Salads – Page 2 – Kacey Tess

Salad Skewers

What you’ll need:

I bunch spinach washed and trimmed

1 cucumber sliced into rounds

1-1 Anaheim peppers

1/1 red onion sliced into rounds

5-6 button mushrooms quartered

1 avocado cut into chunks

2 hard boiled eggs halved sprinkled with sea salt and pepper

What you do:

Assemble any way you want on a skewer. Grapes would be a great addition if you want something sweet

I used a homemade raspberry vinegarrete for dipping by mixing fresh raspberries, red wine vinegar, honey, olive oil, salt and pepper together

Enjoy!!

Salmon-Salad

My husband does not like tuna fish so I use salmon for this dish, but you could use tuna if you prefer.

What you’ll need:

1 filet of salmon cooked through (I use my George Forman) and flaked

2 Tbsp non fat Greek yogurt

2 Tbsp mustard ( I like stone ground)

1/2 lemon (juice)

10 capers

1 dill pickle chopped

Pinch sea salt

What you’ll do:

Mix all ingredients together and enjoy!!

I put mine on red cabbage, added fried leeks (see previous blog post), tomatoes, peas and a but more lemon. I also garnished it with some edible flowers I found that day. Too pretty not to buy!

Orange cauliflower, cabbage and warm kale salad with orange dressing

What you need:

1 head of red cabbage chopped

1 head of orange cauliflower chopped into bite size pieces

1/4 red onion chopped

1 bunch of Kale stems removed and cut roughly

1 bunch of green onions chopped

6-7 cherry tomatoes halved

Dressing:

1/4 C orange juice

1/2 orange (juice & zest)

1/4 C coconut milk

1/4 C extra virgin olive oil

1 Tbsp rice vinegar

1 Tbsp ginger

1 Tsp sea salt

1 Tsp cinnamon

1 Tsp red pepper flakes

What you’ll do:

Combine all ingredients for the dressing in a food processor

Set aside

In a large bowl combine all ingredients for salad

Pour dressing on salad and mix thoroughly

For a heartier meal you could add quinoa or brown rice

Enjoy!!

Taco salad with fried egg

I used leftovers from my precious post “veggie burritos” to help make this salad and I loved it! All I needed besides the leftovers was an egg and an orange bell pepper

I used a wheat tortilla then topped it with the guacamole I made yesterday

Then I placed a couple of scoops of the black bean mixture

I then added diced cherry tomatoes and orange bell pepper

I topped that with a cilantro-tomatillo dressing

Then I fried an egg, seasoned it with salt and pepper and places it on the salad

I garnished it with a piece of cilantro and then enjoyed it!! I love when I can get two dinners out of one.

{healthier} Egg Salad

What you’ll need:

10 hard boiled eggs chopped roughly

1/2 C non fat plain Greek yogurt

1/2 C stone ground mustard (I used jalepeno flavored)

1 Tbsp onion powder

1/2 Tbsp dill weed

Pinch of sea salt

1 Tsp ground black pepper

1 Tsp garlic salt

1 pickle spear chopped finely ( I used famous Dave’s sweet hot pickles)

Mix all ingredients together and refrigerate for a few hours to overnight

I served mine on whole wheat ciabatta rolls and a piece of butter lettuce on each sandwich

Enjoy!!!

Homemade Pickles

What you’ll need:

6 C white wine vinegar (you could use plain white vinegar also it will just have a slightly stronger taste)

2 Tbsp dried dill

2 Tsp dried coriander

2 Tsp dried mustard seeds

2 Tsp black peppercorns

2 Tsp red pepper flakes

1 Tsp sea salt

2 Tbsp honey

2 garlic cloves

1 lemon juiced

1 habanero pepper sliced

2 red jalapeño’s sliced

1 English cucumber sliced into chips

1 red onion sliced thinly

1/2 bunch fresh cilantro (optional)

What you’ll do:

In a medium sauce pot mix together vinegar, honey, garlic and all spices

Bring to a boil, boil for 1-2 minutes and remove from heat

Let liquid cool

In a large jar place the red jalapeño’s, habanero and cucumbers

Squeeze the lemon juice on top and add the rind if desired

Add fresh cilantro

Pour pickling liquid until all cucumbers are covered and close jar

Refrigerate for at least 12 hours and enjoy for up to 4 days

To make the onions follow the same steps (I left of the cilantro in my onions)

5 ingredient roasted beet salad

What you’ll need:

3-4 large red beets
2 Tbsp olive oil
2 Tbsp red wine vinegar
Goat cheese (I like one mixed with garlic or herbs)
Fresh basil leaves 2-3

What you’ll do:
Heat oven to 375

Wash the beets

Place the beets in aluminum foil and add the olive oil and vinegar

Wrap them in the aluminum

Place on a cookie sheet

Bake for 75-80 minutes (until skin peels off easily)

Remove from oven and let cool

Remove skins and chop beets

Place on your serving plate add goat cheese and basil

Enjoy!!

Green papaya salad on soba noodles

What you’ll need:
1 batch of Thai chili dressing (see previous blog post)

2 bunches of soba noodles
1/2 green papaya cut into matchstick pieces
1 C string beans cut into but size pieces
7-8 yellow cherry tomatoes halved
1 bunch green onions chopped (white/light green part only)
1/2 Tbsp coriander
1 Tsp red pepper flakes
2 Tsp black sesame seeds
Sriracha (optional)

What you’ll do:

Bring a large pot if water to a boil
Add soba noodles
Boil for 6 minutes
Drain and place in bowl
Add 1/2 chili dressing
Mix thoroughly
Cover and place in fridge

Mix papaya, onions, string beans, tomatoes, coriander, red pepper and 1 Tsp of black seasame seeds together

Pour remainder of the chili dressing on the mixture
Mix thoroughly
Place in fridge until chilled (15-20 min)

Place soba noodles on a plate
Top with papaya mixture
Garnish with Sriracha and remaining seasame seeds

Enjoy!!!

Smoked salmon and spinach salad

What you’ll need:
1 bag of spinach cleaned
1/2 Red onion
10 sugar snap peas cleaned and cut in half
3-4 spears of pickled asparagus
3-4 large button mushrooms sliced thinly
10 cherry tomatoes halved
1 package of smoked salmon ( I prefer to use Lox)
Sea salt to taste
Black pepper to taste
Goat cheese or feta cheese (optional)

1 batch of red wine vinegar dressing (recipe in previous blog post) or store bought

Mix all ingredients except salmon together thoroughly

Add salmon after you have plated the salad

If wanted add goat cheese or feta

Enjoy!!!

Brussel sprout quinoa salad

What you’ll need:

1 Tbsp extra virgin olive oil

1 bunch of brussel sprouts with the stems cut off and halved

1 head of broccoli cut into bite size pieces

1 cup of quinoa cooked

1/4 C dried cranberries

10 yellow tomatoes halved

Sea salt

Black pepper

1 lemon

1 Tsp honey

What you’ll do:

Cook the quinoa according to the directions

Place in a bowl

Heat olive oil over medium in a medium skillet

Add brussel sprouts and juice from 1 lemon and the rhine(remove before serving)

Add sea salt and pepper to taste

Cook for about 5 minutes and add broccoli

Cook for another 2-3 minutes

Add to bile with quinoa

Add cherry tomatoes

Add dried cranberries

Add honey

Mix thoroughly

Enjoy!!!