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.
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.
This is a quick and refreshing watermelon salad to bring to your next barbecue or picnic. Lime and mint give this salad a mojito-like flavor with a watermelon twist. Be sure to serve ice-cold for best results!
Toss cubed watermelon with lime juice and chopped mint. Refrigerate for at least an hour before serving. Right before serving, sprinkle lightly with salt.
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.
These iced onion rings are best served as a salad alongside any summer barbecue. Cool, crisp and refreshing, they must be served ice cold. Soaking them in ice water reduces their pungent flavor slightly. A part of the allium family, onions are rich in fructo-oligosaccharides which stimulate the growth of bififobacteria and other good bacteria in the gut while suppressing harmful bacteria.
Put the onion rings into a bowl flilled with ice and water. Be sure all the rings are below the water. Place a dish, or something on top to help keep the onion rings submerged if necessary. Chill in the refrigerator for at least 1 hour before serving. Drain and serve immediately.
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.
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.
Taco salad is one of my favorite meal salads. When we’re in the cold seasons, we use organic salsa for tomatoes (that also doubles as dressing) instead of the fresh ones offered in the summer.
Brown & season the beef. Wash & shred (or chop) the lettuce. Place lettuce in large salad bowl. Layer avocados, olives, onions, carrots, and sunflower seeds.
Just before serving, add cheese and beef on top of the salad. Place jars of salsa and creme fraiche on the table for each individual to spoon on top of their salad to taste. The salsa can be used as the dressing, or ranch dressing is also a good addition if you like your salad more wet (at least that’s what my family likes to do).
Utilizing some fresh, in-season produce, I created this summery salad dressing for those south-of-the-border flavor cravings. The dressing might be prettier prepared in a food processor (bigger chunks), but I used a blender for a smoother texture. Not only is this dressing tasty, it provides some serious immune support using raw garlic, apple cider vinegar, and cilantro. This is a very mild dressing, so for those who are sensitive to spice (my kids), this is the dressing for you.
Blend all ingredients in a blender for a smoother texture (as seen in the picture above) or mince in the food processor for a chunkier dressing. NOTE: The flavor matures if you let it sit for at least a half hour before serving.
TO ROAST POBLANO PEPPERS:
Over an open flame, char chilies until black (or broil for about 10 minutes). Seal in an air-proof container for 10 minutes, then peel off skin and de-seed. The end.
With ranch as our favorite salad dressing, it’s a wonder this recipe hasn’t shown up here until now. Not only does this dressing contain wince-free ingredients such as essential, nourishing fats to help your body absorb the valuable nutrients from the salad, it’s packed full of probiotics to help aid digestion, strengthen immunity, and give it that tongue-dancing tang. Let’s not forget to mention the many benefits of raw apple cider vinegar, Celtic sea salt, and immune-boosting fresh garlic.
Place all ingredients in a quart-sized mason jar, screw the lid on, and shake until combined.
If you like to consume your veggies raw, this is a great salad for you. The green beans were lightly steamed, but everything else is raw. Next time, because I have young children, I’ll lightly steam the carrots, too. Bursting with flavor, thanks to the lemon and sesame oil. I added the chia seeds for an extra dose of nutrition – chia seeds are high in Omega-3′s.
Trim ends off the green beans and cut in thirds. Julienne the carrots. Place in medium saucepan with 2″ boiling water and cook for 3 minutes. When done, drain hot water, and cover with cold water and some ice. Set aside.
In medium-sized bowl add the apples, celery, cucumber, and onion. Add the green beans and carrots and stir to mix.
In small bowl add the oil, seeds, and lemon juice. Drizzle juice mixture over green apple mixture and stir to coat evenly.