All posts filed under: Salads

Kohlrabi Slaw with cherries

One of the cool things about using a CSA provider is getting “surprise” veggies you have not cooked previously.  A few weeks ago, Kohlrabi showed up in our box.  Luckily, she sent this recipe along with them.  Kohlrabi are part of the cabbage family, and have an odd sputnik look to them.  (OK, that dated me…)  Here’s a recipe that not only uses them, but is DELICIOUS!  Want a twist on coleslaw?  Here it is, but first, a rundown of the benefits of eating Kohlrabi.  Low in fat, high in fiber, potassium, and a ton of Vitamin C, and they are in season now! This recipe is low in net carbs (watch out for the dried cherries, if you eat a lot, it will increase the carbs, and they are yummy!)   Kohlrabi Cabbage Cherry Slaw with Maple Lemon Dressing Ingredients: 1 T coconut or avocado oil ¼ cup sunflower seeds 2 medium bulbs Kohlrabi 2 cups shredded green cabbage 1/8 cup dried cherries, I used dried tart cherries small fistful of coarsely chopped fresh …

Black Bean and Corn Salad

I love this salad for a few reasons:  it uses all that is summer, it provides protein, and it can be made ahead.  In fact, it is BETTER if you let it sit for a few hours in the frig.  We can make a batch of this and it keeps a few days in frig. Not to mention it is really pretty! If you are staying away from all carbs, omit the corn and add some diced jicama. Ingredients 1 cup fresh cooked corn (I used two cobs), cooled and cut (can use frozen organic corn also) 4 green onions or scallions (white parts only) chopped fine OR ¼ cup finely diced red onion 1 can (16 ounces) organic black beans 1 small handful (½ small bunch) of chopped fresh cilantro (or basil if you don’t like cilantro) 1 pint grape tomatoes, sliced in half or quarters (cut large cherry tomatoes into quarters) ~ 20-30 green olives, sliced in half Dressing: 4 tbsp. lemon juice (can use lime also, but I prefer lemon) ½ tsp. …

Eileen’s “Tastes Like Summer” Salad

I threw together this salad today that was inspired by a salad we created in the cooking class at Food As Medicine recently.  Using what’s fresh, I gave it a new spin.  Similar to tabbouleh, it makes a great side dish, we had it with lamburgers one night and local wild rice brats on July 4th.  Yes, this does have a few carbs, but good ones. As you make this, keep in mind that any ingredient can be modified.  If you hate cilantro, leave it out, if you adore basil, add more.  If you are addicted to spicy, add some.  You cannot screw this up!  Just go slow and keep tasting it until you like it. Summer Quinoa Salad ½ cup quinoa, rinsed and cooked (I used white quinoa variety) 1 cup red seedless grapes, halved 1 handful parsley, stemmed and chopped 1 handful cilantro, chopped (stems are ok, they have same flavor as the leaf!) 1 small bunch of basil 1 handful mint, stemmed and chopped ¼ Cup Olive Oil (up to ¹/3 cup …

Shallot Vinaigrette

I have resorted to making most of my salad dressings these last several years because salad dressings have lots of hidden SUGAR.  Just look at your favorite dressing, many have HFCS in them (high fructose corn syrup) and most are full of preservatives. Here’s an easy dressing that is worth the prep time (~15 min) and will last about a week in your frig. Everyone who has had it raves about it, so I think I’m on to something.  If, when you’re done it is too vinegary, just add a bit more oil or a teaspoon of honey. This is an adaptation of JJ Virgin’s recipe.  It is helpful to have a really good blender for this recipe.  You cannot create it without one. 2016 update:  I also want to add that this recipe can change VASTLY if you have huge shallot bulbs.  See my notes below.  A friend made this when I first posted it and it was awful, but her shallot bulbs were HUGE.  I use small shallot bulbs, the size of a …

New Age Waldorf Salad

Waldorf Salad got its name from the Waldorf  Hotel in NYC.  It was very famous in the early 20th century when salad was a block of iceberg lettuce with Thousand Island (Russian) dressing and maybe a tomato garnish.  I’ve created, based on recipes in the Ultrametabolism Cookbook, and others I’ve seen, a mayo-less and somewhat healthier Waldorf salad.  You can experiment with fresh herbs, I especially like tarragon in this one, it goes very well with the fennel, which gives it a sweet flavor, with a crunch similar to celery. Ingredients: 3 apples, diced – I use gala, but you can use any firm fleshed apple, I don’t peel 1 bulb fennel, diced 3 stalks celery hearts, diced (the lighter, less bitter inside stalks of a celery bunch) 1 cup toasted walnut pieces (just pop in a pan and toast until they begin to brown, set aside) ½ cucumber, preferably english, peeled, seeded and chopped 2 Shallots, grated or diced very, very fine 2 handfuls of golden raisins (optional) Dressing: ¼ cup walnut oil* ~ …

Cucumber Radish Salad

Radishes were never big on my “have to have list”.  As you can see by the photo below, these are the tiny, spring radishes that you can find at the Farmer’s Market, where I found these last June.  Together with small cucumbers (I buy the mini kind, packaged in 5/6 to a package and fairly symmetrical in size), these make an unbelievably yummy, crunchy salad.  If you can’t get miniature cukes, use english or regular.  If you use larger cukes, cut in half lengthwise and seed them first.  Then cut into moons.  Worth it.  Also, if you have time, sprinkle some salt on them, let them drain for 30 minutes, rinse and towel dry.  The more water you can get out makes them crunchier. Cucumber Radish Spring Salad   4-5 mini cucumbers (or 1 English or 1 large regular) 1 bunch of spring radishes (you can use any radish, the key is slicing them THIN) 2-3 tablespoons rice vinegar 1 tablespoon mirin (do NOT use mirin that contains corn syrup, use REAL mirin — Eden …

French Lentil Salad

This salad is a take-off of the Parslied Lentil Salad from Dr. Mark Hyman’s “Ultrametabolism Cookbook”, a cookbook I highly recommend!  If you need a basic cookbook on eating healthy, his two cookbooks are what I recommend you begin with.  Here is a link to his writing on Amazon:  See Dr. Hyman’s books here French Lentil Salad  Makes ~ 4-10 servings (depending on if it’s a side dish or main course!)1 cup French green lentils, dry (smaller than “regular” green lentils)2-3 cups chicken broth* or veggie broth for vegetarians  (use 2 if you have a pressure cooker, 2-3 if you cook on stove)*1 small red onion, diced small2 carrots, shredded (I used a small shred setting on my grater)½ tsp sea salt1 cup minced parsley, FRESH 1 small avocado, diced¼ cup extra-virgin olive oil1 cup chopped green olives 6 tbsp fresh lemon juice½ tsp freshly ground black pepper Cook lentils in chicken broth until tender.  Drain if there’s any liquid left (will probably be some).  Add remaining ingredients, serve on endive leaves, romaine leaves or …