 bell pepper (any color), chopped
1 mango, chopped (I used 2 and I can't imagine using less)
1 cup chopped jicama (I shredded- so much easier, and I would call this ingredient optional but yummy)
2 tablespoons lemon juice
salt to taste
chopped fresh cilantro (optional)
on each serving plate lay:
greens of choice (plain jane romaine worked great for me!)
topped with:
cooked, cooled quinoa
(this is where I added the black beans)
When serving, top greens/quinoa with the mango mixture and dressing (recipe below)
Mango Lime Dressing
1 cup fresh mango
1/2 cup safflower oil
1/4 cup agave
1/4 cup lime juice
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
2 teaspoons sea salt
1 clove garlic
blend in blender or food processor until smooth.
We also like whole food mommies "Tiffany's Waldorf Pitas," but instead of serving it on pitas-- we served on greens with some Brianna's Poppyseed Dressing.
Here's to spring and summer and SALADS!!!
Showing posts with label salads and dressings. Show all posts
Showing posts with label salads and dressings. Show all posts
Monday, March 26, 2012
Friday, July 1, 2011
Fresh Corn, Cabbage and Black Bean Salad
Shay posted her favorite salad so I thought I'd post one of mine :) Plus we had it for dinner last night and I remembered how much I LOVE it. Like LOVE it. It's beautiful with all the different colors and tastes so light and fresh- perfect for summer!
Fresh Corn, Cabbage, and Black Bean Salad
3 large ears of corn, husked (ladies- do the fresh- don't get a can. I only make this in the summer)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons olive oil
1/4 cup fresh cilantro, minced
1/2 teaspoon salt and freshly ground black pepper
2 cans black beans, drained and rinsed
4 cups shredded red cabbage (I just thinly slice)
1 large tomato, diced
1/2 cup minced red onion (optional)
Boil corn 3 minutes. Drain, and when cool enough to handle, cut corn off of the cob into large bowl. Brown nuts over med-low heat 2-4 min. Add to bowl. Whisk oil, juice, cilantro, S and P in small bowl. Add beans, cabbage, tomato and onion (if using) to corn and nuts. Pour sauce over. Chill for a while and serve.
Ashlee Notes: The original recipe only calls for 2 cups shredded cabbage. We think it needs way more. I adjust the lime juice accordingly and just do what tastes good to us. Another addition we love: Sliced Jalapeno - the kind that comes in a jar- pickled? I think? Anyway we like a splash of the juice in it, and Corey likes to put a few of the slices in his.
If anyone tries this, please let me know! This is my current favorite salad!
Fresh Corn, Cabbage, and Black Bean Salad
3 large ears of corn, husked (ladies- do the fresh- don't get a can. I only make this in the summer)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons olive oil
1/4 cup fresh cilantro, minced
1/2 teaspoon salt and freshly ground black pepper
2 cans black beans, drained and rinsed
4 cups shredded red cabbage (I just thinly slice)
1 large tomato, diced
1/2 cup minced red onion (optional)
Boil corn 3 minutes. Drain, and when cool enough to handle, cut corn off of the cob into large bowl. Brown nuts over med-low heat 2-4 min. Add to bowl. Whisk oil, juice, cilantro, S and P in small bowl. Add beans, cabbage, tomato and onion (if using) to corn and nuts. Pour sauce over. Chill for a while and serve.
Ashlee Notes: The original recipe only calls for 2 cups shredded cabbage. We think it needs way more. I adjust the lime juice accordingly and just do what tastes good to us. Another addition we love: Sliced Jalapeno - the kind that comes in a jar- pickled? I think? Anyway we like a splash of the juice in it, and Corey likes to put a few of the slices in his.
If anyone tries this, please let me know! This is my current favorite salad!
Wednesday, June 29, 2011
Best Salad Ever
This is one of those "recipes" that I can't believe I haven't posted yet. It is my. favorite. salad. ever. ever. ever. You all have probably had something similar, but I just wanted to post it on the off chance that someone out there is missing out!
Spinach
Slivered Almonds
Sliced Strawberries
Combine these items in whatever quantity suits your fancy and try not to eat the whole bowl. I usually eat a serving bowl size of this salad.
I'd love to find a good recipe for a dressing that's similar to this vinaigrette.
My other favorite salad? Nuts about Berries from Zupas. If anyone has any idea how to duplicate that salad/dressing, I would love any tips. It is so good!
Sunday, March 6, 2011
Pesto Quinoa
This is my first success with Quinoa. I have shared it with a few others that have tried and loved it as well. The picture and recipe is from allrecipes.com.
Ingredients
Directions
Monday, February 28, 2011
Sweet Broccoli Apple Slaw
Ashlee's Sweet Broccoli Apple Slaw
1 bag (12 oz) Broccoli Slaw or Rainbow Salad
1 large apple, shredded
1/4 cup sunflower seeds
a sprinkling of dried cranberries
Raspberry Pecan Vinaigrette
Toss and eat!
Yummmmmmm. Today broccoli slaw was on a MAJOR sale and so this is what I concocted for my lunch.
From the Broccoli Slaw alone I got:
200% Vit A
360% Vit C
16% Calcium
16% Iron
48% Folate
8 G Fiber
8 G Protein
and all for just 100 calories. Dr F would be proud.
Hope you guys are having a great day!
1 bag (12 oz) Broccoli Slaw or Rainbow Salad
1 large apple, shredded
1/4 cup sunflower seeds
a sprinkling of dried cranberries
Raspberry Pecan Vinaigrette
Toss and eat!
Yummmmmmm. Today broccoli slaw was on a MAJOR sale and so this is what I concocted for my lunch.
From the Broccoli Slaw alone I got:
200% Vit A
360% Vit C
16% Calcium
16% Iron
48% Folate
8 G Fiber
8 G Protein
and all for just 100 calories. Dr F would be proud.
Hope you guys are having a great day!
Thursday, August 26, 2010
Summer Mango Salad
Make this before summer leaves us till next year!
Mango Summer Salad
1 cucumber, peeled, seeded, and diced
1/2 tsp minced fresh chile
1 T fresh lemon juice
1 T fresh lime juice
2 tsp brown sugar
2 T unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced
fresh cilantro or spearmint leaves
In a large bowl, combine everything but the cilantro. Cover and chill for 15-20 minutes and serve cold or at room temperature. Just before serving, top with cilantro. Serve as a salsa-style dip with chips or as a quesadilla topping on a tortilla with shredded lettuce and beans or cheese.
My friend Linda made this for my family a few sundays ago and we loved it! We had it just as a side dish without chips or on top of anything. It was delish!
Mango Summer Salad
1 cucumber, peeled, seeded, and diced
1/2 tsp minced fresh chile
1 T fresh lemon juice
1 T fresh lime juice
2 tsp brown sugar
2 T unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced
fresh cilantro or spearmint leaves
In a large bowl, combine everything but the cilantro. Cover and chill for 15-20 minutes and serve cold or at room temperature. Just before serving, top with cilantro. Serve as a salsa-style dip with chips or as a quesadilla topping on a tortilla with shredded lettuce and beans or cheese.
My friend Linda made this for my family a few sundays ago and we loved it! We had it just as a side dish without chips or on top of anything. It was delish!
Monday, May 10, 2010
Tyler's Mahi Mahi and Guacamole Salad
Yesterday we went to Ed and Cindy's (Corey's Parents) for dinner. It was delish! Absolutely delicious, and from the event I got two recipes I wanted to share with ya'll.
The first one is not technically a recipe because Corey's brother just kind of made it up on the fly... but I called him later that night and said... 'okay I don't care if you don't know perfectly what you did, you still have to try and tell me because it was SOOOO good!' which thankfully he obliged and told me.
The second recipe is totally healthy, totally scrumptious, totally eat to live, and comes from the most unlikely of sources. Ina Garten... aka the Barefoot Contessa... from the Food Network makes the best food on the planet. Hands down. Her stuff is guaranteed delicious, but it is usually insanely indulgent and bad for you. When Cindy told me where she got this particular recipe I was like 'Whaaaaat?' She's worse than Paula Deen usually! But this one is totally healthy and still manages to taste as good as a Barefoot Contessa recipe should taste! Wonderful!
That's enough chatty, chatty though. Here's the recipes:
Tyler's Mahi Mahi
Olive Oil
Fresh chopped Garlic
1/2 red onion, sliced and ringed
1 Orange, juiced and the rest chopped
Lime Juice
Kosher Salt and Black Pepper
Fresh chopped Cilantro
Mahi Mahi fillets
Comine the oil, garlic, onion, orange juice, lime, and spices to make marinade. Marinate the Mahi Mahi in it for a couple of hours. Then grill.
Simple and delish. He did it outside... we'll have to settle for George Forman when we make it here. It was seriously SO good. It was the first fish that I didn't feel like I needed to dip in something to make it taste good. Kate- I know you wanted to try fish- Mahi Mahi is a great one in my opinion. It handles more like chicken, and it even tastes more-- meaty than fishy. Whit would you agree?
Guacamole Salad (please try this... I have several recipes that are similar, but to me this was the best!)
1 pint grape tomatoes, halved
1 yellow or orange bell pepper, chopped
1 can black beans, drained and rinsed
1/2 cup small diced red onion
2 tablespoons minced jalepeno peppers (about 2 small peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly sqeezed lime juice (about 2 limes)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
2 ripe avacados diced
Place tomatoes, bell pepper, black beans, onion, jalepeno, and lime zest in bowl. Whisk together lime juice, olive oil, salt, pepper, garlic, and cayenne. Pour over veggies and toss well. Just before serving fold in avacados. Serve at room temp.
This was such a fabulous side dish, and even though it's supposed to be eaten right away, I have been snacking on leftovers of it, and it has held up just fine. For the original recipe click HERE.
Love you ladies! Have a good night!
The first one is not technically a recipe because Corey's brother just kind of made it up on the fly... but I called him later that night and said... 'okay I don't care if you don't know perfectly what you did, you still have to try and tell me because it was SOOOO good!' which thankfully he obliged and told me.
The second recipe is totally healthy, totally scrumptious, totally eat to live, and comes from the most unlikely of sources. Ina Garten... aka the Barefoot Contessa... from the Food Network makes the best food on the planet. Hands down. Her stuff is guaranteed delicious, but it is usually insanely indulgent and bad for you. When Cindy told me where she got this particular recipe I was like 'Whaaaaat?' She's worse than Paula Deen usually! But this one is totally healthy and still manages to taste as good as a Barefoot Contessa recipe should taste! Wonderful!
That's enough chatty, chatty though. Here's the recipes:
Tyler's Mahi Mahi
Olive Oil
Fresh chopped Garlic
1/2 red onion, sliced and ringed
1 Orange, juiced and the rest chopped
Lime Juice
Kosher Salt and Black Pepper
Fresh chopped Cilantro
Mahi Mahi fillets
Comine the oil, garlic, onion, orange juice, lime, and spices to make marinade. Marinate the Mahi Mahi in it for a couple of hours. Then grill.
Simple and delish. He did it outside... we'll have to settle for George Forman when we make it here. It was seriously SO good. It was the first fish that I didn't feel like I needed to dip in something to make it taste good. Kate- I know you wanted to try fish- Mahi Mahi is a great one in my opinion. It handles more like chicken, and it even tastes more-- meaty than fishy. Whit would you agree?
Guacamole Salad (please try this... I have several recipes that are similar, but to me this was the best!)
1 pint grape tomatoes, halved
1 yellow or orange bell pepper, chopped
1 can black beans, drained and rinsed
1/2 cup small diced red onion
2 tablespoons minced jalepeno peppers (about 2 small peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly sqeezed lime juice (about 2 limes)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
2 ripe avacados diced
Place tomatoes, bell pepper, black beans, onion, jalepeno, and lime zest in bowl. Whisk together lime juice, olive oil, salt, pepper, garlic, and cayenne. Pour over veggies and toss well. Just before serving fold in avacados. Serve at room temp.
This was such a fabulous side dish, and even though it's supposed to be eaten right away, I have been snacking on leftovers of it, and it has held up just fine. For the original recipe click HERE.
Love you ladies! Have a good night!
Wednesday, April 14, 2010
Golden Chickpea and Artichoke Salad
I got this recipe in a free magazine from Smith's Marketplace. Katey I hear you love chickpea's? I really like this salad and plan to make it again.
1 Tbsp olive oil
1 15oz can chickpeas, rinsed and drained
5-7 artichoke hearts, drained and sliced (I got mine in a big jar from Costco, you could also buy it in a can or fresh)
1/4 to 1/3 cup sliced almonds (if desired, toasted)
1/4 tsp salt
2 tbsp fresh chopped parsley
1. Heat oil in skillet. Add chickpeas and cook over medium-high for 10 minutes, stirring only to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
2.Add more oil if needed to pan and saute sliced artichoke hearts until browned. Add artichokes to chickpeas.
3-Add almonds, lemon juice, salt and parsley to chickpea mixture. Eat!!!
1 Tbsp olive oil
1 15oz can chickpeas, rinsed and drained
5-7 artichoke hearts, drained and sliced (I got mine in a big jar from Costco, you could also buy it in a can or fresh)
1/4 to 1/3 cup sliced almonds (if desired, toasted)
1/4 tsp salt
2 tbsp fresh chopped parsley
1. Heat oil in skillet. Add chickpeas and cook over medium-high for 10 minutes, stirring only to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
2.Add more oil if needed to pan and saute sliced artichoke hearts until browned. Add artichokes to chickpeas.
3-Add almonds, lemon juice, salt and parsley to chickpea mixture. Eat!!!
Dressing and Salad idea
I figure I have eaten 208 salads since January 4 2010. Therefore, I have become creative with them. Here is a salad idea that is good when you are having a sweet tooth.
I like using spinach but use whatever type of lettuce you want.
Pile your plate with Spinach and...
Cut up strawberries, apple, mandarin oranges and grapes (whatever size you want them)
Serving size of cashews
Dressing
Agave
Apple Cider Vinegar
Cinnamon
Heat the dressing in microwave to make it warm. You can even heat up some of the apple chunks with the dressing.
Pour over salad.
I like using spinach but use whatever type of lettuce you want.
Pile your plate with Spinach and...
Cut up strawberries, apple, mandarin oranges and grapes (whatever size you want them)
Serving size of cashews
Dressing
Agave
Apple Cider Vinegar
Cinnamon
Heat the dressing in microwave to make it warm. You can even heat up some of the apple chunks with the dressing.
Pour over salad.
Monday, April 12, 2010
Emily's Spinach Salad
ETL is BIG on salads but how many times can you eat the same salad over and over? Here are a few ways to mix things up.
Spinach Salad
5 Big mushrooms
1 Yellow onion
1 Head of garlic
cut mushrooms and onion to desirable size.
Peel garlic and cut each clove into four pieces.
Put small amount of Olive oil in hot pan (I use olive oil but you can use water), throw veggies in until tender.
Put desired amount of mushroom mixture on fresh spinach, handful of craisins and 1/4 cup of chopped up Almonds. Use a raspberry vinaigrette dressing, olive oil and vinegar or plain.
Have fun with the dressings. It will save you!
Spinach Salad
5 Big mushrooms
1 Yellow onion
1 Head of garlic
cut mushrooms and onion to desirable size.
Peel garlic and cut each clove into four pieces.
Put small amount of Olive oil in hot pan (I use olive oil but you can use water), throw veggies in until tender.
Put desired amount of mushroom mixture on fresh spinach, handful of craisins and 1/4 cup of chopped up Almonds. Use a raspberry vinaigrette dressing, olive oil and vinegar or plain.
Have fun with the dressings. It will save you!
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