2 years ago
Banana-Kiwi Salad

From Eating Well.

Banana-Kiwi Salad

February/March 2006

Put away any preconceived notions of Grandma’s fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Banana-Kiwi Salad Recipe

Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper, or to taste
  • 4 kiwis, peeled and diced
  • 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
  • 1/2 cup diced red bell pepper
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons chopped cashews, toasted (see Tip)

Preparation

  1. Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.
Tips & Notes
  • Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
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2 years ago
Sweet Potato and Cabbage Slaw

I’d use something other than canola oil. From Eating Well.

Sweet Potato & Cabbage Slaw

Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

6 servings, 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients
  • 2 tablespoons canola oil
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon salt
  • 3 cups coarsely grated peeled sweet potato, (about 1 large)
  • 3 cups thinly shredded napa, or Savoy cabbage
  • 4 scallions, trimmed and thinly sliced
  • 1 teaspoon finely minced serrano, or jalapeno pepper with seeds (optional)
Preparation
  1. Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.

(Source: eatingwell.com)

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2 years ago
Raw Sweet Potato and Greens Slaw

From Diet Dessert & Dogs.

Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)

liberally adapted from VegKitchen

The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it.  Grated raw sweet potato is perfect alongside these hearty shredded greens.  I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.

1/2 large sweet potato, peeled and grated

2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)

2 green onions, thinly sliced

1/2 cup (120 ml) fresh cilantro

heaping 1/4 cup (70 ml) raw cashews

1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic

2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)

juice of one large lime, or more, to your taste

20 drops plain stevia liquid (or 2 tsp/10 ml agave nectar)

fine sea salt, to taste

1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste

Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly.  Set aside.

In a blender, combine the remaining ingredients.  Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).

Pour the dressing over the salad in the bowl and toss to coat well.  Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings.  Keep, covered in the refrigerator, up to 2 days.

(Source: dietdessertndogs.com)

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2 years ago
Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

I like lime-flavored things to have a pronounced lime flavor, so I’d be inclined to zest the lime before juicing it and then try adding the zest to the dressing a pinch at a time. From Swell Vegan.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing
makes 4-6 servings

for the dressing (this will make extra):

1 cup cashews, soaked 6-8 hours and drained
juice of 2 limes
1 clove garlic
1/2-1 hot chili pepper (optional)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
fresh cracked pepper
water as needed to thin

for the salad:

1 bunch green kale, stemmed and chopped into small pieces
2-3 scallions, thinly sliced
1/2 cup or more cashew-lime dressing
1 1/2 cups blueberries
2 ripe peaches, pitted and chopped

To make the dressing: place all ingredients in a blender or food processor and blend until smooth and creamy, adding water as necessary to achieve desired consistency.  Stop and scrape down sides of jar/bowl if needed.

To make the salad: toss the kale and scallions with as much dressing as you need to coat the kale–try starting with 1/2 cup.  This is easiest (though messiest) done with your hands in order to ensure even distribution.  Then add peaches and blueberries (reserving some few berries to decorate the top), and toss again.  Let sit for 10-30 minutes if desired to let the dressing soften the kale.  Serve garnished with extra blueberries.

(Source: swellvegan.com)

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2 years ago
Garden Salad with Citrus Vinaigrette

From Cooking Light.

Garden Salad with Citrus Vinaigrette

This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

Garden Salad with Citrus Vinaigrette
  • YIELD: 4 servings (serving size: 1 cup)
Ingredients
  • Vinaigrette:
    • 3 tablespoons fresh orange juice
    • 1 1/2 tablespoons fresh lime juice
    • 2 1/2 teaspoons extravirgin olive oil
    • 2 teaspoons honey
    • 1 teaspoon red wine vinegar
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
  • Salad:
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
    • 1 cup fresh corn kernels (about 2 ears)
    • 2 tablespoons finely chopped red onion
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 tablespoon finely chopped fresh basil
Preparation

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

(Source: myrecipes.com)

Comments

 

2 years ago
Watermelon Gazpacho

I would be inclined to omit the cranberry/raspberry juice, and the comments seem to agree:

This is amazing! I didn’t use the juice - and wouldn’t recommend using it. I think it would take away from the taste of the fruits and veggies. Delish.

Also, different hot sauces will give different results.

From Cooking Light.

Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

Watermelon Gazpacho
  • YIELD: 8 servings (serving size: 3/4 cup)
Ingredients
  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1/3 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice
Preparation

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

(Source: myrecipes.com)

Comments

 

2 years ago
Grape and Cucumber Salsa

One review I saw of this called it “summer on a chip”.

From Cooking Light.

Grape and Cucumber Salsa

Increase the jalapeño or leave the seeds in for more kick. Serve with tortilla chips or grilled chicken.

Grape and Cucumber Salsa
  • YIELD: 6 servings (serving size: 1/2 cup)
Ingredients
  • 1 cup seedless green grapes, quartered
  • 1 cup seedless red grapes, quartered
  • 3/4 cup finely chopped peeled English cucumber
  • 1/4 cup finely chopped Vidalia or other sweet onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
Preparation

Combine all ingredients in a medium bowl. Cover and chill 1 hour, stirring occasionally.

(Source: myrecipes.com)

Comments

 

3 years ago
Three-Fruit Salsa

I’d substitute red bell peppers for green to avoid that nasty acrid flavor that green bells give. From Cooking Light.

Three-Fruit Salsa

This salsa takes on a tropical appeal with its Thai-inspired notes.

Three-Fruit Salsa
  • YIELD: 6 servings (serving size: about 3/4 cup)
Ingredients
  • 1 cup finely chopped peeled cantaloupe
  • 1 cup finely chopped peeled mango
  • 1 cup sliced small strawberries
  • 1/2 cup finely chopped seeded peeled cucumber
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red onion
  • 1 1/2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 1 tablespoon honey
  • 1/4 teaspoon salt
Preparation

Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.

Comments

 

3 years ago
Watermelon Gazpacho

Choose a cranberry-raspberry juice (or juice of your choice) that’s free of added sugars and flavorings and such. From Cooking Light.

Watermelon Gazpacho

Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

Watermelon Gazpacho
  • YIELD: 8 servings (serving size: 3/4 cup)
Ingredients
  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1/3 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice
Preparation

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

(Source: myrecipes.com)

Comments

 

3 years ago
Citrus-Spiked Jicama and Carrot Slaw

The sugar sounds unnecessary to me, but I like things tart. From Cooking Light.

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don’t have one, coarsely shred them.

  • YIELD: 6 servings (serving size: 1 cup)
Ingredients
  • 4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
  • 2 cups (1 1/2-inch) julienne-cut carrot
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • Fresh cilantro sprigs (optional)
Preparation

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

(Source: myrecipes.com)

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