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Crazy for Cabbage Salad

Crazy for Cabbage Saladfrom Peggy Kraus
Serve with an assortment of raw vegetables.

Salad Ingredients
1/2 head green cabbage, shredded
1/4 head red cabbage, shredded
2 carrots, matchstick cut
2-3 scallions, sliced in rounds
1/2 cup chow mein noodles

Dressing Ingredients
2 tablespoons honey
1-1/2 Tablespoons rice wine vinegar
1 teaspoon honey mustard
1/4 teaspoon toasted sesame

Combine salad ingredients except the chow mein noodles. Shake dressing ingredients together. Drizzle dressing over cabbage and top with a few chow mein noodles.

Watermelon Green Salad

Watermelon Green Saladfrom Barbara Kinnier

Salad Ingredients
2 cups field greens
2 cups romaine lettuce
1 cup baby spinach
2 cups watermelon, cubed
1 cup cucumber, sliced super thin
1/4 cup raw almonds
Juice of 1 fresh lime

Dressing Ingredients
2 tablespoons honey
1-1/2 Tablespoons rice wine vinegar
1 teaspoon honey mustard
1/4 teaspoon toasted sesame

Toast the almonds at 250° for 4 minutes. Let cool and then chop up. Toss everything but the lime juice together. Squeeze fresh lime juice over the salad and toss again. Sprinkle with black pepper to taste.

G.A.B. Salad

G.A.B. Saladfrom Michele Sacconaghi

1 banana, sliced into rounds
1 ripe avocado, peeled and cut in cubes
1 grapefruit, peeled and sectioned (no pith or membrane)*

*Note: Cut off the peel and all the pith (white part). Work over a bowl to catch the juice as you cut the sections from the membranes. You can find instructions for this on YouTube and food blogs.

Put all ingredients in a bowl. Take the leftover insides of the grapefruit and squeeze all the juice out of it into the bowl. Gently stir to coat all the ingredients with grapefruit juice. Enjoy as is or put it over greens.

Fennel Salad

Fennel Saladfrom Barbara Kinnier

Salad Ingredients
One large fennel, rinsed and thinly sliced, discard fuzzy leaves
2 apples (Granny Smith, Fuji or Pink Lady), thinly sliced
1 large seedless cucumber, thinly sliced
1 large white onion, thinly sliced
1/2 cup dried cranberries

Dressing Ingredients
1/2 cup apple cider vinegar
1/4 cup lemon juice
Dash of salt and black pepper to taste

Combine all salad ingredients in a mixing bowl. Whisk together dressing ingredients and pour over salad.

Strawberry Power Salad

Strawberry Power Salad

Loaded with micronutrients and antioxidants this salad makes a delicious spring/summer meal.

5 cups chopped baby spinach or spring mix
1/2 cup fresh blueberries
1 cup strawberries, hulled and thinly sliced
1 tablespoon honey
2 teaspoons honey mustard
1/4 cup balsamic vinegar
1/2 cup raw pecans, toasted (you can also drizzle with maple syrup when toasting to candy them)

In a large bowl, toss greens with blueberries and strawberries. In a small bowl, whisk together honey, honey mustard and vinegar. Drizzle dressing over salad and sprinkle with toasted nuts. Enjoy!

Thai Quinoa Salad

from Sheri Hird

Salad Ingredients
3/4 cup uncooked quinoa
1 cup edamame (if frozen, rinse in cold water and toss with warm quinoa)
2 cups shredded red cabbage
1 red bell pepper, diced
1/2 red onion, diced
1 cup shredded carrots
1/2 cup chopped cilantro or parsley
1/4 cup cashew halves or peanuts
Juice of 1 lime

Dressing Ingredients
1/4 cup natural peanut butter
2 teaspoons freshly grated ginger
3 Tablespoons tamari
1 Tablespoon honey or agave
1 Tablespoon red wine vinegar
1 teaspoon toasted sesame oil or 1 Tablespoon tahini
Water to thin, if necessary

Cook quinoa: Rinse quinoa very well under running cold water in mesh strainer. In a medium saucepan, bring 1-1/2 cups water to a boil. Add quinoa and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.

Make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. (Or use a small double-boiler or a heat-proof bowl over a small pot of simmering water.) Add in ginger, soy sauce, vinegar, and toasted sesame oil (or tahini) and stir until mixture is smooth and creamy. If you want a thinner dressing, stir in a teaspoon or two of water. Add about half the dressing to the quinoa and toss gently. This allows the flavors of the dressing to soak into the grains. Fold the edamame, red pepper, onion, cabbage, carrots, cilantro (or parsley) and half the cashews into the quinoa. Just before serving, toss with lime juice and garnish with remaining cashews. Serve with extra dressing on the side. Can be served chilled or at room temperature.

Harvest Salad with Balsamic Pomegranate Reduction

from Jenn Taylor

1 package mixed baby greens, chopped
1 package baby spinach, chopped
1/2 pint fresh blueberries
1 red pear, chopped
1 apple, chopped
1/2 cup raw pecans, broken into pieces
1/2 cup dried cherries, blueberries or cranberries
1/2 cup pomegranate seeds

Combine ingredients in a large salad bowl and toss. Serve with Balsamic Pomegranate Reduction (recipe below).

Pomegranate Balsamic Reduction

1 cup pomegranate juice
1 cup white or regular balsamic vinegar

Combine juice and vinegar in a small saucepan over high heat, stirring occasionally. Bring to a low boil, and then reduce heat to a medium low. Stir occasionally and continue to simmer until juices reduce to half and become syrup (approximately 20 minutes).

Bulgur Pomegranate Salad

Bulgur Pomegranate Saladfrom Jenn Taylor

1 cup bulgur wheat
1-1/2 cups boiling water
1/2 cup pecans, lightly toasted
3 cups packed baby arugula
1 cup pomegranate seeds
1 stalk celery, thinly sliced

Preheat oven to 350°F. In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about thirty minutes. Spread pecans on a rimmed baking sheet and toast lightly. Let them cool a bit and chop them. Stir arugula, pomegranate seeds, celery, and pecans into bulgur. Serve warm or cold.

Roasted Butternut Squash and Quinoa Salad

Roasted Butternut Squash and Quinoa Saladfrom Jenn Taylor

1 medium butternut squash (3 cups cubed)
1 Tablespoon minced fresh rosemary
1 Tablespoon minced fresh thyme
Sea salt, to taste
2/3 cup raw chopped pecans
2 cups cooked quinoa
1/2 cup dried cranberries
2 cups roughly chopped baby kale or baby spinach
1/4 cup apple cider vinegar
Drizzle of olive oil, optional
2 Tablespoons honey or maple syrup

Preheat oven to 425°F. Use a vegetable peeler to remove the outer layer of a medium butternut squash. Cut in half vertically and scoop out pulp and seeds. Lay squash halves cut side down on cutting board to cut squash in 1-inch cubes. Arrange squash cubes on a rimmed baking sheet. Sprinkle evenly with rosemary, thyme, and sea salt. Drizzle with olive oil, and then toss by hand, spreading squash in one layer on baking sheet. Roast for 25-40 minutes, until soft, and then allow to cool completely. While butternut squash is cooling, arrange pecans on a separate small baking sheet. Toast for 8-9 minutes (watch carefully), until aromatic and lightly golden. Allow pecans to cool completely. When squash and pecans are cool, make salad. Measure quinoa into a large bowl that can be covered and stored in the refrigerator. Add butternut squash, pecans, cranberries, and kale. In a separate small bowl, whisk together apple cider vinegar, a drizzle of olive oil, and honey. Drizzle over the quinoa mixture and use a spoon to thoroughly mix ingredients together.

Colorful Slaw Salad

Colorful Slaw Saladfrom Marie Weller

1/2 head cauliflower
1/2 head purple cabbage
2-4 carrots
Handful of micro greens
Handful of cilantro, chopped
3 limes juiced (approximately 1/4-1/3 cup)
1/4 to 1/2 cup rice vinegar
1-2 teaspoons Sriracha sauce (depending on your taste)

Using a mandolin, shave the cauliflower as thin as possible, or use a food processor. Do the same to the cabbage. A large knife also works for the cabbage. Julienne the carrots with a julienne tool or grate in food processor. (Note: laying them in the food tube, rather than standing them up, will make the shreds look more like julienne strips.) Combine the lime juice, rice vinegar and the Sriracha sauce. Mix well. Layer each salad plate with cabbage, cauliflower and carrots. Top with micro greens and sprinkle with cilantro. Add dressing. Keep leftover veggies and dressing separate to enjoy the next day.