Category: Healthy Salad Recipes

Camila's No Mayo Coleslaw

8/27/2021

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This week, I am sharing this amazing coleslaw from Women of Today. No mayo.... What?!

Ingredients

1 green cabbage
1 large red apple julienned or thin sliced (I used Granny Smith )
1/2 or 1/4 red red onion thinly sliced (the amount depends on the size of your cabbage )
3 tbsp coarsely chopped mint
2 tbsp lemon juice
2 tbsp olive oil
2 tsp apple cider vinegar
1-2 tsp white wine vinegar
salt to taste

Instructions

Finely shred the cabbage using a mandoline. If you don’t have one, use a sharp knife and shred as fine as you can! The thinner the cabbage, the better this will taste.
Combine all the other Ingredients and mix together in a large bowl. Taste it as you go to see if it needs any more acidity, moisture or salt!
Can be served right away... or it gets better next day!

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Fennel, Chickpeas, and Kale Salad

7/13/2021

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If you like kale as much as I do, you will want to give this dairy and gluten free fennel, chickpeas, and kale salad a try. The roasted fennel and garlic taste incredible, and turmeric adds extra health benefits.

INGREDIENTS

1 fennel bulb
1 can chickpeas
3 garlic cloves (I roast the whole head of garlic)
1 tsp turmeric
sea salt
2 tbsp olive oil
large bunch of curly kale
fresh coriander to garnish, optional

Dressing:

1 tsp fresh ginger, peeled and grated
2 tbsp olive oil
¼ lemon, juiced
pinch of sea salt

Toss fennel (cut into wedges), drained chickpeas, and garlic with 1 tsp turmeric, sea salt and 1 tbsp olive oil.
Bake at 390°F (200°C) for about 30min, stirring occasionally.
Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min, stirring occasionally.
Toss everything together and drizzle with the salad dressing. Garnish with fresh coriander.
Enjoy!

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Salad for the week: Nutty Harvest Kale Salad

5/20/2021

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This was shared by a member, Thanks for sharing Norma!
Nutty Harvest Honeycrisp Kale Salad
Serves 4 (they say 2 but it serves 4)
Total Time: 45 mins
Ingredients (I eliminated this step and went to the nut place at Pike Place Market and got some spicy ones!)
SMOKY HONEY PEPITA CLUSTERS

1/2 cup pepitas
1/2 tablespoons coconut oil
2 to 3 tablespoons honey
1/4 teaspoon smoked paprika
pinch of salt

SWEET AND SPICY TOASTED PECANS (I have also used the Trader Joe's pecan "Spicy and Sweet")But this is a delicious nut idea!

1/2 cup pecans
1 1/2 tablespoons honey
1/2 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg

CINNAMON SHALLOT VINAIGRETTE

2 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon dijon mustard
1 shallot diced
1 garlic clove minced
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

SALAD

4 to 6 cups chopped tuscan kale
2 honeycrisp apples thinly sliced
3 ounces freshly grated sharp white cheddar cheese (it really didn't need any!)

Instructions
SMOKY HONEY PEPITA CLUSTERS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

SWEET AND SPICY TOASTED PECANS

Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.

CINNAMON SHALLOT VINAIGRETTE

Whisk together the vinegar, honey, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

SALAD

Massage the kale with a tablespoon or so of the dressing and let it sit for 5 to 10 minutes. I like to season the kale at this point with salt and pepper too. Slice the apples and combine the apples, cheese, pecans and pepita clusters with the kale and toss well. Serve with the vinaigrette!

Nutrition
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

From:https://www.howsweeteats.com/2017/09/fall-kale-salad-harvest-honeycrisp-apple/

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