Everything listed under: Salads

  • Quinoa Tabbouleh Salad

    INGREDIENTS: 1 cup quinoa 1 1/2 cups water 3 teaspoons salt 1/2 cup fresh lemon juice or lime juice 11/2 teaspoon ground cumin 1/4 cup extra virgin olive oil 3/4 cup parsley, finely chopped 1/4 cup fresh mint, finely chopped 6 - 8 scallions, white part and light green sections, finely chopped 1 red or orange bell pepper, chopped 1 cup cucumber, diced   DIRECTIONS: Before cooking, rinse the quinoa thoroughly. In a medium saucepan, add rinsed quinoa, water and 1 teaspoon salt.  Bring to ...

  • Brussel Sprout, Kale and Turkey Bacon Salad

    INGREDIENTS: 1 lb Brussel Sprouts, trimmed and shredded 3 - 4 cups Kale, stems removed and shredded 2 tablespoons Olive Oil 1 teaspoon Garlic, minced 4 tablespoons fresh Lemon Juice dash of Red Chilli Pepper Flakes Salt and Pepper to taste 6 pieces of Turkey Bacon, Real Bacon or Veggie Bacon Toasted Almonds (Optional)   DIRECTIONS: In a large skillet over medium heat, add olive oil and garlic.  After 1 - 2 minutes, mix in the kale and shredded brussel sprouts and continue to toss until...

  • Pistachio and Apple Kale Salad

    INGREDIENTS (serves 2): 1 bunch kale 1 lemon, juiced 1 T. extra virgin olive oil 1 t. sesame oil 2 t.

  • Roasted Beet and Greens Salad with Balsamic Glaze

    Serves 6   6 Large Beets (vary the colors for a beautiful salad - golden, red, white) 8 Ounces Crumbled Goat Cheese 3 - 4 Cups Washed Spring Greens or Salad Greens of your preference 3 Teaspoons Champagne or White Wine Vinegar 3 Teaspoons Fresh Squeezed Lemon Juice 3 Teaspoons Extra Virgin Olive Oil Kosher Salt and Fresh Ground Pepper 2 Tablespoons Balsamic Vinegar Glaze (Reduced Balsamic Vinegar)   Preheat oven to 400 degrees.  Wash and wrap each beet in aluminum foil.  Set ...

  • Wilted Kale Salad with Creamy Chipotle Dressing

    Serves 4-6 For the wilted kale 4 heads Phocas Farms kale (this will seem like a lot but will wilt down when the salt is added) 2T salt 2c baby tomatoes, sliced 1c hulled hemp seeds For the dressing 3 avocados 2 chipotle peppers* ½c olive oil 2T agave ¼c lemon juice *If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage...