Spring Salad with Strawberry Lemon Basil Dressing for the dressing (yield: 2/3 cup): 1 cup fresh strawberries 1/4 cup packed fresh basil 3 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1-2 tsp pure maple syrup, to taste fine grain sea salt & black pepper, to taste (I used 1/4 tsp each) for the salad: Slivered almonds, toasted shredded unsweetened coconut, toasted mixed greens strawberries, chopped chiffonade fresh basil 1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn. 2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again. 3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.
27 ♥
Israeli SaladAdapted from David Lebovitz Ingredients 1 cup Diced English Cucumber, de-seeded1 cup Diced Carrots (2 - 3 carrots)1 cup Diced Radishes1/2 cup Diced Cherry or Grape Tomatoes1 cup Chickpeas2 tbsp Minced Herbs (parsley, cilantro, mint)1/4 cup Toasted Seeds or Nuts (sesame, sunflower, almonds) opt.3 - 4 tbsp Lemon Juice1 tbsp Olive OilSalt & Pepper to taste Instructions 1. In a dry skillet, over medium heat, toast the seeds and or nuts of your choice (if using) until fragrant and slightly golden in colour. Set aside and let cool.2. In a large bowl, whisk together the lemon juice, olive oil, and salt & pepper. Set aside.3. Clean and prep all your vegetables: de-seed the cucumber, peel the carrots, etc. Dice them into small cubes about the size of chickpeas. Add to the dressing, along with the minced herbs and toasted seeds/nuts, and toss together until well mixed and evenly coated with dressing. Taste and adjust seasoning to your liking. Enjoy immediately, or store in the fridge for later. 
9 ♥
Fall Detox Salad Ingredients: 400 grams brussels sprouts (about 18), washed and stems removed 280 grams carrots (about 2 large), peeled 1 apple, diced (I used Honeycrisp) 1 large celery stalk, diced 1/2 cup sunflower seeds 4-6 tbsp raisins 2-4 tbsp fresh lemon juice, to taste 1/4 tsp fine grain sea salt or Herbamare, or to taste 1 tsp fresh Thyme leaves (optional), or other herbs of choice Pure maple syrup, to taste 1. Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl. 2. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture. 3. Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!
11 ♥
Mediterranean Grain Salad Ingredients: 1/3 cup medium-grind bulgur Coarse salt and ground pepper 1 cup grape tomatoes, halved 1/2 cup fresh parsley, chopped 1/2 small shallot, minced 1 tablespoon red-wine vinegar 2 teaspoons olive oil 1 ounce fresh goat cheese, crumbled Directions: In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes. Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.
42 ♥
Citrus and Mint Salad Servings: 2 large main course salads or 4 small side salads Ingredients 3 ruby red grapefruits, peeled, pith removed and supremed 3 navel oranges, peeled, pith removed, and supremed 2 clementines, peeled, and sliced into 1/4″ slices 2 blood oranges, peeled, pith removed, and supremed 1/2 lemon, peeled, pith removed, and supremed 1 lime, peeled, pith removed, and supremed 1/4 cup granulated sugar 2 tablespoons fresh mint leaves Instructions 1. In a large bowl, combine all the fruit (I used a paring knife to slice off the tops and bottoms off of each fruit, then carefully peeled the rind of with the knife.  Once I got to that point, I carefully slit each segment of fruit free of its membrane.  Time consuming?  Yes.  Worth it?  Yes.) 2.  Chill until ready to serve. 3. Meanwhile, in your food processor, combine the sugar and mint leaves and pulse until the mint is finely chopped. 4. Sprinkle desired amount of sugar over the fruit and serve immediately.
39 ♥
Sonoma Chicken SaladServes 6 Ingredients Dressing 1 cup mayonnaise 4 teaspoons apple cider vinegar 5 teaspoons honey 2 teaspoons poppy seeds Salt and freshly ground pepper to taste Salad 2 pounds boneless, skinless chicken breasts 3/4 cup pecan pieces, toasted 2 cups red seedless grapes 3 stalks celery, thinly sliced Method In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
46 ♥
Mediterranean Greek Salad Ingredients: 3 cucumbers, seeded and sliced 1 1/2 cups crumbled feta cheese 1 cup black olives, pitted and sliced 3 cups diced Roma tomatoes 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved 1/2 red onion, sliced Preparation: In a large salad bowl, toss together the cucumbers, feta cheese, olives, Roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion.  Chill until serving.
20 ♥
 Taco Salad Ingredients6 (6-inch diameter) flour tortillas3 cups shredded iceberg or romaine lettuce1 cup diced Cheddar or Monterey Jack1 cup canned black beans, drained and rinsed1 cup halved grape tomatoes Honey-Lime Dressing1/4 cup fresh lime juice1/4 cup olive oil2 tablespoons honey2 tablespoons finely chopped fresh cilantro1/4 teaspoon coarse saltInstructions Heat the oven to 375 degrees. Set six 6-ounce custard cups upside down on a baking sheet. Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup. Bake the tortillas until they are light golden brown (about 8 to 10 minutes). Remove the baked tortillas from the cups and place them upright on serving plates. Toss together the lettuce, cheese, beans, and tomatoes in a large bowl. In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well. Spoon the salad into the taco cups just before eating. Serves 6
9 ♥
Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing (with or without avocado)(4 servings, recipe created by Kalyn with inspiration from a blog that no longer exists)Ingredients:1 can garbanzo beans (chickpeas), rinsed well and drained4-5 tomatoes or 1 cup cherry or grape tomatoes, diced in 1/2 inch pieces1/2 cup green onion, sliced1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef’s knife or food processor1 avocado, diced (optional, but good)Dressing Ingredients:2 T fresh lime juice (plus 2 tsp. more for avocado, if using)2 T extra-virgin olive oil1/4 tsp. ground Chipotle chile powder (I used Penzeys, you could substitute hot sauce if you don’t have ground Chipotle)1/2 tsp. chile powder (mild)1/2 tsp. ground cumin1/2 tsp. onion powderzest from one limesalt, fresh ground pepper to tasteInstructions:Drain beans into colander and rinse until no foam remains. Let drain well. Mix together the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing, then put beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that’s big enough to hold all the salad ingredients.) Let beans marinate in dressing one hour or longer.If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. (You can skip that step if using cherry tomatoes or if your tomatoes aren’t that juicy.)  Thinly slice the green onions and wash, dry, and chop the cilantro. Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.) Season with salt and pepper to taste and serve.
20 ♥
Succotash-Style Pasta Salad with Roasted Garlic Dressing (Adapted from Brani’s recipe for Charred Corn and Jalapeno Pasta Salad with Cilantro Oil on Bran Appetit!) Serves 8 to 10 1/4 cup plus 3 tablespoons olive oil, divided 8 cloves garlic 1 (13.25 oz) box Dreamfields rotini pasta 1 ear corn, kernels cut off the cob (about 1 cup corn) 1 medium red bell pepper, minced 1 medium red onion, minced 2 tablespoons lemon juice 3/4 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon pepper 1 (15 oz) can chickpeas, rinsed and drained 4 tablespoons minced fresh parsley Preheat oven to 425F.  Put the garlic (with peel still on) in foil, drizzle with 1 tablespoon of oil, and wrap securely.  Place the wrapped garlic on a baking sheet and roast until soft, about 40 minutes; cool, then peel. Cook the pasta to al dente according to the package directions; rinse with cold water and drain. Heat 2 tablespoons of oil in a medium skillet over medium heat; add the corn and sauté until softened and starting to turn golden, about 5 minutes, stirring occasionally.  Add the bell pepper and onion and sauté 2 minutes more.  Cool. In a blender or food processor, puree the remaining 1/4 cup olive oil, garlic, lemon juice, salt, sugar, and pepper.  In a large bowl, stir together the garlic dressing, pasta, cooled corn/bell pepper/onion mixture, chickpeas, and parsley.  Chill until serving.
17 ♥
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