Salads

Pear Salad with Dried Cherries and Candied Walnuts (minimalistbaker.com)

Ingredients:
Walnuts:

1 heaping cup raw walnuts
2 tsp olive or coconut oil
1 Tbsp coconut sugar
2 tsp maple syrup or agave nectar
Pinch sea salt
Pinch ground cinnamon
Optional: Pinch cayenne pepper

Dressing:

¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 shallot, minced
Pinch each sea salt and black pepper

Salad:

1 6oz bag mixed greens
1 ripe Bosc or Bartlett Pear, thinly sliced lengthwise, stem and seeds removed
¼ dried cherries (or cranberries, though cherries are best)

Directions:

Preheat oven to 350 degrees F and add raw walnuts to a bare or parchment lined baking sheet.
Once oven is preheated, toast walnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the walnuts. Use a spatula to thoroughly toss/combine.
Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar or mixing bowl and shaking vigorously or whisking to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.
To serve, add greens, half of the sliced pear, dried cherries, and half of the roasted walnuts to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine.
Plate and garnish with remaining pears and walnuts, and serve with remaining dressing. Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store walnuts well-sealed at room temperature.

Serves: 2-3

Classic Cranberry Salad (southernliving.com)

Ingredients:

4 cups fresh or frozen cranberries (14oz)
¾ cup packed light brown sugar
½ cup fresh orange juice (from 2 oranges)
1 cup peeled and chopped Bartlett pears (about 2 small pears)
1 cup chopped fresh pineapple (from 1 pineapple)
½ cup thinly sliced celery (from 2 stalks)
½ cup chopped toasted pecans

Directions:
Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer. Stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4-24 hours.

Spring Salad Recipe (yummly.com)

Ingredients:

½ cup vegenaise
¼ cup fresh lemon juice
2 Tbsp chopped fresh mint
2 Tbsp flat leaf parsley leaves (chopped)
2 tsp finely chopped garlic
1 tsp grated lemon peel
1 lb fresh asparagus (steamed, then cut into bite size pieces)
10 oz frozen green peas (thawed and drained)

Directions:

Combine Vegenaise, lemon juice, mint, parsley, garlic and lemon peel in large bowl.
Add asparagus and peas and toss to coat.

Serves: 4

Curried Carrot Salad (allrecipes.com)
Ingredients:

1 sweet apple, cut small
2 carrots grated
¼ cup raisins
2 Tbsp chopped fresh parsley
1 lemon, juice
2 Tbsp olive oil
1 Tbsp toasted sesame seeds (optional)
1 tsp curry powder, or more to taste
½ tsp maple syrup, or to taste (optional)
Salt and ground black pepper to taste

Directions:
Combine apple, carrots, raisins and parsley in a bowl.
Mix lemon juice, olive oil, sesame seeds, curry powder, maple syrup, salt, and pepper in a jar or container with a tight fitting lid. Cover and shake until dressing is a uniform yellow color. Pour dressing over salad and mix until evenly coated.
Servings: 2 Calories: 290

Quick and Easy Carrot and Chickpea Salad (allrecipes.com)

Ingredients:

3 Tbsp olive oil
2 Tbsp fresh lemon juice
1 clove garlic finely chopped
1 tsp ground cumin
½ tsp salt
Freshly ground black pepper to taste
2 cups shredded carrots
1 (14 oz) can chickpeas (garbanzo beans), drained and rinsed
2 Tbsp chopped fresh parsley
2 Tbsp chopped white or green onion

Directions:
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Serves: 4 Calories: 235

The Best Carrot Salad Ever! (thehealthyfoodie.com)

Ingredients:
For the salad:

4 medium carrots grated
2 Tbsp raisins
2 Tbsp dried cranberries
2 Tbsp unsweetened shredded coconut
2 Tbsp pecans chopped
2 Tbsp walnuts chopped
2 Tbsp pumpkin seeds
2-3 Tbsp chopped parsley

For the dressing:

1 Tbsp avocado oil
1 Tbsp apple cider vinegar
1 tsp honey
1 tsp grated fresh ginger root
½ tsp Dijon mustard
¼ tsp salt
¼ tsp ground black pepper

Directions:

Combine all the ingredients for the salad in a large mixing bowl. Set aside. In a small container or measuring cup, combine the avocado oil, apple cider vinegar, honey, ginger root, mustard, salt and pepper and whisk vigorously with a fork or flat whisk until well combined and slightly emulsified. Pour over the reserved salad and toss well. Transfer to serving bowl and garnish with more pumpkin seeds, chopped parsley and grated coconut, if desired. Serve immediately or place in the refrigerator for a couple of hours to allow flavors to meld.
Serves: 4 Calories 229

Roasted Carrots, Parsnips, Zucchini and Onion Salad (from Salade by Pascale Beale)
For the Vegetables:

3-4 yellow squash (patty pan) - ends trimmed, cut into wedges
3-4 green zucchini - end trimmed, split lengthwise and sliced
4-5 carrots - peeled and sliced
4 small to medium parsnips - peeled, quartered and sliced
1 large red onion - peeled, halved and cut into thin slices
Juice of 2 lemons
5-6 sprigs of thyme
Olive oil
Sea salt and black pepper

For the herb pesto:

4 Tbsp fruity olive oil
Juice and zest of 2 lemons
1 large handful parsley - chopped
1 large handful cilantro - roughly chopped
1 large handful basil leaves
2 Tbsp chives - chopped
1 clove garlic

Directions:

Preheat the oven to 375 degrees.
Place all the vegetables in a roasting pan and drizzle with olive oil. Squeeze the lemons over the vegetable s and add the thyme, a dash or two of salt and 4-5 grinds of pepper. Roast the vegetables in the oven for 25-30 minutes. The carrots and zucchini can have a little crunch, but the parsnips do need to be cooked through, so check those in particular.
While the vegetables are roasting, prepare the herb pesto. Place all the pesto ingredients into a blender or food processor (liquids first - it makes it easier to process the pesto) and run it until you have a relatively smooth pesto. Check the seasoning. Depending on the size of the lemons you use, you may need a dash more. It should be bright green and very fresh tasting. Pour the pesto into a salad bowl and add the roasted vegetables to the bowl as they are cooked. Toss while they are still warm.

This can be eaten warm or cold. Serves: 8-10

Thai Green Papaya Salad with Tofu (mayihavethatrecipe.com)
Ingredients:

1 Tbsp oil (grape, avocado, sunflower)
16 oz extra firm high protein tofu, diced small
2 tsp soy sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp ginger powder
1 lbs green papaya, shredded (about 4 cups)
2 cups shredded carrots
1 cup diced cucumbers
½ pint grape tomatoes, sliced in half
¼ cup shelled peanuts
1 bunch cilantro (optional)
Peanut sauce (homemade or store bought)

Directions:

Heat the oil in a large skillet over high heat
Combine the diced tofu & soy sauce in a large bowl & toss well. Add garlic, onion & ginger powders & toss again to coat.
Reduce the heat to medium, add the tofu to the skillet & cook for 1 minute. Toss well & cook for an additional 3-4 minutes, or until all sides are golden
To assemble the salad, combine the cooked tofu with shredded green papaya, carrots, cucumbers & tomatoes. Add the peanut sauce & toss well.
Top with peanuts & cilantro leaves before serving. Serves: 4-6

Kale Quinoa Salad with Blueberries (kristineskitchenblog.com)

Ingredients:
For the salad:

1 cup quinoa
1 large bunch (about 6 cups) kale, tough stems removed & chopped)
15 oz can chickpeas, rinsed & drained
1 cup blueberries
4 oz goat cheese, crumbled
½ cup sliced almonds
1 avocado, peeled, pitted & chopped

For the dressing:

¼ cup extra virgin olive oil
¼ cup lemon juice
2 Tbsp honey
1 ½ tsp Dijon mustard
¼ tsp salt
A bit of black pepper

Directions:

Rinse & drain the quinoa. Place quinoa and 2 cups water in a small saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for about 15 minutes until water is absorbed. Transfer to a large bowl to cool.
Meanwhile, make the dressing. Whisk together all dressing ingredients in a large salad bowl. Add the kale and, un\sing your hands, toss it with the dressing.
Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas, blueberries, goat cheese, almonds, and avocado. Toss gently to combine. Serves: 4

Minty Watermelon-Cucumber Salad (tasteofhome.com)

Ingredients:

8 cups cubed seedless watermelon
2 English cucumbers, halved lengthwise and sliced
6 green onions, chopped
¼ cup minced fresh mint
¼ cup balsamic vinegar
¼ cup olive oil
½ tsp salt
½ tsp pepper

Directions:
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered up to 2 hours before serving. The salad does not do well held over to the next day. This is delicious!!!
Serves: 16

Lemony Spinach Quinoa Bean Salad (fannetasticfood.com)

Ingredients:

½ cup uncooked quinoa, prepared as directed on package
¼ cup fresh lemon juice
⅛ c olive oil
1 cup kidney beans, drained and rinsed
⅛ cup crumbled feta cheese
2 cups fresh baby spinach, steamed in microwave
Garlic powder, ground coriander, and salt and pepper to taste

Directions:

Cook quinoa as directed on package (will take about 15 minutes
While you are waiting, toss the spinach in a bowl and microwave for 1 minute to steam it.
Once the quinoa is cooked, transfer to a bowl and add all the other ingredients to it. Just stir and enjoy - serve warm or cold, both are delicious.
Season to taste. Serves: 2

Mediterrannean Eggplant and Chickpea Salad (healthyseasonalrecipes.com)

Ingredients:

1 large eggplant, cut into ¾ inch cubes
4 cloves garlic with skin on
1 tsp salt, divided
3 Tbsp olive oil, divided
1 Tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 14.5 oz can chickpeas, drained and rinsed
2 cups chopped fresh parsley
½ cup crumbled feta cheese

Directions:

Preheat oven to 350 degrees F. Combine eggplant, garlic and ½ tsp salt in a large bowl. Drizzle 1 Tbsp olive oil over it and toss to coat. Spread out on a large rimmed baking sheet and roast until the eggplant is tender and browned on the bottom and the garlic is soft. About 30 minutes.
Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining ½ tsp salt and the remaining 2 Tbsp olive oil. Mash garlic with a fork. Whisk in lemon juice and Dijon mustard. Add the eggplant, chickpeas, parsley and feta and toss to coat.

Yields 6 cups

Pearl Barley Salad with Chickpeas, Feta and Lemon (flavorthemoments.com)
Ingredients:

1 cup pearl barley, cooked according to package instructions
1 lb fresh green beans, washed, trimmed, and cut into 2” pieces
1 15oz can chickpeas, rinsed and drained
4 oz container crumbled feta
½ cup chopped fresh diss
Juice of 2 lemons
⅓ cup extra virgin olive oil
Salt and pepper to taste

Directions:

While the barley is cooking, place the green beans in a large pot of boiling water and bring back to a boil. Reduce the heat to medium and cook until crisp tender, about 3 minutes. Drain well
Add the green beans, chickpeas, feta, dill, lemon juice, and the olive oil with salt and pepper to taste. Stir gently to combine, adding more olive oil if the salad seems dry.
Serve warm or cold. Enjoy! Serves: 8

Sweet, Salty, and Spicy Watermelon Refresher (myrecipes.com)

Ingredients:

¼ cup fresh lime juice
1 Tbsp turbinado sugar
2 Tbsp fresh orange juice
1 jalapeno or 2 serrano peppers, seeded and minced
½ tsp salt
¼ tsp dried crushed red pepper
1 small red onion, diced
½ cup coarsely chopped fresh cilantro
2 Tbsp coarsely chopped fresh mint
1 small seedless watermelon
1 small cantaloupe
2 English cucumbers
- 1 jicama
- 2 mangoes

Directions:
Combine lime juice and next 5 ingredients. Place red onion, cilantro, and mint in a large bowl. Dice watermelon and cantaloupe into 1 inch pieces; add to bowl. Peel and dice cucumbers, jicama, and mangoes; add to bowl. Stir in lime juice mixture. Cover and chill 20 minutes. Add salt and pepper to taste.
Serves: 10-12

Ginger, Citrus, Black sesame, Carrots with Edamame and Avocado Salad (thefirstmess.com)

Salad Ingredients:

5-6 carrots - peeled and cut into matchsticks
1 cup frozen shelled edamame, thawed
¼ cup black sesame seeds
Big handful of cilantro leaves, roughly chopped
Salt & pepper to taste
½ ripe avocado peeled and chopped

Ginger Citrus Dressing:

¼ cup fresh orange juice
Juice of 1 lime
Salt & pepper to taste
1.5 Tbsp agave nectar or honey
1 inch piece of ginger peeled and grated finely on a rasp/microplane
Couple drops of toasted sesame oil
¼ cup grapeseed or other neutral tasting oil

Directions:
Combine the salad ingredients, toss gently and set aside.
In a small bowl whisk together the dressing and toss in with the salad

Servings: 6-8 as a side dish.

MEDITERRANEAN ZUCCHINI and CHICKPEA SALAD (adapted from allrecipes.com)

5 cups diced zucchini
1 (15oz) can chickpeas, drained and rinsed
1 cups halved grape tomatoes
1 cup chopped red bell pepper
½ cup chopped sweet onion
½ cup crumbled feta cheese (if desired)
1 cup chopped Kalamata olives
¼ cup olive oil
½ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 Tbsp. chopped fresh rosemary
1 clove garlic, minced
1 tsp. dried oregano
½ tsp. crushed red pepper flakes (optional)
salt and ground pepper to taste

Directions: Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl. Refrigerate several hours before serving.

Servings: 6-8 Calories: 250

Serves: 7 Calories: 214

SWEET and SOUR ZUCCHINI SALAD (adapted from allrecipes.com & taste of home)

1 (1 ounce) package dry onion soup mix
⅓ cup white wine or red wine vinegar
¼ or ⅓ cup sugar
1 tsp. salt
1 tsp. ground black pepper
2 Tbls. olive oil
⅓ cup cider or red/white wine vinegar
½ cup chopped green bell pepper
½ or 1 cup chopped celery
7 small zucchinis, thinly sliced or chopped
(you can also add ½ chopped sweet onion and/or 1 can of drained garbanzo beans)

In a mixing bowl, soak onion soup mix in wine vinegar, let stand 5 minutes.
Combine the onion soup mixture with the sugar, salt, pepper, oil, vinegar, bell pepper, celery, zucchini and other vegetables or beans
Chill 4-6 hours, stirring occasionally. Drain off any extra liquid before serving.

APPLE and ZUCCHINI SALAD (adapted from allrecipes.com)

1 lb. zucchini, diced (about 3-4)
3 apples, diced (can be peeled or unpeeled)
1 green pepper, diced
½ red onion, chopped
Combine above in a bowl.

Whisk together:
2 Tbls. olive oil
2 Tbls. red wine vinegar
1 tsp. white sugar
1 tsp dried basil (could also use fresh basil)
¾ tsp salt
½ tsp ground black pepper if desired

Drizzle over zucchini-apple mixture. Toss to coat.

Serves 8 Calories 124

Sweet & Tangy Cucumber Salad (tasteofhome.com)

Ingredients:

3 cups thinly sliced cucumbers
1 small sweet red pepper, julienned
½ cup chopped sweet onion
¼ cup sugar
¼ cup white wine vinegar
1 ½ tsp salt
1 1/2 tsp dill seed

Directions:
In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

Servings: 4

Roasted Broccoli Salad with Pine Nuts, Raisins, & Feta (adapted from yummybeet.com)
Ingredients:
Salad:

1 large bunch broccoli, florets only, very finely chopped
½ cup raw pine nuts
1 Tbsp olive oil
1 tsp dried oregano (not ground)
1 tsp salt
Ground black pepper to taste
3 oz. feta, cut into small cubes or crumbled
3 Tbsp raisins

Dressing:

2 Tbsp red wine vinegar
1 Tbsp olive oil
1 clove garlic, minced
⅛ tsp ground nutmeg

Directions:

Preheat oven to 425 F
For the salad, on a large rimmed baking sheet, toss broccoli, pine nuts, oil, oregano, salt and pepper. Spread into an even layer and roast for 15 minutes, until broccoli and pine nuts are beginning to brown. Add to a large bowl and cool for 10 minutes. Add feta and raisins.
For the dressing, in a small bowl, combine vinegar, olive oil, garlic and nutmeg. Add to broccoli mixture and toss to combine. Serve immediately or cover and chill for up to 2 days.

Serves: 4

Asian Broccoli Salad with Peanut Sauce (adapted from gimmesome oven)

Broccoli Salad Ingredients:

1 large head broccoli, cut into small florets
1 cup shelled cooked edamame
½ cup thinly sliced green onions
½ cup peanuts
1 batch peanut sauce (recipe below)
Sesame seeds, for garnish

Peanut sauce ingredients:

¼ cup natural peanut butter
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 Tbsp honey or agave nectar
¼ tsp sesame oil
1-2 Tbsp hot water, as needed to thin the sauce

Directions:
To make the Broccoli Salad: Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired.
To make the Peanut Sauce: Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire. Serves: 4

Broccoli Apple Salad (adapted from therecipecritic.com)
Ingredients:

4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
½ cup diced red onion
2 large apples, finely chopped
¾ cup pecans, coarsely chopped
¾ cup dried cranberries
For the creamy dressing:
½ cup Vegenaise (or mayonnaise)
½ cup low fat Greek yogurt (optional)
2 Tbsp lemon juice
1 tbsp sugar
½ tsp salt
½ tsp pepper

Instructions:

In a large bowl combine broccoli, carrots, red onion, apples, pecans and dried cranberries.
To make the dressing: Whisk together vegenaise, Greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

Serves: 4-6

QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES
2 cups vegetable broth
1 cup quinoa (soak and rinse first) cook for about 15 minutes - stir in 3 Tablespoons olive oil, fluff with fork and cool
½ cup coarsely chopped mint leaves
1 cup dry roasted almonds (salted or unsalted)
1 cup dried cranberries
3 cups chopped baby kale
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 bunch thinly sliced green onions (can also use a red onion)
1 small container grape tomatoes cut in half
1 lemon juiced
1 tsp. lemon zest
salt and pepper to taste

Add all ingredients to quinoa - cool and serve - keeps well in fridge

QUINOA TABBOULEH
(Remember to rinse the Quinoa)

2 cups water or vegetable broth - bring to boil - add 1 cup quinoa and pinch of salt.
Simmer for 15 minutes - cool - fluff with fork
Combine following ingredients and add to the cooled quinoa

1 cucumber diced
2 bunches green onions diced
2 peeled carrots diced small
1 cup diced celery
1 cup fresh parsley, chopped fine
3 tomatoes diced or 1 small box of cherry or grape tomatoes cut small
1 jar of pimento-stuffed green olives or kalamata olives chopped (suited to your taste)
2-3 cloves of garlic chopped fine or 1 tsp garlic powder (suited to your taste)
¼ cup olive oil
⅓ cup lemon juice with lemon zest from the fresh lemon
½ - 1 tsp salt to taste
Feta cheese can to added or served with the salad for those who enjoy the cheese flavors.

Place all ingredients in a covered bowl and place in fridge.
Servings: 4 Calories: 355

MEXICAN QUINOA SALAD

1 cup rinsed quinoa cooked in 2 cups water or vegetable broth (makes 2 cups cooked) - cool
1 cup brown rice cooked as per directions on package (makes 2 cups cooked) - cool
Mix the above cooked, cooled grains together in a large mixing bowl
Add: 1 (15oz) can pinto beans, rinsed and drained
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can garbanzo beans, rinsed and drained
1 (14oz) can corn, drained
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped (if more spice is desired)
½ cup chopped cilantro
additional vegetables such as chopped cucumbers and or grape tomatoes could be
added if desired. One 15oz can black beans, rinsed and drained, could also be used in
place of any of the other beans.
Dressing: ½ cup olive oil
                ⅓ cup red wine vinegar or rice vinegar
½ of lemon or lime can also be added
1 Tbsp chili powder
1 tsp cumin
2-3 cloves garlic or 1-2 tsp garlic powder
1 tsp salt
½ tsp black pepper or cayenne pepper to taste

Whisk together and add to the above mixture
Cover bowl with lid and refrigerate until flavors are blended (2 hours)
Can be in the fridge for one week. Sliced avocado can be added when served.
Serves 8    350 calories per serving

Mediterranean Eggplant and Barley Salad (epicurious.com)
Ingredients:

1 ½ lb eggplant, cut into ½ inch cubes
¾ lb zucchini, cut into ½ inch cubes
10 Tbsp extra-virgin olive oil
1 tsp salt
1 tsp black pepper
1 cup chopped scallion
1 ½ tsp ground cumin
½ - 1 tsp ground coriander
¼ tsp cayenne
1 ¼ cups pearl barley (8oz)
14 oz vegetable broth
¾ cup water
2 Tbsp fresh lemon juice
1 garlic clove, minced
¼ tsp sugar
½ lbs cherry tomatoes, quartered
⅓ cup kalamata or other brine cured black olives, pitted and halved
½ cup thinly sliced red onion,
1 cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint

Directions:
Roast eggplant & zucchini:

Preheat oven to 425 degrees
Toss eggplant and zucchini with 5 Tbsp oil, ¾ tsp salt and ¾ tsp pepper in a bowl, then spread in 2 oiled large shallow baking pans. Roast vegetables in oven, stirring occasionally until vegetables are golden brown and tender, 20-25 minutes. Combine vegetables in one pan and cool.

Cook Barley:

Heat 2 Tbsp oil in 3-4 qt heavy pot over moderately high heat until hot but not smoking, then cook, scallion, cumin, coriander, and cayenne, stirring until fragrant, about 1 minutes. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water. Bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, 30-40 minutes. Remove from heat and stand, covered, 5 minutes. Cool.

Make dressing and assemble salad:

Whisk together lemon juice, garlic, sugar and remaining salt and pepper and 3 Tbsp oil in a large bowl. Add barley, roasted vegetables and remaining ingredients to bowl with dressing and toss until combined well.

Salad can be made 1 day ahead and chilled, covered. Serves: 6-8

Barley Lime Fiesta Salad (allrecipes.com)

Ingredients:

1 cup pearl barley
2 cups water
15 oz can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (optional)
15 oz can whole kernel corn, drained (can substitute frozen corn)
1 stalk celery chopped
1 small red onion, chopped
1 large carrot chopped
1 Tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
¼ cup water
2 Tbsp honey
1 Tbsp olive oil
2 Tbsp lime juice
¼ - ½ cup chopped fresh cilantro
1 tsp rice vinegar or balsamic vinegar

Directions:

Bring barley and water to a boil in a saucepan over medium high heat. Cover, reduce heat to low and simmer until the barley is tender, about 30 minutes. Remove from heat and chill in refrigerator.
In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, jalapeno pepper, corn, celery, red onion, carrot, 1 Tbsp oil, salt, black pepper and cumin. Mix thoroughly.
In a separate bowl, whisk together the water, honey, oil, lime juice, cilantro vinegar. Pour dressing over barley mixture and toss to combine. Refrigerate salad until cold. It usually tastes better the next day.

Servings: 8

Shaved Radish Salad with Walnuts and Mint (bonappetit.com)
Ingredients:

¼ cup walnuts
2 cups thinly sliced mixed radishes
Salt, freshly ground pepper to taste
¼ cup Basic Lemon Vinaigrette
2 Tbsp mint leaves

Directions:

Preheat oven to 350 degrees. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; crush with the flat side of a chef’s knife.
Arrange radishes on a plate. Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.

Serves: 4

Basic Lemon Vinaigrette
Makes about 1 cup

Ingredients:

⅔ cup olive oil
⅓ cup fresh lemon juice

Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.

Crunchy Celery, Radish & Turnip Salad-Slaw (food52.com)
Ingredients:

½ head celery (about 6-7 stalks). Thinly sliced, leaves picked and reserved
1 bunch radishes, ends trimmed, thinly sliced.
1 bunch young turnips, ends trimmed, halved and thinly sliced
5 spring onions, white and green parts thinly sliced
½ cup fresh flat leaf parsley, chopped

For the sauce:

3 Tbsp Gorgonzola/Blue cheese, room temperature
2 Tbsp mayonnaise or vegenaise
⅓ cup sour cream (vegan sour cream)
2 Tbsp freshly squeezed lime juice plus 2 tsp zest
1 tsp salt
10 grinds black pepper
2 tsp sugar

Directions:

I a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.
Just before serving in a large bowl toss all the vegetables, chopped parsley and celery leaves; add the sauce and mix well to combine. Taste for seasonings and serve.

Serves: 4-6

Mexican Street Corn Salad (jocooks.com)

Ingredients:

4 cups corn (about 5 ears), cut from the cob
1 Tbsp olive oil
1 red bell pepper, chopped
1 small red onion, finely chopped
½ cup fresh cilantro, chopped
1 jalapeno pepper diced
½ to 1 avocado chopped
4 Tbsp lime juice (from about 2 limes)
1 tsp cumin ground
½ to 1 tsp smoked paprika (to taste)
½ tsp black pepper
½ tsp salt
2 Tbsp sour cream or yogurt (I usually omit this)
2 Tbsp mayonnaise or Vegenaise (I usually omit this)
½ cup of cotija cheese (or feta), crumbled

Instructions:

Cut the corn off the cob. I used 5 ears to get about 4 ups. You can also use canned or frozen corn. If using frozen, no need to thaw it out.
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to har, which is why we are using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
Transfer the corn to a large bowl and let it cool for a few minutes.
To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary
To serve garnish with additional cheese and cilantro if preferred.

Serves: 4 Calories: 480

Summer Corn Salad (tasteofhome.com)
Ingredients:

5 tsp olive oil, divided
1 Tbsp lime juice
½ tsp salt
½ tsp hot pepper sauce
1 ½ cups fresh or frozen corn, thawed
½ cup cherry tomatoes, halved
½ cup finely chopped cucumber
½ cup finely chopped red onion
2 Tbsp minced fresh basil or 2 tsp dried basil
½ cup crumbled feta cheese

Instructions:

In a small bowl, whisk 4 tsp oil, lime juice, salt and pepper sauce; set aside.
In a large skillet, cook and stir corn in remaining oil over medium high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Serves: 4

Quinoa With Corn, Scallions, and Mint (epicurious.com)
Ingredients:
4 ears corn, shucked (or 2-3 cups frozen corn)
1 Tbsp finely grated fresh lemon zest (from 2 lemons)
2 Tbsp fresh lemon juice
½ stick (¼ cup) unsalted butter, melted (or ¼ cup olive oil)
1 Tbsp honey
½ tsp salt
½ tsp black pepper
1 ½ cups quinoa
4 scallions, chopped
½ cup chopped fresh mint

Instructions:

Place corn cobs in water, bring to boil, let stand 5 minutes, transfer to cutting board and when cool, cut kernels off cob with a heavy knife.
Whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl
Rinse and cook quinoa as directed - fluff and cool
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Serves: 8

Pineapple Cucumber Salad (momontimeout.com)

Ingredients:

⅓ cup chopped cilantro
1 English cucumber - chopped
2 limes, zested and juiced
1 pineapple - peeled and chopped
Salt and pepper to taste

Directions:
Combine all ingredients and toss lightly to distribute the lime juice and zest evenly. Season with salt and pepper if desired. Serve immediately or keep chilled until ready to serve.

Serves: 6

Garlicky Brussels Sprout Salad with Apples, Walnuts and Parmesan Cheese (cooking.nytimes.com)

Ingredients:

1 cup walnuts
1 lb brussels sprouts, ends trimmed
2 small garlic clove, finely grated
2 Tbsp fresh lemon juice, plus more, if desired
½ cup finely grated Parmesan, plus more for shaving (about 2 oz)
Salt and freshly ground pepper
1 fennel bulb, quartered, cored and thinly sliced lengthwise
1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
½ cup pomegranate seeds (optional)
1 cup mint leaves, coarsely chopped
½ cup parsley, tender leaves and stems, coarsely chopped
3 Tbsp olive oil

Directions:

Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, (5-8 minutes). Transfer nuts to a cutting board and chop.
Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 Tbsp lemon juice, ¼ cup Parmesan and season with salt and pepper. Massage leaves until they are evenly coated. Let sit about 5 minutes. This will help them soften.
Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

Servings: 6

Brussels Sprout Salad (kcet.org)

Ingredients:

3 Tbsp lemon juice
2 Tbsp Dijon mustard
1 small shallot, minced
2 garlic cloves, minced
Salt and pepper
6 Tbsp extra virgin olive oil
2 pounds Brussels sprouts, trimmed, halved and sliced very thin
3 oz Pecorino Romano cheese, shredded (1 cup)
½ cup pine nuts, toasted

Directions:

Whisk lemon juice, mustard, shallot, garlic, and ½ tsp salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.
Fold in Pecorino and pine nuts. Season with salt and pepper to tasted. Serve.

Servings: 8

Red Cabbage & Chickpea Salad (adapted from allrecipes.com)

Ingredients:

1 (16oz) can chickpeas, rinsed and drained
1 cup chopped red cabbage
½ cup chopped tomato
¼ cup chopped onion (can use green onions)
½ cup thinly sliced carrots
¼ cup finely chopped parsley
1 tsp cumin
Salt to taste
Pepper to taste
¼ cup Tahini salad dressing or other options: sesame seed and sesame oil or balsamic salad dressing.

Directions:
Combine chickpeas, red cabbage, tomato, and rest of ingredients. Toss with salad dressing until ingredients are evenly coated.

Serves: 2 Calories 360

Thai Crunch Salad with Peanut Dressing (adapted from onceuponchef.com)
Ingredients:
For the Thai Peanut Dressing:
¼ cup creamy peanut butter
2 Tbsp unseasoned rice vinegar
2 Tbsp fresh lime juice
3 Tbsp vegetable oil
1 Tbsp soy sauce
2 Tbsp honey
2 ½ Tbsp sugar
2 garlic cloves, roughly chopped
1 inch square piece fresh ginger, peeled and roughly chopped
1 tsp salt
½ tsp crushed red pepper flakes
2 Tbsp fresh cilantro leaves
For the Salad:

4 cups chopped Napa cabbage or shredded coleslaw mix (toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium green onions thinly sliced
1 cup loosely packed chopped fresh cilantro

Directions;

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad does not get soggy.
Serves: 4
Calories: 282

Asparagus, Tomato Salad with Balsamic Vinaigrette (adapted from cookingclassy.com)

Vinaigrette Ingredients:

6 Tbsp balsamic vinegar
¼ cup olive oil
2 tsp dijon mustard
2 tsp honey
2 clove garlic, minced
Salt and freshly ground black pepper

Salad Ingredients:

2 1lbs fresh asparagus, (preferable medium thickness), tough ends trimmed, remaining diced into 2 inch pieces.
1 (10.5oz) pkg grape tomatoes, halved
1 cup chopped walnuts, toasted
1 cup feta cheese crumbled (optional)
1 red pepper, chopped (optional)

Directions:
Bring a large pot of water to boil. Meanwhile prepare vinaigrette-add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

Add asparagus to boiling water and allow to boil until tender crisp, about 4-5 minutes. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a fowl with tomatoes (peppers) and toasted walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle with feta cheese, if desired.

Servings: 7

Marinated Lentil Salad (adapted from Budgetbytes.com)

Ingredients:

Lemon Garlic Dressing:
1 lemon
¼ cup olive oil
2 cloves garlic, minced
2 tsp. Dried oregano
1 tsp salt
Freshly cracked pepper

Salad:
1 cup dry brown lentils
1 bunch parsley
1 pint grape tomatoes
½ small red onion
1 cup diced celery
3 oz. feta, crumbled (optional)

Directions:

Boil 3 cups water in a pot and add the lentils. Cook until the lentils are tender (about 20 minutes). Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
While lentils are cooking, prepare the lemon garlic dressing. Zest or grate the rind of one lemon. Juice the lemon. In a small bowl whisk together the lemon juice, olive oil, minced garlic, oregano, salt and freshly cracked pepper. Set aside.
Rinse the parsley well, shake off water and pull the leaves from the stems. Chop the parsley. Cut the grape tomatoes in half. Finely dice the red onion.
When the lentils are cooked, drained and cooled, add the above ingredients and the dressing. Stir to combine.
Serve immediately or refrigerate until ready to eat. The Feta can be added before serving.

Serves: 6

Brussels Sprout Hazelnut Salad (Native Food Celebration Cookbook)
Ingredients:
1/1/2 lbs Brussels sprouts
6 cups water
1 Tbsp sea salt
¼ cup sunflower or olive oil
2 Tbsp shallots, peeled and chopped
2 Tbsp Dijon mustard
2 Tbsp whole grain Dijon
2 Tbsp apple cider vinegar
2 Tbsp orange juice
2 Tbsp orange zest
2 Tbsp maple syrup
½ tsp salt
1 cup hazelnuts, toasted, slightly chopped (or raw macadamia nuts)
Directions:

Wash and trim ends from the Brussels sprouts.
Bring 8 cups of water with 1 Tbsp salt to a boil.
Add Brussels sprouts and cook for 4 minutes
Drain and let dry
Thinly slice Brussels sprouts by hand or by food processor after cooled.
In a blender, puree 1/4 cup oil with the shallot. Then pour into bowl and whisk in the rest of the ingredients (except nuts).
Toss dressing with sliced Brussels sprouts and top with toasted hazelnuts or macadamia nuts.
Serve warm or cold

Serves: 6-8

Hearty Roasted Butternut Squash & Apple Salad (from cookieandkate.com)
Ingredients:
Salad:

1 cup hard white wheat berries, rinsed (or your choice of farro or quinoa)
1 granny smith apple, cored and sliced into ½” wide wedges
1 small (2-21/2 lb) butternut squash
1 Tbsp olive oil
¼ tsp salt, plus more for sprinkling
5 oz baby arugula (about 5 cups, packed)
½ cup dried cranberries

Cinnamon-maple pecans:

¾ cup pecan pieces or roughly chopped whole pecans
2 tsp maple syrup
Pinch ground cinnamon
Pinch salt

Ginger Dressing:

¼ cup olive oil
2 Tbsp lemon juice
1 tsp finely grated fresh ginger (or powdered ginger)
1 tsp maple syrup
1 tsp Dijon mustard
¼ tsp salt
Freshly ground black pepper, to taste

Directions:
1. To prepare the wheat berries: Rinse them then place them in a medium pot with 3 ½ cups water. Bring to boil over high heat, cover and reduce heat and simmer for 1 hour, or until the wheat berries are pleasantly tender but still have some chew to them. Drain off excess water, return the wheat berries to the pot and stir in ¼ tsp salt. Set aside to cool.
2. To roast apples: Preheat oven to 425 degree F. Line one small and one large baking sheet with parchment paper. On the small sheet, arrange the apple wedges in a single layer. Bake the apple slices on the middle rack for 10 minute, until they are starting to collapse on themselves but before they have burst open. Let the apple slices cool on the pan before removing.
3. Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it in half vertically. Use a spoon to scoop out the seeds and discard them. Slice the squash into ½”wide half-moon shapes. Transfer the squash to the large baking sheet and drizzle with 1 Tbsp olive oil. Toss until the squash i lightly coated in oil and sprinkle with salt. Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
4. To prepare the pecans: In a medium skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, about 4 minutes. Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated, about 2 more minutes. Transfer to a plate to cool.
5. To prepare the dressing: In a small bowl, combine the olive oil, lemon juice, ginger, maple syrup, mustard and salt. Whisk until thoroughly blended and season to taste with freshly ground black pepper.
6. To assemble the salad: In a large serving bowl, add the arugula, cooled wheat berries and apple slices. Before you add the butternut, you might want to slice the larger half moons in half, so they are more bite sized. Add the butternut, dried cranberries, and pecans, then drizzle with dressing. You might not need all of it. Toss to lightly coat. Serve immediately.

Kale and Apple Salad (courtesy of Food Network)
Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Ingredients:
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Directions:
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Balsamic Green Bean Salad (adapted from tasteofhome.com)

Ingredients:

2 lbs fresh green beans, trimmed and cut into 1 ½ inch pieces
¼ cup olive oil
3 Tbsp lemon juice
3 Tbsp balsamic vinegar
½ tsp salt
½ to 1 tsp garlic powder
¼ to ½ tsp ground mustard
¼ to ½ tsp black pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4oz) crumbled feta cheese (optional)

Directions:

Place beans in a 6 qt pot; add water, bring to a boil. Cook covered 8-10 minutes or until crisp=-tender. Drain and immediately place into ice water. Drain and pat dry.
In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered at least 1 hour. Just before serving, stir in tomatoes and cheese.

Serves 16 (¾ cup each)

Green Bean and Chickpea Salad (adapted from afamilyfeast.com) Serves 6-8
Ingredients:

½ cup thinly sliced red onion, cut into half circles
2 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil, divided
1 lb fresh green beans, trimmed and cut into one-inch pieces
1 15oz can chickpeas, rinsed and well drained
2 tsp fresh garlic
1 tsp salt
½ to 1 tsp black pepper to taste
2 tsp water
½ to 1 tsp Dijon mustard
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped

Directions:

Place sliced onions and lemon juice in a small zip lock bag and seal out air. Let sit at room temperature while you prepare the rest of the recipe.
In a large saute pan, place 1 Tbsp of oil over medium high heat and add beans and saute for five minutes. Add chickpeas and another tablespoon of oil and saute for 8-10 minutes or until beans are tender. Add garlic, salt, pepper and water and cook for one minute. Remove from heat and cool to room temperature
In a small bowl, drain off liquid from onions and add the Dijon whisking to combine. While whisking add remaining tablespoon of oil to make vinaigrette.
In a large bowl combine cooled chick pea and bean mixture, marinated onions, chopped parsley, chopped mint and dressing. Stir to combine and cool to room temperature before serving.

Salads

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