Category: Salads

 Salad

6 cups organic mixed greens

2 organic apples peeled and sliced

2 T raw organic pumpkin or sunflower seeds

3 T fresh pomegranate seeds

Fruit Walnut Vinaigrette Dressing

1/2 Cup organic raspberries or blueberries (fresh or frozen, thaw if frozen)

1/4 Cup organic orange juice

1/4 Cup water

2 T organic walnut pieces

2 large medjool dates, pitted

1 T organic apple cider vinegar

1/8 tsp salt

Blend all dressing ingredients in a food processor until smooth. Toss salad ingredients together; top with dressing.

2 organic zucchinis, sliced into thin strips with a vegetable peeler

2 Cups organic bean sprouts

3/4 cup chopped organic nuts (walnuts, almonds or cashews)

1/2 red & 1/2 organic yellow bell pepper, sliced into strips

4 organic green onions, diced

1/2 cup fresh chopped cilantro

juice from one organic lime

1/4 tsp. sea salt

Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!

2 cloves garlic
2 15 oz. cans organic navy/cannellini beans
3 Cups basil

6 T organic lemon juice
1 1/2 tsp salt
4 T organic nutritional yeast

1/3 Cup toasted organic walnuts (omit for almost no fat)
1/2 Cup roasted organic red pepper, chopped
1/4 Cup chopped black olives
1 1/2 T organic lemon juice
1 1/2 T organic balsamic vinegar

4 Cups cooked organic brown rice

Pesto: chop garlic, lemon juice and salt in food processor until fine; add basil, beans and nutritional yeast, process just until smooth.

Mix rice and pesto in a large bowl; add remaining ingredients and combine thoroughly; chill and serve.

Salad:
16 ounces asparagus, tough ends snapped off

8 ounces organic baby spinach

2 T chopped organic walnuts

Mediterranean sea salt

Freshly ground pepper

Dressing:

4 T water

4 T organic lemon juice

2 tsp. white organic miso

2 T organic silken tofu

2 T organic white wine vinegar

2 clove garlic

2 tsp. ground organic flax seeds

1 tsp. smoked paprika

4 drops or ½ packet of the dry stevia

Put all dressing ingredients into food processor and blend until smooth. Let rest for at least a half hour to allow flavors to develop.

Spray asparagus lightly with olive oil cooking spray and sprinkle with salt & pepper; grill in grill basket over medium high heat 5-6 minutes until just tender; cut into bite size pieces. Toss asparagus and spinach with dressing; sprinkle with walnuts and serve.

2 Cups organic quinoa, rinsed thoroughly before cooking 

4 Cups organic vegetable broth

Dice the following into very small pieces:

1 Cup organic red pepper

1/2 Cup organic green pepper

1 Cup orgainic cucumber

1/2 Cup green onion

1/2 Cup red onion

1/4 Cup black olive

6 oz organic feta cheese (reduced fat)

Dressing:

1/2 Cup organic lemon juice

1 T minced garlic

1 tsp basil

1 tsp oregano

1 tsp pepper

Bring quinoa in vegetable broth to a boil then cover and simmer for 15-20 minutes until all broth is absorbed and quinoa is fluffy; let cool. Blend all dressing ingredients together in a food processor. Mix quinoa with diced vegetables; sprinkle with cheese and top with dressing.

4-5 large organic beets

1 organic orange, peeled and cut into segments

2 organic apples, chopped

2 bunches organic spinach or other salad greens

2 T organic sunflower or organic chia seeds (optional)

Fat free raspberry vinaigrette dressing

Cover the beets with water and bring to a boil; reduce heat and simmer and cook for about 20 minutes or until soft; remove from water and allow to cool; cut into thin slices. Toss beets, oranges and apples together; serve over salad greens, sprinkle with seeds and top with dressing.

2 cups cooked organic brown rice

1 medium organic zucchini, halved lengthwise, then sliced

1/2 pound asparagus, trimmed, blanched, and cut into 1 1/2-inch pieces

1 cup organic baby spinach, finely chopped

1/2 cup parsley, finely chopped

Juice of 1 large organic lemon

2 T water

Salt and pepper to taste

Combine rice, zucchini, asparagus, spinach, and parsley in a large salad bowl. With a small whisk, combine lemon juice, water, salt and pepper; drizzle over rice salad and toss gently.

4 Cups cooked organic quinoa, fluffed and cooled (Be sure to rinse quinoa thoroughly before cooking to prevent bitterness)

1 Cup organic cucumber, peeled and diced

1 Cup organic tomato, finely chopped

1 jalapeno pepper, seeded and diced

¼ Cup scallions, thinly sliced

2/3 Cup fresh parsley, minced

1/3 Cup fresh mint, minced

3 T organic lime juice

½ tsp salt, or to taste

1/8 tsp ground pepper

Organic baby spinach

1 ripe avocado, peeled, pitted, and diced

In a large bowl, combine the quinoa, cucumber, tomatoes, jalapeno, scallions, parsley, and mint. In a small bowl, wisk together the lime juice, salt, and pepper; pour the dressing over the quinoa mixture and toss to coat the grains and vegetables thoroughly. Taste and add more lime juice or salt as needed. Spoon quinoa/veggie mixture over a bed of spinach on individual plates; garnish individual servings with avocado.

1 lbs. organic zucchini, thinly sliced

Juice 1 organic lemon

4 T finely chopped fresh basil

Salt and pepper to taste

Fresh organic spinach or organic salad greens

Combined all ingredients and serve over spinach or greens.