• 3 cup [~= 675 ml] – 4 cup freshly shredded beets (approximately 2 medium beets)
• Vinaigrette Dressing for Beet Salad Recipe
• 3 tbl apple cider vinegar
• 3 tbl cold pressed olive oil
• 1 tbl raw honey
• Dash herbemare (sea salt and herb concoction found in whole food store)
• Dash freshly ground pepper

Peel the fresh beets and cut them into thick slices that will easily fit into the feeding tube of your food processor. After shredding, you should have 3 – 4 cups of shredded beet for your beet salad recipe. Place shredded beets into a large bowl.
Next, whisk the remaining ingredients together in a small bowl. Taste and adjust the flavors to your liking. The beet is quite sweet so keep that in mind when adjusting the flavors of the vinaigrette dressing. Pour the vinaigrette dressing over the beet recipe and toss gently. Put in a covered dish and refrigerate until ready to serve.

Salad

http://www.ezhealthydiet.com/beet-recipe.html

• 1 1/2 lb [~= 680.4 g] chicken tenders
• 5 cup [~= 1.125 l] water
• 1 3/4 cup [~= 393.75 ml] reduced-sodium chicken broth
• 1/3 cup [~= 75 ml] plain yogurt
• 1/3 cup [~= 75 ml] mayonnaise
• 1 tbl Dijon mustard
• 1 cup [~= 225 ml] seedless grapes, halved crosswise
• 1 cup [~= 225 ml] coarsely chopped walnuts (3 ounces)
• 3 tbl drained capers, chopped

Toss chicken with 2 tsp salt.
Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.
Meanwhile, stir together yogurt, mayonnaise, and mustard.
Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

Salad

http://www.epicurious.com/recipes/food/views/Chicken-Salad-with-Grapes-and-Walnuts-358017

• 1/2 cup [~= 112.5 ml] mayo
• small 2 small cloves garlic
• 2 tsp sugar
• 1 tbsp vinegar
• 1 tsp salt
• 1/2 tsp celery seed or 1 tsp celery salt
• 6 cup [~= 1.35 l] shredded cabbage
• 1/2 onion shopped fine
• 2 cup [~= 450 ml] shredded carrots
• small amount green pepper

Combine mayo, garlic, sugar, salt, celery seed and vinegar.
Refridgerate for 3 hours.
Mix cabbage, carrots & green peppers
When cooled...add dressing to cabbage mixture

Salad

Carole

2014-11-01

• 2 tbl sesame oil
• 2 tbl chopped fresh dill
• 1/2 cup [~= 112.5 ml] rice wine vinegar
• 1/4 cup [~= 56.25 ml] mirin (Japanese rice wine)
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds
• 2 cucumbers, halved, seeded, and cut into very thin slices

To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.

Salad

Unknown

• 2 sweet red peppers
• 3 tbsp balsamic vinegar or wine vinegar
• 2 tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• 1/4 tsp pepper
• Salt
• 38 oz [~= 1077.3 g] (2 cans) chickpeas, drained and rinsed
• 2 oz [~= 56.7 g] sliced hot or mild salami, cut in strips
• 1/2 cup [~= 112.5 ml] black oil-cured olives, pitted and chopped
• 1/2 cup [~= 112.5 ml] thinly sliced red onion
• 2 carrots, shredded
• 1/4 cup [~= 56.25 ml] chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 4 lettuce leaves

Cut red peppers in half lengthwise. Place, cut side down, on foil-lined baking sheet; broil until blistered, 15 minutes. Let stand until cool enough to handle. Peel off blackened skin; seed and cut into strips.
In large bowl, whisk together vinegar, olive oil, mustard, pepper and salt. Add red peppers, chickpeas, salami, olives, onion, carrots, parsley and oregano; toss to coat. Serve on lettuce-lined plates.

Salad

http://www.canadianliving.com/food/deli_chickpea_salad.php

• 1 cup [~= 225 ml] of olive oil
• 1/2 cup [~= 112.5 ml] of vinegar
• 1/2 cup [~= 112.5 ml] of lemon juice
• 2 tsp of sugar
• 1 tsp of salt
• 1/2 tsp of dry mustard
• 1/2 tsp of onion powder
• 1/2 tsp of paprika
• 1/2 tsp of oregano
• 1/2 tsp of garlic powder
• 1/8 tsp of thyme

Use romaine lettuce, red onion & pickled hot peppers

Salad

Unknown

• Dressing Ingredients:
  • 1 tbl olive oil
  • 1 tbl red wine vinegar
  • 1 tbl lemon juice
  • 1/2 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp honey
  • Salt and freshly ground black pepper (optional)
• Salad Ingredients:
  • 1 head romaine lettuce, torn
  • 1 tomato, quartered
  • 4 pepperoncini peppers
  • 1 small cucumber, sliced
  • 1/2 cup [~= 112.5 ml] (2 ounces) crumbled low fat feta cheese
  • Several sprigs fresh dill, chopped
  • 1/2 green bell pepper, sliced into rings
  • 8 calamata olives

2 servings
Combine all dressing ingredients except salt and pepper; mix well. Season to taste with salt and pepper if desired; let stand 5 minutes. Combine all salad ingredients in large bowl; toss with dressing.

Salad

www.realage.com

• Green tomatoes
• Fresh mozarella
• Fresh basil
• 4 tbl EVO
• 1 tbl Balsamic vinegar
• 1 tbl Honey
• 1 tbl Mustard
• Chili flakes
• S&P

Combine ingredients

Salad

Unknown

• For Dressing
• 1/4 cup [~= 56.25 ml] vegetable oil
• 3 tbsp vinegar
• 1 tbsp oregano
• 1 tsp basil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 1/2 tbl parmesan cheese
• 1 ice cube
• For Salad
• 1 head iceberg lettuce Torn into pieces
• 1 celery chopped
• 1 tomato sectioned
• 1 cucumber sliced

Combine dressing ingredients into measuring cup and place into freezer just until ingredients jell together but are not frozen.
Prepare salad ingredients in glass salad bowl, add dressing and toss.

Salad

Carole

2014-11-01

• 1 medium English cucumber, peeled
• 2 green mangoes, peeled and pit removed
• 1 red Thai chile (also known as bird chile) finely sliced into rings, seeds removed
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh cilantro
• 1 tbsp freshly grated ginger
• 2 tbsp rice wine vinegar
• 1 tsp fish sauce
• large pinch of sugar
• 2 tbsp black sesame seeds, for garnish

Spicy Green Mango and Cucumber Salad
1. With a veggie peeler, peel lengthwise down the cucumber to create long wide strips. Turn the cucumber after several strips, to use another side. Place cucumber strips in a medium-sized bowl. Discard inner section of cucumber with seeds. Repeat technique with the green mangoes adding the strips to bowl. Add the sliced chiles, mint and cilantro to the cucumber. Set aside.
2. In a small bowl, mix the ginger, rice wine vinegar, fish sauce, and sugar Stir to combine.
3. Toss dressing with the cucumber strips, mango strips, herbs and chile. Sprinkle with black sesame seeds. Serve immediately.

Salad

Unknown

• 1/4 cup [~= 56.25 ml] chopped sweet red pepper
• 1/4 cup [~= 56.25 ml] thinly sliced green onions
• 1/4 cup [~= 56.25 ml] mayonnaise
• 1 tablespoon vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cup [~= 900 ml] shredded peeled turnips

In a bowl, combine all ingredients except turnips. Pour over turnips and
toss well to coat. Refrigerate several hours for flavors to blend.
Yield: 4 servings

Salad

http://www.tasteofhome.com/recipes/turnip-slaw

2014-10-01

• 1/2 cup [~= 112.5 ml] yogurt
• 1/2 cup [~= 112.5 ml] chopped dill
• The juice from 1/2 lemon
• 1 tablespoon honey
• Salt and pepper to taste

Whisk the yogurt together with the dill, lemon juice, and honey. Just before serving, pour over the salad greens. Toss well.

Salad

http://www.foodnetwork.ca/recipe/simple-green-salad-with-yogurt-and-dill-dressing/8675/