Blueberry Quinoa salad

3 c. Cooked quinoa, cooled
2 c. fresh berries (blueberries, raspberries, strawberries, etc.)
1/2 c. chopped nuts (pecans or almonds)
1/4 c. shredded coconut
1 T. chia or poppy seeds

Sauce:
4 Tbs. pure maple syrup, raw honey, or raw organic agave
2 tsp. balsamic vinegar
2 Tbs. fresh lime juice (or lemon)
salt to taste

1. Make the sauce in a little bowl and set aside.

2. Place remaining ingredients in a big bowl.

3. Combine sauce with remaining ingredients in large bowl and chill until ready to eat. 

* from modernpioneerwoman.com

Thai Lettuce Wraps

Endless variations abound for lettuce wraps, but this is the most recent version I have been enjoying.

Lettuce leaves

Mandarin slices

Water chestnuts

Green onions

Almonds, sliced

Cilantro (optional)

Brown rices noodles (optional)

Sauce:

Peanut butter

Rice vinegar

Soy sauce alt.

Sweet chili sauce

Water

1. Make noodles ahead of time if desired and have with sauce, topped with peanuts, chicken and  green onions. Or use in wraps.

2. To make the sauce, add 1/4c peanut butter into a small bowl.  use a dash of each...rice vinegar, soy sauce, chili sauce and then water to start thinning. Adjust to taste.

3. Place lettuce leaves on plate and top with wrap ingredients. Then drizzle sauce over top as a light dressing.

Asian Quinoa Salad

This salad is similar to my lettuce wraps, but a variation that is easier to take to a potluck or something. And my 3 year old eats it up every time, no problem; unlike other lettuce-based salads (that don't have ranch).

Lettuce
Cooked quinoa
colored bell peppers
edamame, shelled
cucumber (opt)
carrots, shredded (opt)
asian flavored ground turkey (opt)
---
Dressing:
extra-virgin olive oil
sesame oil
rice vinegar
soy sauce
sweet chili sauce (opt.)
sesame seeds
ginger
garlic

Complete Meal: Naked Salmon Salad

Yes...the title is interesting. Let me tell you why I picked it. Paul and I are doing a two-week gluten-free, processed sugar-free, dairy-free nutrition experiment--kind of like a detox. So we needed to figure out what to eat for lunch on Saturday, since we were running around without much time. We popped salmon patties in the toaster oven and opened a can of kidney beans and grabbed some spinach. And then we had a salmon salad of sorts, but all separate on the plate. And I thought it was simply delicious--as in simple + yummy (nothing amazing in others' eyes, I'm sure...but soo healthy and easy). And since it was like a salad that wasn't put all together I thought of "Undressed Salad." And Paul said that would be a Naked Salad then. And that title stuck. :) We had it Sunday for lunch too, because I thought it so yummy.

1 Salmon patty (from Costco, or just a fillet)
2 handfuls spinach
1 dollop of mustard
----
1/2 can kidney beans
dash of onion pwder
dash of garlic pwder
salt to taste

Optional:
1 serving of a grain (quinoa or millet, cooked)
dash of cumin
---

1. Cook salmon in toaster oven 10 mins at 375.
2. Place fish on a bed of spinach on your plate.
3. Warm can of beans (if desired) and add seasonings. Then place next to spinach/fish (and on top of grain if you chose that addition to the meal).
4. Add the dollop of mustard on the plate somewhere.

We eat a bite of fish with spinach and add a bean or two, then slide the fork into the mustard sometimes. So you're basically eating it all together in a salad, but they're all still separate on your plate. :) With millet and the beans you're getting a complete protein! Paul chose how to season the beans....he's surprisingly amazing when it comes to playing with seasonings--he always smells them and decides. He must have an good nose for smells, because he always picks good spice combos.

Homemade Croutons

I guess we're crust snobs....but in the sense that we don't eat crusts very often on our homemade Artisan bread. So, I always use them for bread crumbs or croutons for a small salad. Here's typically what I do for the croutons--to taste, as usual.....

photo from laura's blog

artisan crusty bread, cubed (doesn't have to be the end pieces; or can be day old other bread)
oil
salt
garlic powder
parmesan (opt. but delicious)
Seasonings (opt. Italian if doing Ceasar type salad, etc.: parsely, basil, oregano, etc)

Just throw everything in a bowl and mix with hands.
Then lay out on sheet in oven (we just use toaster oven setting) and bake for a few minutes--about 350 degrees for 10-15 minutes. (Our toaster oven does 5-10 minutes at about 380 degrees. But watch them, because they can burn fast. You can just broil and mix them around too.)

The last time I made them Paul said they were better than the store-bought Ceasar ones he typically likes. (prob. because I added parmesan and Italian this time) :)

Kale Slaw: 2 variations!

Ok, so I don't normally like slaw that much, but I like that this recipe has two options: sweet or creamy (at least those are the two options I use). The original recipe called for mayo, but I don't love mayo and thought sugar added a nice touch instead. I use rapudura (brown organic whole cane sugar), but honey would work--or whatever. It's a great way to get in your kale--superfood fix.

• 1 head kale, stems removed and super thinly sliced
• 1 large carrot, grated
• 1/2 orange, juiced
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• 1 T olive oil
• 1/2 red onion, sliced very thinly
• 1 slice bacon, cooked crisp and chopped

Final addition/Variations:

Creamy version: add 1 T mayo

Sweet version: add 1-2 t. sweetener of choice

Throw everything together and massage it all with your fingers. It's great to use fingers because you work the acids from the citrus into the kale and help it "wilt" a little. Add the sugar or mayo at the end. Then place in the fridge until you need it. The bacon is best put in at the end though, to ensure it stays crispy.

*mayo version originally from foodnetwork.com

Greek Salad

This is a family favorite and so fresh tasting. We just realized it wasn't on here, so I'm putting it on, but you can play with the amounts as desired. Just chop everything into bite-sized pieces.

Onions (love red onions best)
Peppers (colorful is best)
Cucumber
Tomatoes
Olives (opt.)
Feta cheese!

splash apple cider vinegar
splash extra-virgin olive oil
small dash garlic powder
dash salt

Throw everything together. :) Best eaten sooner than later.

Honey Lime Fruit Salad

Here is an easy way to just add a nice fresh "zing" to fruit without all the loaded down whip cream and other unnecessaries.... And really, any fruit will do, but this an example

The fresh kicker:
Zest from one lime, (about 1 T)
2 T honey
1 t. poppy seeds (opt.)

Add any fruit you like:
pineapple
oranges
kiwi
grapes
strawberries
bananas
...etc.
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Similar to two of our favorites:
Charise's Fruit Salad
Coconut Cinnamon Fruit Salad



*Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.  And this was adapted from www.sixsistersstuff.com.

Cinnamon Coconut Fruit Salad

Super simple salad, without extras...

bananas
oranges
a little orange juice (just squeeze a few slices)
coconut
cinnamon

That's it. Mix it all together. Nothing fantastically over-the-top, but a great healthy good variation to brighter your table and tastebuds.

Garlic Parmesan Kale Salad

This salad sounds super simple and nothing great, but everyone has loved it. And it's a great way to get in a powerhouse of a veggie like kale, and to change things up a bit with your salad routine.

1 bunch fresh kale (sliced in super small tiny strips)
2 slices country bread toasted & fine crumbs in blender
1 garlic clove minced      1/4 salt     3 T olive oil
1/4 fresh parmesan cheese grated
1/4 c fresh lemon juice
black pepper & red pepper flakes to taste

Put thinly sliced kale in a bowl.
Combine ingredients, except crumbs, and mix into kale thoroughly.
Let that sit for few minutes and then add crumbs at last minute on top.



yes...those are chex from the bottom of the cereal box,
because I was out of breadcrumbs and it still tasted great.

*Mom loves this salad and said she got it from our cousin Lindsay.

Charise's FAVORITE Fruit Salad

3 c Honeydew melon, small chunks
1 c Marion berries (frozen- sold at Costco)
1 c Strawberries (frozen or fresh)
1/2 c Apples, peeled and diced
1/2 c Blueberries
1/2 c Grapes
1 c Plain Yogurt or Kefir

Sauce:  1 orange- juiced,  1/2 cup rapadura (organic whole cane sugar), and 1 tsp. pure vanilla extract. 

I blend the freshly juiced orange and the rapadura (brown sugar) together over med. heat until the sugar dissolves completely--or just use maple syrup as a substitute.  I then add the vanilla after taking it off the heat.  Cool completely if the fruit is all thawed out.  If you still have frozen fruit, I pour the warm sauce over it and stir the fruit and sauce all together.  Right before serving, add 1 cup of a good rich plain yogurt or Kefir and stir it all together.  DELICIOUS and healthy fruit salad...here I come!

7 Easy Homemade Salad Dressings

Is your fridge burdened with store bought salad dressings?

Have you ever made your own, or wanted to know how?

Did you know how simple and how much healthier it is?

Well, we've written a post on the basics that make up a salad dressing (click here to see post), but here are 7 of Wellness Mama's (wellnessmama.com) favorites that capture a good variety. Say good bye to just plain old Ranch from the store.

---------

 -1- Creamy Homemade Caesar 

• One egg yolk at room temperature (very important it is not cold!)
• 2 teaspoons apple cider vinegar
• 1/3 cup olive oil
• 1/2 tsp mustard or mustard powder
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, finely crushed
• 2 teaspoons Worcestershire
• 2 Tablespoons Parmesan cheese
• salt, pepper and spices to taste.

How to Make It:

1. Whisk egg yolk with whisk or blender on low speed.
2. Once creamy, add vinegar and other ingredients and blend until creamy.
3. Slowly add oil, stirring constantly until incorporated.
4. If it doesn’t incorporate well, your egg might still have been too cold!

Great with: Dark lettuces, chicken dishes, or on asparagus.

-2- Zesty Italian

• 3 Tablespoons white wine vinegar
• 1 small squirt of Dijon mustard
• 1/4 cup olive oil
• 1/2 tsp onion powder
• 1-2 cloves finely minced garlic
• 1/2 tsp each of thyme, basil and oregano
• salt and pepper to taste

How to Make It:

Pull all ingredients in small jar and shake vigorously.

Great with: any salad or as a marinade.

-3- Tangy Greek

• 1/2 cup olive oil
• 2 Tablespoons red wine vinegar
• small squirt dijon mustard
• 1/2 tsp each of oregano and marjoram
• salt and pepper to taste
• 1 clove crushed garlic
• 1/2 tsp lemon juice

How to Make It:

Put all ingredients in small jar with lid and shake until well mixed.

Great with: dark lettuces, feta cheese, olives, and cucumbers. Also a good marinade for a cucumber and onion salad.

-4- Sweet Asian

• 1/3 cup olive oil
• 3 Tablespoons apple cider vinegar
• 2 teaspoons soy sauce
• 2 teaspoons honey
• pinch of dried ginger or 1/2 tsp fresh zested ginger root (preferable)
• spices to taste

How to Make It:

Put all ingredients in small jar with lid and shake vigorously. You can also mix in blender or small food processor.

Great with: Sesame chicken (as a marinade and dipping sauce), on a spinach salad with cashews, on cauliflower fried rice.

-5- Raspberry Vinaigrette 

• 1/2 cup white wine vinegar
• 1/4 cup olive oil
• 1/4 cup fresh or frozen raspberries
• 2 teaspoons honey

How to Make It:
Put all ingredients in blender or food processor and blend until smooth.

Great with: salad with feta and cashews, grilled chicken salad, marinade on pork.

-6- Balsamic Vinaigrette

• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• one clove of garlic, finely minced
• small squirt of dijon mustard
• 1 Tablespoon honey (optional)
• salt, pepper and basil to taste

How to Make It:

Mix all ingredients in small jar or blender.

Great with: any type of salad or as a marinade on beef, chicken or pork.

 -7- French

• 1 squirt of mustard
• 1 Tablespoon tomato paste (organic)
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 1 Tablespoon of honey (optional)
• 1/2 tsp onion powder or small chunk of fresh onion

How to Make It:

Put all ingredients in a small blender and blend until smooth.

Great with: any type of salad (I like it on chef salads), kids like to dip things in this dressing.

----

Other great things to throw on a salad:

• nuts: especially pecans, walnuts and macadamias
• olives
• chopped veggies
• chopped apples
• sliced strawberries or blueberries
• grilled or baked chicken
• sliced steak
• shrimp
• all of the above!

Frito Salad

2 cans black beans, drained
1 1/2 cup cooked corn, cooled
2 small zucchini, diced
1 red bell pepper
1 can black olives, chopped
cilantro, chopped to taste
Few tablespoons of a dressing (miracle whip, mayo, thousand island, etc.)
1 bag Chili-Cheese Fritos

Mix together; and at last minute add a bag of Chili-cheese Fritos...yep, not the most healthy option, but not bad for a quick-fix and really good as a summer salad for a BBQ.

*from Mom

Pasta Lugano

4 c. noodles, cooked (bowtie or penne)
1 c. Italian sausage, cooked
1 c. ham, diced (opt.)
1 c. mozzarella, cubed
2 peppers, chopped (colorful are best)
2 T. fresh basil, finely chopped
1-2 Tomatoes, chopped
1/4 c. olive oil
2-3 T Balsamic vinegar

Mix all together well and let sit for at least 20 minutes (to blend flavors)

Chinese Chicken Salad

2 c. chicken, cooked and cubed
1 chinese cabbage, chopped
2 c. green onions, chopped
2 pkg. TopRamen, broken up (without seasoning added)
1/2 c. sunflower seeds or almonds
Sauce:
1/2 c. canola oil
1 t. soy sauce
1/2 c. sugar
1/4 c. vinegar

1. Make the sauce and set aside.
2. Mix all the other ingredients in a salad bowl; pour dressing on top
3. Refridgerate or at least wait 20 minutes before serving.

-Chalotte Nebeker

Easy Tuna Salad

1 can tuna
2 T mayo
3 c. spinach or lettuce
3 T sunflower seeds

1. Mix tuna and mayo
2. Put lettuce in a bowl and place tuna mix and sunflower seed in it; mix together.

A Schneider Family recipe