
251-948-2225

Diana McKenzie
Garden Fresh Salads
Insurance Liason
Chiropractor
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.
​
​
Taco Salad
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.
​
Basic Chili
Chopped Tomato
Sprouts
Mixed Lettuces
Red bell pepper, chopped
Black beans, cooked
Spinach
Avocados or guacamole
Salsa
Olives
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.
​