Tag: salads

Carrot Ginger Detox Salad (Vegan, Gluten Free)

Melissa King 15 Comments

Carrot Ginger Detox Salad.  On Memorial Day, my daughter wanted to have a picnic at the park.  Since it was a spontaneous decision, we stopped at Whole Foods to get some picnic food.

My husband and I shared two things that day they were absolutely delicious.  The first one was a rice salad.  I re-created that for the blog already with my Wheat Berry Salad with Cranberries.  The other thing we had was a detox salad.  So, this is my version of that.

 

carrot ginger detox salad

 

This was amazing!  Super easy too.  I just had to share it with all of you.

 

Carrot Ginger Detox Salad

Carrot Ginger Detox Salad

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Ingredients

    For the salad

    • 1-2 heads of broccoli
    • 3 carrots shredded
    • 2 cups cooked quinoa

    For the dressing

    • 2 cloves garlic minced
    • 2 T toasted sesame oil
    • 1/4 cup apple cider vinegar
    • 1/4 cup mirin
    • 1 T soy sauce or Bragg's Aminos (for GF) (I used organic SanJ shoyu )
    • 2 tsp fresh grated ginger
    • salt to taste

    Instructions

    1. Steam the broccoli. I used a rice cooker/steamer to do this. 
    2. In a sauce pan , cook the quinoa according to the package instructions.  I already had some quinoa in my fridge.  We always have some kind of grain in the fridge to make our meals stretch longer. 
    3. While the broccoli is steaming and the quinoa is cooking, throw all the ingredients together for the dressing. 
    4. Whisk them in a small bowl . 
    5. Once the quinoa and broccoli are done throw everything together in one big bowl .

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    Recipe Notes

    This should last at least a week in the fridge. I think it tastes great hot or cold. I got about 4-5 servings out of my batch. Enjoy!

    Italian Herb Dressing Recipe

    Melissa King 20 Comments

    Italian Herb Dressing.  When I asked you awhile back about what kind of healthy dressing recipes you would like to see, a popular answer was a vegan Italian dressing.

    I had already created a Balsamic Vinaigrette.  So I created an vegan herb dressing for you.

     

    Italian herb dressing

     

    This healthy salad dressing is super easy to make as well.  I used dried herbs, because that is what I had on hand.  Feel free to use fresh ones as well.

    This dressing would make a great marinade as well.  I am thinking of marinating some vegetable kabobs in this and then grilling them.  Yum!

    Italian Herb Dressing Recipe

    Italian Herb Dressing

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    Prep Time 5 min Serves 1 cup     adjust servings

    Ingredients

    • 1/3 cup olive oil
    • 1/3 cup white wine vinegar
    • 1 tsp garlic powder
    • 1/2 tsp thyme
    • 1/2 tsp oregano
    • 1 tsp basil
    • 1 1/2 tsp honey or maple syrup (I used honey)
    • pinch salt

    Instructions

    1. Mix all the wet ingredients in a bowl .
    2. Mix all the dry in another. 
    3. Add wet to dry and whisk until combined.

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    Recipe Notes

    Another way you can mix is to throw everything in a covered container and shake well. Keep in mind that since this is a homemade dressing, the oil will try to solidify in the fridge. If you plan on using the dressing, just pull it out a few minutes before you need it and then shake well before using. I got close to 1 cup of dressing. It should last in the fridge a couple weeks. Enjoy!

    Homemade Balsamic Vinaigrette

    Melissa King 74 Comments

    Homemade Balsamic Vinaigrette!  You have to try it.   After seeing the success of my Dairy Free Ranch Dressing and my Healthy Honey Mustard Dressing, I polled all of you on Facebook the other day asking about what other condiment recipes you would like to see.

    Balsamic vinaigrette was one of the more popular answers, so that one was the first one I came up with. This homemade balsamic dressing recipe is simple and delicious. You won’t have to buy any at the store after making this homemade balsamic vinaigrette recipe.

    Homemade Balsamic Vinaigrette

     

    Most store bought dressings are loaded with sugar.  However, this dressing recipe contains no sugar at all.

    Just a few simple ingredients that you probably already have in your kitchen!  This dressing is so easy to make, you will never buy dressing again!  It only takes a few minutes!

    Looking for more salad dressing recipes?

    Homemade Balsamic Vinaigrette

    Homemade Balsamic Vinaigrette

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    Prep Time 5 min Serves 1/2 cup     adjust servings

    Ingredients

    • 1/3 cup olive oil
    • 2 T balsamic vinegar
    • 1/2 T red wine vinegar
    • 1 clove garlic minced or pressed
    • 1/4 scant tsp ground mustard
    • 1 T lemon juice

    Instructions

    1. Whisk all the ingredients together. That’s it.

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    Recipe Notes

    I store my dressing in a small mason jar in the fridge. It should keep for a couple weeks. Since there are no additives in this, it will solidify in the fridge. Pull it out a few minutes before you use it again. Or just make it as you need it.

    Black Bean and Spinach Salad (Vegan)

    Melissa King 28 Comments

    Black Bean and Spinach Salad.  Spring is coming soon and it’s time to say good bye to the soups and hello to salads.  This light and fresh salad would be a good healthy addition to any bbq.

     

    black bean spinach salad

     

    I love dishes like this.  They are easy to make and always a hit.  This particular dish was inspired by one that my mother in law made.  I made a few changes to the original.

    This healthy salad is vegan and gluten free too.

    Black Bean and Spinach Salad

    Black Bean and Spinach Salad

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    Prep Time 20 min

    Ingredients

    • 2 1/2 cups black beans (I used dried, but measured after they were soaked and cooked)
    • 2-3 cups baby spinach
    • 2 cups organic corn (I used frozen and thawed out on the counter)
    • 1 cup cherry tomatoes halved
    • 1 shallot chopped
    • 1 yellow pepper chopped
    • 1 heaping T pomegranate molasses
    • Juice of 1/4 orange
    • 1/2 tsp garlic
    • 1 T avocado oil
    • salt to taste

    Instructions

    1. Throw everything in the bowl and mix.

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    Recipe Notes

    I think it tastes better the next day because the flavors have had time to marinate. This makes a good amount of salad. I would guess about 4 large portions. Should keep for a week, but ours will not last that long.