Basic Salad

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.

 

Add: avocado, tomato, sprouts, green or purple onion, cucumber, celery, peppers, beets, artichoke hearts, salsa or guacamole etc.

 

Also add any protein of your choice: Baked Tofu or lean meat, nut pate, a few spoonfuls of hummus. Sprinkle with sunflower seeds, sliced almonds or other nuts.

 

Toss with any salad dressing.

Caesar Salad 

·      ½ head romaine lettuce

·      diced tomato

·      red onion

·      black olives, sliced

·      sunflower seeds

·      ranch dressing made from cashews (see recipe in dressing section)

Broccoli-Cauliflower Salad

·      1 head cauliflower, cut into bite-sized chunks

·      3 heads broccoli, cut into bite-sized chunks

·      1⁄2 red onion, sliced

·      1 cup raisins

·      1 C sunflower seeds

·      optional: 1 Tbsp. curry powder

Lightly steam cauliflower and broccoli (8-10 minutes), let cool. Add other ingredients except curry powder. Toss with the Honey Mustard Vinaigrette (optionally mixed with 1 Tbsp. curry powder) or Yogurt Curry Dressing. Chill and serve.

Cabbage Salad

·      1⁄2 head red cabbage, shredded

·      1⁄2 head green cabbage, shredded

·      2 cans drained mandarin oranges

·      1 cup pumpkin seeds

·      1⁄2 cup almonds (or walnuts), sliced or chopped

·      optional: 1⁄2 C Chinese crunchy noodles

·      optional: 1⁄2 C raisins or Craisins

Tomato-Onion-Cucumber Salad

·      3 English cucumbers, peeled and sliced thinly

·      1⁄2 red onion, sliced thinly

·      8-10 Roma tomatoes, quartered

·      optional: basil leaves, chopped

 

Sprinkle with balsamic vinegar, extra virgin olive oil, and fresh-ground pepper, and marinate for 30 minutes, if you have time.

Southwest Salad

·      1 head green leaf, red leaf, or romaine lettuce, washed and torn up

·      2 tomatoes, chopped

·      1 red and 1 yellow bell pepper, chopped

·      1 cup corn kernels (preferably fresh or thawed frozen)

·      1 C black beans

 

Toss all and serve with the Avocado Dressing (see salad dressings)

Crispy Oriental Salad

·      1-2 heads lettuce, shredded

·      4 green onions, diced

·      1 cup almonds, soaked and diced

·      1/4 cup sesame seeds

Dressing:

·      1-2 drops stevia

·      1 tsp Realsalt

·      1/2 tsp pepper

·      4 Tbs. lemon juice

·      1/4 cup sesame oil

·      1/4 cup olive oil

Mix salad ingredients together. Wisk dressing ingredients and pour over salad just before serving. I also sometimes use pre-made “broccoli slaw”, add almonds and combine with dressing.

Orange, Tomato and Chive Salad or Salsa

·      2 large, sweet oranges

·      1 beefsteak or 2 plum tomatoes

·      bunch fresh chives

·      1 garlic clove

·      2 tbsp extra virgin olive or grape seed oil

·      Celtic salt

 

Remove peel each orange with paring knife. Make sure to remove all the white pith. Over a bowl cut out each segment of the oranges. The bowl will catch all the lovely juice. Then chop the orange segments into chunks and add to juice in bowl.

Cut the tomatoes in crosswise in half and gently squeeze out the seeds. Discard the seeds, then roughly chop the tomato. Add the tomato to the chopped orange.

Using kitchen scissors snip the chives into the tomato and orange mixture. Thinly slice garlic and add to mixture. Now add the olive oil and gently mix. Season with Celtic salt and pepper to taste.

Grapefruit, Avocado and Walnut Salad

Cut up one grapefruit and one avocado.  Add handful of walnuts and enjoy!

Broccoli Walnut Salad

·      1 Head broccoli, cut up

·      ½ cup shredded carrots

·      ¼ cup walnuts

·      Dress with: flax seed or sesame oil, 2 Tbsp lemon juice, mustard powder, dash of stevia

Greek Salad

·      1 tomato

·      I cucumber

·      Olives

·      1 medium beet

·      ½ red onion

·      3 tbsp olive oil

·      Juice of one lemon

·      Spices (basil, oregano, garlic powder, salt, pepper…)

Simple Cole Slaw

·      Shredded cabbage (about ½ head)

·      Shredded carrots

·      Celery cut up

·      Parsley to taste

·      Add nuts to taste (walnuts, almonds, pine nuts, pecans)

·      Dress with 1/3 cup sesame or olive oil and 2 Tbsp lemon juice

Roasted Sweet Potato, Mango, Edamame Salad

·      4 small sweet potatoes

·      1 large mango

·      ½ c shelled edamame 
(buy frozen)

·      2 T olive oil

·      salt & pepper

·      juice of 1 lemon

·      1 Tsp rice vinegar

·      small handful of finely chopped cilantro

Cut sweet potatoes into small cubes, coat with oil, and then roast in 450 degree oven for 15 minutes.

Mix together remaining ingredients for the dressing

When the potatoes are done roasting, allow them to cool and then combine with the mango, and edamame.  Add dressing and enjoy over a bed of greens.

Rainbow Salad

  • 1 small head green cabbage
  • 1/2 small head red cabbage (thinly sliced or shredded)
  • 
1 beet, grated
  • 1 red bell pepper, diced
  • 1 tomato, diced
  • 2 Tbsp. fresh basil, chopped
  • 2 red onion slices, diced
  • 
1 lemon, juiced
 sea salt to taste
  • 
2 Tbsp. fresh dill, chopped
  • 
2 Tbsp. olive oil
 fresh herbs of choice

 

Prepare vegetables and mix in a bowl. Dress with the remaining ingredients.
 Chill for several hours before serving, allowing it to marinate.

Creamy Cole Slaw

1 head cabbage, shredded

1 cup water

1/2 cup raw tahini

1/8 cup raw apple cider vinegar

1–2 tsp. sea salt, to taste

3 tsp. onion powder

1/4 cup fresh lemon juice

2 tsp. stoneground mustard (optional)

 

Shred the cabbage finely and set aside in a bowl.
  Place remaining ingredients in a blender and blend thoroughly. Pour over shredded cabbage, mix well and allow to marinate.

Variation: For fun and variety add shredded carrots, finely chopped kale and/or thinly sliced red pepper.

Grate Beet Salad

  • 4–6 beets, peeled & grated
  • 
3/4 cup sweet onion, diced

Dressing 

  • 
1 cup water
  • 
1 Tbsp. sweet onion,
  • diced
  • 
1/2 cup raw tahini
  • 2 Tbsp. raw apple cider vinegar
  • 2 Tbsp. nutritional yeast
  • 
1 clove garlic
  • 
3 dates, pitted (optional)

 

Grate beets and place in a mixing bowl. Add the diced onion.
  In a blender, mix the dressing ingredients. Pour over the shredded beets. Marinate for several hours and serve.