Salads and Dressings

Salads/Dressings

Salad

 3 cups bite-size pieces fresh spinach

1/2 cup sliced strawberries

1/2 cup cubed cantaloupe

Optional 1/2 cup sliced oranges

2 medium green onions, sliced

 In a tightly covered container, shake all dressing ingredients. In large bowl, toss

all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

 1 tablespoon orange juice

1 tablespoon honey (if you are allowing honey)

1 1/2 teaspoon olive oil

Avocado Tomato Dressing

2 ripe avocados, peeled and pitted

1 med. ripe tomato

1 tsp. herb seasoning

¼ cup fresh lemon juice

Sea salt to taste

 Place all ingredients in blender and blend until smooth.

 Creamy Green Dressing

 ½ med. ripe avocado, peeled and pitted

¾ cup distilled water

3 tablespoons fresh lemon juice

¼ cup almonds, soaked overnight and drained

¼ tsp. garlic powder

1 ¼ tsp. onion powder or flakes

Sea salt

 Blend all ingredients until smooth.

Pesto Dressing

 4 small garlic cloves, peeled

2 2/3 cup tightly packed fresh basil leaves

1/3 cup pine nuts

1/3 cup cold-pressed extra virgin olive oil

Sea salt

 Place all ingredients in food processor except oil and process until chopped fine.

With the machine running, slowly add oil through the feed tube. Continue to

process until smooth.

Herb Vinaigrette

 1/3 cup fresh lemon juice

½ tsp. dried basil (if using fresh, use twice as much)

1 tsp. dried oregano

¼ tsp sea salt

½ tsp dry mustard (optional)

½ cup fresh Italian parsley, minced

1 cup olive oil

1 garlic clove, peeled and minced

 Combine all ingredients in a jar and shake.

Italian Dressing

½ cup olive oil

¼ cup fresh lemon juice

1-2 garlic cloves, peeled

1 tsp. whole grain mustard seed (optional)

½ cup distilled water

1 green onion, chopped

1 tsp. honey

Dash Cayenne

 Place all ingredients in a blender and blend until smooth. Remove from blender

and add 2 tsp. Italian seasoning or 1 tsp. oregano and . tsp. basil. Mix well.

 French Dressing

 1 cup olive oil

1/3 cup fresh lemon juice

1/3 cup honey

1 tablespoon paprika

¾ cup salt free tomato puree

1 tablespoon onion powder

½ tsp. garlic powder

Sea salt

 Blend on high for 30 seconds.

Diced Fruit Salad

 1 kiwi

1 pint strawberries

1 mango

2 bananas

½ pint blueberries

 Slice and mix.

Southwestern Corn and Black Bean Salad

 The beans, corn and nuts in this salad combine to create 19 grams of protein per

serving.

 1 1/2 cups corn kernels (fresh or frozen)

1/3 cup pine nuts

1/4 cup lime juice

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh cilantro

2 (14.5 ounce) cans black beans, rinsed

2 cups shredded red cabbage

1 large tomato, diced

1/2 cup minced red onion

Salt to taste just before serving.

 Place pine nuts in a small dry skillet over medium-low heat and cook, stirring,

until fragrant and lightly browned, 2 to 4 minutes.

Whisk lime juice, oil, cilantro, and salt in a large bowl. Add the corn, pine nuts,

beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Yield: 4 serving