This is an awesome little salad that comes together quickly and easily scales for just one to a crowd. The oily sardines are cut by the citrus and the avocado adds a nice creamy factor. To make the salad feel more like a dinner menu item I saute an onion and at the very end add the sardines to heat them up. Then I use the sardine oil, plus a little balsamic vinegar and sherry to make a simple dressing. That’s it. All of 15 minutes and you’re ready to eat.
Saute the onions or leeks in the tablespoon of fat. Add a little salt and pepper to taste, but go easy on the salt as the sardines are naturally salty too.
While the onions are sauteing open the sardine tins. Drain the olive oil into a small bowl. When the onions are done turn off the burner and set the sardines into the pan so they can heat up a bit. You want the sardines whole, so don’t stir them in.
To make the salad dressing mix the oil from the sardines with half a tablespoon of each sherry and balsamic vinegar. Combine with a fork or whisk.
Place 3 cups of greens onto each dinner plate. Add the avocado and orange on top. Divide the sauteed onion/leeks between each plate and top with the sardines.
Serve with the dressing on the side.
Tastes like a light version of fall 🙂
Separate the seeds (arils) from the pith of a pomegranate. Discard the pith, put the seeds in a food processor. Strain out the juice and discard the remaining solids.
Add the rest of the ingredients to the juice. Pour into small dressing bottle
Shake before serving.
We never buy salad dressings. They are expensive and often have scary ingredients. Plus, salad dressing is one of the easiest things to make!
I’ve been making Honey-Mustard dressing for a few years. This new version, with the addition of flax seed, is even more nutritious, adding omega-3 essential fatty acids. The flax also gives it more “body”. It’s just nicer all around!
Place all of the ingredients in a blender and blend on high until well combined and the seeds are nicely ground up. Pour into a glass jar, put on a lid and refrigerate.
Nutritious, easy, economical, and delicious!
A delicious cold salad with enough meat to make this salad a meal. Full of colors and flavors, this salad is very tasty.
Drain the salmon and lightly shred into a bowl, discarding any bones that aren’t soft.
Add the cucumber, onion, tomato and avocado. Give it a light toss.
Add the remaining ingredients and stir to evenly coat. The flavors in this salad intensify overnight. This can be used on sandwiches or wraps if desired.
Even though the time for fresh lettuce is past because of hotter temperatures, it is still possible to make a wonderful salad from fresh ingredients bought at your local Farmer’s Market, or harvested from your own garden. There are other vegetables that could be added to, or substituted in this recipe, i.e. kohlrabi, turnips, snap peas, onions, broccoli, and also other fresh herbs would do nicely, such as Rosemary, thyme or marjoram. Experiment with what you can source or have on hand and enjoy!
Combine all ingredients, stir gently, cover and refrigerate for at least 1 hour before serving.
Kids love this sweet and savory crunchy carrot salad. It’s a nice alternative to the traditional cabbage slaw. Simple to make and tastes even better after a day to marinate.
Grate the carrots by hand or using the grater attachment on a food processor or mandolin. Toss with the celery, onion, ginger, raisins and apples.
Mix in the homemade mayonnaise (try this [url=”http://eatnourishing.com/recipe/easy-no-fail-mayo/”]easy no-fail mayo recipe[/url]). Season with unrefined sea salt and pepper to taste. Cover and refrigerate at least an hour before serving.
Here is an excellent way to use up hopelessly stale bread. I collect pieces, sometimes the heels, in a container in the freezer. When I have enough, then I make a batch of croutons! Of course, this may also be made from fresh bread if you wish. Marvelous on a salad or used to garnish bowls of soup! If you are a soup and cracker lover, these can nicely replace store-bought crackers in your soup.
Cut your bread into little cubes (or bigger ones or even fingers if you prefer.)
Melt the butter in a skillet and add the bread.
Cook, stirring, over medium heat until the bread is thoroughly toasted.
Sprinkle with sea salt to taste, and then a small amount of pepper. Stir well.
Sprinkle sparingly with poultry seasoning and dried parsley to taste. Stir well.
You can use more butter if you like. This is really more of a method than an exact recipe. Store these in an airtight container. Use soon, or freeze for later and re-crisp them in an oven.
Thanks to Nourishing Treasure’s mayonnaise recipe (http://eatnourishing.com/recipe/easy-no-fail-mayo/), and also Wardeh’s wonderful lacto-fermented mayonnaise recipe (http://gnowfglins.com/2010/04/02/lacto-fermented-mayonnaise/) from Sustainable Eats, I came up with a hybrid that incorporates extra-virgin coconut oil, but is also lacto-fermented. It is the perfect addition to coleslaw dressing! In the recipe, I only list enough ingredients for this one batch of slaw, but of course you can make more mayo, cover and let it sit out for 7 hours and then refrigerate it to use later. This Slaw is mildly sweet and the addition of shredded coconut makes it very special.
In the small bowl of a food processor, combine the coconut oil, egg yolk, salt, mustard, whey and vinegar.
Turn on the processor and process until the mayonnaise is thoroughly combined and it is nice and smooth and creamy.
In a medium-sized bowl, combine the shredded cabbage, grated carrot, all of the mayonnaise, milk, honey and coconut.
Stir together well; taste to see if you think it might need a little more salt.
Serve immediately or cover and store in the refrigerator.
This salad is springtime in your bowl. It’s colors and flavors are the very essence of this gorgeous season. Salads are forgiving, so if you can’t find one or two of these ingredients, don’t sweat it. Just do without.
Assemble the salad by putting all salad ingredients in a bowl.
Put all dressing ingredients in a blender (it will be silky smooth if run through a high-powered blender like the Vita-Mix). Blend on high until smooth, about 30-45 seconds.
To serve, put in salad bowls and toss with some dressing.
A cool dish for a hot day. Great for picnics and BBQ’s when you don’t want to make potato salad again.
Put the frozen peas into a large bowl. Cover with cold water. Let sit until thawed but still cold, about 20 minutes . Drain thoroughly.
Mix together the mayonnaise and yogurt. Mix into the peas until well coated.
Add in the chopped eggs, cheese, ham and onion. Mix thoroughly.
Add in the salt and pepper and mix well.
Refrigerate for at least 2 hours to let the flavors meld.
Rich, creamy and sweetened with real honey (not corn syrup!), this honey mustard salad dressing is one of our family’s favorites.
Combine all ingredients in a blender and blend until smooth. Refrigerate.
Really one of my favorite salads. Surprisingly, many people don’t ever try fennel because they have no idea what to do with it, others only know how to braise it. Fennel has a delicate anise flavor which goes really well with the sweet apples. Add in a little bacon and you’ve got yourself one fancy-shmancy salad that’s difficult to stop eating.
Heat a heavy bottomed skillet on low heat. Cook the bacon until done to desired crispiness. It’s important to cook it on low to render out as much of the fat as possible. Remove the bacon and allow to cool before crumbling or dicing. Set aside.
In a small bowl whisk together the bacon fat, mustard and lemon juice. Add a dash of salt. Whisk until the vinaigrette turns pale and an emulsion forms. Set aside.
Cut off the root area of the fennel bulbs and trim off any protruding stems. You can reserve any of the foliage to use as a pretty and edible garnish. Cut the bulbs in half lengthwise and then lay the halves down on the cutting board, cut side down. Thinly slice the bulbs from the top end to the root end. I cheated and used my food processor. Place into a large bowl.
Core and quarter the apples. Thinly slice. Place in large bowl along with fennel.
Drizzle prepared bacon vinaigrette over the apples and fennel. Toss to coat. Garnish with fennel foliage if desired. Serve at room temperature. Not too good refrigerated as the bacon fat solidifies. Ew.