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Salads

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Jicama Salad

Serves 8
¼ cup fresh lime juice
¼ cup olive oil
2 tsp. honey 
½ tsp. salt
¼ tsp. hot pepper sauce
4 oranges
1 large jicama, peeled and julienned (about 3 cups)
2 medium-sized cucumbers, peeled and sliced into rounds (about 3 cups)
1 medium-sized red onion, thinly sliced
1 cup coarsely chopped cilantro leaves
1 to 2 fresh jalapeño chiles (1 red, 1 green), finely chopped

Whisk together lime juice, oil, honey, salt and hot pepper sauce in large bowl.
Trim peel and pith from oranges. Cut in half lengthwise, then slice into thin half-moons.
Add orange slices and remaining ingredients to dressing. Toss to coat. Season to taste with salt and pepper. Cover, and chill 1 hour or overnight. Serve on bed of lettuce, garnished with additional orange slices, if desired.

Adapted from Vegetarian Times

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Fall Detox Salad

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Fall Detox Salad

http://ohsheglows.com/2012/11/05/fall-detox-salad-hurricane-sandy-fundraiser-update/

http://ohsheglows.com/2012/11/05/fall-detox-salad-hurricane-sandy-fundraiser-update/

2 cups chopped broccoli
2 cups chopped cauliflower
3 grated carrots
1⁄4 cup raw pumpkin seeds
1⁄2 cup chopped apple
3⁄4 cups chopped parsley
1⁄2 cup sunflower seeds
1 cup dried cranberries
Pinch of turmeric, cumin, curry, coriander...
1 lemon or lime, juiced
2 tablespoon olive oil
1⁄4 teaspoon sea salt and pepper

Place the broccoli, cauliflower and parsley in the food processor. Chop until you get nice even bite-sized florets. Grate the carrot. Combine pumpkin seeds, apples, sunflower seeds, and cranberries into a large bowl and toss into the salad. Juice the lime and mix with spices and olive oil. Add salt and pepper to taste.

 

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Falling Pear Salad

1 bunch of well rinsed kale, chopped or baby kale leaves
1⁄2 cup dried cranberries

2 pears diced
2 avocados cubed
1⁄4 cup pumpkin seeds
2 tablespoons olive oil
1 lemon, juiced

Combine kale, cranberries, pears, avocado and pumpkin seeds.  Combine olive oil and lemon juice, salt and pepper toss enthusiastically.

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Late Summer Corn Salad

Prep time: 20 minutes

Prep notes: Cooking time: 10 minutes

Yields: 6 people

Ingredients: 

  • 4 ears of corn
  • 1/2 small red onion, diced
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 bunch cilantro, minced
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Sea salt and pepper to taste

Directions: 

  1. Boil corn in a large pot for 5-10 minutes.
  2. Remove from pot and cool by running under cold water.
  3. Cut kernels from the cobs and place in a large mixing bowl.
  4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
  5. Add oil, lemon juice, salt and pepper. Mix well.

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Dandelion Salad with Warm Hazelnut Vinaigrette

Prep time: 10 minutes

Prep notes: Cooking time: 5 minutes

Yields: 4 people

Ingredients: 

  • 2 large bunches dandelion greens
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup hazelnuts, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • Sea salt and pepper to taste

Directions: 

  1. Wash greens, remove stems and chop into 3/4-inch pieces.
  2. Place greens in a large mixing bowl.
  3. Heat oil in a sauté pan on medium.
  4. Add garlic and nuts, stirring constantly for 2 minutes.
  5. Stir in vinegar, salt and pepper.
  6. Pour the hot vinaigrette over the greens and toss well.

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