Chopped Vegetable Salad with Garlic Dressing
From Cooking Light.
Chopped Vegetable Salad with Garlic DressingSimilar to a chunky pico de gallo, this side salad provides an array of antioxidants from the cucumber, bell peppers, tomato, green onions, and garlic.
Ingredients
- YIELD: 6 servings (serving size: about 1 cup)
Preparation
- 2 cups English cucumber, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 cup chopped plum tomato
- 1/2 cup chopped green onions
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 6 red leaf lettuce leaves (optional)
Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat. Serve salad on lettuce leaves, if desired.
(Source: myrecipes.com)
Herb and Argan Salad
Argan oil is expensive but awfully tasty. Worth experimenting with other nut oils to see if you can find one less pricey that still works well.
By Sarma Melngailis via Tracy Anderson’s website.
Herb and Argan Salad
Serves 4 to 6
Before Neal became our chef, he worked on the line. Late one night, I asked him to make me a salad, telling him only that I wanted it to be light, with plenty of herbs. As it turns out, what came out from the kitchen was the most delicious salad I had ever eaten. There was something about the balance of flavors, the lightness of the dressing, and the perfect tart-citrus acidity, with just the right seasoning. Oh, and yes, tons of herbs. Also, either he knew of my love of fennel and capers, or we just share that fondness, but those made it into the salad, too. Capers have a briny saltiness with a bit of a mustard taste, and fennel adds a uniquely aromatic anise flavor. The nuts give the salad some crunch, and the avocado some creaminess, but I tasted another nutty flavor that turned out to be argan oil. Like macadamia oil, this oil is so flavorful that a little goes a long way.
1 large bowl of mixed baby lettuces
1 very large handful parsley leaves
1 small handful mint leaves
1 small handful purple basil leaves
1/2 fennel bulb, cored and shaved thin on a mandoline or using a sharp knife
1 large handful grape or teardrop tomatoes, sliced into halves
3 tablespoons capers
2 tablespoons argan oil, or other nut oil
3 tablespoons freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
1 small handful raw pistachio nuts, finely chopped
1/2 teaspoon extra-virgin olive oil or nut oil
1/2 ripe avocado, thinly sliced
Place the greens, herbs, fennel, tomatoes, and capers in a bowl and toss with the argan oil and lemon juice, adjusting quantities to taste. Season lightly with salt and freshly ground black pepper. Place the pistachio nuts in a small bowl, add the olive oil and a pinch of salt, and toss well to coat.
Divide the salad among serving plates, sprinkle with the chopped pistachio mixture, and top with sliced avocado.
(Source: tracyandersonmethod.com)
Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette
More salads with oranges.
Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette
INGREDIENTS
Preparation
2 tablespoons Red wine vinegar
3 Medium shallots , minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons Honey
2 teaspoons Grated orange zest
1/4 cup Olive oil
Table salt and ground black pepper
2 Large heads butterhead lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces Jicama , peeled and sliced into 1/4-inch matchstick pieces
2 Large oranges , segmented1. Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
2. Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.
(Source: mealsmatter.org)
Raw Chocolate-Raspberry Green Pudding
Jericho lettuce is a variety of romaine.
From the Raw Divas/Green Smoothie Queen Believe in Green series.
Ingredients:
- 1/2 cup coconut water
- 1 pint of raspberries
- 1 Tbsp. raw chocolate (cacao) powder
- 1 Tbsp. of carob powder
- 1 avocado
- 3/4 of a bunch of Jericho lettuce
- 1/4 cup chia seeds
YUMMO
I wish I had had more raspberries cause I love them but it was still divine.
(Source: greensmoothiequeen.com)
Sweet & Zingy Green Juice
Scroll down for how to do this kind of recipe without a blender. From the Raw Divas/Green Smoothie Queen Believe in Green series.
Ingredients:
1/2 head green leaf lettuce
- 1/2 bunch flat leaf parsley
- 1/2 bunch regular parsley
- 2 inches of peeled ginger
- 1/2 cucumber
- 1 peeled orange
- 1 peeled lemon
- 1 apple
- 2 stalks celery
- 1 or 2 carrots
Directions:
In a juicer… This is my favorite juice to make. I drink a big glass every day and it makes me feel fantastic. The green-ness frightens my husband, but it tastes delish! heaven in a glass. enjoy!
(Source: greensmoothiequeen.com)
Greeeeeeeeeeeeeeeen Smoothie
The part about peeling the lemon but leaving the white pith on makes me go “Whaaat?” The white pith is the bitter part!
From the Raw Reform email newsletter.
Greeeeeeeeeeeeeeeen Smoothie
I would have to say my essential Raw Food recipe is my green smoothie, where all the ingredients, except the lemon are green!
2-3 handfuls of organic greens (favorites are spinach, green leaf lettuce, kale)
1 organic haas avocado
1 organic cucumber, 1⁄2 of skin peeled (otherwise tastes too bitter)
20 organic green grapes
1⁄4 lemon, with peel removed (white pith left on)
Handful or 2 of ice cubes
1⁄2 cup filtered water
Blend it until it’s super smooth. Depending on the amount of greens and water, this will easily fill a 32 oz bell jar (or your smoothie container of choice). It has a sweet & sour flavor and super filling, especially when coupled with a handful of sprouted almonds and fresh bell pepper
(Source: rawreform.com)
Shaved Fennel Salad with Raspberry Dressing
Ingredients
Salad1 head butter lettuce
2 bulbs fennel (also called sweet anise)
4 ribs celeryDressing
1 half cup coconut water
1 fourth cup orange or tangerine juice (optional)
1 half cup Macadamia nuts or Pine nuts
1 half cup raspberries
Garnish (optional)
A handful of sliced or slivered almondsArrange butter lettuce leaves in a bowl or platter. Slice fennel and celery thinly with a mandoline slicer*, the slicing blade on a food processor, or a sharp knife Put salad dressing ingredients in a blender and blend until completely smooth. Arrange fennel and celery slices on top of lettuce and drizzle salad with dressing. Sprinkle with a handful of sliced almonds.
*This dressing tastes good on romaine lettuce as well and can also be made with strawberries.
Based on Random Daze theme by Polaraul
