Waldorf Salad

April 14, 2010

2 medium apples, chopped

2 ribs celery, chopped

1/4 cup walnuts or pecans, broken

1/4 cup raisins

Combine and serve with Sweet Dressing.


Citrus Ambrosia

April 14, 2010

2-3 oranges, peeled and cut into chunks

2 grapefruit, peeled and cut into chunks

2 Tbsp shredded coconut (optional)

2 Tbsp slivered or sliced almonds

Mix well and serve immediately.

Serve alongside muffins, biscuits, or toast for breakfast.


Chinese Chicken Salad

March 14, 2010

This salad is a great warm-weather meal. Making it ahead of time makes it a convenient meal for a picnic or for a company meal. Sesame oil really adds to the flavor, but if it doesn’t fit into your budget, you can use regular oil instead.

Marinade:

1/2 cup firmly packed brown sugar

1/2 cup sesame oil (or regular cooking oil)

1/2 cup rice vinegar or 1/3 cup white vinegar

2 ramen noodle seasoning packets

1 Tbsp peeled and minced fresh ginger

1/2 tsp black pepper

2 cups cubed chicken breasts or thighs

Whisk together marinade ingredients and toss 1/4 cup of it with the chicken breasts. Set aside the rest of the marinade. Let the chicken marinate for 1 hour.

Salad:

1 Tbsp sesame or cooking oil

1 head Napa cabbage, cut into very thin slivers

4 green onions, thinly sliced

1/4 cup chopped fresh cilantro

1/4 cup chopped peanuts

2 Tbsp sesame seeds (toast them if you prefer that)

Three 3oz. packages oriental or chicken flavored ramen noodles, broken

Heat oil in a skillet over medium-high heat. Add chicken and cook it until no longer pink in the center. Transfer cooked chicken to a large bowl and add remaining salad ingredients. Toss to combine. Pour remaining marinade over salad and toss until everything is well coated. Cover and refrigerate for several hours, or overnight.


Fresh Cabbage Salad

March 14, 2010

It’s surprising how such a simple recipe could add so much to a meal. We absolutely love this salad. My husband is not a fan of coleslaw at all, but this salad was not a problem for him to eat! And it’s also probably the cheapest salad you’ll make for a family. An added bonus is that this salad will keep for several days in the fridge, greatly adding to the economical value. No wasted fresh vegetables!

1/2 a head of green cabbage, cored and slivered

1 carrot, shredded

1/4 cup white vinegar

1/4 sugar or honey

2 Tbsp olive oil

Combine cabbage and carrot in a medium bowl. Whisk remaining ingredients together in a small bowl until sugar dissolves. Pour over salad and toss until well coated.



Apple Nut Salad

February 26, 2010

1 cup chopped fresh apple

1 cup chopped celery

1 cup chopped pecans, walnuts, or other nut or seeds of your choice

1 Tbsp lemon juice

2 Tbsp orange juice

1 Tbsp olive oil

1 Tbsp poppy seeds, toasted (optional)

honey, to taste (optional)

Combine apple, celery and nuts in a bowl; mix well. Combine the rest of the ingredients in a small bowl and whisk well. Pour over apple mixture and toss to combine. Serve immediately. Apples will become mushy if you make it too far ahead of time.


Carrot Raisin Salad

February 26, 2010

1/2 lb. carrots, peeled and shredded

1/3 cup raisins, washed and drained

1/3 cup plain yogurt

2 Tbsp mayonnaise

1 tsp honey

Dash of cinnamon, optional

Combine all ingredients in a small bowl. Let it sit for several hours, or overnight. This is a very small recipe, so you might want to double or triple it.


Energy Salad

February 26, 2010

This salad is a good example of a truly healthy dish that really doesn’t have to cost much. It’s raw. It’s sugar-free. It’s delicious. And my kids have loved it since they were toddlers. (Girls especially like the “pink” from the beets.)

1 raw beet

1 apple, grated

1 carrot, grated

1/2 cup cabbage, finely sliced

2 Tbsp sunflower seeds (I don’t always add these because I don’t often have them on hand.)

Small handful raisins (or other dried fruit)

2 tsp olive oil

1 Tbsp lemon juice or orange juice

1 tsp honey

Combine grated beet, apple, carrot, and cabbage in bowl. Mix in sunflower seeds and dried fruit. In separate bowl, mix oil, juice and honey together until well blended. Pour mixture over salad and toss until salad is evenly coated.