Zucchini Chicken Salad
1/4 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste
1 1/4 pounds thinly sliced organic zucchini
1 pound grilled chicken breast, cooled and cut into thin strips
8 ounces organic spinach, chopped
1/2 red onion, thinly sliced
3/4 cup pecans, chopped
1/4 cup parmesan cheese
In a large bowl, whisk together olive oil, lemon juice, and salt/ pepper. Add zucchini, toss to coat. Toss chicken with zucchini mix. Add spinach, onion, pecan, and cheese, and mix well.
Broccoli bacon salad
2 large bunches fresh broccoli, florets only
1 medium red onion, chopped
1 pound bacon, cooked and crumbled
1 cup grated cheddar cheese (raw or organic if possible)
1/2 cup sunflower seeds
3/4 cup raisins OR craisins (no sugar added) OR fresh (organic) grapes, halved*
1 cup mayonnaise (try for non-gmo)
2 Tablespoons apple cider vinegar (with “the mother”, like BRAGGS)
1/4-1/2 teaspoons stevia powder (to taste—I prefer less to avoid bitter taste)
Sea salt to taste, if desired
Combine broccoli, onion and cheese. Add bacon, sunflower seeds, and raisins/craisins/grapes. Chill in refrigerator while making dressing.
Mix dressing ingredients well. Pour over salad and stir until coated. Refrigerate for at least an hour before serving (can be made a day in advance).
*Dried cranberries and fresh grapes do have slightly lower sugar contents.
Modified Waldorf Salad
Pineapple, chopped (with juice preserved)
Mayonnaise (soy free)
Crème Fraiche OR sour Cream
Mix all ingredients to taste, chill.
*Ingredients should be organic, if possible, and without added sweeteners
Toasted Walnut and Mixed Greens Salad
From: Bertolli Mediterranean Menu
2T Extra Virgin Olive Oil
2T Broken Walnut Pieces
1T Mild Red Wine Vinegar OR Fresh Lemon Juice
Pinch Sea Salt
Fresh Ground Black Pepper
8C Torn Mixed Salad Greens
Curls of Parmesan Cheese
Combine Olive Oil and walnuts in small skillet, heat stirring constantly, over very low heat just until nuts are lightly browned. Turn off heat and remove walnuts with slotted spoon. Add vinegar OR lemon juice, and salt and pepper to the oil. Toss greens and oil mixture in large bowl. Distribute among (four) plates. Top each salad with walnuts and parmesan cheese.
Avocado Tuna Salad
1 can wild caught tuna
1 small ripe avocado
a few pickled jalapeno slices
dash of pepper (white or black)
Smash up the avocado in a small bowl. Drain tuna and add to avocado. Cut jalapeno into small pieces and add along with pepper. Mix well. Enjoy!
Avocado Chicken Salad
1 Pkg boneless, skinless chicken breasts (2 or 3)
1/4 of an onion, chopped
juice of 1/2 a lime
2 Tbsp cilantro (or sub basil if you prefer)
some salt and pepper, to taste
Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix.
adapted from allrecipes.com
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1/2 cup red wine vinegar or apple cider vinegar
1/4 cup water
1/2 cup olive oil
1 tablespoon dried dill
1 Tsp. honey
Toss together the cucumbers and onion in a large bowl. Mixed together vinegar, water, oil and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold.
Three Bean Salad
from Food network magazine
1 lb. green beans
1 lb. yellow beans
6 tbsp. olive oil
3 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 sliced shallot
sea salt and pepper to taste
Boil 1 pound each green and yellow beans until tender, about 7 minutes;
drain and rinse.
Whisk 6 tablespoons olive oil, 3 tablespoons white wine vinegar and 1 tablespoon Dijon mustard
and chopped tarragon. Toss with the beans, one 15 ounce can small red beans (rinsed),
1 sliced shallot, and sea salt and pepper.