Salad Recipes

Sheba's Spud Recipe


Ingredients:

  • 1 - 3 spuds, boiled with skins on
  • small amount onion, chopped
  • 1/4 tsp celery seed (can use small amount raw celery if you prefer)
  • enough mayo to make salad as 'wet' as you like (I use 'Spectrum Naturals' Lite Canola Mayo - no sugar)
  • yellow mustard to taste
  • small amount dill pickle, chopped
Directions:

Combine all ingredients until mixed well. Chill and eat. Yummy!!

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

I use this as my night-time spud sometimes for a change - hope you enjoy.
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Simple Salad Dressing


Ingredients:

  • 1/3 cup fresh lemon juice (1 large or 1 1/2 small lemons)
  • 3/4 cup olive oil (or sometimes I mix canola and olive)
  • 1-2 tbs tamari soy sauce
  • 2 large cloves garlic, crushed
  • fresh ground black pepper to taste
Directions:

Shake all ingredients in a bottle.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Tahini Salad Dressing


Ingredients:

  • 2 Tbsp. tahini
  • 1 garlic clove, minced
  • juice of half a lemon
  • salt & freshly ground black pepper
  • ( a teaspoon of tamari might be good too)
Directions:

Mix all ingredients together well.

This recipe was contributed by Brenda from the Radiant Recovery Community Forum.

From Vegan Feasts

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Flax Oil Salad Dressing


Ingredients:

  • 3/4 c. flax oil
  • 3/4 c. olive oil
  • 1/4 c. apple cider vinegar
  • 2 Tbsp water
  • 2 Tbsp lemon juice
  • 2 cloves of garlic; peeled
  • 1/2 tsp salt,
  • 1/4 tsp celery salt
  • 1 Tbsp basil leaves
Directions:

Mix all together and store in refrigerator.

Use all flax oil if you like...the vinegar seems to cover the slightly odd taste.

This recipe was contributed by Chris from the Radiant Recovery Community Forum.

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Lentil Salad with Balsamic Vinaigrette


Ingredients:

  • 1 1-inch thick slice vidalia onion, plus 1 cup chopped vidalia onion
  • 3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 cup dried brown lentils
  • 2 tbs good olive oil
  • 3 tbs balsamic vinegar
  • 1 tsp Dijon mustard
Directions:

Bring medim saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring back up to boil. Stir in lentils. Reduce heat and simmer, uncovered, until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.

Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).

Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Blue Cheese Dressing


Ingredients:

  • 1/2 cup sour cream (can use light)
  • 1/4 cup mayonnaise (can use light - check for coverts though)
  • 2 oz. crumbled blue cheese
  • 1/4 tsp dry mustard
  • 1/4 tsp salt
Directions:

Mix this up and refrigerate. Keeps at least 1 week. It will taste stronger after it sits overnight. I suppose you could adjust the amount of cheese if you like a milder or stronger taste, but I like it just the way it comes out.

This recipe was contributed by Arlene from the Radiant Recovery Community Forum.

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Rich and Creamy Cheesy Dressing


A cheesy dressing without the cheese. An excellent choice for those wishing to avoid dairy products but looking for the taste and consistency of cheese. This really makes a thick, creamy, cheesy dressing that 'clings' to the salad greens. It is one that i will make often.

Ingredients:

  • 3 tbsp flax oil (I used Udo's.)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 large clove garlic, crushed
  • 2 tsp sesame or poppy seeds
  • 2 tbsp tahini
  • 2 tbsp eggless mayo (I used sugarless.)
  • 5 tbsp water
  • dash of Worcestershire sauce (optional)
  • dash of cayenne
  • dash of salt (optional)
  • freshly ground black pepper
Directions:

Measure ingredients into a salad bowl. Whisk until thick and creamy. (I put into a tall container and used my wand blender to mix).

Serves 4-6 (makes about 1 cup)

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Flax for Life:101 Delicious Recipes and Tips Featuring Fabulous Flax Oil

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Tahini Salad Dressing #2


I mix this in a small babyfood jar. Makes enough for 2-3 salads. Keeps in frig for a couple of days

Ingredients:

  • tahini
  • shoyu sauce
  • minced garlic
  • onion powder
  • salt
  • pepper
  • sesame seeds
  • extra virgin olive oil
Directions:

Fill jar half full of tahini. Add other ingredients to taste. Cover and shake till well blended. Makes a dressing that clings nicely to the greens.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Molded Beet Salad With Sour Cream


Ingredients:

  • 3 large beets
  • 1 small celery heart with leaves, chopped
  • 2 scallions with tops, chopped
  • 1 envelope unflavored gelatin
  • juice of 1/2 lemon
  • 1 cup sour cream or yogurt
  • 1/2 medium sized cucumber, finely chopped
Directions:

Place beets in a medium-size saucepan and add enough water to cover. Cook, covered, for 30 minutes, or until tender.

Let beets cool slightly and then drain, saving 1-3/4 cups of the beet juice for the gelatin mixture.

Peel and dice beets.

Sprinkle celery and scallions in a 1-1/2 quart ring mold. Add beets.

In a small saucepan, combine reserved beet juice and gelatin, and cook over low heat, stirring constantly until gelatin is dissolved. Stir in lemon juice and then pour mixture gently over vegetables.

Chill in the frig until set.

When ready to serve, run a table knife around the edges of the mold, dip mold briefly in hot water, then place a serving plate on top, and invert to unmold.

Mix together sour cream or yogurt and cucumber, and then spoon into center of mold.

6 to 8 servings.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Peanut Sauce/Salad Dressing


Ingredients:

  • 2 T. oil (I use peanut)
  • 1/2 c. minced onion
  • 2 cloves garlic, minced
  • 1 T. crushed red pepper flakes
  • 1 t. ground cumin
  • 1/4 c. soy sauce
  • 3 T. fresh lime juice (reduce if you're sensitive, but it's really good)
  • 1 1/2 c. smooth peanut butter (no sugar added, of course)
  • 3/4 c. unsweetened canned coconut milk
Directions:

Sauté the first 5 ingredients together over low heat for 10 mins. Stir in soy sauce and lime juice, then 1 cup peanut butter and 1/2 cup coconut milk, gradually. Cook over low heat for 5 minutes. Spoon into a mixing bowl and let cool. Beat in the remaining 1/2 cup peanut butter and 1/4 cup coconut milk with an electric mixer, until the color of peanut butter again.

Makes 2 1/2 cups. Fantastic with grilled veggies and meats (esp. if they've been marinated in a soy-type marinade).

FOR SALAD DRESSING:

Take some peanut sauce and thin out with peanut oil and rice wine vinegar, to taste. AMAZING served on a salad with lots of cucumbers. I RECEIVE MORE PRAISE FOR THIS SALAD DRESSING THAN ANY OTHER I'VE EVER SERVED

This recipe was contributed by Kris (Ann Arbor) from the Radiant Recovery Community Forum.

From Beat This by Anne Hodgman

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Cauliflower Salad


Ingredients and Directions:

Cut cauliflower up, boil for two minutes (must still be crunchy!!!). Drain cauliflower, and while still hot (this is crucial!), add vinegar, olive oil and dried mixed herbs. Add chopped-up tomatoes and bell peppers. Stir thoroughly a few times while it's cooling down. Tastes best after being chilled for a couple of hours, or overnight.

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

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Lemon Cabbage Slaw


Ingredients and Directions:

Wash and cut up red cabbage, and put it in a bowl. Squeeze a whole bunch of lemon juice, plenty to coat all the cabbage (maybe a lemons-worth for every 2 c of cabbage. Then cut up fresh ginger and fresh garlic in tiny chunks--maybe a tsp of each for each c of cabbage. Throw that in the bowl. Then add more salt than you think you should (but to taste). For me that's probably about 1/2 tsp per cup or two of cabbage. Then mix, mix, mix until everything is thoroughly wet and flavors mixed. It probably gets more flavorful with time, but we slurped it up almost immediately. I don't think it needs oil, but feel free to try oil if you want to, and let me know how it is.

This recipe was contributed by Wynne from the Radiant Recovery Community Forum.

I just had to let you know that this slaw is delish. I made my own version as I am not keen on ginger. I added the lemon juice, a little salt and pepper, celery seed and parsley along with the garlic. I also chopped up a bit of green pepper and tossed it in. Really, really yummy. Crispy, crunchy and so refreshing. Thanks for sharing.

Sheba from Vincennes
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