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Tomato Cucumber Salad

Tomato Cucumber Salad
Servings: 4
Prep Time:  10 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1/2 medium onion
  • 3 small cucumbers
  • 3 tomatoes
  • 1 handful parsley
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoons salt

Instructions

  1. As far as a day in advance, cut the onion into bite-size squares. Soak them in a bowl of water in the refrigerator for up to a day, changing the water a few times in between.
  2. When you're ready to make the salad, drain and dry the onions with paper towels.
  3. Chop the cucumbers and tomatoes into bite size pieces and add them into a bowl along with the onions, parsley, lemon juice and salt.
  4. Toss to distribute everything evenly and serve immediately.

 

Sourced from http://norecipes.com/

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Posted Wednesday, April 23, 2014 by Christa Gonzales in Recipes, Salads

 
 
 

BLT Chopped Salad with Corn, Feta & Avocado

BLT Chopped Salad with Corn, Feta & Avocado
YIELD: 4 servings
Calories: 311; Carbs: 19g
Protein: 10.5g; Fat: 23g
COOK TIME: 25 min

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 cups butter lettuce, chopped
  • 2 cups fresh arugala, chopped
  • 1 pint grape tomatoes, quartered
  • 4 slices thick-cut bacon, fried and crumbled
  • 1 cup sweet corn
  • 1 avocado, chopped
  • 4 ounces feta, crumbled
  • 1½ tablespoons olive oil
  • 1 lime, juiced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.

  1. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve! 

 

Sourced from www.keyingredient.com

                

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Posted Thursday, April 17, 2014 by Christa Gonzales in Recipes, Salads

 
 
 

Sonoma Brussels Sprouts Salad with Creamy Cashew Dressing

Sonoma Brussels Sprouts Salad with Creamy Cashew Dressing

 

 

 

 

 

 

 

 

 

Sonoma Brussels Sprouts Salad

Ingredients:

  • 1 lb baby Brussels sprouts, cleaned and quartered 
  • 1 cup chopped roasted pecans 
  • 1 cup sliced grapes (preferably organic) 
  • 2 slices Benton’s Bacon 
  • Salt and pepper to taste 
  • Creamy Cashew Dressing (recipe as follows) 

 

Instructions

  1. Heat a heavy, nonstick skillet to medium heat. Add bacon slices and allow to sizzle, flipping every few minutes, until almost crisp throughout. Transfer to paper towel to drip-dry. Once dry. Dice into small pieces (1/4 x 1/4 inch) 
  2. Add brussels sprouts quarters to a food processor. Pulse until finely shredded, similar to coleslaw texture. 
  3. Combine all ingredients in a medium-sized mixing bowl. Stir to coat with dressing. Season to taste. 
  4. Refrigerate for at least 1 hour, preferably overnight, before serving. 

 

Creamy Cashew Dressing:

Ingredients

  • 1 cup raw cashew pieces, soaked 
  • 1 clove garlic, roughly chopped 
  • 1 tablespoon apple cider vinegar 
  • 2 tablespoons fresh-squeezed lemon juice 
  • 1 ...

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Posted Friday, Oct. 4, 2013 by Christa Gonzales in Recipes, Salads, Side Dish

 
 
 

Vegan White Bean, Asparagus & Artichoke Heart Salad

Vegan White Bean, Asparagus & Artichoke Heart Salad

 

Serving Size: 4 servings
 

 

  

 

 

 

 

 

 

Ingredients

  • 1 15 oz. can quartered artichoke hearts, rinsed and drained
  • 1 15 oz. can white beans, rinsed and drained
  • 2 cups asparagus, cut into 1? pieces
  • 1/3 cup thinly sliced radishes (I used watermelon radishes – pretty!)
  • 4-5 scallions, chopped
  • 1 clove garlic, finely minced
  • 1 tbsp. orange juice
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. French mustard
  • 1 tbsp. nutritional yeast
  • splash soy sauce
  • salt & pepper to taste
  • fresh basil, for garnish

Instructions

  1. Lightly steam or microwave the asparagus. Set aside.
  2. In a large bowl, whisk together the garlic, orange juice, lemon juice, red wine vinegar, mustard, nutritional yeast, soy sauce and salt and pepper. (No, I did not forget the oil.) Add the artichoke hearts, beans, asparagus, radishes and scallions, stirring to combine.
  3. Serve over a bed of fresh greens, if desired and top with basil.

Notes

Provided by ...

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Posted Thursday, March 28, 2013 by Michael Gonzales in Recipes, Salads