Salad & Dressing
My Perfect Salad/Cider Dressing
Spinach, Goat Cheese with Warm Bacon Dressing
My Perfect Salad/Cider Dressing
With cider dressing, spiced pecans and pickled pears switch this yummy salad up with dried cranberries for a Thanksgiving treat.
Roasted Beet & Arugula Salad
Spinach, Goat Cheese with Warm Bacon Dressing
My Perfect Salad/Cider Dressing
Spinach, Goat Cheese with Warm Bacon Dressing
Spinach, Goat Cheese with Warm Bacon Dressing
Spinach, Goat Cheese with Warm Bacon Dressing
Ruby Red French Dressing
Ruby Red French Dressing
Spinach, Goat Cheese with Warm Bacon Dressing
Blue Cheese Dressing
Ruby Red French Dressing
Blue Cheese Dressing
Ranch Dressing
Ruby Red French Dressing
Blue Cheese Dressing
Salad Recipes
Wild Rice Salad
Ingredients
- 1 cup wild rice
- 4 cups water
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted or un-toasted, your choice)
- 1/4 cup sliced green onions
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon grated orange peel
- Salt and freshly ground pepper
Directions
Put wild rice and salt in a pan with 4 cups water. Bring to a boil then turn to low until the rice has bloomed and is relatively soft. 30 minutes approximately. Fluff with a fork.
Mix the rice with the dried cranberries, pecans, green onions in a medium bowl.
In a separate jar, mix the lemon juice, olive oil, orange peel, and salt and pepper to taste.
Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature. This keeps well for several days.
You can add to this recipe pickled beets, lightly steamed green peas, feta cheese, calamata or black olives. It's up to your imagination.
Jicama and Carrot Slaw
Ingredients
Serves 3 to 4 as a side dish.
2 cups peeled and grated Jicama
2 cups peeled or scrubbed and grated carrot
1 T Cider vinegar
3 T Lime juice
1 T Honey or Agave Syrup to taste as it balances the acid
3 T Olive oil or Avocado oil
1/2 seeded Jalapeno, minced
3 T Chopped cilantro
1 tsp Himalayan pink salt preferably
A few twists of the pepper grinder
Place the Jicama , carrots, jalapeno and cilantro in a bowl.
In a separate bowl combine the rest of the ingredients and whisk.
Pour the vinaigrette over the vegetables and let marinate for 30 minutes or so before serving.
Options: Instead of Jicama try Daikon for a mild radishy flavour. Switch the citrus to lemon, orange or grapefruit. Throw in a handful of dried cranberries. Lots of possibilities for a shift in taste.