Kale is one of the most nutritious greens we can eat but the leaves have a bit of a bitter flavor so there are two things you can do to get your kale and enjoy it, too. First, remove the leaves from the stems (throw the stems out; but don’t put them in the sink disposal) and rip the leaves (or cut them) into bite-sized pieces. Place the shredded kale in a medium sized bowl and sprinkle with the juice of 1/2 lemon. Massage the leaves (I always count to 100 and that seems to work). You will notice the leaves will darken as you massage. This is good.
The second way to make kale more palatable is to mix these super greens with bean and vegetables. Pick your favorites or just choose whatever is in the refrigerator or pantry. In less than 15 minutes, a scrumptious, super healthy salad will be ready to devour! Read more
Fresh Summer Corn Salad is an easy and delicious summer side dish made with 4 ingredients: fresh corn, tomatoes, parsley, and spices (preferably pink peppercorns, salt and pepper). But, the quality of the salad greatly depends on the quality of the ingredients: fresh corn, sweet cherry tomatoes, and fresh flat leaf parsley.
Fresh corn on the cob is abundant in August so finding good quality corn shouldn’t be a problem. Look for bright green moist husks. Read more
Millet is a mild-tasting grass although the texture is that of a grain which means millet goes well with all sorts of vegetables, especially greens and beans. Often referred to as pearl millet, the small grains look like little yellow pearls and cook in about 15 minutes.
The following recipe is a variation of a recipe (Millet Vegetable Fattoush) from the Purple Carrot. The low-sodium vegetable broth adds some flavor to the millet while the vegetables give the salad a delicious crunch. Beans add some depth to the salad along with the avocado and walnuts. I prefer a lemon vinaigrette sprinkled very lightly over the salad. Read more
In my quest to eat at least a cup of beans a day, I created this recipe that combines beans with vegetables, fruit, and fresh dill to make a delicious bean salad, worthy of any lunch or dinner plate. Easy to make, Bean Salad takes about 15 minutes to put together and easily serves four, but you can keep it all to yourself and snack on it throughout the day.
Crunchy, creamy, and delicious, the beauty of this salad is in the different textures, flavors, and nutritional content. Full of fiber, this salad also fills you up leaving you very satisfied. Read more
The Double A BCD Salad is a crunchy, colorful, nutritious and delicious salad that takes about 10 minutes to make. Made with 5 primary ingredients: apple, avocado, beans, celery, and dill, the Double A BCD Salad is full of nutrients, fiber, and flavor. So on those days when you don’t have a lot of time for food prep, consider making this amazing salad for lunch or supper. For an added boost of nutrition, serve the salad on a bed of greens. Read more
Create Your Own Salad is a 21st century phenomena that appeals to a lot of people who want to decide what ingredients they want in a salad. Not satisfied with the one salad fits all, fans of Create Your Own Salad are by nature people who know what they like and are not afraid to speak up.
When I do take out, I often look for a place where I can create my own salad but when I’m at restaurant, it’s often more difficult (I try not to be that pain-in-the-ass customer who drives servers crazy, at least not to the extent of Meg Ryan’s character, Sally Albright in the 1989 classic “When Harry Met Sally,” but have come close). Read more
Spinach Salad takes on a new twist this holiday season with the addition of fresh, organic roasted red beets. The dark green spinach leaves tossed with a light mustard maple salad dressing and then sprinkled with dark red beets, light green avocado pieces, lightly toasted pecan halves, and roasted pumpkin seeds makes for a nutritious and delicious lunch or dinner salad.
The Holiday Spinach Salad was inspired by Isa Chandra Moskowitz’s recipe for Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing – a light summertime salad that I often make during the warm months. The Holiday Spinach Salad is a bit more substantial with the yellow beets replaced with red beets and the addition of fresh avocado chunks and crunchy pumpkin seeds – and the omission of red onion. Read more
Pink Lady Chick Pea Salad is the go to salad when you want something fresh and flavorful but don’t have a lot of time. Full of crunchy fruits, vegetables, and legumes – apple, celery, red onion, and chick peas – the Pink Lady Chick Pea Salad comes together with tangy lemon juice, creamy avocado and freshly chopped cilantro. From pantry and refrigerator to the table in less than 10 minutes, this salad is filling but not heavy, and full of fiber, protein, vitamins and minerals. Enjoy on a bed of lettuce or serve between two whole grain pieces of bread. Read more
Quinoa and Vegetable Salad with Tempeh Croutons is a protein and nutrient packed salad that contains a variety of vegetables (green beans, kale, red cabbage, red pepper, cucumber, and scallion) along with quinoa and nutty roasted tempeh. Drizzled with a homemade orange mustard vinaigrette, the salad is cornucopia of flavors and textures. Serve for dinner on a warm summer evening or as a side salad on a cool evening with a hot bowl of soup. Read more
Warm summer evenings are the perfect time to enjoy a pasta salad made with savory vegetables – eggplant, zucchini, and spinach – and sweet, juicy nectarines marinated in a light Thai-influenced glaze over rice noodles. Easy to make and full of flavor, Miso-Glazed Veggies with Rice Noodles is a variation of the Purple Carrot’s recipe for Miso-Glazed Peaches and Eggplant with Rice Noodles and Spinach Mint Salad. Read more