Spinach Salad with Warm Bacon Dressing
Prep Time: 25 minutes Cooking Time: 20 minutes Yields: 4 people
Ingredients
Ingredients:
8 ounces baby spinach
1 large egg
8 pieces turkey bacon (I cook this in the oven, on a foil-lined cookie sheet), reserve excess fat
2 tablespoons apple cider vinegar (you can use regular, but apple cider has a great tang)
1/2 teaspoon Dijon mustard
5-6 tablespoons olive oil
1 teaspoon agave or honey
Salt and freshly ground black pepper
6 large white mushrooms, sliced
2 ounces red onion (1/2 small), very thinly sliced
Optional:
2 tablespoons dried cranberries
2 tablespoons of chopped nuts or sunflower seeds
Directions
1. Pre-heat oven to 300; place bacon side by side on a cookie sheet or baking pan. Bake for about 20 minutes, until desired crispness.
2. Boil egg for 15 minutes. Remove from heat. Cool, peel and slice or chop. Set aside.
3. While bacon and egg are cooking, remove the stems from the spinach (if desired) and wash, drain and pat dry. Place in a large mixing bowl and set aside.
4. Remove bacon to a paper towel to drain, reserving any rendered fat. Crumble or chop the bacon and set aside.
5. Put vinegar in a small saucepan over low heat and whisk in the Dijon mustard, bacon fat, olive oil and agave/honey. Season with a small pinch each of salt and pepper.
6. Add the mushrooms and the sliced onion to the spinach and toss. Add the warm dressing* and bacon and toss to combine.
7. Sprinkle on cranberries and nuts/seeds.
8. Divide the spinach between 4 plates or bowls and evenly divide the egg among them.**
9. Serve immediately.*
Or add dressing only to individual servings as needed
**Makes 4 servings as a side or 2 as a main dish
Notes: I love this dish because it's pretty and pungent and bursting with flavor and everything that's good for you. I can eat this twice a week, often as a main course. Enjoy!
Salmon Pasta Salad
Prep Time: 30 minutes
Ingredients
Salad:
1 green bell pepper, seeded, washed and chopped
1 red bell pepper, seeded, washed and chopped
3 celery stalks, chopped1 bunch fresh dill, minced or 2 tsp. dried
2 tsp. olive oil
3 cups light mayonnaise, (preferably made with olive oil)
1/4 c. Dijon mustardSalt and pepper to taste
1 (15 1/2 oz.) can salmon, drained & flaked
1.5 lbs. wheat-free shell or spiral pasta, cooked al dente
1 1/2 cup vinaigrette, recipe below
1 c. fresh Parmesan cheese, grated (optional)
Green pepper, cherry tomatoes and/or avocados for optional garnish
Vinaigrette:
2 cloves garlic, chopped
1/4 red bell pepper, seeded, washed and chopped
1 tsp. thyme
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
2 tsp. Dijon mustard
1 cup olive oil
1 tsp. agave nectar or honey
1 tsp. salt
1 tsp. pepper
Directions
Salad:
1. In a large bowl place the minced green and red peppers, celery, dill, olive oil, mayonnaise, mustard, salt and pepper. Mix the ingredients together.
2. Add the salmon and mix it in. Add the pasta and mix it in.
3. Add the Vinaigrette and mix the ingredients together thoroughly. Adjust seasonings if necessary.
4. Sprinkle with the Parmesan and optional garnish.
Vinaigrette:
1. Mix all ingredients except the oil together.
2. Add oil in a steady stream while using a wire whisk or fork until desired consistency.
Quinoa Salad
Prep Time: 15 minutes Cooking Time: 0 minutes Yields: 8 people
Ingredients
2 cups cooked quinoa
1/2 cup chopped radishes
1/2 cup chopped cucumber
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1/2 cup chopped red bell pepper
1 tablespoon olive oil
2 teaspoons balsamic vinegar
Directions
Combine all ingredients together in a large bowl and mix well.
Notes: Garnish with cherry tomatoes and shredded garlic cloves and chill before serving.
Melon & Feta Salad
Prep Time: 10 minutes Cooking Time: 0 minutes Yields: 4 people
Ingredients
1 cup cantaloupe, cubed 1 cup honeydew, cubed
1/2 teaspoon olive oil
1/4 cup feta cheese, crumbled
2 tablespoons chopped cilantro
Directions
1. Pour melons into a medium-sized bowl.
2. Drizzle with olive oil.
3. Add feta and cilantro and stir.
Notes: This simple salad is a surprising and intriguing mix of sweet and savory.
Credit: Adapted from Paul Somerset, executive chef, Goddard College Vt. campus
Mediterranean Quinoa Salad
Prep Time: 10 minutes Cooking Time: 15 minutes Yields: 6 people
Ingredients
1 cup uncooked quinoa
2 cups water
1/4 cup red onion, diced
1/2 - 3/4 lemon, squeezed
1/4 cup (about 10) kalamata olives, pitted and sliced
2 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced (from 1 English)
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and fresh pepper, to taste
Directions
1. Unless the package indicates otherwise, rinse quinoa for about 2 minutes, using your hands to make sure all the saponins (the plant's natural defense against pests) are removed.
2. Fill a medium pot with the water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
3. While the quinoa simmers and cools, dice and quarter all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
4. Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.
Summer Corn Salad
Prep Time: 20 minutes Cooking Time: 10 minutes Yields: 6 people
Ingredients
6 ears of corn
1/2 small red onion, diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 small bunch cilantro, minced
Juice of 1 lemon
1 teaspoon prepared mustard
1/4 cup olive oil
2 teaspoons honey or agave
Sea salt and pepper to taste
Directions
1. Boil corn in a large pot for 5-10 minutes.
2. Remove from pot and cool by running under cold water.
3. Cut kernels from the cobs and place in a large mixing bowl.
4. Dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
5. In a small bowl, add mustard to lemon juice and whisk, slowly adding olive oil and honey or agave. Add salt and pepper and mix well.
6. Pour lemon dressing over salad and mix. Top with tomato halves and serve.
Chopped Greek Salad with Chicken
Prep Time: 20 minutes Prep Notes: Use pre-cooked chicken Yields: 4 people
Ingredients
Salad:
6 cups chopped romaine lettuce
2 1/2 cups chopped cooked chicken (about 12 ounces)
2 medium tomatoes, chopped 1 medium cucumber, seeded and chopped
1/2 cup chopped red onion
1/2 cup sliced ripe pitted kalamata or black olives
1/2 cup crumbled feta cheese
Dressing:
1/4 cup red-wine vinegar
1 teaspoon prepared mustard
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh basil, or 1 teaspoon dried
1 clove minced garlic, or 1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
1. Place salad ingredients in a large bowl.
2. Pour vinegar in a small mixing bowl. Add mustard and whisk.
3. Slowly add oil while whisking.
4. Add herbs, garlic, salt and pepper and whisk thoroughly.
5. Dress salad, mix and serve topped with heated chicken.
Notes: Pick up a cooked rotisserie chicken or chop up pre-cooked chicken breasts to save time with this heart-healthy salad. Add chickpeas for a nutty, buttery taste. Chickpeas, with their protein, iron and fiber, help manage your appetite by keeping you feeling full for longer.
Black Bean Salad
Prep Time: 10 minutes Cooking Time: 15 minutes Yields: 8 people
Ingredients
1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon coriander
2 teaspoons cumin
Pinch of cayenne pepper
1 teaspoon sea salt
2 cups cooked black beans
1 red pepper, diced
1 yellow bell pepper, diced
Cilantro and fresh lime juice, as garnish
Directions
1. Heat oil in pan.
2. Sauté onions and garlic with spices and salt.
3. Remove from heat and put into a large bowl.
4. Add black beans and peppers.
5. Mix well and serve.
Roasted Brussels Sprouts & Fennel
Prep Time: 5 minutes Cooking Time: 25 minutes Yields: 4 people
Ingredients
1 pound Brussels sprouts, ends cut and sliced in half
1 bulb fennel, sliced in half
1 tablespoon extra virgin olive oil
Course sea salt and freshly ground pepper to taste
Directions
1. Preheat oven to 425 degrees.
2. Place vegetables on a baking sheet.
3. Drizzle oil over and mix until all ingredients are covered.
4. Sprinkle with sea salt and pepper.
5. Cook for 20-25 minutes, and serve.
Rainbow Stir Fry
Prep Time: 10 minutes Cooking Time: 30 minutes Yields: 4 people
Ingredients
1 tablespoon olive oil
2 carrots, thinly sliced
1 bunch broccoli, chopped
2 cobs of corn (with corn removed)
1 cup purple cabbage, shredded
1 pint cherry tomatoes
1 teaspoon tamari or soy sauce
Directions
1. Heat oil in large skillet or pan.
2. Add carrots, stir and cook for 2 minutes.
3. Add broccoli, stir and cook for 2 minutes.
4. Add remaining ingredients and stir for 2 minutes.
5. Add a splash of water, cover and allow to steam for 3 minutes.
6. Remove from heat, stir and leave covered for 2-3 minutes, depending on how crunchy you like your veggies.
7. Sprinkle on tamari and stir.
Notes: Try using Bragg’s Amino instead of tamari or soy sauce, to lower the sodium content.
