Why go through the effort of making a nutritious salad and proceed to ruin it by dumping a preservative-and-calorie-packed dressing on it? I’ve found that making your own dressing is rather easy. This orange vinaigrette is a refreshing citrus dressing. This recipe follows a ratio of 2:1:1, so it is easy to double or make with different measuring tools, e.g. a tablespoon.
Orange Vinaigrette
4 ounces Orange juice2 ounces Apple cider vinegar2 ounces olive oil
Combine all ingredients in a cute serving dish.Drizzle over salad and chow down!Refrigerate extra dressing and use within the week. Stir before reserving, as the ...
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Cucumber & Mixed Greens Salad with Rosemary Vinaigrette
Another salad recipe is always handy for keeping your diet varied and interesting. This one packs in the veggies and is great to take to work or to have as a side to a big hunk of protein.
Cucumber & Mixed Greens Salad with Rosemary Vinaigrette
Salad1/4 Iceberg lettuce ((head chopped/torn))3 cups Fresh spinach ((chopped/torn))1/4 c Parsley ((fresh chopped))1/4 c Cilantro ((fresh chopped))1/2 Cucumber ((large, thinly sliced))1/2 Red onion ((thinly sliced))Vinaigrette2 cloves garlicJuice of 2 limes ((about 1/4 c))1/4 c EVOO2 tbsp Dijon mustard ((clean))1 tbsp White vinegar2 tbsp Honey1/2 tsp Sea salt1/2 tsp Fresh ...
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Apple Broccoli Salad
This salad makes for a filling and fresh snack or side and makes a change from the usual leafy greens plus cucumber and tomatoes job. If you struggle to get your kids to eat their greens, try them out on this salad because the fruit adds some sweetness that they might enjoy.
Apple Broccoli Salad
Salad1 Head broccoli ((florets, and stem, chopped))1 Red apple ((large, diced))1 cup Green olives ((halved))1/2 c Red onion ((thinly sliced))1 cup Fresh pineapple ((diced, or canned in 100% juice))Optional Ingredients1/4 c Raisins and/or 1/4toasted almond sliversVinaigrette2 cloves garlicJuice of 2 limes1/4 c EVOO2 tbsp ...
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Coconut Citrus Salad Dressing
In the paleo world, we tend to eat a ton of salad. Recently I’ve discovered that I love making my own dressings to spice up my green love affair.
Many dressings call for a ratio of 3:1 for EVOO and vinegar with an array of spices and a splash of a citrus. My challenge to myself was to work out how to make the dressing less fatty by taking out some of the oil without having my taste buds get sucker-punched by an overly acid vinegar/citrus taste. In this recipe, I found that substituting part of the oil with coconut milk delivered the nutritional change I was seeking without compromising on the taste.
P.S. This is not only delicious as ...
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