Prosper and Be In Health » Salads

Broccoli Carrot Salad

Emily — Tue, 19 Jan 2010 14:26:10 +0000

My version of a salad I’ve had at other people’s houses. Kinda had to make up the measurements, so you may have to tweak it to your own liking. It definitely needs more carrots than broccoli. I’m always surprised by how much I like it.

1 1/2 to 2 c grated raw carrots (also a breeze with a food processor)
1 c finely chopped raw broccoli (I use a mini-chopper or food processor)
3/4 c raisins
1/2 c raw sunflower kernels
1/2 to 3/4 c Vegenaise soy mayonnaise
salt to taste

Mix all ingredients together. I don’t like mine drenched in Vegenaise, but some people probably like it more “wet.”

Questions or comments? Contact me here.

Spinach Salad with Mandarins and Orange Creme Dressing

Emily — Thu, 03 Dec 2009 13:47:14 +0000

This idea came from my cousin last Christmas; I don’t remember if she made it this exact way or not, I’ve made it a couple of different ways since then. Anyway, this is how I made it for lunch yesterday and I could hardly get enough! It’s really that good.

baby spinach
1 can mandarin oranges
handful raw almonds

Toast the almonds in the oven at 350 degrees for about 8 minutes–watch to make sure they don’t burn. When cool, toss in a bowl with the spinach and mandarins. Serve with Orange Creme Dressing.

Orange Creme Dressing

1 pkg Yoplait Light Orange Creme yogurt
orange juice

Mix yogurt and orange juice to desired consistency.

Kale Salad

Emily — Fri, 20 Nov 2009 16:29:07 +0000

This is about the only way I can stand to eat kale. They used to make this recipe at the Lifestyle Center of America, and I absolutely love it.

For the dressing:

2 1/2 tbsp lemon juice
1 tbsp Bragg’s liquid aminos
1/2 tsp onion powder
1/4 tsp garlic powder
1 1/2 tbsp water
1 1/2 tsp olive oil

Blend these ingredients well in a blender, or shake in a closed jar.

For the salad:

1/4 c sliced black olives
3 c fresh kale, finely chopped
2 green onions, chopped

Mix well with dressing and marinate 1 hour. Just before servign, add

2 1/2 tbsp raw sunflower seeds
1 roma tomato
1/4 of a red pepper

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

Emily’s Favorite Salad

Emily — Sat, 26 Sep 2009 01:28:53 +0000

I always get compliments on this salad–even from people who don’t really like salad!

romaine lettuce
spinach
green onions, diced
cilantro, coarsely chopped
fresh or canned pears, sliced or diced into large chunks
dried cranberries
pecans (almonds are good too), raw or toasted lightly in the oven for a few minutes

Top with Newman’s Own Light Raspberry Walnut Vinaigrette. I’ve made it without the green onions and cilantro, but they really add a kick that I miss if they’re not in the salad. Something about the sweet and savory, and then the toasted pecans in there… Yum.

It’s also really good with feta.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

Thai Salad with Peanut Dressing

Emily — Fri, 31 Jul 2009 11:51:09 +0000

Got this yummy recipe from my sister.

1/2 to 1 medium size bag of chopped green cabbage, or 1/2 head of cabbage chopped finely
3-4 chopped green onions
1/2 chopped cucumber
1/2 chopped red pepper
1-2 chopped or slivered carrots

Mediterranean Tomato Salad

Emily — Mon, 27 Jul 2009 01:36:12 +0000

I’ve eaten this salad at other people’s houses but have never made it myself, so I have no idea if I made it “right”, or what it would be called, but it went over well with our guests!

2 tomatoes, diced
1 cucumber, diced
red onion, sliced thin
1 can olives, whole
1/3 block of feta, crumbled
dash of salt & pepper

Mix ingredients together in a bowl and serve.