Tag: salad

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad Ingredients: 1/2 cup dry quinoa 1 cup frozen edamame 2 stalks green onion, thinly sliced 1 red bell pepper, thinly sliced 1 small Persian cucumber, sliced into half-moons (about 1 cup) 1 cup shredded purple cabbage 1 cup shredded carrots 

Tahini Honey Chicken Salad

Tahini Honey Chicken Salad

Tahini Honey Chicken Salad Serves 4 Ingredients: 2 tablespoons tahini 1 tablespoon raw honey, divided 1 lb boneless, skinless chicken thighs 1 tablespoon extra virgin olive oil 1/8 teaspoon Pink Himalayan salt 2 tablespoons sesame oil 2 tablespoons coconut aminos 1 teaspoon fresh squeezed lime 

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad
Serves 4

Ingredients:

1 medium sweet potato, diced into 1 inch cubes
1 red beet, peeled and diced into 1 inch cubes
1 small delicata squash, cut in half lengthwise, seeds scooped out and cut into 1/2 moons
4 cups Brussels sprouts, washed and halved
2 Tbsp avocado oil
Pink Himalayan Salt

1/4 cup tahini
1 Tbsp maple syrup
1/4 cup warm water
1/8 tsp cayenne Pepper (leave out if you don’t like spice)
1/8 tsp Pink Himalayan Salt

2 cups cooked lentils (I use the pre-cooked lentils from Trader Joe’s!)
8 cups baby spinach (chopped)
¼ cup pumpkin or sunflower seeds, toasted on stove for topping
Pink Himalayan Salt and fresh ground pepper, to taste

Directions:

1. Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
2. Combine the diced sweet potato, beets and Brussels in a bowl. Add avocado oil and season with salt. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
3. While the vegetables roast, combine the tahini, maple syrup, water, cayenne pepper and salt in a jar. Seal with a lid and shake well to mix. Set aside.
4. Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
5. Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing and top with toasted pumpkin seeds. Enjoy!

{Rachel’s Suggested Wine Pairings}

Sancerre from the Loire Valley in France
Gruner Veltliner from Austria
Picpoul from Languedoc, France
Riesling from Mosel or Rheingau, Germany

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad Serves 4 Ingredients: 2 2/3 cups green or brown lentils (cooked, drained and rinsed) * 1/3 cup tahini (divided) 1/2 cup cilantro (finely chopped) 1 teaspoon cumin 1 Tablespoon apple cider vinegar 1 teaspoon sea salt (divided) 1/4 cup unsweetened 

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad Ingredients: 1/4 cup apple cider vinegar 2 tablespoons extra virgin olive oil 1/2 teaspoon pink Himalayan salt or sea salt 1/2 teaspoon cayenne Pepper 2 cups broccoli (chopped into small florets) 1/2 English cucumber (diced) 1 cup matchstick carrots 1 yellow bell 

4 Layered Mason Jar Salads

4 Layered Mason Jar Salads

Liven up that same old salad by layering those fresh ingredients into a mason jar! Perfect for your summer get-together or grab and go for lunch, these layered salad jars are jammed packed with flavor. Grab, go and enjoy!

Mason jars are useful for a lot more than just canning those summer vegetables. They are the perfect home for layered salads and help show off the beautiful colors of the salad ingredients. It’s like a beautiful summer garden in a glass!

All of the ingredients in the four Mason jar salads below are listed in layering order. Salad dressing suggestions are also given, but use any dressing you like! And the best part about creating Mason jar salads is that you can add any ingredients and create YOUR favorite salad!

Tips for layered salads:
Put the salad dressing on the bottom, separate from greens and lettuces, or just add the dressing right when you are going to eat it. Either way, shake that salad up and enjoy!
Put heavier items, such as tomatoes, on the bottom of the jars and end with the lightest item, such as lettuce or crumbled cheeses.

Caprese Mason Jar Salad
Serves 4

8 tablespoons of balsamic vinaigrette or pesto
10 ounces small fresh mozzarella balls
2 cups fresh baby spinach and fresh basil, leaves torn
2 cups assorted colored sugar plum tomatoes (red, yellow, orange)
2 cups cooked orzo pasta

{Rachel’s suggested wine pairing}
Try a Sauvignon Blanc or Pinot Grigio. Both wines pair nicely with this well-balanced salad consisting of creamy mozzarella and the high acidity in the tomatoes.

 

Cobb Mason Jar Salad
Serves 4

8 tablespoons of red wine vinaigrette, Ranch or French dressing
4 cups iceberg lettuce, chopped
2 cups chopped cooked chicken breast
2 cups chopped tomatoes
4 hard boiled eggs, sliced into circles
2 cups crumbled bacon
2 cups chopped avocado (tossed in lemon juice to prevent browning)
4 tablespoons green scallions, finely chopped
4 tablespoons crumbled blue cheese

{Rachel’s suggested wine pairing}
Pick a fresh and fruity wine to pair with this salad. Try a Sauvignon Blanc from Loire Valley, France or New Zealand.

 

Chunky Mediterranean Mason Jar Salad
Serves 4

8 tablespoons of red wine vinaigrette or Greek inspired dressing
2 cups red sugar plum tomatoes
2 cups chopped English cucumber
2 cups pitted Kalamata olives
2 cups fired-roasted red and yellow peppers, thinly sliced
2 cups red onion, chopped
2 cups crumbled feta cheese

{Rachel’s suggested wine pairing}
What grows together goes together! Try an Assyrtiko wine from Greece for something different! A Pinot Grigio, Pinot Gris or Sauvignon Blanc wine will also pair nicely with this salad.

 

Taco Mason Jar Salad
Serves 4

4 cups romaine lettuce, chopped
2 cups tomatoes, chopped
2 cups black beans
2 cups corn
2 cups ground turkey meat
2 cups shredded cheddar cheese
4 tablespoons green scallions, finely chopped
8 tablespoons of fresh salsa

For the taco Mason jar salad, add salsa on top and shake prior to eating instead of adding to the bottom of the jar.

{Rachel’s suggested wine pairing}
Since this salad has a spicy kick, try a Rose, such as a Bandol Rose, a Sauvignon Blanc from Loire Valley, France or California, an off-dry Riesling from Germany, or a Torrontes from Argentina.

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad Ingredients: 1 Tbsp. extra virgin olive oil 3 Tbsp. red wine vinegar 2 Tbsp. finely chopped basil (or mint, chives, or parsley) 1/4 tsp. sea salt (or pink Himalayan salt) 1/4 tsp. ground black pepper 1 cup arugula 1/2 medium 

Healthy Kale Cobb Salad

Healthy Kale Cobb Salad

Healthy Kale Cobb Salad Ingredients: 4 cups finely chopped lacinato kale 1 cooked chicken breast, chopped 2 hard-boiled eggs, sliced 4 slices turkey bacon, cooked and chopped ½ cup shredded carrots ½ cup shredded purple cabbage ½ cup grape tomatoes, halved 1 avocado, chopped 2 

Summer Zoodle Salad

Summer Zoodle Salad

Summer Zoodle Salad

Ingredients:

2 cups chopped lacinato kale

1 cup shaved Brussels sprouts

½ cup thinly sliced radicchio,

2 zucchini spiralized into zoodles

½ English cucumber sliced and cut into quarters

4-6 radishes, thinly sliced

½ cup grape or cherry tomatoes, halved

1 avocado, chopped

1 teaspoon extra-virgin olive oil

 

Dressing:

1 teaspoon Dijon mustard

¼ cup red wine vinegar

½ cup extra-virgin olive oil

Salt/pepper to taste

 

Directions:

  1. In a small bowl, whisk together dressing ingredients and set aside.

 

  1. Add the chopped kale to a large salad bowl and drizzle teaspoon of extra-virgin olive oil over kale. Massage kale with your hands to break down, make kale softer and easier to digest.

 

  1. Add all of the other salad ingredients on top of kale.

 

  1. Add desired amount of dressing and to toss to coat. Enjoy!