Zesty Italian Salad with Homemade Dressing

 I used to make a salad similar to this when my husband and I were first married. We would make it nearly every weekend when we had friends over for games and dinner!!  We used to drown it in Kraft zesty Italian dressing! Now I make my own salad dressings so I know exactly what I am eating! This is my healthified version of the zesty Italian dressing and salad I used to make!! I have to say it made me SO HAPPY to eat this because it was utterly delicious and also healthy for my body! It made me feel GOOD after I ate it!!  That is the ultimate goal for me with food....yummy and healthy! 

Zesty Italian Salad with Homemade Dressing 

Red leaf lettuce, chopped

grape tomatoes, halved

black olives, drained

baby carrots, chopped

fresh mozzarella, cubed

artichoke hearts, chopped

cooked quinoa

(Dressing)

1 cup extra virgin olive oil

2/3 cup red wine vinegar

1/3 cup water

1/4 cup raw honey

2 t minced garlic

1 T Italian seasoning

1 t dried basil

1/2 t onion powder

1/2 t Himalayan salt

1/2 t black pepper

1/2 t crushed red pepper

Mix all ingredients for dressing in blender and place in quart glass mason jar or cruet. (This makes it easier to shake it up if needed.) We served this salad buffet style so we could choose which ingredients we wanted and how much!! (Which is why there is no exact ingredient amounts for the salad portion.) But you could also mix everything together and serve as one big salad. Enjoy!!

Asian Napa Cabbage Salad with Honey Soy Dressing

 

I love Napa cabbage and wanted to make a salad similar to the Asian chicken salad from Paradise Bakery!!

Asian Napa Cabbage Salad with Honey Soy Dressing

1 head Napa cabbage, chopped

4 medium carrots, shredded

6 scallions, chopped

3/4 cup edamame, shelled

(Dressing)

1/3 cup rice vinegar

1/2 T Nama Shoyu (raw soy sauce)

2 T extra virgin olive oil

2 T raw honey

1/8 t garlic powder

1/8 t ginger powder

chow mein noodles (optional garnish)

Mix all veggies in large bowl. Combine ingredients for dressing and mix with all other ingredients except the chow mein noodles. Garnish with chow mein noodles if desired. Would also be good with raw chopped almonds on top! Enjoy!

Southwestern Quinoa

I love quinoa! This is my Southwestern version!

Southwestern Quinoa

1 cup quinoa

2 cups water
3 scallions, diced

1 can black beans, drained and rinsed

2 cups orange grape tomatoes, halved

1/2 bunch cilantro, roughly chopped

1 avocado, diced
1 red pepper, diced
1 can organic corn, drained and rinsed (optional)

(Dressing)

1/4 cup EVOO

1 T red wine vinegar

zest and juice of one lime
1 1/2 T pure maple syrup

1 t minced garlic

1/2 t Himalayan salt

1/4 t freshly cracked pepper
1/2 t cumin

1/2 t dried oregano or Italian seasoning

Bring the water and quinoa to a boil in a pot.  Turn heat down and simmer for 10-15 minutes or until quinoa is soft and all liquid is absorbed. In the meantime chop all veggies and add to large bowl. Mix dressing ingredients in Vitamix until blended well.  Add the dressing and quinoa to bowl and mix well. You can serve warm or cool in fridge and serve cold.

Sweet & Tangy Winter Salad

This salad is packed with produce that is in season during the winter months, it is full of flavor and it keeps well in the fridge for several days.

Sweet & Tangy Winter Salad

1 1/2 cups green cabbage, chopped

1 1/2 cups broccoli, chopped

1 1/2 cups cauliflower, chopped

1 1/2 cups carrots, chopped

1/2 cup raw cashews

1 apple, chopped (honeycrisp or pink lady preferred)

1/2 cup citrus dill vinaigrette

Mix all ingredients and serve! 

Mediterranean Quinoa

 

Quinoa is a complete protein that contains all nine essential amino acids. It is a gluten free grain-like seed full of fiber, protein, and many other helpful minerals. Plus, you can cook it relatively fast which is always nice. I have been making a lot of quinoa lately for those reasons! This dish is full of Mediterranean flavors and is delicious warm or cold. Enjoy!

Mediterranean Quinoa

2 cups water

1 cup quinoa, rinsed

1 cucumber, peeled seeded and chopped

2 medium tomatoes, chopped

1/2 cup artichoke hearts, chopped

1/2 cup kalamata olives, chopped

(Dressing)

1/3 cup EVOO

2 T balsamic vinegar

zest and juice of one lemon
1/2 T pure maple syrup

1 garlic clove

1/2 t Himalayan salt

1/4 t freshly cracked pepper

1 t Tuscan seasoning (or Italian seasoning)

Bring the water and quinoa to a boil in a pot.  Turn heat down and simmer for 10-15 minutes or until quinoa is soft and all liquid is absorbed. In the meantime chop all veggies and add to large bowl. Mix dressing ingredients in Vitamix until blended well.  Add the dressing and quinoa to bowl and mix well. You can serve warm or cool in fridge and serve cold.

Almond Cashew Cabbage Salad

I seem to make this cabbage salad a lot around winter time and especially the holidays! Instead of using white processed sugar in the dressing, I have used agave for sweetness.

Almond Cashew Cabbage Salad

(Dressing)

1/2 cup extra virgin olive oil

1/3 cup raw agave

1/3 cup rice vinegar

1 t Himalayan salt

1/2 t fresh cracked pepper

(Salad)

1 large head green cabbage, chopped

1 cup chopped celery

1 cup raw cashew pieces

1 cup raw almonds, chopped

2 T sesame seeds

2/3 cup steamed & shelled edamame (optional)

Mix dressing ingredients in a glass jar. Shake well and place in fridge until ready to serve. Add salad ingredients in bowl and mix with dressing right before serving.

Mediterranean Chickpea Salad

I love the taste of Mediterranean flavors. You can't go wrong with the combination of tomatoes, cucumbers and olives. I added broccoli for crunch and chickpeas, which really fill you up. This salad comes together very easily and leftovers are still good the next day.

Mediterranean Chickpea Salad

2 T extra virgin olive oil

2 T red wine vinegar
1 T fresh lemon juice

1 garlic clove

1 t raw agave
1 t McCormick Tuscan seasoning

pinch salt and pepper

1 can chickpeas, rinsed

1 cup grape tomatoes, halved

1 head broccoli, cut into small florets
1 cucumber, diced

1/4 cup kalamata olives, sliced

2 cups (firmly packed) kale, sliced thinly

Combine oil, vinegar, lemon juice, garlic, agave, and seasonings with a small hand blender and mix well. Add  remaining ingredients and toss.    

Baby Kale Salad with Maple Dressing

There is this amazing bag of organic baby kale greens at Costco now...they are so wonderful to make quick and easy salads with.  I make one big batch of salad dressing and use that on my salads all week.  This dressing is adapted from one of greensmoothiegirl's recipes. I have made it not quite as sweet. It is PHENOMENAL and my new favorite! I have brought it to several parties and everyone loves it!

Maple Dressing

 3/4 cup EVOO

3/4 cup red wine vinegar

1/4 cup spicy brown mustard (use one with no sugar)

1/4 cup pure maple syrup (grade B is best)

1 clove fresh garlic

1/4 yellow onion

1/4 t Himalayan salt

pinch pepper

Blend everything in a Vitamix until smooth. Serve on your favorite salad...My current favorite (pictured) is with baby kale greens, yellow bell peppers, red grape tomatoes, carrots, raw sunflower seeds and cooked quinoa! Colorful and delicious!

Salad with Thai Peanut Dressing

Nappa cabbage, chopped

red cabbage, chopped

broccoli, chopped

sugar snap peas

red peppers, chopped

carrots, chopped

celery, chopped

raw red peanuts

Chinese noodles (omit for gluten free)

Serve with Thai Peanut Dressing

Kale & Brussels Sprouts Salad

  

I love Brussels sprouts, especially in soups, but I had never thought to make a salad out of them until I saw a recipe in my Power Foods book! This recipe is adapted and jazzed up a bit from that recipe. I made it for Mother's day and it turned out fantastic! It is super crunchy which I love in a salad, very healthy and a little sweet & sourness from the dressing...Perfect combo!!

Kale & Brussels Sprouts Salad

1 lb Brussels Sprouts, bottoms trimmed and finely sliced

4 large kale leaves, center stalk removed and finely sliced

1/2 cup raw sunflower seeds

1/4 cup dried cranberries, naturally sweetened

 Dressing

2 T fresh lemon juice

1 T grainy mustard

1 T pure maple syrup

2 T EVOO

salt & pepper

Mix dressing together and then add to greens right before serving.

Cannellini Bean Salad With Fresh Basil & Lemon Vinaigrette

1 can cannellini beans

1 cup grape tomatoes, halved

2 T fresh basil, chiffonade

1 T fresh lemon juice

1/2 T balsamic vinegar

1 1/2 T EVOO
1 garlic clove, minced

1/4 t dried parsley

pinch salt & pepper

Mix everything together in bowl. Prepare ahead of time to allow flavors to meld together.  Cover and chill.

Spinach & Fruit Salad with Balsamic Vinaigrette

Spinach & Fruit Salad

6 cups spinach

2 cups red cabbage, chopped

1 cup carrots, chopped

1 cup strawberries, sliced

1 tangerine,cut into supremes

3-4 kiwis, sliced

Balsamic Vinaigrette

1 garlic clove, minced

1/8 teaspoon salt

1/2 teaspoon Dijon mustard

1/2 teaspoon honey or raw agave

1 1/2 tablespoons balsamic vinegar

2 1/2 tablespoons extra-virgin olive oil

Mix dressing and add to salad right before serving.

Asian Noodle Veggie Salad with Ginger Dressing

 

Asian Noodle Veggie Salad

1/2 box whole wheat linguine, cooked rinsed & cooled

1 cup red cabbage, chopped 

1 cup napa cabbage, chopped

1 cup baby spinach

1/2 red pepper, chopped

1/2 orange pepper, chopped

1/2 yellow pepper, chopped

1/2 cup celery, sliced

1 cucumber, chopped

2 carrots, chopped

1/2 c bean sprouts

1 cup soybeans (non gmo)

1 cup cashews 

1 cup cilantro, chopped

2 T sesame seeds

Ginger & Soy Dressing

4 T EVOO

2 T nama shoyu

2 T fresh ginger, chopped

2 cloves garlic, minced

 1 lime, juiced

2 T honey

 salt & red pepper to taste

1 jalepeno, chopped (optional to add more heat)

Mix all ingredients together and serve cold.

VEGGIE Greek Pasta Salad

 

My mom makes a salad similar to this...which I love! My quest was to make a healthier version...so I added TONS more veggies, and a lot LESS cheese, pasta and dressing.  Plus mine does not include raw red onions, which I do not care for...they are strong and overwhelm my taste buds, but if you like them you can add! This salad is delicious and I always make it for when we go camping!!

VEGGIE Greek Pasta Salad

1 head broccoli, chopped

1 head cauliflower, chopped

5-6 large carrots, chopped

2 cucumbers, chopped

1 can olives

1 container grape tomatoes

1/2 c feta cheese, crumbled

2 cups cooked wheat or tri-color pasta (about 1/3 bag)

1/4 cup Italian dressing

Mix all together and serve! Keeps for several days in the fridge!~

Strawberry & Orange Salad

I love the flavor of oranges and strawberries together.  They are both in season right now and can be found for a reasonable price so I figured I would combine them in a salad.  I made an orange vinaigrette to go along!   I brought it to our luncheon group last week and it was a hit!

Strawberry & Orange Salad

1 large head green leaf lettuce, chopped

1 lb strawberries, sliced

2-3 oranges, peeled and cut into supremes

1/2 cup raw almonds, chopped

Orange Vinaigrette

1/3 cup fresh orange juice

3 T red wine vinegar

1 T pure maple syrup

1 t dijon mustard

1 t poppy seeds

pinch onion salt

pinch black pepper

5-6 T extra virgin olive oil

 Whisk together ingredients for dressing and add to salad just before serving.