Ingredients:
- 2 carrots
- 1/4 of a zucchini
- 1/4 of a red cabbage
- 1/2 green pepper
- 1 1/2 cups watermelon
- Handful of sunflower seeds
Course: side dish,salad
salad
Orange Cashew Salad
Ingredients:
- 3 cups mixed green leaves (125 g) – I used a mix of romaine lettuce & spinach
- 2 oranges
- 1/3 cup cashew nuts (50 g)
- 1 tsp cumin
- salt & pepper
Course: side dish,salad
Asian Vegetable Salad
Ingredients:
- 2 mediums Size Red Bell Peppers
- 2 Carrots, cut on an angle (about 1 cup)
- 1/2 teaspoon Minced Gingerroot
- 2 tablespoons Low Sodium Soy Sauce
- Pineapple Chunks Undrained
- 2 teaspoons Sesame oil
- 1 1/2 teaspoons Sesame Seeds
- 1/2 pound Snow Peas Trimmed
- 1 bn Watercress
- 2 tablespoons White Wine Vinegar
Course: salad
Cuisine: Asian
Summer Beet Side Salad
Ingredients:
- 5 beets, preferably organic.
- 1 English cucumber, sliced
- Really good olive oil (don't bother with cheap store-bought oil for this)
- A few sprigs of parsley
- 1 tomato
Course: salad
Fennel and Orange Salad With Toasted Hazelnuts and Cranberries
Ingredients:
- 1 navel orange
- 1 medium fennel bulb
- 3/4 tablespoon white-wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 1/8 cup extra virgin olive oil
- 1/2 tablespoon orange zest
- 1/4 cup toasted hazelnuts
- handful of dried cranberries
Course: side dish,salad
Pickled Asian Ginger Salad
Ingredients:
- Black and white sesame seeds
- 3/4 cup sliced carrot
- 3/4 cup sliced cucumber
- 1 cup sliced daikon
- 1 tablespoon grated ginger
- 1/2 cup rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup sugar
Course: salad
Cuisine: Asian