Salads & Stuffed Pockets

 

All salad recipes are:

  • Plant-based, with small amounts of organic, grass-fed animal products as options
  • Vegetable & fruit based, with small amounts of intact grains, seeds & nuts
  • Minimally processed
    • Free from refined sugars & concentrated sweeteners (natural or otherwise)
    • Flour-free
    • Oil-free (except for negligible amounts of spray oils)
    • Paleo friendly (although legumes and intact grains are included)
  • Gluten-free (as an option)

 

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Cran-Raspberry Salad

Prep Time: 10 minutes. Yield: 1 serving.

1 T. balsamic vinegar

1/2 T. white rice vinegar

½ t. onion powder

½ t. garlic powder

¼ t. white pepper

2 T. dried cranberries

3 handfuls of baby greens

¼ c. sliced grapes

¼ c. fresh or thawed raspberries

1/8 c. red onion

2 T. chopped pecans

Handful of apple chips

In a 32 oz. bowl, add vinegars, cranberries, raspberries and spices. Whisk until smooth. Add all other ingredients. Toss.

 

Superfood Cherry Pear Salad

Prep Time: 10 minutes. Yield: 1 serving. 

1 T. balsamic vinegar

½ T. white rice vinegar

½ t. onion powder

½ t. garlic powder

¼ t. white pepper

1/8 c. dried cherries

3 handfuls of power greens

¼ thinly sliced pear

1/8 c. red onion

2 T. chopped pecans

Handful of pear chips

In a 32 oz. bowl, add vinegars, cranberries and spices. Whisk. Add all other ingredients. Toss.

 

Strawberry Spinach Salad

Prep Time: 10 minutes. Yield: 1 serving. 

1 T. balsamic vinegar

½ T. white rice vinegar

1 t. lemon juice

1 t. onion flakes

½ t. garlic powder

¼ t. white pepper

3 handfuls of spinach

½ c. sliced strawberries

1/8 medium onion, chopped

1 T.  poppy or sesame seeds

In a 32 oz. bowl, add vinegars, lemon juice and spices. Whisk. Add all other ingredients. Toss.

 

Mediterranean Salad with Falafel or Chicken

Prep Time: 20 minutes, plus 15 minutes for chicken marinade. Yield: 1 serving.

1 T. tahini

1 T. white vinegar

1 t. lemon juice

½ t. garlic powder

Pinches of cumin, Himalayan salt and pepper

1 T. (approx.) Silk Vanilla Unsweetened Almond Milk

2 frozen Olive Valley or Pita Pal Falafel patties (or use falafel mix or 1 oz. grass-fed, organic chicken chunks)

1 romaine heart

½ tomato, cubed or grapes tomatoes, sliced

½ small cucumber, sliced

½ cup of sliced black olives

1 chopped scallion or 1 slice of red onion (chopped) for more kick

Trader Joe’s Spanish Organic Extra Virgin Olive Oil Spray (No Propellants)

If using falafel, warm in a medium-hot skillet coated with Trader Joe’s Spanish Organic Extra Virgin Olive Oil Spray (No Propellants). Crumble with a spatula, re-spray and sauté until browned.

If using chicken, add ½ T. vinegar, 1 t. lemon juice and half of the spices in a small bowl. Whisk. Add chicken and set it aside for 15 minutes. Place the chicken mixture in a ScanPan or non stick skillet with a spray of olive oil. Stir for 10 minutes, then cover for 5 minutes and simmer.

In a large bowl, add tahini, vinegar, lemon juice and spices. Whisk with a fork, adding the almond milk until it is a thin, smooth consistency. Add all other ingredients. Toss.

Top salad with falafel or chicken mixture.

Mediterranean Pita Pocket: After tossing the salad, slice and toast a Columbia County Sprouted Pita Pocket. Spread prepared Classic Hummus (under Lunch recipes), Engine 2 Hummus (available at Whole Foods) or Casbah Hummus Mix inside both sides of the pita halves. Stuff with the salad mixture.

 

 

Click the green Follow button, add your email, and we’ll let you know when more recipes are added to this site.

Please help us improve our recipes, or share your own by clicking Leave a Reply below.

 

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