Archive for The Salad Bar

Loaded Veggie Salad with Sweet Italian Dressing

Do you ever have those weeks where you feel like you’re running around from one thing to another and the next minute it’s bedtime and you’re beyond exhausted?  Yeah, me too.  Weeks like that make it hard for me to get in healthy and delicious meals so I like to throw together simple dishes that I know will fill me  up and give me the energy I need to make it through the day.  This salad involves some chopping (you can always use a hand chopper to speed the process along if needed) so I like to get everything prepped and ready to go ahead of time, then I can quickly throw everything together in minutes.  It’s perfect for lunch and for dinner I will sometimes switch out the pasta for a bit of cooked quinoa for a higher protein meal.

~Sarah

Ingredients:

For the Loaded Veggie Salad:

  • 2 cup chopped salad greens
  • 1 cup chopped red cabbage
  • 1/2 cup finely diced green onion
  • 1/2 cup finely diced carrot
  • 1/4 cup finely diced red, yellow or orange pepper
  • 1 cup cooked pasta of your choice
  • 1/2 cup crushed Smokey Bacon-y Almonds

For the Sweet Italian Dressing:

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp coconut cyrstals
  • 1/2 tsp oregano
  • 1/4 tsp sea salt
  • 1/2 tsp poppy seed
  • 1 1/2 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil

Preparation:

  1. Place all the ingredients for the dressing in a blender and process until smooth.
  2. In a large mixing bowl gently toss together the salad ingredients.  Drizzle with the dressing and toss one last time until evenly coated.

Yield:

Makes 3-4 servings.

Notes:

It’s best to serve only the amount of salad that will be eaten right away.  Leftover salad ingredients should be stored separately from the dressing and only mixed together when ready to serve.

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Market Fresh Pasta Salad with Creamy Avocado Hemp Dressing

Spring has sprung and with it the arrival of an abundance of veggies!  My farmer’s market has been loaded with avocados, gorgeous carrots of all colors, fresh peas, beautiful leeks, onions and delicious peppers.  I love a good pasta salad and with all the fresh veggies I stocked up on this week I knew this dish would hit the spot.  The creamy avocado hemp dressing is loaded with healthy fats, omega 3′s and protein and is so yummy you’ll want to grab a spoon and dig in!  For the salad feel free to use any of your favorite veggies and even throw in some nuts, seeds or grains for a fun twist.

Sarah

Ingredients:

  • 12 ounces pasta of your choice
  • veggies of your choice, cut into small pieces
  • 1/4 cup hemp seeds
  • 3/4 cup extra virgin olive oil
  • 1 1/2 tbsp freshly squeeze lemon juice
  • 1 ripe avocado
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 2 heaping tsp of smoked paprika
  • 1/2 tbsp Dijon mustard
  • 1 tbsp brown rice vinegar
  • dash of soy sauce

Preparation:

  1. Cook the pasta according to the directions.  Drain and place in a large bowl.  Add in the veggies and set aside.
  2. In a blender add the remaining ingredients and process until smooth.  Add to the large bowl and toss to mix well.
  3. Serve immediately or chill in the fridge until ready to serve.

Yield:

Makes 2-4 servings.

Notes:

Store leftover salad in an airtight container in the fridge for up to 2-3 days.

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Mediterranean Roasted Vegetable and Chickpea Salad

Kale and quinoa have been the darlings of the health food world for some time now but I have to say while I love kale and quinoa I don’t want to eat it everyday for every meal. While they are both really good for you super foods it isn’t super to eat the same thing all the time. Our bodies need a variety of foods to ensure that all our nutritional needs are being met and eating the same thing gets boring which can lead to making unhealthy eating choices down the road.

This salad is just the thing for including a variety of foods in your diet and the marinade is bursting full of so much flavor it will take boring right off the menu. Come with me and explore the meal possibilities beyond the over marketed kale and quinoa for an inspiring change of taste.

Kristy

 Ingredients:

  • 2 Globe eggplants, cut into 1/2 inch dice
  • 1 large red onion, cut into 1/2 inch
  • 1 red pepper, seeded and cut into 1/2 inch dice
  • 8 ounces white or cremini mushrooms, cut into 1/2 inch dice
  • 4 tbsp olive oil
  • 2 lemons
  • 1 tsp sea salt
  • 1/2-1 tsp black pepper (start with less and add more if you are a real pepper lover)
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp oregano
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey or coconut nectar
  • 1 cup cooked chickpeas
  • 6 ounce package or jar of plain or grilled artichokes
  • 3-4 tbsp fresh parsley, chopped

Preparation:

  1. Preheat oven to 350 degrees.
  2. In a small bowl zest the lemons (you should have about 2 tbsp). Juice the lemons. Add 2 tsp to the bowl with the zest setting aside the remaining juice for another use.
  3. Add the salt, pepper, garlic, onion, oregano, vinegar, mustard and honey. Stir. Add the oil and stir briskly until combined.
  4. In a large bowl combine the eggplant, onion, red pepper, mushrooms and 2 tbsp of the marinade. Toss to coat.
  5. Place the vegetables on a large baking sheet (or two sheets if necessary) in a single layer. Bake 40 minutes or until lightly browned and tender. In the last 5 minutes of roasting add the artichokes and chickpeas.
  6. Remove from the oven and place in a large bowl. Toss with the remaining marinade and parsley. Serve and enjoy.

Yield:

Makes approximately 6 cups.

Notes:

Store leftovers in an airtight container in the refrigerator for 1-2 days. This salad is also good served cold.

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Spinach Salad with Smoky Sweet and Sour Dressing

When my husband and I were first married we had a weekly date night and would often go out for dinner and then see a movie.  One of our favorite restaurants was The Capital Grill and I always looked forward to their amazing spinach salad.  The salad featured fresh shredded cheese, diced egg, toasted almonds, cranberries and bacon pieces topped with a sweet and sour dressing.  I must have gone through about 15 attempts trying to perfect a recreation of that dressing since it’s the key to that delicious salad.  Since I wasn’t including bacon in my version I decided to incorporate it into my dressing so that I still get that great smoky taste.  I added a bit of egg to my salad but for a vegan option simply omit.

~Sarah

Ingredients:

For the dressing:

  • 1/2 cup canola or other neutral flavored oil
  • 2-3 tbsp coconut nectar
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp white wine vinegar
  • 1/2 cup diced sweet onion (if sweet onion is not available use a yellow onion)
  • 1 tbsp Dijon
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp dehydrated onion
  • dash of liquid smoke
  • sea salt to taste

For the salad:

  • 5 cups spinach
  • 1/2 cup shredded cheddar cheese (Daiya shreds work as a great vegan option)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup dried cranberries
  • 2 hard boiled eggs, peeled and diced

Preparation:

  1. Add the ingredients for the dressing to a blender and process until smooth, making sure there are no chunks of onion left.
  2. In a large bowl add the spinach, cheese, almonds, cranberries and egg.  Drizzle with dressing and toss.
  3. Serve immediately and enjoy!

Yield:

Makes 2-3 servings.

Notes:

Store leftover dressing in an airtight container in the fridge for up to 1 week.

 

Sprouted Quinoa Salad

Feb 21 2014 by | Comments (0)
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Sprouted Quinoa Salad

I can hardly believe it but the little tiny bundle I brought home from the hospital is now a crawling, rolling, on her way to walking 6 1/2 month old!  Needless to say I don’t have a lot of extra time on my hands and spending hours in the kitchen whipping up meals just isn’t on the agenda.  I need quick, filling and healthy meals that I can make in 10 minutes or less.  This delicious salad is just the thing.  I can throw some quinoa on the stove and while it cooks I can get the vegetables and dressing ready to go.  I love that the leftovers are perfect for lunch the next day or even as a side dish with dinner.  A simple, easy salad that is ready in no time!

~Sarah

Ingredients:

  • 2 cups cooked sprouted quinoa (regular quinoa works too)
  • 1 cup thinly sliced red cabbage
  • 1 cup thinly sliced or grated carrot
  • 1/2 cup sliced green onion
  • 1/2 cup toasted slivered almonds
  • 1/4 cup extra virgin olive oil
  • 3 1/2 tbsp apple cider vinegar
  • 2 tsp coconut nectar
  • sea salt to taste

Preparation:

  1. Combine the first 4 ingredients in a large bow.  Set aside.
  2. Whisk together the oil, vinegar, coconut nectar and sea salt.
  3. Drizzle the dressing over the salad and top with toasted almonds.
  4. Serve and enjoy!

Yield:

Makes 4-6 servings.

Notes:

Leftover salad can be stored in the fridge for 1-2 days or 4-5 days if dressing is stored separately.

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Crunchy Kale and Cabbage with Creamy Walnut Dressing

A friend asked for my recipe for Crunchy Kale and Cabbage Salad recently but emailed me later to say she couldn’t find the walnut oil used for the dressing. She wondered if there was something else she could substitute for the oil. I figured why not go right to the source and use whole walnuts? As it often happens I liked the dressing with whole walnuts better than with the oil. The dressing was creamier and coated the kale and cabbage better. This slaw is simple, uses only a few ingredients and comes together quickly. Try it out and add a delicious crunch to your next meal.

Kristy

Ingredients:

  • 1 bunch red or green curly kale, stemmed and thinly sliced (about 3-4 cups)
  • 1 small head red cabbage, cored, quartered and thinly sliced (about 3 cups)
  • 1/2 cup plus 2 tbsp walnuts
  • 3 tbsp white wine vinegar
  • 3 tbsp mayo of your choice
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • salt and pepper to taste

Preparation:

  1. Place the kale and cabbage into a large bowl.
  2. In a small blender or food processor add the remaining ingredients except the 2 tbsp walnuts. Blend until smooth.
  3. Pour over the kale and cabbage. Stir to combine. Roughly chop the remaining walnuts.
  4. Sprinkle the chopped walnuts over the top and serve.

Yield:

Makes 6-8 servings.

Notes:

Store leftover salad in a sealed container in the refrigerator for 1-2 days.

 

 

 

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7 Layer Salad with Creamy Poppyseed Dressing

A while ago we polled our readers on Facebook to see what direction they would like us to go in the new year.  More vegan recipes, vegetarian, low oil?  We asked and you overwhelming answered with more vegetarian recipes.  During the last few months of my pregnancy I started craving eggs.  I’ve always believed in listening to your body so I gradually started incorporating organic, pasture raised eggs back into my diet.  I usually have an egg or two every few weeks and this 7 layer salad is one of my favorite ways to enjoy them.  Truth be told it’s the dressing that totally makes this salad.  Years and years ago I used to love Kraft’s Creamy Poppyseed Dressing but if you take a look at the stuff that they call ingredients you won’t see anything you’d want to put in your body.  I decided to recreate the dressing myself and I love the results!  My husband and I have been on a binge with this dressing.  We’ve used it as a standard mayo replacement on sandwiches, we’ve dipped bread into it and  I’ve even used it as a pizza sauce!  While I love a good 7 layer salad don’t stop here with this amazing dressing.  Also, feel free to mix and match your favorite veggies in this salad.  I know traditional 7 layer salads usually include tomato but I’m not a fan of them in my salads so I left them out in this recipe.

~Sarah

Ingredients:

  • 3 cups chopped or shredded romanin lettuce
  • 1 bunch radish, stems removed and thinly sliced and quartered
  • 1 1/2 cups diced cucumber
  • 1/2 cup diced onions, yellow, red or even green
  • 2 cups fresh or frozen peas
  • 5-6 hard boiled eggs, peeled and diced *omit for a vegan version
  • 1 1/2 cups shredded cheddar cheese *use Diaya cheese for a vegan version
  • 1 cup slivered almonds, toasted
  • 3/4 cup mayo or sour cream *use a vegan variety for a vegan option
  • 1/3 cup vinegar
  • 1/3 cup canola oil
  • 1 tbsp Dijon mustard
  • 2 tbsp coconut nectar
  • heaping tbsp dehydrated chopped onion
  • 1 tbsp poppyseeds
  • 1/2 tsp sea salt

Preparation:

  1. In a large bowl layer the first 6 ingredients in order.
  2. In a smaller blender add the mayo (or sour cream), vinegar, canola oil, coconut nectar, dehydrated onions, poppyseeds and salt.  Blend until well mixed.
  3. Drizzle the dressing evenly over the top of the salad (you may not need all of it).  Sprinkle with cheddar cheese and top with the toasted almonds.
  4. Serve immediately or chill in the fridge until ready to serve.

Yield:

Makes 5-6 servings.

Notes: 

Leftover dressing will keep in a sealed container in the fridge for up to 1 week.  Salad should be eaten right away after preparing.

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Crunchy Cabbage and Apple Salad

Salads are my favorite meal and a crunchy one is always top of my list.  This salad is full on crunch.  Crunchy cabbage, apples, carrots and almonds along with a sweet and sassy dressing that makes this an ideal meal for either lunch or dinner.  It’s quick and easy to whip up and full of nutrients and vitamins.  Enjoy!

~Sarah

Ingredients:

  • 3 cups thinly sliced greens of your choice (kale, romaine, napa are all great choices)
  • 1 1/2 cups chopped red cabbage
  • 3/4 cup chopped carrots
  • 1 small apple, cored and diced
  • 1/2 cup roughly chopped almonds
  • 1/4 cup dried cranberries
  • 1/4 cup finely sliced green onion or chives
  • 1/4 cup diced red bell pepper
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp coconut nectar
  • 1 1/2 tbsp Dijon mustard
  • 1 clove garlic, minced
  • sea salt and pepper to taste

Preparation:

Place the first 8 ingredients in a large bowl and toss to combine.

In a small bowl mix together the remaining ingredients.  Add to the salad and mix well to evenly coat.  You may or may not need all the dressing for your salad.

Serve immediately or place in the fridge until ready to serve.

Yield:

Makes 4 servings.

Notes:

Leftovers should be stored separately.  The dressing will keep in the fridge for up to 1 week.

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Sweet Miso Noodle Salad with Baby Kale

One of my favorite products at the moment is Earthbound Farms Deep Green Blends – Kale.  I love the mix of tender baby kale leaves.  Unlike regular kale you don’t have to spend time removing the stems and chopping up the leaves into manageable sized pieces.  Just open the package and add the delicious leaves to your favorite salad or dish.  Miso dressings are one of favorite types of dressing and in this recipe I’ve mixed together a sweet miso flavored dressing to pair with the noodles and other veggies.  It’s packed with nutrients and will keep you full and satisfied all day!

~Sarah

Ingredients:

For the sweet miso dressing:

  • 1/4 cup sweet white or chickpea miso
  • 1/4 cup brown rice vinegar
  • 2 tbsp reduced sodium soy sauce (gluten free if needed)
  • 2 tbsp raw honey or coconut nectar
  • 2 tsp toasted sesame oil
  • 1 green onion, very finely sliced
  • 1 clove garlic, minced
  • 3/4 cup canola or other neutral flavored oil

For the salad:

  • 6 ounces dry pasta of your choice
  • 2 cups roughly chopped Earthbound Farms Deep Green Blends Kale
  • 1 cup thinly sliced carrots
  • 1/2 cup thinly sliced cucumber
  • sesame seeds and additional green onion as garnish if desired

Preparation:

  1. Cook your pasta according to the manufactures directions.  Drain and transfer to a large bowl.
  2. While your pasta is cooking add all the ingredients for the miso dressing into a small bowl and stir until throughly mixed.
  3. Add all the remaining ingredients, except the garnish, to the cooked pasta and top with dressing (you may not need all the dressing).  Stir until well mixed and serve immediately or chill in the fridge until ready to serve.
  4. To serve top with a sprinkle of sesame seeds and additional green onion if desired.

Yield:

Makes 2 servings as a main dish or 3-4 as a side.

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 2 days.  Use the leftover dressing as needed for the leftovers.

Very Green and Garlicky Sauté

Jan 07 2014 by | Comments (1)
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Very Green and Garlicky Sauté

I’ve had a thing for broccolini lately. While I usually just steam it and eat it right up I thought I would try something a little more entertaining  and came up with this Very Green and Garlicky Sauté. I’ve seen broccolini called several different things, broccolette or most often young broccoli but it really isn’t young broccoli. It’s a cross between broccoli and kai-lan, a chinese kale. It has smaller florets, longer and thinner stalks and a milder flavor than broccoli, perfect to mix with the deep greens of spinach, green onions and parsley. Crispy garlic chips and lemon top it off to perfection. Start your new year out on a green note while you enjoy this healthy and nutritious sauté.

Kristy

Ingredients:

  • 4 cloves garlic, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt plus a pinch
  • 2 bunches broccolini, chopped into approximately 1 inch pieces (about 2-3 cups)
  • 1 bunch green onions, chopped
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes or to taste
  • 5 oz. baby spinach
  • 1/2 cup flat leaf parsley, chopped
  • 1 lemon, zest and juice

Preparation:

  1. Place the oil in a cold sauté pan. Add the garlic and turn the heat on to medium. Slowly cook the garlic until a light golden color. Remove to a paper towel and sprinkle with a pinch of salt. Set aside.
  2. Add the broccolini and onion to the pan with the now garlic infused oil. Sauté 4-5 minutes, the broccolini should still be bright green and crisp. Add the salt, oregano, black pepper and red pepper flakes. Stir to combine.
  3. Add the spinach, parsley and lemon zest. Sauté another 2-3 minutes just until the spinach is wilted. Add the lemon juice and stir.
  4. Sprinkle the garlic chips over the top and serve.

Yield:

4 servings

Notes:

This dish is best eaten right away. It makes a great side for just about any meal.