Corn Basil Salad

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6 cobs of corn, cooked and cut off cob
1 cup Grape tomatoes, cut in half lengthwise
4 –6 basil leaves cut and mixed
3 T Italian Dressing(fat free or not)
Juice from a lime
Crushed chili pepper spice.


Mix all together and serve!!!!

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Check out Wildtree Italian Dressing Mix

ITALIAN COLESLAW

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ITALIAN COLESLAW
 
Ingredients
  • 2 packages of Angel Hair Shredded Coleslaw
  • 2 teaspoon dill
  • 2 tablespoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup white vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • ¼ cup sugar
Instructions
  1. Place the shredded cabbage into a large bowl.
  2. Whisk the rest of the ingredients together.
  3. Pour dressing over the cabbage and stir until all combined.
  4. Taste and adjust salt and pepper if needed.
  5. Refrigerate until chilled.
  6. Enjoy!

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We used Wildtree Dill Dip Blend

 

Broccoli and Bow-Tie Pasta Salad

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Broccoli and Bow-Tie Pasta Salad
 
The addition of salt-cure lemons to this recipe really brings it to life. Although it is very good without them, the lemons make you stop and think, “Wow. What was that?” Don’t add extra salt to the salad without tasting, however. The briny cured lemons are very intense on their own, but season a larger dish like this perfectly. You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to summer gatherings.
Ingredients
  • Salad:
  • 1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
  • 1 head broccoli, florets only
  • 1 red bell pepper, core removed and cut into thin slices
  • 1 yellow bell pepper, core removed and cut into thin slices
  • 4 sliced preserved, salt-cured lemon, finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Dressing:
  • 1 cup traditional Greek yogurt (full fat)
  • 2 cloves garlic, finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper, to taste
Instructions
  1. In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.
  2. Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.
  3. In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.

 

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CUCUMBERS & SOUR CREAM

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CUCUMBERS & SOUR CREAM
 
Low carb!!!! If you like cucumbers, you will LOVE this!!!!
Ingredients
  • 3 large cucumbers peeled and sliced
  • 1 Container of Sour Cream
  • 3 Tbs of finely diced onion
  • 3 Tbs Rice Vinegar
  • Salt and pepper to taste.
  • I also use a little of Wildtree Dill Dip Blend
Instructions
  1. Peel and Slice cucumbers and mix together all ingredients in a large bowl (one large enough to be able to mix well). Cover and refrigerate for at least two hours. I personally make this early in the day and chill 6-8 hours.
  2. Enjoy!!

 

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Greek Salad

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Greek Salad
 
Ingredients
  • 2 long english cucumbers - chopped
  • 2 large tomatoes - chopped
  • 1 large purple onion - diced
  • 1 cup diced feta cheese
  • ¼ cup oil-We use garlic grapeseed
  • ½ cup balsamic vinegar
  • ½ cup red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Combine chopped vegetables and feta cheese in a large bowl. Mix oil, vinegar, and other seasonings in separate bowl and pour over vegetables.
  2. Mix thoroughly.
  3. Store in an airtight container in the fridge.
Notes
You can also add olives. or croutons before serving for some added flavor!

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Summer Salad Delight

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Summer Salad Delight
 
Ingredients
  • 1 bag of foxy romaine lettuce
  • 1 orange pepper
  • 1 red pepper
  • 1 yellow pepper
  • 10 radish
  • 10 cherry tomatoes
  • 1 cucumber
Instructions
  1. Cut up all ingredients and toss it in a bowl.
Notes
You can save it for the week Easier to eat healthy when you prep in advance. Feel free to add additional items of your choosing. The more colorful the better!

We use Balsamic Vinegar as our dressing:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=balsamic+vinegar

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Pickled Asparagus

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Pickled Asparagus
 
Ingredients
  • 8 Cups water
  • ⅓ Cup Coarse salt (for Bath)
  • 30 Spears of Asparagus
  • 1-2/3 Cups Vinegar
  • ⅔ Cup Sugar
  • 1 tsp Coarse Salt
  • 1 tsp mustard seed
  • 1-1/2 tsp Dill Seed
  • 1 White Onion sliced
  • ½ tsp chili flakes
  • 2 Smashed Garlic Cloves (for bottom of jars)
Instructions
  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths.
  2. Place them in a large bowl with ⅓ cup salt, and cover with water.
  3. Let stand for about 2 hours. Drain and rinse under cool water, and pat dry.
  4. Sterilize two, pint size (wide mouth is easier) jars in simmering water for 5 minutes.
  5. Combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion slices in a saucepan over medium heat. Bring to a boil, and boil for one minute.
  6. Sprinkle in ¼ teaspoon of red pepper flakes (or to taste) and 1 crushed garlic clove in each jar. Pack the asparagus spears, tips up, in the hot jars leaving ½ of space from the rim.
  7. Pour hot pickling liquid into the jars, filling to within ¼ inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  8. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. If any jars have not sealed properly you can refrigerate and eat within two weeks.
  9. Label and date jars and store in a cool dark place.

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Citrusy Cauliflower Kale Summer Salad

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Citrusy Cauliflower Kale Summer Salad
 
Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor . The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Ingredients
  • Salad:
  • 1 small zucchini, washed, cut in half and uniformly sliced
  • 1 small yellow squash, washed, cut in half and uniformly sliced
  • 1 head cauliflower, washed and trimmed, florets only
  • 1 head broccoli, washed and trimmed, florets only
  • 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
  • 3 T. olive oil
  • 12 grape tomatoes, washed and cut in half lengthwise
  • 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
  • 4-6 salt-cured organic lemon slices, very finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 T. rice vinegar
  • 1 T. fresh lemon juice
  • 1 t. lemon zest
  • 2 t. honey
  • 2 t. Dijon mustard
  • Kosher salt and cracked black pepper, to taste
Instructions
  1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.
  2. Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.
  3. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine. Serve immediately or store in the refrigerator for up to two days.
  4. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.

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Grilled Watermelon Salad

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Grilled Watermelon Salad
 
Ingredients
  • 1 tbsp + 4 tsps EVOO
  • ½ tsp sea salt, divided
  • ½ tsp black pepper, divided
  • 4 seedless watermelon wedges, (about 2lbs)
  • Spring Mix salad blend or spinach leaves
  • 2 oz goat cheese, crumbled
  • 8 tsp honey
Instructions
  1. Preheat grill to medium high. Combine 1 tbsp oil and ¼ tsp of salt and pepper in a bowl.
  2. Brush over watermelon wedges evenly.
  3. Place watermelon on grill for roughly 2-3 on each side.
  4. Remove from heat and set aside.
  5. Divide salad mix on 4 plates.
  6. Top with watermelon, then goat cheese.
  7. Whisk together remaining oil, honey, salt and pepper. Drizzle over salads.

We used 5 pepper sea salt   (It comes 32 servings per container)

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Dill Pickles

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Dill Pickles
 
Ingredients
  • 7½ Cups water
  • ½ cup white Vinegar
  • ⅓ cup pickling salt
  • 5 lbs cucs
  • 6-8 cloves garlic
  • 1 bunch of dill
Instructions
  1. Layer cucs, dill and garlic in gallon jars till full.
  2. In a saucepan combine water, vinegar, and salt bring to a good boil.
  3. Pour over cucs in jars.
  4. Put in the fridge.
  5. They will be ready to eat in 5 days.
  6. ~ENJOY~

☆ Thank you for passing my things around and sharing ☆

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Cauliflower Salad!!!

I love potato salad…but I hate all those carbs…so I made a low carb potato salad / with cauliflower instead ….

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Cauliflower Salad!!!

1 head of cauliflower steamed or boiled until tender in bite size pieces

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.

1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)

3 tbs of mustard

3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer

salt/pepper to taste

mix all together and you can garnish with egg slices and parsley

chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

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Picnic Broccoli Slaw

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If y’all haven’t tried this one you should!! Your family is going to love it

Nutritious and Delicious!

1 bag of broccoli slaw
1/4 cup raw honey
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 tsp. sea salt
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
Mix all together until slaw is completely covered. Refrigerate for at least 2-3 hours before serving. This is great for a picnic because there is nothing dairy based in it.
Enjoy!!

 

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Kale and Faro Salad

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Kale and Faro Salad
 
Ingredients
  • 1 cup cooked farro
  • 1 bunch of Kale
  • ½ red onion
  • ½ red bell pepper
  • For the Vinaigrette:
  • 2 T extra virgin olive oil
  • 2 T champagne vinegar (or your favorite flavored vinegar)
  • 1 t honey
  • juice squeezed from a lime wedge
Instructions
  1. Remove stems from kale and tear into bite size pieces.
  2. Blanch kale in boiling water for 1-2 minutes just to soften a bit.
  3. Drain kale and toss with cooked farro.
  4. Finely slice red onion and slice red pepper into bite sized pieces. Mix with kale and farro.
  5. Mix all ingredients for dressing in a jar and shake, or whisk in a bowl. Pour dressing over other ingredients and toss till everything is coated.

 

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Roasted Pear with Creamy Blue Cheese Salad

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Classic Caprese Salad with Balsamic Glaze

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Ensalada Mixta

Ensalada Mixta
 
This is DELICIOUS
Ingredients
  • 1 lb. small new potatoes (omit potatoes if low carbing)
  • coarse salt and ground pepper
  • 6 large eggs
  • 3 cups Chopped Romaine lettuce or watercress
  • 3 can's albacore tuna - drained
  • 2 Avocados - sliced lengthwise
  • 3 Scallions, thinly sliced (white & green)
  • 2 tsp. Dijon Mustard
  • 1 Tb. Cider vinegar
  • /4 cup extra-virgin olive oil
Instructions
  1. In a medium pot, bring potatoes to a boil in salted water over high heat.
  2. Reduce heat and cook at a rapid simmer until potatoes are fork tender. (15 minutes).
  3. Drain and run under cool water to stop the cooking, then cut in half or quarter if large.
  4. In another medium pot, bring 4 cups water to a boil and carefully add eggs to the water.
  5. Set a timer for 9 minutes (7 minutes if you like set whites w/ runnier egg yolks).
  6. Prepare a bowl of ice water and set eggs to cool for 5 minutes. Carefully peel eggs.
  7. Arrange lettuce on a larger platter with potatoes, tuna, avocados and scallions.
  8. Cut eggs in half and place on platter with tuna.
  9. In a small bowl whisk together mustard, vinegar and oil. season with salt and pepper.
  10. Drizzle dressing over salad and serve!!!

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