Category Archives: Salad

Ranch Dressing

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Ingredients 

 ½ Cup plain whole milk yoghurt 

3/4 cup buttermilk (we use home-made) 

3 tablespoons home-made mayo

1 ½ teaspoons real lemon juice

1 teaspoon of Dijon mustard

⅛ teaspoon finely minced onion 

¼ teaspoon freshly minced garlic

1 tablespoon freshly chopped fresh chives 

Salt to taste 

Instructions 

Mix ingredients together in a bowl with a fork and then whisk.

Garlic and Lemon Salad Dressing

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Ingredients 

3 tablespoons olive oil 

2 tablespoons lemon juice (one lemon)

1 teaspoon Dijon mustard 

¼ teaspoon pink Himalayan salt 

¼ teaspoon pepper 

1 teaspoon maple syrup 

1 garlic clove (pressed)

Instructions

Toss with chopped Kale, dried cranberries, avocado chopped pecans and crumbled feta delicious!!! 

How do you use this combination?

Asian Cabbage Salad

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Ingredients 

2 1/2 cups finely shredded organic cabbage 

1 cup grated organic carrots

 ½ cup diced organic red/green ( red makes the salad extra beautiful) Combine and set aside.

Dressing:

2 tablespoons organic extra virgin olive oil 

2 tablespoons Rice vinegar (I used apple cider vinegar because that is what I had on hand)

2 teaspoons brown sugar (or one good squirt of honey)

1 tablespoon soy sauce (Tamari or Nama Shoyu)

 ½ teaspoon grated fresh ginger root (or ¼ teaspoon dried ginger root)

 Tabasco or pepper sauce (we use a ½  teaspoon of cayenne powder)

 Wisk together and pour over and toss well. Let sit 10 or 15 minutes before serving

 Optional 1 tablespoon toasted sesame seeds mixed in with dressing

Garlic and Lemon Cabbage salad

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Ingredients 

1 garlic clove 

2 tablespoons freshly squeezed lemon juice 

2 tablespoons extra-virgin olive oil 

2 heads cabbage cored and finely shredded 

Kosher salt (to taste) 

Instructions 

In a bowl, pound garlic to a purée. Stir in the lemon juice and olive oil.

 In a large bowl toss the cabbage with the dressing, season with salt and toss again serve right away or lightly chilled.

Wilted Cucumber Salad a.k.a. Cuke Dish!

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This little dish is a staple for our family!  Everyone loves the cucumbers prepared this way and it’s one more way for us to incorporate raw, fresh food into our daily diet.  Make a bunch and use it all week long.  This recipe will last and last in your fridge.

Adapted from the book “Enchanted Broccoli Forest”

In this case, “wilted” means “relaxed.”  This keeps beautifully in the fridge for 2 weeks.

Ingredients

  • 2/3 c Bragg’s Raw Apple Cider Vinegar (Get at health food store or buy on line, or buy from the YHS Dry Goods list)
  • 1/3 c Water
  • 4 Tablespoons Raw Honey
  • 1 teaspoon Sea Salt
  • 1/2 c thinly sliced onion (use more if you like and any type of onion works great)
  • 4 med-sized cucumbers, peeled, and thinly sliced
  • 2 Tablespoons minced fresh dill (or 2 teaspoons dried)

Instructions

  1. Combine vinegar, water, honey, salt in small bowl.
  2. Place the onion and cukes slices in a med-large bowl and add the liquid.  Add dill.
  3. Transfer to glass jar w/tight fitting lid or other container.  Chill until cold.  (Serve cold or at room-temp.)

Note:  We are never specific with this recipe and make large batches every time – so go with what you can eat and enjoy!

Cabbage Lemon Apple Salad

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This is a GREAT salad and a great addition to your healthy diet.  Our children LOVE this and guests scarf it up!  Large amounts of vitamins and minerals found in these veggies and fruits!  Easy to make in large quantities to eat off of for several days.  Any time you can eat cabbage, PLEASE DO, it’s nutritionally superior to many other veggies and will do you a WORLD of good.

Ingredients

  • 2 Granny Smith Apples, shredded or chopped
  • 1/4 head red cabbage finely chopped
  • 1/4 head green cabbage finely chopped
  • 3 carrots shredded
  • 1 zucchini shredded
  • some lemon zest
  • and the juice of one lemon

Instructions

  1.  Toss all and enjoy!

Lemon Kale Salad with Berries

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Lemon kale salad?  with Berries?  Total hit with family and friends!  A dear southern friend has served this salad several times with great success.

Salad Ingredients

  • 6 cups of Kale, de-stemmed and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup blueberries
  • 1 cup sliced strawberries
  • 1/2 slivered almonds
  • diced Monterey Jack cheese or feta to taste

Vinaigrette Ingredients

  • 3 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 tbsp of minced fresh garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp of Honey
  • 1/4 cup cider vinegar
  • 1 cup (or less) of light olive oil
  • salt and pepper to taste

Instructions

  1. Place ALL vinaigrette ingredients in blender except olive oil and pulse for 2 minutes. Slowly drizzle in olive oil and blend till emulsified. Pour over salad ingredients.