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Scrumptious summer salads
- 2. What is a salad? • Salads are generally thought of as green leafy vegetables with a dressing of some sort. • The history of salads as we know them today goes back to ancient Greek and Roman times. • The name “salad” comes from the Latin word “sal” meaning salt, because salt was a main ingredient in the dressing. • Today, salads can be hot or cold, made with vegetables, fruits, pastas or any combination or the three. They usually have a dressing of some sort but not always.
- 3. Green Goodness Salad Dressing (Creamy & Vegan) Ingredients: 1 cup Veganaise 1 cup silken tofu patted dry 1 cup chopped scallions, white and green parts 1 cup fresh basil leaves 1 cup parsley ½ cup chives 1/4 cup freshly squeezed lemon juice (2 lemons) 2 teaspoons chopped garlic 2 teaspoons Bragg’s amino acids 1 teaspoon tamarind juice ½ cup soy milk 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Add all ingredients into a blender and blend until smooth and completely blended.
- 4. Tuscan Bread Salad Ingredients: 1 Tablespoon extra- virgin olive oil 1 clove of garlic peeled 4 slices (1/2-inch thick) bread 6 Cups Romaine lettuce torn 1/2 cup drained black olives, halved 1 large ripe tomato, seeded and diced 1 cup canned Great Northern or cannellini beans, drained and rinsed 3 Tablespoons extra-virgin olive oil 1 cloves garlic, minced 2 tablespoons balsamic vinegar 1/2 teaspoon sea salt 1/2 teaspoon black pepper 2 tablespoons fresh basil leaves, sliced Directions: Preheat oven to 375 1. Place bread on a cookie sheet and drizzle the pieces with the olive oil. 2. Rub each slice with the peeled garlic and bake until nicely toasted. 3. In a bowl, combine lettuce, olives, tomato and beans. 3. Cut toasted bread into cubes and add to the lettuce mixture. 4. Combine the 3 tablespoons oil, minced garlic, balsamic vinegar, sea salt and pepper; mix well. Add to lettuce mixture; toss well. 3. Sprinkle cut basil over the top of salad and serve.
- 5. Gluten Free & Vegan Pasta Salad Ingredients: 16 oz bag Brown Rice Pasta Spirals 16 oz bag Frozen Vegetables 1- 15.5 oz can Black Beans drained & rinsed 1- 15.5 oz can Kidney Beans drained & rinsed Vinaigrette Dressing 1 cup Olive Oil ½ cup Balsamic Vinegar 2 cloves Garlic 2 Tablespoons Fresh Rosemary 2 Tablespoons Fresh Parsley 1 Teaspoon Salt ¼ cup Onion 1 Teaspoon Black Pepper ¼ cup Fresh Pear Instructions: • Boil pasta according to package instructions. • Add the frozen vegetables to the strainer and then poor the cooked pasta- water and all over the frozen vegetables. • Add the pasta and vegetables to a bowl and mix in the beans. • Add the ingredients for the vinaigrette to a blender pitcher. • Blend the ingredients well and add to the salad. • Toss to coat completely.
- 6. Avocado and Papaya Salad Ingredients: 2 avocados, peeled, halved, and pitted 1/2 papaya, peeled, halved, and seeded 1 lime, zested and juiced 1/2 teaspoon sea salt 1/4 teaspoon agave nectar 1/8 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 1/4 cup extra-virgin olive oil Directions • Slice the avocados and papayas into 1/2- inch thick slices. • In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.
- 7. Ginger Ale Fruit Salad Ingredients 2 large kiwifruit, peeled and sliced 1 large pear sliced 1 medium navel orange, peeled and sectioned 1 cup strawberries, halved ½ cup blackberries ½ raspberries 1/2 cup Reed’s ginger ale 1 teaspoon fresh ginger 1/2 teaspoon grated orange peel Instructions: In a large bowl, combine all ingredients. Let sit for 30 minutes. Serve room temperature or chilled.