Tag: salad

Carrot-Cucumber Salad

Carrot-Cucumber Salad

Course: Salad, Side Dish
Servings: 4
Calories: 25kcal

Ingredients

  • 1/4 cup unseasoned rice vinegar
  • 1 tsp sugar
  • 1/2 tsp olive oil
  • 1/8 tsp black pepper
  • 1/2 cucumber
  • 1 cup carrots
  • 2 tbsp green onion
  • 2 tbsp red bell pepper
  • 1/2 tsp Mrs. Dash® Italian Medley seasoning blend 

Instructions

  • Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.
  • Cut the 1/2 cucumber in half vertically, remove seeds and slice. Slice carrots and green onion. Finely chop bell pepper.
  • Add carrots, onion, red bell pepper, cucumber and Mrs. Dash to vinegar mixture; toss to coat.
  • Cover and chill 30 minutes.

Easy Cranberry-Apple Salad

Easy Cranberry-Apple Salad

Course: Brunch, dessert, Fruit
Servings: 10
Calories: 64kcal

Ingredients

  • 2 1/2 cups fresh cranberries
  • 4 medium Red Delicious apples
  • 1 tbsp Fruit-Fresh® Produce Protector
  • 1/4 cup sugar
  • 1 cup  miniature marshmallows

Instructions

  • Peel and core apples. Place apples and cranberries in a food processor and coarsely chop.
  • Sprinkle with Fruit-Fresh® and mix well.
  • Fold in sugar and marshmallows.
  • Chill at least 4 hours. Stir and serve.

Jicama and Carrot Salad

Jicama and Carrot Salad

Course: Salad, Side Dish
Servings: 4
Calories: 75kcal

Ingredients

  • 1/2 cup carrots
  • 1 1/2 cups jicama
  • 1 tbsp cilantro
  • 2 tbsp lime juice
  • 1 tbsp canola oil
  • 1 tbsp  honey

Instructions

  • Grate the carrots and jicama. Chop the cilantro. Combine in a medium bowl.
  • In a small jar or bowl combine lime juice, oil and honey. Pour over the carrot mixture and toss to combine.

Waldorf Chicken Salad

Waldorf Chicken Salad

A very versatile filling for a sandwich or wrap. You can go bold by adding in hot sauce and celery with carrots, you can go sweet with grapes and oranges, or even go exotic with curry. The one factor is generally mayonnaise, and while creamy and delicious, it packs excess fat and calories. This Waldorf chicken salad lightens it up with Greek yogurt. Savory Spice Shop(R) Park Hill maple pepper is a match made in heaven with this recipe.


Prep Time5 mins
Total Time5 mins
Course: Salad
Servings: 4
Calories: 179kcal

Ingredients

  • 3 oz plain Greek yogurt
  • 1 tsp apple cider vinegar
  • 1/8 tsp poppy seeds
  • 2 tsp maple pepper seasoning (such as Savory Spice Shop(R) Park Hill)
  • salt to taste
  • 6 oz chopped, cooked chicken
  • 1/2 cup chopped Honeycrisp apple
  • 1/4 cup chopped toasted walnuts
  • 1 tbsp milk, or as needed (optional)

Instructions

  • Stir together yogurt, vinegar, poppy seeds, maple pepper seasoning, and salt in a bowl. Add chicken, apple, and walnuts; mix to combine. If mixture seems too thick, add milk until desired consistency is reached

Notes

Note:  You can substitute a little maple syrup and black pepper for the maple pepper seasoning.

Roasted Cauliflower and Carrot Salad

Roasted Cauliflower and Carrot Salad

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 8
Calories: 160kcal

Ingredients

  • 1 small head cauliflower
  • 5 medium carrots
  • 1 large turnip
  • 1 medium onion
  • 6 tbsp Bertolli  olive oil
  • 1 tbsp Italian seasoning blend
  • 3 tbsp  unseasoned rice vinegar
  • 1 1/2 tbsp  maple syrup
  • 1/4 tsp mustard powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 6 cups baby leaf lettuce
  • 1/2 cup pomegranate seeds (arils) 

Instructions

  • Preheat oven to 425° F. Cut cauliflower into florets. Peel carrots, cut in half vertically, then cut into 2-inch pieces. Peel turnip and dice into bite-size pieces. Dice onion into bite-size pieces.
  • In a large bowl toss cauliflower, carrots, turnips and onions with 3 tablespoons of the olive oil and Italian seasoning blend. Place onto a baking sheet and roast for 20 minutes. Remove baking sheet from oven and stir vegetables. Continue baking for 15 minutes or until vegetables are tender.
  • While vegetables are roasting, make the salad dressing. In a small bowl combine remaining 3 tablespoons of olive oil, rice vinegar, maple syrup, mustard, salt, black pepper and garlic powder.
  • To assemble the salad combine the lettuce and roasted vegetables, then toss with the dressing. Top with pomegranate seeds and serve immediately

Easy Kale Salad

Easy Kale Salad

This is so easy to make, healthy and delicious. Serve to guests and everyone will rave!
Prep Time15 mins
refrigerate15 mins
Total Time30 mins
Course: Salad
Servings: 4
Calories: 229kcal

Ingredients

  • 1 large head kale, stemmed, leaves cut into bite-size pieces
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1/4 cup slivered raw almonds
  • coarse sea salt to taste

Instructions

  • Place kale in a large bowl. Drizzle balsamic vinegar, olive oil, and lemon juice over the top; toss to coat. Add almonds and salt; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, 15 to 30 minutes.

Greek Zoodle Salad

Greek Zoodle Salad

Zucchini noodles are becoming quite popular and this is a great combination of zoodles and Greek salad!
Prep Time15 mins
refrigerate10 mins
Total Time25 mins
Course: Appetizer, Entree, Main Course, Salad
Servings: 4
Calories: 147kcal

Equipment

  • spiralizer

Ingredients

  • 2 zucchini
  • 1/4 English cucumber, chopped
  • 10 cherry tomatoes or more to taste
  • 10 pitted kalamata olives, halved, or you can use black or green olives if you prefer
  • 1/4 cup thinly sliced red onion
  • 2 oz crumbled reduced-fat feta cheese
  • 2 tbsp Bertolli extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Italian seasoning
  • salt and ground black pepper to taste

Instructions

  • Using a spiralizing tool cut the zucchini into strands. Placethe strands in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
  • Whisk olive oil, lemon juice, Italian seasoning, salt, and pepper together in a bowl until dressing is smooth; pour over salad and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Healthy Garden Salad

Healthy Garden Salad

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
Course: carbohydrate, Entree, Main Course, Salad
Servings: 8
Calories: 252kcal

Ingredients

  • 5 tbsp red wine vinegar
  • 3 tbsp grapeseed oil
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 tsp white sugar
  • 3/4 tsp salt
  • 2 cloves garlic, minced
  • 1 (1 pound) package frozen shelled edamame (green soybeans)
  • 3 cups frozen corn kernels
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, thinly sliced
  • 1 (15 ounce) can black beans, rinsed and drained

Instructions

  • In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

DASH and Low Sodium Variations:

Cut the Salt in the recipe by half. Very Low sodium diets may need to cut out the salt altogether.