Category Archives: Salads

Three Bean Salad

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Category : Recipes , Salads , Vegetable Sides

Three Bean Salad

Three Bean Salad

Servings: 6-8
Serving Size: 2 cups
Prep Time: 10 minutes

Ingredients:
(I use all organic ingredients in the recipe
for health and flavor.)
1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1/2 large bell pepper, diced
3 vine-ripe tomatoes, chopped
1/4 cup onion, diced
2 celery stalks, chopped
1 tsp. Redmond Sea Salt
2 Tbs. Vegenaise Soy-free mayonnaise

Making It:
Place the drained beans and all the other
ingredients into a large bowl. Mix well and
serve.
(This recipe is revamped from Hallelujah Acres)

ENJOY,
Marie


Broccoli Garden Vegetable Salad

Category : Recipes , Salads


Broccoli Garden Vegetable Salad

Servings:  4
Serving Size: 2 cups
Prep Time:  10 minutes

Ingredients:
2 cups broccoli, cut into bite size pieces
2 cups cauliflower, cut into bite size pieces
2 medium tomatoes, chopped
1 avocado, peeled and diced
1/4 cup fresh basil leaves, chopped fine
4 Tbs. extra virgin olive oil
2 Tbs. freshly squeezed lemon juice
1 tsp. Redmond Sea Salt

Prep And Assemble:
Cut up all the vegetables and place in bowl, set aside.
Chop the basil leaves and place onto the vegetables.
Pour the olive oil, lemon juice and salt on top the vegetables
and mix thoroughly until well coated.

Serve with unleavened bread, corn bread or organic pita bread.

ENJOY!
Marie


Pasta Salad

Category : Recipes , Salads

Pasta Salad

Pasta Salad

Serving Size: 2 cups
Servings:
8 – 10
Prep Time:
30 minutes

Double the recipe if needed

Ingredients:
1  16 oz package pasta of vegetable pasta twirls
1  16 oz can black olives, cut in half, preservative and color-free
1  1/2 cups frozen peas, thawed
2 organic celery stalks, sliced
1 red bell pepper, chopped
2 cups fresh, raw, organic broccoli, cut into bite-size pieces
1 tsp Italian Seasoning
10 fresh Basil leaves, chopped fine
1 tsp Redmond Sea Salt
1/4 cup cold-pressed extra-virgin olive oil, to taste

Prep Ahead:
The night before, cook the pasta, cool it. Thaw the peas by letting them sit in the fridge overnight. 

Making It:
Toss all vegetables and pasta with seasonings, oil and Italian Basil Dressing to taste.

Enjoy!
Marie


Potato Salad

Tags :

Category : Recipes , Salads

Potato Salad

Potato Salad

Serving Size:  1 cup
Servings:  8

Double the recipe if needed

Ingredients:
2 large organic yams/sweet potatoes (orange ones)
3-4 large organic red skin potatoes (or use yellow skins in combination)
1 cup frozen organic peas,  thawed
1 large stalk organic celery, chopped
1 red/orange bell pepper organic (if possible), chopped
1/2-1 tsp or to taste Redmond Sea Salt
Vegenaise, soy-free salad dressing (buy at any health food     grocery store)

Prep Ahead:
Prep the potatoes and peas ahead of time or day before.

Cut the potatoes into big chunks and steam with 3/4 cup water with the whites of the potatoes on the bottom of the electric frypan. When cooked, pierce the potatoes with knife, to check tenderness, not mushy. When done, put in a single layer on large platter to cool to touch, then cut into bit size pieces and put in covered bowl in the fridge to cool. Thaw peas.

Make It:
Chop the veggies. Dump the potatoes and peas in a large bowl. Put in the chopped veggies, salt and Vegenaise, mix and eat.

Enjoy!
Marie


Sweet & Sour Rainbow Slaw

Category : Recipes , Salads

Sweet & Sour Rainbow Slaw

Sweet & Sour Rainbow Slaw

Serving Size: 1 cup
Servings:

Prep Time:
10 minutes

I use all organic ingredients for flavor as well as health.

Ingredients:
1/2 head of cabbage, shredded (any kind will do)
1/2 cup of cashews, crushed (or substitute sunflower seeds)
1 carrot, shredded (organic if possible)
1 cup of frozen organic peas, (thawed)
3 green onions, chopped
1/2 red bell pepper, diced
4 Tbs.  extra virgin, cold-pressed olive oil
2 Tbs. lemon juice, (freshly squeezed)
1 squirt Stevia
1 tsp Redmond Sea Salt

Making It:
Mix ingredients together well. refrigerate until serving.

Enjoy!
Marie