salad Archives - Center for Holistic Medicine

Now that spring is finally upon us, it’s seems like the perfect time to start eating big, crisp salads for dinner. And this twist on the classic cobb salad is fresh and hearty, and works well with a paleo or Whole30 diet. You can also eliminate the bacon to make it vegetarian-friendly!

INGREDIENTS

1 head butter lettuce, rinsed and roughly chopped
4-6 pieces bacon, cooked and chopped
1 large ripe avocado, pitted and sliced
1/4 cup crumbled feta cheese
4 whole soft or hard boiled eggs, peeled and sliced
2 handfulls sprouts, (red clover, alfalfa, etc.)
1/2 cucumber, halved and thinly sliced
Grape tomatoes, washed and halved

INGREDIENTS FOR THE DRESSING

1 head fresh parsley, rinsed
1/4 cup extra virgin olive oil
3 Tablespoons tahini
2 Tablespoons fresh lemon juice
1 teaspoon dijon mustard
1 teaspoon coconut aminos
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
Fine sea salt, (to taste)
Water, as needed, until it reaches a pourable consistency

DIRECTIONS

Divide the chopped butter lettuce between two large plates.
Add half of the remaining salad ingredients to each plate, on top of the lettuce.
Add all of the dressing ingredients to a blender and process until smooth.
Dress each salad to your preference before serving. You can make the salad and store (undressed) a day in advance. Store leftover dressing in an airtight container in the fridge for up to a week.

From ACleanBake.com

Did you know that having healthy skin is directly related to what we eat? One way to improve your skin is to eat foods high in antioxidants, such as spinach and nuts. This green salad has both, plus it’s a perfect way to welcome in summer!

INGREDIENTS

1 Tbsp. pure maple syrup , or brown sugar
2 Tbsp. red-wine vinegar
1 Tbsp. extra-virgin olive oil
¼ tsp. salt
Freshly ground pepper , to taste
3 cups baby spinach
3 cups watercress, tough stems removed
2½ cups sliced fresh strawberries
⅓ cup fresh chives, cut into 2-inch pieces
½ cup toasted chopped pecans
¼ cup crumbled goat cheese

DIRECTIONS
To toast the pecans, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

The cold weather and holiday season are upon us, so it’s time to eat and be merry! This beet and sweet potato salad is an eye-pleasing, healthy recipe bursting with flavor and color for the holidays or anytime throughout the chilly season.

INGREDIENTS

- Non-stick cooking spray

- 2 medium sweet potatoes, peeled and cut into ¾-inch cubes

- 2 medium beets, peeled and cut into ½-inch wedges

- ¼ tsp. fine sea salt

- 1 cup water

- ½ cup wild brown rice blend

- ¼ cup canola oil

- 3 Tbsp. white balsamic vinegar

- 2 sticks orange honey (1 tsp.)

- 1 tsp. Dijon mustard

- ½ tsp. minced garlic

- ⅛ tsp. ground black pepper

- 4 cups baby spinach

- ¼ cup pecan halves, toasted

¼ cup feta cheese crumbles

DIRECTIONS

1. Preheat oven to 425˚F. Coat a large rimmed baking pan with cooking spray. Place sweet potato cubes and beet wedges on prepared pan. Coat
evenly with cooking spray. Sprinkle with salt. Bake for 25 minutes or until vegetables are tender, stirring once halfway through. Cool in pan on a wire rack.

2. In a medium saucepan, bring water and rice to boiling. Reduce heat and simmer, covered, for 35 to 40 minutes or until water is absorbed. Fluff with a fork. Set aside and cool.

3. For balsamic vinaigrette, in a small bowl, whisk together canola oil, vinegar, honey, mustard, garlic, and pepper.

4. Just before serving, place baby spinach and rice in a large bowl. Toss with 3 Tbsp. vinaigrette. Arrange mixture on serving platter. In the same bowl, combine sweet potatoes, beets, pecans, and remaining dressing. Top bed of spinach and rice with sweet potato mixture. Sprinkle with feta cheese.

From Fresh Thyme Market

Tag: salad

Recipe: Cobb Green Goddess Salad

Recipe: Green Salad with Strawberries and Goat Cheese

Recipe: Beet and Sweet Potato Salad