Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Refreshing Mixed Berry Salad with Raspberry Vinaigrette
Prep time: 
Total time: 
Serves: 4
 
Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.
Ingredients
  • ¼ c. rice wine vinegar
  • ⅓ c. fresh raspberries, washed
  • 2 t. fresh lemon juice
  • ½ c. extra virgin olive oil
  • ½ t. sea salt
  • 1 head Romaine lettuce, washed, stem removed, and chopped
  • ⅓ c. fresh mint, chopped
  • 1 c. fresh strawberries, washed, hulled, and sliced
  • 1 c. fresh blackberries, washed
  • ⅓ c. sliced almonds, toasted
  • Note: Chill salad plates prior to preparing this recipe.
Instructions
  1. Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.
  2. Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
  3. Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.
Nutrition Information
Calories: 123 Fat: 7,6 gm Saturated fat: 1 gm Carbohydrates: 13 gm Fiber: 7 gm Protein: 3 gm

 

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Don’t forget your GREENS

1) Shred and stir fry in coconut oil a dash of chicken broth finish with a little Parmesan and serve as a side

2) Shred with green onion, stir fry and add to eggs

3) Use as a wrap instead of bread

4) Add to a smoothie
5) Juice with carrot, beet and parsley

6) Add to any soup at the end

7) Fry bacon, drain some of the fat and then add collards, continue cooking

8) Add to pasta. Cook pasta, drain, in a pan add a bit of oil, fresh garlic for 1 minute, add collards, cook for 4-5 minutes, add pasta, cheese and red crushed pepper

9) Add them to your lettuce to enhance your salad. Use 1/3 collards to 2/3rds lettuce with your favorite dressing

10) Make a collard green slaw with red cabbage, red onion, mayo with a tablespoon of red wine vinegar, sweetener and S & P

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California Salad

California Salad
 
You don't have to be in California to love this slaw recipe
Ingredients
  • ½ c. silvered almonds
  • 1 bunch green onions sliced
  • 1 large pkg. of coleslaw
  • 2 pkgs of Ramen Noodles.. oriental flavor
  • Dressing...mix all these ingredients together
  • 4tbsp vinegar
  • 4 tbsp sugar
  • 1 cup of salad oil
  • 2 tsp salt
  • 2 tsp pepper
  • flavor packets from noodles
Instructions
  1. First cook your noodles w/out the seasoning packets... then drain
  2. mix together the 1st 3 ingredients add to noodles
  3. Then pour dressing over top and mix
  4. Best when refrigerated overnight before serving
  5. Enjoy

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CARROT APPLE SALAD

CARROT APPLE SALAD
 
Ingredients
  • 3 medium carrots
  • 1 apple
  • 1 tsp lemon juice
  • ¼ cup dried cranberries
  • 2 tbsp cherry yogurt
Instructions
  1. Peel carrots and apple.
  2. Remove core from apple.
  3. Shred carrots and apple, add lemon juice and mix to coat well.
  4. This keeps the apple from turning brown.
  5. Add remaining ingredients in bowl and mix well.
  6. Chill for at least an hour, but it tastes better if you can chill it longer.

 

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Cucumber Salad with Orange Sesame Dressing

Cucumber Salad with Orange Sesame Dressing
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup Wildtree Outrageous Orange Sauce
  • ¼ cup sesame oil
  • ¼ teaspoon ground mustard
  • 1 english cucumber
  • Black sesame seeds, as garnish
  • Scallions, sliced, as garnish
Instructions
  1. In a small bowl, mix together the first three ingredients and whisk to combine; set aside.
  2. Slice the cucumber into thin rings.
  3. Toss the sliced cucumber with prepared dressing and top with black sesame seeds and scallions.
Nutrition Information
Calories: 70 Fat: 4.5 gm Saturated fat: .5 gm Carbohydrates: 7 gm Sodium: 150 mg Protein: 1 gm

 

Check out Outrageous Orange Sauce

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Creamy Yogurt-Dill Cucumber Salad Recipe

Creamy Yogurt-Dill Cucumber Salad Recipe
 
( I added onions and tomatoes to mine)
Ingredients
  • 3 medium cucumbers
  • ½ cup thick, Greek-style yogurt or reduced-fat sour cream
  • 2 tablespoons minced dill
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. Mix all together and chill for an hour then serve!

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BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD
 
Ingredients
  • 2 cups chopped broccoli bits
  • 1 cup cauliflower bits
  • 2 cups chopped red grapes (for low carb, minus the grapes)
  • ½ package bacon, fried and broken into pieces
  • ¾ cup mayonnaise or greek yogurt
  • ¼ tsp salt
Instructions
  1. Mix everything in a bowl, chill for an hour before serving.
  2. ENJOY!

 

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Chunky Chicken Salad Lettuce Wraps

Chunky Chicken Salad Lettuce Wraps
Serves: 4-6
 
This lightly dressed chicken salad is so delicious and satisfying. Although this recipe calls for pre-cooked rotisserie chicken, feel free to use your favorite grilled chicken recipe instead. TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
Ingredients
  • Dressing:
  • 1 T. real mayonnaise
  • 2 T. Greek yogurt
  • 2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1 t. garlic powder
  • 2 t. dried oregano
  • salt and pepper, to taste
  • Chicken Salad:
  • 12 oz. rotisserie chicken breast, chuck into equal size cubes
  • 3 stalks celery, chopped
  • ¾ c. pecans, roughly chopped
  • 15 red grapes, washed and cut in half
  • 3 T. fresh parsley, washed, stems removed and finely chopped
  • 2 green onions, finely sliced, green part only
  • 4-6 large Romaine lettuce leaves
  • salt and pepper to taste
  • Garnish (optional):
  • chopped fresh parsley
  • Sliced green onions
Instructions
  1. In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano.
  2. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
  3. In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
  4. Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine.
  5. To serve, divide the chicken salad between the Romaine lettuce leaves.
  6. Garnish with parsley and/or green onions, if desired, and serve immediately.

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Mediterranean Pasta Salad

This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons and feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta and fresh herbs. This robust salad has enough presence to serve as a light, yet satisfying, main course – or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish.

 

NOTE: You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add more intense flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, taste before adding additional salt.

 

Ingredients:

1 pound penne pasta, cooked according to package directions and cooled

Vinaigrette:

¾ c. extra virgin olive oil
¼ c. white balsamic vinegar
2 T. fresh lemon juice

1 T. Dijon mustard

salt and pepper, to taste

2 T. olive oil

3 cloves garlic, peeled and minced.
1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid removed
12-15 large fresh basil leaves, washed, dried and cut into thin strips

2 t. fresh oregano, stems removed and chopped

½ c. Kalamata olives

¼ red onion, thinly sliced

½ c. fresh or preserved organic lemon, chopped into small chunks with rinds

2 c. fresh arugula

2 T. Parmigiano-Reggiano cheese, freshly grated
3 oz. block feta cheese, cut into equal sized chunks

 Directions

To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth. Season with salt and pepper and set aside.

Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 2 minutes before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat.

In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

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Cucumbers,Tomatoes, and Feta Yummy Salad

Cucumbers,Tomatoes, and Feta Yummy Salad
 
Ingredients
  • 3 Medium Cucumbers Cut in small chunks.
  • 3 medium sized tomatoes sliced.
  • ¾ cup Kalamata Olives (pitted and sliced in half)
  • 6 Tbs Extra Virgin Olive Oil (I like to use 3 grapeseed oil and 3 Tbs balsalmic vinegar)
  • ¼ cup lemon Juice
  • 2 Tbs chopped fresh Mint leaves
  • 1 4oz (or more if you'd like) tub of Feta Cheese crumbled
  • Salt and pepper to taste.
Instructions
  1. Combine all ingredients except for ½ of the feta.. mix well and chill for a few hours, when ready to serve mix well and top with some more feta (optional)

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Garden Crisp Chicken Pasta Salad

Garden Crisp Chicken Pasta Salad
 
Ingredients
  • Half large Zucchini-quartered and diced
  • Half large yellow squash-quartered and diced
  • 2 large carrots, sliced
  • Broccoli crown, cut into individual florets
  • half head cauliflower, cut up
  • 1 large baked chicken breast (leftovers), diced
  • 1.5 cups Ronzoni Garden Delight Tri Color Penne
  • Ranch dressing
  • Fresh ground black pepper
  • Cheddar cheese, if desired
Instructions
  1. Add pasta to salted boiling water. Gently boil then add sliced carrots. When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. Do not overcook, veggies should be tender crisp.
  2. When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold.
  3. Drain well.
  4. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated.
  5. Sprinkle with a small amount of cheese, if desired.

 

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TABOULI SALAD

TABOULI SALAD
 
Ingredients
  • Fresh flat-leaf parsley (about 2 bunches) finely chopped
  • 4 large tomatoes, finely chopped
  • 6 green onions, finely chopped
  • ⅓ cup olive oil
  • 3 lemons, freshly juiced
  • 1 cup boiled water
  • 1 cup bulgur wheat
  • Salt & pepper to taste
Instructions
  1. Add one cup of boiled water and one cup of bulgur wheat in a small bowl and mix. Cover the bowl so the steam is unable to escape. Set aside until cool.
  2. Finely chop the parsley, green onions and tomatoes and place them into a separate large salad bowl. Pour the lemon juice and olive oil over the salad mixture, add black pepper and salt and mix well. Mix in the bulgur wheat.
  3. For best results, cover the tabouli and refrigerate for 30 minutes or store in the fridge up to 2 or 3 days. Enjoy

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Wendy’s Strawberry Fields Chicken Salad Copycat Recipe

Wendy's Strawberry Fields Chicken Salad Copycat Recipe
 
Ingredients
  • 2 large or 3 small Chicken Breasts
  • 8-12 oz. Crispy Bacon
  • 1 pint Fresh Strawberries
  • Pinch of Lemon Pepper
  • 1-2 tbsp Olive Oil
  • Mixed Salad Greens
  • Fresh Spinach
  • 3 oz. Blue Cheese or Feta Cheese
  • 2-3 Tbsp Chopped Red Onion
  • 2-3 Tbsp Honey Roasted Sunflower Seeds
  • Handful of Tomatoes and Blackberries (optional)
Instructions
  1. Preheat oven to 400*.
  2. Generously season chicken breasts with lemon pepper. Coat with olive oil. Allow to sit for at least 30 minutes.
  3. Cook bacon in the until crispy. While bacon is cooking, place chicken on a well-seasoned glass baking dish to bake.
  4. Bake until golden on the outside and no longer pink on the inside. The bacon and the chicken usually get finished around the same time.
  5. While the bacon and chicken are cooking, wash and slice the strawberries.
  6. Chop the salad greens, and gather the other ingredients.
  7. Once the bacon is cooked, crumble it into bite-size pieces.
  8. Slice Chicken. Layer the Salad as follows-->
  9. Mix Salad Greens and Spinach in the bowl first. Add Chicken and bacon.
  10. Sprinkle the red onions on top of the meat layer. Cover the top with strawberries.
  11. Sprinkle on the blue cheese and sunflower seeds.
  12. Add a few tomatoes and blackberries (optional)
  13. Serve and Enjoy!

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Chopped Greek Salad with Chicken

 

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EASY CAPRESE SALAD

EASY CAPRESE SALAD
 
Ingredients
  • Ingredients:
  • 2 tomatoes, diced
  • 2 leaves of fresh basil, chopped
  • 5 BelGioia Fresh Mozarello snack packs or other!
  • 2 tablespoons Tomato Basil Balsamic Vinaigrette dressing. (We love Wildtree)
Instructions
  1. Combine ingredients and enjoy

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Salad In A Jar

Salad In A Jar
 
Not only does SALAD IN A JAR save space in your fridge and is easy for lunch at work, it also reduces food waste
Ingredients
  • THE ARRANGEMENT:
  • From BOTTOM to TOP
  • Dressing
  • Shredded carrots
  • Cherry tomatoes
  • Sunflower seeds
  • Hard boiled eggs
  • Baby spinach
Instructions
  1. ) Arrange ingredients in a large mason jar
  2. ) Store in fridge for up to a week
  3. ) When ready to eat: shake jar, place on a plate, and eat!
Notes
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top — a MUST!!

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Warm Kale Salad with Bacon & Figs

Warm Kale Salad with Bacon & Figs
Serves: 2
 
Ingredients
  • 1 Bunch of Kale, stems removed and rough chopped
  • ½ Lg Onion, sliced
  • 3-4 slices bacon or pancetta, cooked (favorite cut)
  • ½ Lg. Jalapeno, sliced in rings (optional)
  • 1-2 slices Rotisserie Chicken, breast (skin removed)
  • 4 Mission Figs (can use dates or prunes)
  • 2 Tbsp Dried Cranberries
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Sesame Oil (optional, can substitute with EVOO)
  • Shaved Parmesan Cheese
  • Salt & Pepper to taste
Instructions
  1. Heat oil in a Large skillet over Med-High heat. Add onions until translucent. *Keep stirring, can brown quickly.
  2. Remove and drain on paper towels.
  3. Reduce heat to Medium and add Kale, let it cook down then ADD Salt & Pepper to taste, then add Figs.
  4. Return Onions to the pan, stir then remove from heat.
  5. Toss lightly with Dried Cranberries, Bacon, Jalapenos, and Parmesan Cheese
  6. Best served warm
Notes
- You can substitute any protein with this dish or opt to leave it out, as this salad is very satisfying on its own.
- I’ve prepared this dish using Shallots and prefer them to be CRISPY as a topping
- We love the heat of the Jalapeno – but feel free to remove the vein & seeds to reduce heat
- *Add Goat Cheese to take this Salad to another stratosphere!! Seriously, it’s that good!!

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BLACK BEAN AVOCADO SALSA

BLACK BEAN AVOCADO SALSA
 
Ingredients
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 (11 oz) can kernel corn, drained
  • 2 medium tomatoes, seeded & chopped
  • 1 small red pepper, diced
  • ¼ c diced red onion
  • 1 (4 oz) can green chilies
  • 2 tbsp lime juice (fresh preferred)
  • 2 tbsp red wine vinegar
  • ½ - 1 tsp minced garlic
  • ½ - 1 tsp sea salt
  • ½ tsp ground black pepper
  • 2 avocados, diced
  • Optional extras
  • ⅓ c chopped cilantro
  • 1 jalapeño pepper, seeded & minced
Instructions
  1. Mix black beans, corn, tomatoes, red bell pepper, onion, chilies (and jalapeño and cilantro if using) in a medium bowl.
  2. In a separate bowl mix lime juice, vinegar, garlic, salt, and pepper. Pour over bean mixture and mix all together.
  3. Fold in the diced avocados.
  4. Cover bowl with plastic wrap and chill at least 2 hours.

 

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KFC Cole Slaw

KFC Cole Slaw

KFC Cole Slaw
Serves: 10-12
 
Ingredients
  • ½ cup mayonnaise
  • ⅓ cup granulated sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2½ tablespoons lemon juice
  • 1½ tablespoons white vinegar
  • ½ teaspoon sat
  • ⅛ teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • ¼ cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion
Instructions
  1. Be sure cabbage and carrots are chopped up into very fine pieces, very small about the size of rice.
  2. Then combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
  3. Now you are ready to add cabbage, carrots, and onion, and mix very well.
  4. Put in refrigerator for at least 2 hours before serving.

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