Archive for The Salad Bar
Pistachio Pesto Quinoa Salad
Apr 19 2013 by | Comments
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I’ve always been a fan of pesto but a pesto featuring one of my favorite nuts – oh yeah. I love this flavorful pesto salad that Chef Matthew from Living On The Veg whipped up for us this week. It’s simple but so delicious and perfect for lunch or dinner.
Enjoying raw pistachios in their shell has always been one of my favorite snacks. Cracking them open takes a little effort, but the reward is well worth it. Using them as a substitute for pine nuts can add an interestingly flavorful change to what you call a customary pesto recipe, and help your budget a bit too. Pairing this untraditional pesto with protein rich quinoa, ripe heirloom tomatoes, and fresh spinach leaves is a surefire way to get your taste buds to become your best friends. You can also try this pesto recipe with other dishes, such as pastas, risotto, squash noodles or use it as a spread, topping or even make a salad dressing with it, the possibilities are countless.
~Chef Matthew from Living On The Veg
Ingredients:
For the pesto:
- 2 cups packed basil leaves
- 1/2 cup shelled raw pistachios
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp garlic, minced
- 1 tbsp nutritional yeast
- 1 tsp sea salt
- 1/4 tsp fresh black pepper
For the quinoa salad:
- 4 cups cooked quinoa
- 2 cups packed and chopped spinach leaves
- 1 cup finely diced heirloom tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup finely diced orange or yellow bell pepper
- 2 tbsp freshly chopped parsley
Preparation:
- Place all the ingredients for the pesto, except the oil, in a food processor. Start the processor and slowly pour in the oil. The pesto should be creamy but still have a bit of texture to it.
- In a large bowl mix together the quinoa and pesto until evenly coated. Add the remaining ingredients in the bowl and gently toss until mixed.
- Serve immediately or place in the fridge until ready to serve.
Yield:
Makes 4-6 servings.
Notes:
Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
You can easily double or triple the pesto recipe and use it in a number of different ways.
Spinach Salad with Spring Surprise Dressing
Apr 17 2013 by | CommentsAdd to Recipe Box
Surprise! The dressing for this salad is made with seasonal spring rhubarb. Now admit it, if the title of this recipe was Spinach Salad with Rhubarb Dressing you wouldn’t have given it a second look unless of course you are a rhubarb lover like I am. I grew up eating raw rhubarb snapped fresh from the plant even though it made me shudder a little with each bite because of the tartness. I wouldn’t do that now but I love using rhubarb as many ways as I can. This dressing in a favorite of mine because I like the sweet/savory combination of flavors. With it you can transform an ordinary spinach/strawberry salad into a thing of spring beauty.
Kristy
Ingredients:
For the salad:
- 4 cups baby spinach
- 1/2 cup diced red onion
- 1/2 cup sliced strawberries
- 1/2 cup sliced white button mushrooms or cremini mushrooms
- 1/2 cup toasted pecans
For the dressing:
- 1 cup diced rhubarb (about 6 average size stalks)
- 1/2 cup diced strawberries
- 2 shallots, diced
- 1/2 cup real maple syrup
- 1/3 cup red wine vinegar
- 1/4 cup water
- 1 tsp orange zest
- 1/8 tsp ground cardamom
- 1/8 tsp salt or to taste
- 2/3 cup neutral flavor oil
- 1 tbsp Dijon mustard
Preparation:
- Divide the salad ingredients evenly between 4 bowls. Set aside.
- Place the first 9 ingredients of the dressing into a saucepan. Bring to a boil then lower heat and simmer uncovered for 8-10 minutes or until the fruit is soft and tender. Remove from heat and cool slightly.
- Place in a blender and blend until smooth. Add the oil and mustard and blend 5-10 seconds more until well mixed and creamy.
- Serve warm over the spinach salad.
Yield:
Makes 4 single serving salads. The dressing makes 2 cups so there will be plenty left over for other uses.
Notes:
Store leftover dressing in an airtight container in the refrigerator for up to 1 week.
Raw Chopped Salad with Lemony Garlic Dressing
Apr 15 2013 by | CommentsAdd to Recipe Box
This amazingly healthy salad was actually inspired by my favorite broccoli part – the stalks! Yup, I love the stalks of broccoli – my secret is out! Have you ever tried them? They actually have a very mild taste and you’ll often find that those that don’t like broccoli will happily eat the stalks. I usually chop up the stalks and throw them in with my salads but I thought it was time that they shine and got the love they deserved. To bring out all the goodness of the veggies I whipped up this simple but very flavorful dressing. The tangy lemon and robust garlic pair with the crunchy vegetables and the whole salad comes together in the most delicious way. Enjoy!
~Sarah
Ingredients:
For the Lemony Garlic Dressing:
- 2 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 1 tsp sea salt
- 2 tsp Dijon Mustard
- 1/4 cup extra virgin olive oil
For the Raw Chopped Salad:
- 4 cups salad greens of your choice
- 1 cup chopped broccoli stems
- 1/2 cup diced carrots
- 1/4 cup diced red onion
- 1/2 cup diced cucumber
- 1/4 cup diced red pepper
- 1 cup chopped cauliflower stems and florets
- 1/2 cup diced avocado
- 1/2 cup raw almonds
- 1/2 cup shredded beets
- 1/2 cup sprouts of your choice
Preparation:
- Add all the ingredients for the dressing to a blender and process for 20-30 seconds or until well blended and creamy. You can also whisk the dressing by hand but it won’t get the same creamy texture as it does in a blender.
- Place the salad greens in a large bowl and top with the remaining ingredients. Drizzle the dressing over top and enjoy!
Yield:
Makes 2 servings.
Notes:
I like to double or triple the dressing recipe and keep some on hand for whenever needed. Leftover dressing will keep in the fridge for up to 2 weeks.
Mexicali Millet
Apr 10 2013 by | CommentsAdd to Recipe Box
Light and fluffy with a slightly nutty flavor millet has become my favorite grain not only for it’s taste but also for it’s nutritional value. It’s high in fiber and rich in B vitamins, niacin, B6 and folic acid, calcium, iron, potassium, magnesium and zinc. Like quinoa it is a complete protein and is gluten free.
This past week my sister has been visiting with me, escaping the cold weather of Michigan and enjoying the warm California sunshine. She happens to be a cilantro lover so I made this dish especially for her. If you happen to be a cilantro lover as well you will definitely want to give this recipe a try.
Kristy
Ingredients:
- 1 cup millet
- 1 tbsp plus 2 tsp olive oil, divided
- 2 cups water
- 1 cup corn, fresh or frozen (thawed)
- 1/2 medium onion, diced (1 cup)
- 1/2 red pepper, diced (1/2 cup)
- 1 jalapeño, diced
- 2 cloves garlic, minced
- 1/4 cup minced cilantro
- 1/4 cup tahini
- 2 lemon, 1 juiced and 1 cut into wedges
- 1 tsp salt or to taste
Preparation:
- In a skillet heat 1 tsp oil over medium-high heat. Add the millet and toast until the grain is tan.
- In a saucepan bring the water to a boil. Add 1 tsp oil and the toasted millet. Return to a boil then cover and lower heat to a simmer for 20-25 minutes or until all the water is absorbed and the millet is tender.
- In the skillet used to toast the millet heat the remaining 1 tbsp oil. Add the onion, pepper, jalapeño, garlic and salt. Cook until the vegetables are tender. Add the corn and cook until heated through. Transfer to the pot of millet and stir.
- Add the tahini and lemon juice and stir thoroughly. Add the cilantro and stir to combine.
- Can be served warm or chilled. Garnish with lemon wedges.
Yield:
Makes approximately 4 cups
Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Summer Fruit Bowl with Lime Basil Dressing
Apr 05 2013 by | CommentsAdd to Recipe Box
Summer will be here before you know it and that means picnics, potlucks, family reunions or just some fun in the sun. This quick and easy to put together mix of summer fruit is a little different from the usual fruit salad and so delicious tossed with the bright flavors of the Lime Basil Dressing. It comes together so quick that it will leave you plenty of time to join in the summer fun.
Kristy
Ingredients:
- 2 cups cubed seedless watermelon
- 1/2 cup grape tomatoes
- 1/2 cup raspberries or strawberries
- 1/4 cup toasted pistachios
- 1/4 cup olive oil
- 3 tbsp lime juice
- 1 tsp raw honey or coconut nectar
- 12 basil leaves, divided
- sea salt to taste
Preparation:
- In a blender or food processor add the oil, lime juice, honey, 10 of the basil leaves and salt. Process until smooth.
- Place the watermelon, tomatoes and raspberries in a serving bowl and toss gently with the dressing.
- Tear the remaining pieces of basil into bits and sprinkle over the fruit along with the toasted pistachios.
Yield:
4 servings
Notes:
This salad is best eaten right away. The dressing can be made ahead of time and kept separate from the other components in the refrigerator then mixed together just before serving.
Pasta Salad with Creamy Lemon Avo Pesto
Mar 18 2013 by | CommentsAdd to Recipe Box
Can you believe that I spent the first 24 years of my life thinking that I hated avocado?! Crazy, right?! Luckily, one fateful night at dinner I ordered an entree that didn’t mention it contained avocado and I was too hungry to send it back so I buckled down and ate it – and thus began my love of avocado. Living in California there is always an abundance of avocados and I’m always looking for fun new ways to add them to my favorite dishes. I’ve been craving pasta salad lately and the thought of a creamy pesto sauce sounded perfect. This pesto is hands down the tastiest I’ve ever had. I love how the lemon and miso add a salty and slightly tart flavor to the creamy avocado and walnuts. I only wish I had made a double batch because there were no leftovers after my family and I had this for lunch. Don’t say I didn’t warn you!
~Sarah
Ingredients:
For the Creamy Lemon Avo Pesto:
- 1/2 cup raw walnuts
- 1 small avocado
- 1-2 cloves garlic, peeled and minced
- large handful of spinach (about a cup)
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp chickpea miso (a sweet white miso would also work well)
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt or to taste
- 1/2 cup extra virgin olive oil
For the Pasta Salad:
- 10-12 ounces pasta of your choice
- 2 cups broccoli florets
- 1/4 cup diced red bell pepper
- 1/3 cup diced red onion
- 2 carrots, chopped or diced
- 2 ounces sliced black olives (optional)
Preparation:
- Prepare the pasta according to the directions on the package.
- While the pasta is cooking add all the ingredients for the pesto sauce, except the olive oil, to a food process or blender. Process for a few seconds until a chunky sauce forms.
- While the machine is still running, slowly add in the olive oil until you have a smooth, creamy sauce.
- Once the pasta is cooked, drain and add to a large bowl. Add the broccoli, pepper, onion, carrots and olives if using. Stir well.
- Pour the pesto sauce over the pasta salad and stir well until throughly mixed. Place the salad in the fridge until chilled and serve immediately.
Yield:
Makes 4-6 servings.
Notes:
Leftover salad can be stored in an airtight container in the fridge for up to 5 days. This salad makes for amazing leftovers and is a great dish to have on hand for a quick and healthy lunch.
The pesto sauce is very versatile and can be used as a spread on a piece of toasted bread, a topping for a baked potato or as a veggie dip. It also makes a terrific pizza sauce!
SooFoo Salad
Feb 27 2013 by | CommentsAdd to Recipe Box
SooFoo – such a fun name isn’t it? I wish I could take credit for such a creative title but SooFoo is actually a new product that just hit the shelves of my local health food store and it sounded so interesting that I just had to give it a try. SooFoo, along with being fun to say, is actually a mix of super healthy organic grains and is pretty delicious all by itself. SooFoo is a mix of barley, black beluga lentils, brown lentils, buckwheat, green lentils, long grain brown rice, steel cut oats, rye berries and Yera Cora rojo wheat berries. To get acquainted with this neat product I decided to make a simple salad. I loved the texture that all the different grains brought to this dish. You can easily substitute with any of your favorite veggies and if you can’t find SooFoo on the shelves of your local grocery store then simply use your favorite grain instead. I’ve already been playing around with different SooFoo recipes so enjoy this one for now and keep your eyes peeled for even more creative ways to get your SooFoo on!
~Sarah
Ingredients:
- 3 cups cooked SooFoo
- 1/2 cup finely chopped zucchini
- 1/2 cup quartered cucumber
- heaping 1/2 cup grated or julienned carrot
- 1/4 cup finely diced tomato
- 1 cup cooked kidney beans
- 1 1/2 cups thinly sliced kale (chiffonade style)
- 1/4 cup thinly sliced green onion
- 1/8 cup finely diced fresh parsley
- 1/8 cup diced green pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup low sodium tamari or soy sauce (gluten free if needed)
- 3 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 1/2 tsp oregano
- 1/8 tsp thyme
- 1/8 tsp basil
- sea salt to taste
Preparation:
- In a small bowl mix together the last 8 ingredients. Stir well and set the dressing aside.
- Add the remaining ingredients to a large bowl and pour the dressing over top. Mix well.
- Serve immediately or let chill in the fridge until ready to serve.
Yield:
Makes 6-8 servings.
Notes:
This salad is great for leftovers. It can be stored in an airtight container in the fridge for up to 5 days.
SooFoo – buy it online or look for it at your local grocery and health food store
Jicama Stacks
Feb 25 2013 by | CommentsAdd to Recipe Box
Jicama is so fun to work with. It’s crisp and clean and plays really well with other foods. Some of jicama’s friends, carrot, cucumber and pineapple came over to play so here they are all stacked together with a kickin’ dressing that is bright and fresh. Come join the party!
Kristy
Ingredients:
- 1 medium sized jicama
- 1 large or 2 medium carrots (peeled or unpeeled), julienned (about 1/2 cup)
- 1 medium cucumber (preferably unpeeled), julienned (about 1/2 cup)
- 1/4 pineapple (peeled), julienned (about 1/2 cup)
- 1 loosely packed cup parsley, roughly chopped
- 1/3 cup neutral flavor oil
- 1/4 cup lime juice (about 2 limes)
- 1/3 cup toasted pumpkin seeds, divided
- 1 serrano chili, seeded and chopped
- 1 shallot, chopped
- 1 tbsp tamarind paste
- 2 tsp coriander seeds
- 2 tsp raw honey or coconut nectar
- 1/2 tsp sea salt
Preparation:
- Peel the jicama and cut in half horizontally. Cut 8 thin slices from the widest part of the tuber and set aside. Julienne the remaining jicama.
- Lightly toss the jicama, carrot, cucumber and pineapple in a bowl.
- Heat a small skillet over medium high heat and add the coriander seeds and toast until fragrant about 2-3 minutes. Remove from heat and let cool. Place in a spice mill or coffee grinder and grind.
- Transfer the ground seeds to a blender along with the 1/4 cup pumpkin seeds and the remaining ingredients. Blend until smooth.
- Toss the vegetable mixture with the dressing.
- Place 4 slices of jicama slice on 4 serving plates and top each with a handful of the vegetables. Top with remaining slices of jicama.
- Garnish with remaining pumpkin seeds.
Yield:
Makes 4 servings
Notes:
Store leftovers in a sealed container for 1-2 days.
Blood Oranges and Golden Beets
Feb 15 2013 by | CommentsAdd to Recipe Box
Citrus fruit is abundant this time of year and what a good thing too. Who couldn’t use a bit of that bright citrus color and flavor when winter seems to be dragging on forever and you wonder if spring will ever arrive? Well cheer up because the first day of spring is only about 5 weeks away and in the meantime you can try this fresh and spring-like recipe starring blood oranges, one of the most beautiful of all citrus fruit.
Kristy
Ingredients:
- 5 blood oranges, 5 cut into supremes and 1 juiced.
- 2 medium golden beets, top trimmed
- 4 cups baby arugula
- 1/2 red onion, thinly sliced
- 1/2 fennel bulb, thinly sliced
- 6 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp honey or coconut nectar
- 3 tsp fresh basil, minced
- 1/2 tsp sea salt or to taste
Preparation:
- Preheat oven to 350 degrees. Individually wrap the beets in foil and place on a baking sheet.
- Roast until tender, about 1-1 1/2 hours depending on the size of the beets. When cooled peel off the skin and set aside.
- Cut 4 oranges into supremes (see our post on how to supreme citrus). In a small bowl squeeze the juice from the orange pulp and then add juice from the remaining orange to equal 2 tbsp.
- Add the balsamic vinegar, lemon juice, 2 tsp basil, honey and salt. Whisk in the olive oil.
- Arrange 1 cup of arugula on to each serving plate. Thinly slice the beets and layer over the greens. Arrange equal portions of the orange supremes over the beets.
- Top with equal amounts of red onion and fennel.
- Drizzle with dressing and garnish with remaining basil.
Yield:
Makes 4 servings
Notes:
The beets can be roasted at any time and then sliced when ready to serve. Substitute with regular oranges if you don’t have blood oranges available.
Pineapple Basil Kelp Noodles
Feb 12 2013 by | CommentsAdd to Recipe Box
What better way to beat the winter blues than with a fun and delicious tropical recipe. This week’s recipe from Living On The Veg is sure to take you to the sunny shores of Maui. So sit back, enjoy the island breeze and forget all about that snow and cold.
I rarely frequent the produce aisle of the organic grocery store for my fruit and vegetable purchases. I prefer to pick up most of my plant food supply at Farmer’s Markets to maintain fresh, local, and in season foods. But when I went into my favorite local market, Cream of the Crop in Oceanside I was super excited to see one of my favorite fruits in season, pineapple! Not just any pineapple, because those will just not do, the Maui Gold Pineapples. They are always so sweet and delicious. They also have the rich deep flavor of actual pineapple, which is not the norm to me when purchasing a pineapple. Even an organic Dole pineapple can not come close to this. I wanted something savory and sweet, so I paired this pineapple with basil and my favorite kelp noodles for a dish that inspires the Aloha spirit. Enjoy!
~ Chef Fuji from Living On The Veg
Ingredients:
- 3 cups diced pineapple
- 1/4 cup coconut aminos
- 1 tbsp coconut nectar
- 1 tbsp no salt added almond butter
- 1 tbsp cayenne or other chile (if desired)
- 2 packages of kelp noodles, rinsed and drained
- 1/2 cup basil, chiffonade (thinly sliced)
- 1 cup broccoli florets
- 1 cup sweet peppers, julienned
Preparation:
- Cut noodles to desired length and place in a large bowl with basil, broccoli, and peppers, reserving 2 tbsp of basil for garnish.
- Add the first 5 ingredients to blender and process until the sauce is smooth.
- Pour the sauce over the noodles and veggies, stir and let marinate until noodles soften or place in dehydrator at 115 to warm about 20 minutes.
Yield:
Makes 4-6 servings.
Notes:
Leftover noodle salad can be stored in an airtight container in the fridge for up to 3 days.
