Bibb Salad with Radishes and Asparagus

Bibb Salad

This is a quick and simple salad to prepare during the busy work week. There is a total of only eight ingredients, including the salt and pepper! You can even slice the radishes and asparagus and make the salad dressing in advance. It can’t get any easier and delicious than this. This recipe was so simple and healthy that I couldn’t even make any changes to it! It came from Martha Stewart, Everyday Food, published April 2010.

Bibb Salad with Radishes and Aspargus

Ingredients:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • ¼ cup organic extra-virgin olive oil
  • 1 to 2 heads Bibb lettuce (depending on the size), torn into bite-size pieces
  • 4 radishes, thinly sliced
  • 4 asparagus stalk, thinly sliced on the diagonal

Directions:

Using a medium-large bowl, whisk together the mustard, vinegar and olive oil. Add salt and pepper to taste. Then mix in lettuce, radishes and asparagus. Toss together and serve immediately. Serves 4.

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Organic Spinach Salad

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About 2 months ago, I found a wonderful salad at Trader Joe’s called “Super Spinach Salad.” I have been buying it almost every week for my lunch at work since my discovery! It has become one of my favorites, but I wanted to be able to make it at home and share with my family. The ingredients for the salad were easy to find, but the dried cranberries in salad were “juicy and plump.” So I took the organic dried cranberries I had at home and soaked them in some organic apple juice, but you can also use just water to soften them.

My next dilemma was how am I going to make the salad dressing? I read the ingredients label on the salad package and the following below is what I came up with. The only change in ingredients was I used garlic, instead of miso. I hope you enjoy this salad as much as I do!

Ingredients for salad:

  • 1 package (6 ounces) organic baby spinach
  • 1 can (15 ounces) organic garbanzo beans
  • 1 package (12 ounces) frozen shelled edamame, thawed
  • 1/3 cup dried organic cranberries, soaked in water to soften
  • Shredded carrots
  • Organic sugarplum tomatoes
  • Pumpkin seeds

Ingredients for salad dressing:

  • 10 organic baby carrots
  • 3 tablespoons organic canola oil
  • 1 teaspoon sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1/4 teaspoon grated ginger
  • 1 small clove garlic, minced
  • Sea salt

Directions:

  1. In a blender, add carrots, canola oil, sesame oil, rice vinegar, ginger and garlic. Blend thoroughly. Add salt to taste. Mix again. The salad dressing is on the thick side. The best way to use dressing (in my opinion) is to place it in a small dish and dip your fork into the dressing and then into the salad.
  2. Place spinach (1/3 of package or 2 ounces) on a large plate. Sprinkle with garbanzo beans, edamame, cranberries and carrots. Garnish with tomatoes and finally, sprinkle with pumpkin seeds. Serves 3.

Tuna Salad with Organic Baby Romaine

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This simple, colorful and tasty salad can be easily prepared during the busy work week. The tuna salad and dressing can be made in advance. All you need to do is slice the apple and assemble! I reduced the fat and calories, but not the taste, by replacing half of the mayonnaise with nonfat plain yogurt in the tuna salad!

Ingredients for tuna salad:

  • 1 can (5 ounce) albacore tuna packed in water
  • 5 slices organic bread and butter pickles, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons organic nonfat plain yogurt
  • 2 tablespoons mayonnaise
  • Sea salt
  • Freshly ground pepper

Using a fork mix the tuna, pickles, onion, yogurt and mayonnaise together. Add salt and pepper to taste.

Ingredients for salad dressing:

  • 3 tablespoons organic sunflower oil
  • 1½ tablespoons lemon juice
  • ¼ teaspoon organic honey
  • Sea salt
  • Freshly ground pepper

Whisk oil, lemon juice and honey together. Add salt and pepper to taste and whisk thoroughly.

Ingredients for salad:

  • 1 package (5 ounce) organic baby romaine lettuce
  • ½ organic Fuji apple, cut into thin slices
  • 1 tablespoon pine nuts

Using half the ingredients, spread lettuce on a plate, sprinkle with pine nuts, place tuna salad in the center of the plate, add apple slices and drizzle the dressing. Repeat for second plate. Serves 2.

Taco Salad with Cilantro Dressing

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Since I don’t like to waste food, I decided to make a taco salad with the leftover ingredients from the tortilla soup I made earlier this week.This salad is gluten-free, but can also be vegetarian, if you omit the cheese and chicken. What makes this salad special is the cilantro dressing, which gets its tang from the lime juice, the bite from the jalapeno pepper and the subtle sweetness from the agave!

Cilantro Dressing:

  • ¼ cup cilantro, chopped
  • ½ jalapeno pepper, chopped
  • 1  large garlic clove, minced
  • ¼ cup lime juice
  • ¼ cup organic extra-virgin olive oil
  • 2 tablespoon water
  • 1 teaspoon cumin
  • 1 teaspoon organic agave
  • Sea salt
  • Freshly ground pepper

Place in cilantro, jalapeno pepper, garlic, lime juice, olive oil, water, cumin and agave in a blender and blend. Add salt and pepper to taste.

Salad:

  • 1 organic romaine lettuce heart, shredded ½ inch strips
  • 2 Roma tomatoes, chopped
  • 1 cup frozen organic corn, thawed
  • 1 can organic black beans, rinsed and drained
  • 2 tablespoons red onion, minced
  • 4 radishes, thinly sliced
  • 1 avocado, chopped and cubed
  • 3 corn tortillas, cut in half and sliced into ¼ inch strips
  • ¼ cup lite shredded Mexican blend cheese (optional)
  • 4 chicken breast tenderloins, cooked and thinly sliced (optional)

Preheat oven to 350 degrees. Place tortilla strips on a baking sheet and bake for 10 to 15 minutes, until golden brown. Assemble the ingredients for the salad, finishing with the tortilla strips as the garnish. Drizzle the salad with the dressing. Serves 3 to 4.

Brussels Sprout and Kale Salad

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Dressing:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons organic extra virgin olive oil
  • 1 tablespoons canola oil
  • 1 tablespoon onion, minced
  • 1 small garlic clove, minced
  • Sea salt
  • Freshly ground pepper

Salad:

  • 12 ounces brussels sprouts, finely shredded
  • 2 cups (packed) Trader Joe’s Organic Tuscan Kale, finely shredded
  • 1/4 cup sliced almonds with skin
  • 1/4 cup organic dried cranberries

Put all dressing ingredients in a small bowl and whisk thoroughly. Add salt and pepper to taste. In a large bowl add shredded brussels sprouts, shredded kale, almonds and cranberries. Finally, add the dressing. Serves 6.

Spicy Asian Cucumber Salad

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This is a nice side dish for when you are serving salmon!

  • 1 English cucumber, peeled and sliced in half
  • Sea salt
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon Kikkoman Aji-Mirin
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon sesame chili oil
  • Sesame seeds (toasted)

Place the sliced cucumber in a bowl and sprinkle it with salt. Stir well and set aside for a few hours to let the water come out of the cucumber. Rinse and drain.  In a separate small bowl, whisk rice vinegar, Mirin, sesame oil and sesame chili oil. Pour over the sliced cucumber and mix well. Chill and drain before serving. Sprinkle with toasted sesame seeds. Serves 4.