salad

Persimmon & Pomegranate Fruit Salad

Submitted by girlbert on Thu, 12/01/2011 - 4:45pm
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Keeping my theme of making your holiday meals healthy and unique, this recipe is delightful new take on fruit salad.  The colors are magnificent and the flavor is fantastic!  The sweetness of the persimmons are well balanced with the oil in the pecans and the tart pomegranate seeds making this dish a tempting treat for your tastebuds!

Bonus: Nuts contain good-for-you fats, and the pomegranate seeds are packed with more antioxidants and anti-inflamatory agents than most fruit!  Read more about the health benefits of pomegranates.

Time: 
10 minutes
Persimmon & Pomegranate Salad
Ingredients: 
3 ripe Fuyu persimmons, chopped into 1/2 inch pieces
3/4 cup pomegranate seeds
8 - 10 fresh mint leaves, thinly sliced crosswise
1 Granny Smith, Fuji or Gala apple, peeled, cored, chopped (1/2 inch pieces)
1/4 cup chopped pecans, (or other favorite nut like walnuts or pine nuts)
2 teaspoons lemon juice
1 tbs grapeseed oil
1/2 tsp ground cumin
Directions: 

Gently toss all ingredients together.

Serves: 
4

Beet Greens with Mustard

Submitted by girlbert on Thu, 06/02/2011 - 2:07pm
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This is such a light, simple and delicious dish; just perfect for spring and summer.  But don't wait long - the mustard is in bloom here in California (all the little yellow flowers covering the hills in Santa Barbara are mustard!), so go for a hike and pick a little straight away!

Tools needed: 
large saucepan, salad spinner (or at least, a colander)
Time: 
15 minutes
Beet Greens with Mustard Flowers
Ingredients: 
1-2 tablespoons of mustard blooms, rinsed and patted dry
8 cups fresh beet greens (the tops of 6 or 8 beets) rinsed and chopped (not too small, they'll cook down a lot)
1/2 to 1 tbs olive oil
sea salt to taste
Directions: 
  1. Fill the saucepan 3/4 full of water and bring to a boil.
  2. Put beet greens in boiling water for 1-2 minutes, carefully remove with a slotted spoon into salad spinner basket to drain a bit before spinning. 
  3. Spin greens until most of water comes off.  (If you don't have a salad spinner, put in a colander and gently toss, then pat dry.)
  4. Toss into a bowl with olive oil, salt to taste, and top with mustard flowers.
  5. Enjoy the simple beauty before devouring!
Serves: 
2

Basil Potato Salad

Submitted by girlbert on Fri, 09/10/2010 - 11:46pm
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I can't get enough of the basil in my garden, and this is one of the yummiest ways to use it!

A friend gave me a version of this recipe a long time ago, and I've tweaked it to my taste.  I hadn't made it in a long time, but pulled it out of my recipe vault recently and made it for Boyfriend and I for dinner.  He loved it, but has now tweaked it to his liking, and I must say, it's now better than ever.  Enjoy the result!

Tools needed: 
large pot
Time: 
20 minutes
Basil Potato Salad
Ingredients: 
2 lbs. potatoes, cut into 1-in. pieces, boiled until you can easily insert a fork in them
1/2 - 3/4 cup freshly chopped basil leaves
1/2 medium sweet yellow onion, diced (or 3-4 green onions, chopped, white and green parts)
For the dressing:
1/2 cup mayo or veganaise
3 tbs dijon or horseradish mustard
3 tbs capers, drained
salt and pepper to taste
Directions: 
  1. Toss the potatoes and onion in a large bowl.
  2. Mix dressing ingredients with a fork in a smaller bowl.  Salt and pepper to taste.  Check for your taste before pouring over other ingredients.
  3. Drizzle dressing over potatoes/onions and toss, coating with the dressing.
  4. Mix in chopped basil leaves right before serving.

You can make the whole salad a day ahead, adding the basil right before serving keeps it fresh, green and pretty!   And you can keep leftovers for a few days after making, the basil just gets a little brown - it's still yummy! 

Serves: 
8-10

Black Bean and Corn Southwestern Salad

Submitted by girlbert on Sat, 08/21/2010 - 7:07pm
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Note: 

I like a little bit of everything in my salad, and now that corn is officially in season, I needed a salad recipe to make use of its sweet summer deliciousness.  So I just started adding stuff that fit a southwestern theme and added the black beans and quinoa for substance.  The avocado or guacamole add to the richness as well.  Behold, a hearty summer salad with enough substance to call a meal!

Time: 
30 minutes
Black Bean and Corn Southwestern Salad
Ingredients: 
8-10 cups of your favorite lettuce or salad greens, crunchy romaine seems to hold up to all the other ingredients well
1/4 cup chopped fresh cilantro (skip if you hate cilantro, add more if you love it!)
1 bell pepper, diced
1 cup fresh corn, cut off the cob (yes, raw!; and use a serrated knife)
1 15-oz can black beans, rinsed and drained
1 1/2 cup quinoa or rice, cooked
1/4 cup chopped red or green onion
1-2 tbs olive oil
1 tbs balsamic vinegar
salt and pepper to taste
avocado or guacamole
Directions: 
  1. Place lettuce, bell pepper pieces, and cilantro in a large salad bowl.  Drizzle with oil and vinegar; toss until thorougly coated.
  2. Mix beans, rice/quinoa, and onion in a microwave safe bowl.  Heat, covered, for a minute or two in microwave, just until warm.
  3. Toss all in ingredients, but avocado, in large salad bowl until thoroughly mixed.
  4. Salt and pepper to taste.  Top with diced avocado, guacamole or your favorite salsa/dressing.

Girbert's guacamole recipe.Girlbert's Raw Tomatillo Salsa recipe.

Serves: 
2-4

Apple and Mixed Greens Salad

Submitted by girlbert on Thu, 08/19/2010 - 5:12pm
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Note: 

This is currently my favorite summer salad - the combination of flavors and textures is a trip for the taste buds because of the shredded apple!  I created my own version of this salad after seeing apple shredded into a salad at a local restaurant - what a perfect way to incorporate the tart, juicy apple into the greens without have to do all that dicing!

Tools needed: 
cheese grater with large size holes
Time: 
20 minutes
Apple and Mixed Greens Salad
Ingredients: 
1 crisp apple, washed and shredded with cheese grater (I like Gala or Granny Smith)
1/4 cup candied walnuts, chopped
1/8 cup dried cranberries
1 red (any color really!) bell pepper, sliced or julienned
1/2 to 1 cup tomatoes cut into bite size pieces, depending on preference
8-10 cups of your favorite greens (or more!)
1/4 cup shredded Parmesan cheese (or goat or feta are yummy, too)
2-3 tbs good olive oil
1-2 tbs balsamic vinegar
salt and pepper to taste
Make it your own! I've added fresh blueberries, cucumbers, avocado, and quinoa - add whatever you like!
Directions: 
  1. Mix greens, bell pepper and tomatoes in a large bowl.
  2. Drizzle with olive oil, vinegar and toss until coated.
  3. Sprinkle with salt and pepper.  Toss again.
  4. Add in shredded apple, cranberries and cheese, tossing as you go.  Mixing the ingredients thoroughly is key, more flavors in each bite!
  5. Sprinkle with candied walnuts just before serving to keep their crunch! 

*I recently learned, sadly, that Parmesan cheese is not technically vegetarian.  Sorry if this is news to you, but I try to stay honest with my recipe tags, and this recipe is only vegetarian if you use another (vegetarian) type of cheese.

Serves: 
4-6

Tropical Bean Salad

Submitted by girlbert on Fri, 07/30/2010 - 11:36am
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Note: 

It's salsa season, and this is the yummiest, not to mention most beautiful, fruit salsas I've ever tried.  Not too sweet, with just the right amount of juice to substance and fruit to zing ratio - it can be served on it's own as a salad, as part of a taco bar or with chips as a salsa.  This colorful salad is sure to be a crowd pleaser at your next summer potluck or BBQ!

Thanks to Boyfriend's cousins Gary and Margo in Albuquerque for this fantastic recipe!

Tools needed: 
A good knife!
Time: 
20 minutes
Tropical Bean Salad
Ingredients: 
1-2 mangoes, skin removed, chopped
1/2 sweet or red onion (depending on your taste) or 4 green onions, finely chopped
1 red bell pepper, diced
1 can yellow corn or 1 1/2 cups raw fresh corn, cut off cob
1 can black beans
1 tbs fresh lime juice
1/2 teaspoon salt
1/8 tsp pepper
2 tbs cilantro, minced
Directions: 
  1. Combine, onion, mango, red bell pepper, corn, beans and lime juice in a bowl until mixed well.
  2. Add salt, pepper and cilantro and mix again.
Serves: 
4

Mediterranean Quinoa Salad

Submitted by girlbert on Sat, 07/10/2010 - 9:06pm
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Note: 

This is my own version of a Trader Joe's "sample" recipe.  The original called for couscous, but I like the protein packed-punch of the quinoa instead.  I've been cooking with quinoa a TON these days, great for making ahead of time and keeping in the fridge to throw in with whatever.

Quinoa-Feta Deliciousness!
Ingredients: 
1 cup quinoa
2 cups vegetable broth
1 can garbanzo beans
2 green onions, chopped (white and green parts)
1/2 cup feta cheese
1/2 cup kalmata olives, diced
1/4 - 1/2 cup sesame/tahini/Goddess dressing (pick your favorite brand)
Directions: 
  1. Cook the quinoa in the vegetable broth, according to package directions.
  2. Fluff with a fork, then add beans, onions, cheese and olives.  
  3. Dress and toss lightly.
Serves: 
2-4

Kale Salad

Submitted by girlbert on Sat, 05/15/2010 - 4:25pm
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Note: 

We've been juicing kale for a year now, and I've cooked it in a few soups and dishes, but always thought it was a bit too tough for salad.  Until I tried a friend's kale salad at a BBQ just recently.  The trick is to rub the dressing into the leaves well to soften them.  The sweet bell pepper and smooth avocado mix wonderfully with the crunchy kale leaves.  Like the cole slaw, it maintains its crispness, even after a couple of days in the fridge, so make extra!  And anything goes, my friend added carrots to her version, so be creative!

Time: 
20 minutes
Kale Salad
Ingredients: 
1 head of kale, washed and leaves trimmed into bite-size pieces
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup Bragg's liquid aminos
1 avocado, peeled, pitted and chopped or sliced
1 red (orange or yellow!) sweet bell pepper, chopped into bite-size pieces
1/4 cup pumpkin, sunflower, and/or hemp seeds
salt and pepper to taste
Directions: 
  1. Mix Bragg's liquid aminos, olive oil, lemon juice in a separate bowl.
  2. Put kale leaves in a large bowl.  Pour dressing over, and massage into leaves 1-2 minutes to soften.
  3. Place in serving bowl(s), if not already.  Top with peppers, avocado, and seeds.
Serves: 
4-6

Asian-Style Cole Slaw

Submitted by girlbert on Mon, 05/03/2010 - 5:55pm
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Note: 

My friend Marie made this raw cole slaw for us when we stayed with her and her family in Marin County last fall, and I just loved it.  A lovely, healthy take on the mayonnaise-laden slaws of my youth!  Because the cabbage and carrots stay crunchy for days, I keep this salad made up and at the ready in the fridge for when I need a satisfying snack between meals.

Tools needed: 
big bowl, whisk
Time: 
20 minutes
Asian Cole Slaw
Ingredients: 
1 small head of cabbage, shredded or chopped
1 cup shredded carrots
1/4 cup fresh parsley, chopped
2 tbs sesame seeds, for topping
For the dressing:
1/4 cup sesame oil, untoasted
1 tbs agave syrup
2 tbs rice vinegar
salt and pepper to taste
Directions: 
  1. Mix cabbage, carrots, and parsley together in a large bowl.
  2. Whisk oil, vinegar, and agave together in a small bowl.
  3. Drizzle dressing over veggies and mix in until thoroughly coated.
  4. Serve sprinkled with sesame seeds just prior to serving.
Serves: 
6

Tomato-Cucumber Salad

Submitted by girlbert on Mon, 08/10/2009 - 5:52pm
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Note: 

Thanks to our friends Eric and Jessica for this fabulously simple recipe.

Time: 
10 minutes
Tomato Cucumber Salad
Ingredients: 
2 medium tomatoes, cut into 1/2" to 1" pieces
1 cucumber, peeled and cut into 1/2" to 1" pieces
1 small clove garlic
1 tbs chopped fresh, basil, chives, oregano (combined to make 1 tbs - leave out anything you don't like)
1 tbs olive oil
1/2 tsp balsamic vinegar (or lemon juice, if you prefer)
salt and fresh ground pepper to taste
Directions: 
  1. Mix all ingredients but tomatoes, cucumbers, salt and pepper in small bowl. Whisk together well, allow to herbs and garlic to infuse the liquids for about 10 minutes.
  2. Place cucumbers and tomatoes in a serving bowl large enough to toss with olive oil mixture.  Drizzle with olive oil mixture and mix or toss to coat everything well.
  3. Salt and pepper to taste, toss again.  Allow tomatoes and cucumbers to sit in dressing for at least another 10 minutes or up to 6 hours in the refrigerator.  Continue to toss periodically, if possible.

 

Serves: 
4
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