Category Archives: Salads

Potato Salad with Horseradish Vinaigrette

Category : Entrees , Recipes , Salads , Vegetable Sides

 

Purple Potato Salad with Horseradish Vinaigrette

Prep Time: 20 minutes
Ready In: 35 minutes
Makes: 8 cups
Suggest: Use all organic
ingredients for flavor and health.

Ingredients:

*2 lb. tiny red, yellow and/or purple
potatoes, halved if large. May add
extra purple potato slices as needed.
*1 lb. asparagus, trimmed, and cut
into bite size pieces.
*3 Tbs. red wine vinegar
*1 Tbs. Dijon mustard
*6 cloves of garlic, minced (opt.
can use more or less)
*1 -2 tsp. fresh dill
*1 tsp. prepared horseradish
*1 cup bite-size pieces red bell pepper
*Sea salt and fresh ground pepper,
to taste.

Making It:
1.  In a large 6-qt cooking pot, cook all potatoes
in boiling water 8 minutes or until nearly fork
tender. Add asparagus. Cook 3 minutes more; drain.
Rinse with cold water to drain and drain again.

2. In an extra-large bowl whisk together vinegar,
mustard, garlic, dill, and horseradish. Add potato
mixture and bell pepper; toss to coat. Season with
salt and pepper to taste.

Green Pea Salad

Category : Entrees , Recipes , Salads , Snacks

Green Pea Salad

Green Pea Salad

Servings: 3
Serving Size: approximate, 1 1/2 cups
Prep Time: 10 minutes
Extended Prep: 1 hour, for thawing

Ingredients:
2 cups frozen green peas (thawed)
1/3 cup celery, diced
1/3 cup bell pepper, diced
2 green onions, (or to taste)
chopped fine
3/4-1 cup Gouda Cheese (chop into
small cubes)
Sea salt and pepper (to taste)
1-2 Tbs. Soy-Free Vegenaise
(to taste)

Prep:
Thaw peas ahead of time. (In a hurry?
rinse in strainer with filtered water
til thawed.)

Making It:
1. Mix the first five ingredients together
in a bowl and add the vegenaise.
2. Add Sea Salt and pepper according
to your taste buds.
3. Mix well; refrigerate until ready to
serve.
Enjoy!

Delicious Cilantro Salad Dressing

Category : Recipes , Salad Dressing , Salads

Cilantro Salad Dressing

Cilantro Salad dressing

*I suggest all organic ingredients for
robust flavor and health.

Ingredients:
1 bunch of cilanto, washed and stemmed
1/2 cup fresh lemon juice
1 lime, juiced
1 tsp. sea salt
1 tsp cumin
*(optinal: pinch of red or black pepper
if you like spicey)
2 cups extra virgin olive oil

Making It:
*Blend thoroughly all the ingredients and
pour into a glass bottle.
*Keep refrigerated.
* For use on salads and other dishes
for that mexican flavor.

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

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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)
(if desired, may use purple potatoes mix in place of red or yellow skin potatoes,
see picture below)
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

Purple Potato Salad

Sweet & Sour Rainbow Slaw

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Category : Recipes , Salads

Sweet & Sour Rainbow Slaw

Sweet & Sour Rainbow Slaw

Serving Size: 1 cup
Servings: 8 
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

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