Chicken Artichoke Salad

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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

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Stir together all ingredients; cover and chill until ready to serve.

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Chinese Cabbage Salad

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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)

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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. 

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Raspberry Pecan Summer Salad 

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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. 

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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.

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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

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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

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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.

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