Sesame Almond Cabbage Salad

Glad to have met some great people along the way here in Cincinnati. Got this recipe from a Cincy acquaintance after a lovely Sunday lunch. This salad is nice and light, and the almonds & sesame seeds provide a nice crunch & texture!

For the salad:

1/2 medium green cabbage, thinly shredded

5-7 green onions thinly chopped

bunch parsley, thinly chopped (about 1/2 cup)

1/2 cup slivered/sliced almonds

3 Tbsp. sesame seeds

While shredding & chopping the first 3 ingredients (or before), set your oven to 350F and toast the almonds & sesame seeds for about 8-10min until golden brown. Allow them to fully cool before putting them in the salad, the heat will cause more juices to release from the cabbage.

For the dressing:

2 Tbsp. sugar

1/2 tsp. both salt & pepper

2 Tbsp. chicken broth base powder

3 Tbsp lemon juice

1/3cup either olive oil or flax oil

I did not have the chicken broth base powder so I added an all-purpose salt seasoning mix, and I split the lemon juice requirements with white balsamic vinegar and it still tasted delicious!! Those were my deviations from the original recipe.

Mix it all together and enjoy. 

This recipe produces a pretty big portion, about 6-8 servings. It is good the next day but just know that it will be soggier and not as crunchy!

2 ingredient Beet Salad...got your attention??

The 2 main ingredients for this salad...you guessed it: boiled beets and pickles!

• I don't consider olive oil, sea salt and crackled black pepper ingredients because we add a sprinkle there, a splash here (plus they are used so frequently in most recipes)! 

• This is a knock off on the traditional Ukrainian "Vinaigrette Beet Salad" where some also add boiled potatoes, kidney beans, or even mushrooms.

I am keeping it simple and QUICK

• I boil the beets in water for about an hour until I can easily pierce them with a knife. (I scrub the beets prior to boiling, and peel them after).
• After they cool, I grate both the beets and pickles. Season them with sea salt & pepper then drizzle some olive oil. Mix until well combined. Chill and Enjoy :)

Waldorf Salad

A great apple recipe and a refreshing salad!

 

• 1/3 cup low-fat mayonnaise
• 1/3 cup nonfat or low-fat plain yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 3 cups chopped cooked chicken breast (you can add if you want some protein)
• 1 medium red apple, diced
• 1 cup halved red or green grapes
• 1 cup sliced celery
• 1/2 cup chopped walnuts, toasted if desired (see Tips), divided

1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.

That's it, just one step :) Makes about 4 servings

recipe from eatingwell.com

Great Spring Salads

BROCCOLI   BACON   SALAD

Picture by Laura Rebecca

I love to make this salad for pot-lucks and family gatherings! Quick and easy to make:
Ingredients:
1 clove garlic, crushed
1/4c. EACH reduced fat mayo and sour cream
4c. finely chopped broccoli crowns
1 red and yellow pepper, finely chopped (optional but it adds color)
1c. cucumber, finely chopped (optional)
3 slices cooked bacon, crumbled
3 Tbsp. dried cranberries
salt & pepper to taste

1. Chop veggies, add mayo, sour cream, bacon, cranberries, salt, pepper and garlic.
2. Mix until uniform
     serves: about 6 ppl

CRANBERRY APRICOT ALMOND COUSCOUS

3/4c. couscous
1/2c. dried apricots, thinly sliced
1/4c. dried cranberries
1tsp cinnamon
1/4c. all spice
1/2 orange zested
1c. chicken stock
1/2c. orange juice
2Tbsp. olive oil
1tsp sea salt
1/2c. slivered almonds, toasted
1/3c. green onions
1/4c. chopped fresh herbs (cilantro, mint and parsley)
1/2c. crumbled feta

1. Combine couscous, apricots and spices in large bowl; set aside
2. Combine liquids, oil and sea salt; bring to boil
3. Add boiling water to couscous, cover immediately and let stand 5min until liquids absorb.
3. Fluff couscous with fork, add almonds, green onions, and fresh herbs; season with salt & pepper to taste
4. Garnish with feta cheese; if to dry add olive oil or lemon juice

CARROT CRANBERRY SALAD

Pictures by Olya Drozd, thanks for the recipe!

depending on how big you want your salad:
2-4 shredded carrots
1/4-1/2c. cranberries
1/4-1/2c. chopped walnuts
1/4-1/2c. plain yogurt
1/4-1/2tsp cinnamon
1-2Tbsp lemon juice
salt and pepper to taste
honey- if you want some sweetnes
garlic- if you want it more savoury

Add all ingredients together until uniform!