Salad 2 cups frozen shelled edamame 1 carrot, shredded on the large holes of a traditional grater cup radishes, halved and sliced cup cherry tomatoes, quartered cucumber, halved lengthwise, seeded, and diced 1 bag (5 ounces) Sweet Baby Greens salad blend Citrus-Soy Vinaigrette 3 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 2 tablespoons soy sauce or Bragg Liquid Aminos 2 tablespoons canola oil Kosher salt, to taste Salad Bring a large pot of salted water to a boil. Wild Berry Salad* Prep Time: 10 minutes Yield: 6 appetizer or side salads Salad 1 bag (10 ounces) Baby Spinach salad blend cup fresh blueberries cup fresh raspberries cup fresh blackberries cup fresh strawberries, hulled and quartered Kosher salt, to taste Fresh Raspberry Dressing cup fresh raspberries or frozen unsweetened raspberries 1 tablespoon apple juice 2 tablespoons raspberry balsamic vinegar* (or freshly squeezed lemon juice) 1 tablespoons water 1 tablespoon sugar (or sweetener) 2 tablespoons canoia oil Kosher salt, to taste * If your local market does not carry raspberry balsamic vinegar, you can use traditional balsamic vinegar instead. Salad 1 package (5 ounces) Baby Arugula salad blend 3 tablespoons coarsely chopped fresh mint leaves 1 mango (peeled, pitted, and cut lengthwise into slices) 1 small papaya (cut in half lengthwise, seeds and peel removed, and cut lengthwise into slices) 8 pineapple slices (fresh or canned), cut in half Passion Fruit Dressing 6 tablespoons medley of tropical fruit juices (must include passion fruit juice) 1 tablespoon minced shallots 2 tablespoons extra-virgin olive oil Kosher salt, to taste Salad In a large salad bowl place the salad blend and mint leaves.
Simple, Creative Salads Jennifer Chandler Vibrant Life; May/Jun 2009; 25, 3; Docstoc pg. 24 Reproduced with permi
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