Salads
Simple Salad Preparation:
Hearty Vegetables - Purchase weekly (or twice a week), wash in baking soda, cut roughly in thirds, and store covered in water in refrigerator (a large bowl works great for this).
Lettuce and Herbs - Scissor or tear, but don't wash until you are ready to use. Store either full leaf or in pieces in refrigerator drawer until ready for use.
Each week add new and interesting things to your salad choices for the week.
farm house salad
- 1 lb. of cooked protein of choice, sliced thin
- 8 cups baby kale salad mix, or your favorite salad greens, chopped
- 1 bunch asparagus, cut into 2-inch segments
- 1 cucumber, peeled and diced
- 1 tomato, diced
- 1 cup frozen green peas, thawed
- 4 ounces extra-sharp cheddar cheese, grated
- 1 tsp. salt
- ¼ tsp. freshly ground pepper
Add everything together in a large bowl, toss to combine, and top with your favorite salad dressing.
MEDITERRANEAN salad
- 2 cups spinach, packed
- 3 large tomatoes, diced
- 1 bunch radishes, thinly sliced
- 1 english cucumber, peeled and diced
- 2 scallions, sliced
- 1 tbsp. fresh mint, chopped
- 1 tbsp. fresh parsley, chopped
- 1 cup unsweetened plain almond yogurt
- ¼ cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 1 tbsp. apple cider vinegar
- 1 tsp. salt
- ¼ tsp. freshly ground pepper
In a large bowl combine spinach, tomatoes, radishes, cucumber, scallions, garlic, mint, parsley, yogurt, olive oil, lemon juice, cider vinegar, salt, and pepper. Toss well.
mixed vegetable salad
Eliminate the beans & chickpeas in this recipe and substitute your favorite protein for another yummy lunch or dinner.
- 12-14 oz. kidney beans
- 12-14 oz. chickpeas
- ¼ cup green peppers
- ¼ cup red peppers
- ¼ cup scallions
- 1 small zucchini, chopped
- 2 tomatoes, chopped
- 1 carrot, chopped
- salt & pepper to taste
Top with your favorite lite dressing or mix 2 tbsp. fresh lemon juice to 6 tbsp. olive oil and add Pink Himalayan Salt to taste. Optional: add fresh chopped garlic.
TUNA & ARUGULA salad
Preparations from olives and olive leaves have often been used in treatment of inflammatory problems, including allergy-related inflammation.
- 4 cups arugula
- 2 (5 oz) cans flaked white tuna, drained
- ½ pint cherry tomatoes, halved lengthwise
- ½ red onion, finely chopped
- ½ cup pitted Kalamata olives
- ¼ cup extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- salt
- fresh ground pepper
- 2 oz. crumbled sheep's or goat's milk feta cheese
In a large bowl, mix together the arugula, tuna,, tomatoes, onion, olives, olive oil, and lemon juice. Season with salt and pepper. Just before serving top the salad with feta cheese.
Black Seed Oil, Garlic & Apple Cider Vinegar Salad Dressing
- 1 dropper Black Seed Oil
- ½ cup Olive Oil
- ½ cup Apple Cider Vinegar
- 3 Minced Garlic Cloves
- ½ cup Raw Honey
- 1 Teaspoon of Mind
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Place all ingredients in a blender and blend until smooth OR simply mash the garlic into a paste and whisk in the other ingredients.
Pour into a salad dressing container and store for later use or use immeidately to dress a vegetable or green leafy salad.
Black Seed Oil & Lemon Salad Dressing
- ½ cup Extra Virgin Olive Oil
- 2 Drops Lemon Essential Oil
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Balsamic Vinegar
- 1 Garlic Clove, Minced
- 1 dropper Black Seed Oil
- Sea Salt & Pepper To Taste
- ½ Teaspoon Soul
Place all ingredients in a blender and blend until smooth OR simply mash the garlic into a paste and whisk in the other ingredients.
Pour into a salad dressing container and store for later use or use immeidately to dress a vegetable or green leafy salad.
