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salad
Cook’s Corner: Chutney, Pizza, and Garden-Fresh Salad
May 1st, 2013Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)
Reviving a Healthy Tradition
April 1st, 2013Yes and no. It’s more like returning to a time-honored tradition, but in a modern way. There are manuscripts dated almost 3000 BC that tout the healthful benefits of sprouting grains. Today, makers of sprouted flours are producing the same healthful benefits, but in controlled environments that meet FDA food safety regulations.
Is Sprouted Flour the Latest Trend in Healthy Eating?
Red Cabbage
April 1st, 2013Cabbage is rich in vitamin C and an excellent source of dietary fiber. One of the oldest vegetables, its origins trace back to Asia and the Mediterranean. Cabbage can be served cooked in soups, steamed, or pickled (producing sauerkraut). Or cabbage can be eaten raw as a salad or used as the key ingredient in coleslaw.
Get your antioxidants, polyphenols, and vitamin C here
Chicken Salad
July 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/NS145_FOODMATTERS_25_39_Page_13_Image_0002.jpg "[title]")
1 cup grilled chicken breast, cubed
1 tablespoon finely diced scallions
2 tablespoons diced celery
2 tablespoons diced red pepper
1 tablespoon water
1/2 cup hummus
salt and pepper to taste
Combine all ingredients and stir well. Serve in bowl of radicchio as a salad, on a sandwich, wrap, or as an appetizer with veggies, chips or pita. Makes 3 ½ cups.
Recipe and image provided by Sabra Dipping co.
Chinese Chicken Noodle Salad with Glazed Walnuts
June 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
1 package of Annie Chun’s Organic Chow Mein Asian Meal Starter
2 tablespoons vegetable oil
1/2 cup walnut halves
2 tablespoons organic cane sugar
4 cups romaine lettuce, thinly sliced
1 cup English cucumber, julienne cut
1 carrot, julienne cut
1 cup chopped cilantro
2 tablespoons minced scallions
2 boneless, skinless chicken breasts, grilled and sliced into strips
Cook noodles as directed. Drain and set aside. Heat vegetable oil in pan over medium heat and cook walnut halves with sugar until caramelized; set aside. Combine remaining vegetable ingredients in large bowl. Add chicken and noodles and toss lightly with sauce. Garnish with walnuts and serve. Recipe courtesy of Annie Chun’s
Baja Coleslaw
June 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
1/2 small head cabbage, washed and finely shredded (about 4 cups)
2 small carrots, peeled and shredded
3 green onions, thinly sliced
1 small sweet bell pepper, diced into 1/4-inch strips
3/4 cup raisins or golden raisins, divided
1/2 cup cubed fresh or frozen, thawed mango
1/2 cup cubed fresh or frozen, thawed papaya
1 tablespoon sugar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Chopped cilantro leaves for garnish
Combine cabbage, carrots, onions, bell pepper, 1/2 cup of raisins, mango, and papaya in large bowl. Mix sugar, olive oil, and lime juice in small bowl. Add to vegetables and fruit and mix thoroughly. Turn into serving bowl and garnish with cilantro and remaining 1/4 cup of raisins. Recipe courtesy of Sun-Maid, sunmaid.com
Raisin-Raspberry Salad
June 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
2 cups raspberries
1 apple, cored and diced
1 cup seedless green grapes, halved
1/2 cup celery, thinly sliced
1/2 cup raisins
1/2 cup raspberry yogurt
Garnish with 2 tablespoons sunflower kernels
Combine raspberries, apple, grapes, celery, and raisins in medium bowl. Stir in yogurt until just combined. Cover and refrigerate at least one hour. Recipe courtesy of Sun-Maid, sunmaid.com
Mediterranean Tuna Salad
July 27th, 2011Unfeatured1 can (5 ounces) canned tuna, water packed (or water-packed sardines)
2 cups artichoke hearts, water packed
½ cup scallions, chopped
1 red or green pepper, chopped
2 cups cherry tomatoes, halved
2 cups leaf lettuce, chopped
1 cup fresh spinach, chopped
1 medium cucumber, chopped
1 cup chic peas
3 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
Optional Ingredients:
1 tablespoon capers
½ cup olives
Combine all ingredients in a bowl. Serve as a lunch or as a component of a first-course antipasti. Garnish with lemon wedge. This also makes for a great sandwich. It is a great way to introduce sardines into the meal rotation. They have an advantage over tuna in that they provide higher levels of Omega-3s and come from a more sustainable fish population.
Watercress, Melon, and Almond Salad
July 27th, 2011Unfeatured3 tablespoons fresh lime juice
1 teaspoon sweetener (plam sugar, raw honey, or xylitol)
1 teaspoon minced fresh ginger root
1/4 cup vegetable oil
2 bunches watercress
2 1/2 cups cubed cantaloupe
1/3 cup sliced almondsIn a large bowl, whisk together lime juice, sweetener, and ginger root. Slowly add vegetable oil. Season with salt and pepper to taste. Add 2 bunches (or as much as you like) watercress, trimmed and chopped, cantaloupe, and almonds. Mix salad and serve immediately.
Greek Salad
February 1st, 2011Unfeatured1 1/2 cups romaine lettuce, chopped
1 1/2 cups escarole, chopped
1 cup chicory, chopped
2 tomatoes, cut in wedges
6 radishes, sliced
1 red onion, sliced
1 green pepper, sliced
1 can black olives (8 oz.), drained
4 oz. Feta cheese, crumbled
1 clove garlic, peeled and split
1/2 cup olive oil
1/4 cup lemon juice
Salt and pepper to tasteIn a large salad bowl, rub salt and garlic along the edges. Add prepared vegetables and toss lightly. In a small bowl, mix together olive oil, lemon juice, and pepper. Before serving, toss the salad with the olive oil dressing.
