Salads
Sprout-Purple Cabbage-Pumpkin Seed-Tomato Salad
I can’t believe how much I’ve enjoyed this salad. Yumm just doesn’t describe it. Layered at the bottom of the bowl is a layer of mixed sprouts (alfalfa-red clover-fenugreek sprouts). Next, a generous scoop of the salad I mentioned yesterday — shredded purple cabbage, mung bean sprouts and lentil sprouts, tossed in our favorite dressing. [...]
Yummy Chicken Salad
With the weather warming up, we sure feel like having lighter, cooler foods. This is a deliciously simple chicken salad. We like to eat it with Quinoa Dinner Cakes. Yesterday when we were out clearing brush and cleaning up our property, I brought out a bowl of this chicken salad and a bunch of the [...]
Green Bean Salad
On the last day of the Baking Week at T2CHK, we are going to make a really easy and extremely delicious green bean salad. This salad is so simple — you’ll be amazed at how good it is.
The main thing you’ll want to make sure of is that you don’t overcook the green beans. They [...]
Sunflower Seed Dressing — Dairy-Free
The next time we have this dressing, I would back off the water to about 1-1/2 cups. I feel that as written, this recipe results in too thin a dressing.
modified by Wardeh Harmon from “The Guilt-Free Gourmet”
2 cups filtered water
1 cup raw sunflower seeds
1/4 teaspoon celery seed
3 teaspoons onion powder
1/2 cup lemon juice
1 teaspoon salt
1/2 [...]
Tofu Dressing with Almond and Mustard
Those flavors sound a little weird and different, but really, this dressing is very good!
Tofu Dressing with Almond and Mustard
1/2 package soft tofu
1 tablespoon almond butter
1 tablespoon apple cider vinegar
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons natural sweetener such as agave or xylitol
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon sea salt [...]
Cold Quinoa Salad
Undoubtedly, my favorite grain is quinoa. We use it in place of rice, for variety. I think it is beautiful. The pearls turn translucent when cooked and the pretty little spiral threads that curl off the grains are enchanting. This summer, I’ve discovered cold grain salads — and quinoa makes delicious cold salads. This is [...]
Onion-Dill Croutons
Onion-Dill Croutons
1 loaf of whole grain bread, 1/2″ cubes
1 to 1-1/2 teaspoons sea salt
1/4 teaspoon black pepper
2 teaspoons onion powder
1 tablespoon dill weed
1/4 cup extra virgin olive oil
Preheat oven to 450 degrees.
Combine all ingredients and toss together thoroughly, so none of the seasonings are concentrated in one area. Taste; adjust seasonings.
Spread out on 9″ x [...]
A Healthy Salad Habit
When we first married, Jeff told me how much he loved salads and how he would love to eat salad every day. I’m sorry to admit that I didn’t take him at his word until about five years into our marriage. After repeated encouragements from him and a desire growing in me to provide healthier [...]
Our Favorite Olive Oil & Vinegar Salad Dressing
I take my glass salad dressing container with a plastic removable pour spout (or a pint size jar with lid). In it, I put a little sweetener (raw honey or raw agave syrup), about 1/2 teaspoon each of sea salt and onion powder, along with 1/4 teaspoon of black pepper. I also add dried herbs, [...]
Summer’s Bounty Cabbage Salad
This salad gets its name because it is so good with summer garden produce. The salad we enjoyed yesterday contained patty pan squash from our garden; perfectly ripe tomatoes from our friend’s garden; and local cabbage and bell peppers from a farm stand.
Summer’s Bounty Cabbage Salad
1/2 head green cabbage — thinly sliced
2 bell peppers — [...]
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