Salads are a good way to include the crunchy, fibrous goodness of the veggies to your meals. And it needn’t be boring. These fresh, vibrant, and color-rich salads (recipes) are appealing to the eye, flavorful, and nutrient-dense. Serve up as appetizers or have it as an in-between snack or as a meal in itself.
Peel and cut 1 sweet potato. Bake with 1 tbsp olive oil and 1/8 tsp cayenne pepper powder, at 400 F for 15 mins. In a bowl, add 6 cups baby spinach, 1 cup red onion, 1/2 cup cranberries and baked (cooled) potato. Whisk 1 cup orange zest juice, 1/2 cup vinegar, 2 tbsp mustard, 1/4 cup olive oil, 1 tbsp grated ginger, little salt. Drizzle over salad. Sprinkle with candied walnuts.
Sprinkle salt on 2 eggplants, cut in 1" slices, and leave for 30 mins. Soak excess water, brush with olive oil, and broil until golden. Dice these and add 1 red bell and 1 jalepeno pepper, 4 scallions, 1/2 cup each cilantro and pomegranate seeds, and 1/4 cup chopped walnuts. Drizzle with a sauce mixed by whisking 1/4 cup each of pomegranate molasses, olive oil, and vinegar, 1 clove garlic, 1 tsp pepper flakes, and salt.
Preheat oven to 400 degrees. Heat 1 chopped cauliflower with 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper for 35 mins. In a pan, heat 1 tbsp vinegar, 1 tbsp Dijon mustard, ¼ cup parsley, ¼ olive oil and ½ tsp mustard seeds for 5mins. In a bowl, add 15 oz chickpeas, 6 oz spinach and ¼ cup olives, the roasted cauliflower and the mix from the pan. Stir and enjoy.
Combine 1 lb gluten-free boiled pasta, 3/4 English cucumber cut into 1/4" pieces, 1 dry pint cherry tomato, 1 sliced red onion, 1 cup pitted kalamata olives, 6 oz feta, 3 cups baby spinach, and 1 can red kidney beans. For the dressing, mix 2 minced garlic cloves, 1 tsp dried oregano, 1/4 cup apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 cup olive oil.
Mix together 1 bunch of washed and chopped organic kale, 1/2 head broccoli, 6-8 chopped beet green leaves and 2 sliced and cooked beets, and 1/4 cup raw pumpkin seeds in a large salad bowl. In a smaller bowl, mix 1/8 cup of apple cider vinegar or lemon juice, with 2 tbsp flaxseed oil and 2 tbsp extra virgin olive oil, add some salt. Pour this dressing over the veggie mix and serve.
Mix 2 cups grated carrots with 1 cup grated beets (rinsed in cold water) and pat dry. Add 1/2 cup raisins to the mix. In a separate bowl, whisk 1/2 tsp. paprika, 1/4 tsp ground cumin and 1/4 tsp cinnamon. Add a small pinch each of salt and cayenne. Add 2 tbsp lemon juice and 2 tbsp honey. Drizzle this mixture over the grated carrots and beets. Serve chilled, garnishing with 2 tbsp fresh mint leaves.
Cook 1 lb of organic whole wheat (or gluten-free or quinoa) pasta in boiling brine until al dente. Rinse with cold water for 2–3 mins in a colander. Drain well. Mix pasta, 1 lb cooked chopped bacon (or low-fat turkey bacon), 4–5 cups arugula, 1 lb cherry tomatoes, and 1/2–3/4 cup dressing (of your choice). Toss to combine all ingredients well. Add dressing only at the time of serving.
Rinse and drain 540 ml canned chickpeas. Soak 3 sun-dried tomatoes until plump. Rinse and dice. Mix with chickpeas along with 1 tomato, diced, 1/2 yellow pepper, diced, 2 green onions, sliced, 1/2 cup sliced cucumber, sea salt, pepitas, and raw sunflower seeds. Dress with vinaigrette or a dressing you like. Serve on a bed of arugula, spinach, and romaine. Toss in a protein form if you like and have at lunch or as a snack.
Delicious detox salad with Dijon maple dressing: This detox salad recipe naturally flushes out the toxins in your body. Beet and Pomegranate Salad: This inventive salad recipe made use of beets, which is a sweet taste of the cooler seasons, added with pomegranate a more complex acid than any other vinegar or citrus juice. Broccoli salad with Avocado and Chili Dressing: This recipe is loaded with two amazing superfoods that is going to rock your world. Two-tone Potato Salad with Walnut-Tarragon Vinaigrette: A flavorful salad that is naturally packed with important nutrients that the body needs.
Add color, texture, and nutrients to your salad with red cabbages, sprouts, beets, avocados, carrots, peppers, kale, leafy greens, etc. Dice and store veggies in advance and use pre-washed greens to cut down on prep time. Recycle protein from dinner leftovers (grilled chicken or steak) as toppings for the salad. Add fat-rich avocados, olive oil, and nuts to absorb nutrients.
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