Garden Fresh Salads
Chicken Artichoke Salad
4 cups cooked chicken breasts, chopped
1 (14 ounces) can artichoke hearts, drained and chopped
½ cup toasted pecans, chopped
½ cup mayonnaise
1 teaspoon celery salt
½ teaspoon pepper
Stir together all ingredients; cover and chill until ready to serve.
Chinese Cabbage Salad
2 tablespoons soy sauce or tamari
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1 small Napa cabbage, cut into thin slices
1 yellow pepper, cut into thin strips
2 tablespoons dark sesame oil
2 tablespoons sesame seeds, toasted
Cooked chicken (optional)
In a small bowl, mix 2 teaspoons soy sauce or tamari, 1 tablespoon grated ginger, 2 tablespoons dark sesame oil, and 2 tablespoons olive oil. Mix cabbage, bell pepper, and chicken, drizzle with soy sauce mixture and sprinkle with sesame seeds.
Raspberry Pecan Summer Salad
Great Summertime salad with just right amount of sweetness.
1/3 cup Raspberry Fruit spread (take fresh or frozen raspberries and place in small pot on stove, heat on med heat and mash raspberries until spread is formed)
8 cups organic greens
1 cup fresh raspberries
1/4 cup vinegar (balsamic)
1/4 cup olive oil
1/2 cup pecans
1 tsp poppy seeds
1 medium avocado, chopped
1 cup of mushroom, sliced
In a blender, combine spread, vinegar, olive oil and poppy seeds. Or whisk together in mixing bowl. In a large salad bowl, combine greens, raspberries, avocado, mushrooms and pecans. Drizzle dressing over the salad. Toss to combine.
Great for families! This recipe will allow you to have taco night without needing the taco shells. Spread a variety of toppings on the table and let everyone customize their own.
Red bell pepper, chopped
Black beans, cooked
Avocados or guacamole
Serve on a fresh leaf of romaine lettuce
Lime and Walnut Coleslaw
1 ½ cups raw walnut pieces
½ head medium-large cabbage
1 basket of tiny cherry tomatoes, quartered
1 jalapeno pepper, seeded and diced
¾ cup parsley or cilantro, chopped
¼ cup freshly squeezed lime juice
2 tablespoons olive oil
¼ tsp sea salt
Cut the cabbage into two quarters, and cut out the core. Using a knife, shred each quarter into very thin slices. Cut long pieces in half. Combine the cabbage, walnuts, tomatoes , jalapeno(optional), and cilantro or parsley in a bowl. In a separate bowl, combine the lime juice, olive oil and salt. Add to the cabbage mixture and gently stir.