Green Salad with Garlicky Tahini Dressing

green salad dressed

Green Salad
Green Mix
Cucumber
tomatoes
Pea Shoots
Red Pepper
Avocado
Zucchini
Green Onion
Sunflower seeds

Mix all ingredients top with Garlicky Tahini dressing and enjoy!

Garlicky Tahini Dressing

1 cup tahini
1/2 cup rice vinegar
3 tablespoons pure maple syrup
1/2 cup water
2 tablespoons low-sodium tamari sauce
2 tablespoons nutritional yeast
1 heaping tablespoon minced garlic
2 scallions, thinly slided (optional)

Combine all of the ingredients, except for the scallions, in a food processor and puree until smooth. Stir in scallions and serve over salad or greens.

Fresh Carrot Fennel Salad

french fennel salad

Ingredients:

  • ½ fronds (fennel blub + Fennel)
  • 1 tbsp fresh parsley Sea Salt
  • Pepper
  • ¼ cup fresh lemon juice ( 1 lg lemon)
  • 1 garlic clove
  • olive oil to taste
  • 3 ½ carrots (large)

Preparation:

1. Pick a few fennel fronds to make 1 tbs. In a bowl whisk together the fennel fronds, parsley, salt, pepper, lemon juice and garlic with olive Oil. Set aside.

2. Grate the carrot’s #2 on SM machine. Use #4 cone on SM machine or mandolin to shave the fennel bulb (or slice very thin with a chef knife.

3. Toss together the carrots, fennel bulb with the dressing.

Arugula Salad and Roasted Eggplants with Raspberry and walnuts Dressing

Arugola Salad and Roasted Eggplants with Raspberry and walnuts Dressing

Arugula Salad and Roasted Eggplants with Raspberry and walnuts Dressing

2 medium eggplants
2 cups arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
½ cup toasted walnuts
½ teaspoon honey mustard
2 tbsp. raspberry vinegar
3 tbsp. walnut oil
3 tbsp. olive oil
1 tbsp. fresh tarragon

preparation:

Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a hot skillet, roast until golden and cooked through, about 8 minutes. Remove, cool completely and slice each round in half. Set aside.

Vinaigrette dressing:

In a bowl mix together oils and mustard. Add the vinegar, whisk together to emulsify the dressing. Set aside.

In a shallow serving platter lay the eggplants, top with arugula leaves, sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Drizzle some dressing all over. Garnish with walnuts.

Refreshing Sweet & Spicy Jicama Salad – Saladmaster machine

sweet and spicy saladRefreshing Sweet & Spicy Jicama Salad

1 large jicama, peeled and julienned
2 navel oranges, peeled & cut into chunks
1 large red bell pepper, cut into bite-size pieces
1 large red bell pepper
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
1/2 jalapeno pepper, diced
1/2 bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Directions

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes.

Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes

Cabbage Beet Salad – Sergio

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Beets and Cabbage Salad
3 raw beets #2 cone
1 green cabbage #5 cone
2 tsp Dijon mustard
1/4 cup white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
7 tbs safflower oil
2 tbs chopped fresh mint

2 tsp Red wine vinegar
For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in 2tbsp oil, then mix in beets. Season with salt and pepper.

For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in 5 tbls oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally

RED CABBAGE, CRANBERRY, AND APPLE SLAW

This was the hit of the class!

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RED CABBAGE, CRANBERRY, AND APPLE SLAW

 

5 cups thinly sliced red cabbage (about 1 1/2 pounds)           1/2 cup dried cranberries

1/3 cup rice vinegar                                                                       1/3 cup honey (or to taste)

2 tablespoons white wine vinegar                                               2 teaspoons olive oil

3/4 teaspoon sea salt                                                                    1/2 tsp freshly ground black pepper

2 1/4 cups thinly sliced Granny Smith apple                          1/4 cup chopped pecans, toasted

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

 

Zucchini Toss

Ingredients

 1 medium head of red-leaf lettuce              1 small head romaine lettuce
2 medium zucchini, thinly sliced (#4)       1 cup sliced radishes (#4)
3 green onions, sliced

Dressing:

¼ cup flax seed oil                                          2 Tbs. Real Salt
Garlic clove(s) to taste, crushed                  ¼ tsp. dried tarragon leaves

Red and Green Cabbage Salad with Apples and Spiced Pecans

Red and Green Cabbage Salad with Apples and Spiced Pecans

 

Ingredients

 

  • 2 teaspoons butter
  • 1 cup pecan halves
  • 2 tablespoons golden brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon (scant) cayenne pepper
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 2 medium unpeeled Fuji apples, #3 cone1
  • 2 tablespoons fresh lemon juice #1 cone
  • 3 cups thinly sliced red cabbage #4 cone
  • 2 cups thinly sliced green cabbage #5 cone
  • 3/4 cup dried cranberries (about 5 ounces)

 

Preparation

Melt butter (use vegan butter) in a 12” skillet over medium heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts and cool.

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.

Toss apples with lemon juice in large bowl. Add cabbages and dried cranberries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.