Citrus Salad with Honey-Mint-Lime Syrup

Citrus Salad with Honey-Mint-Lime Syrup
Number of Servings
Serves 6
Ingredients

Syrup:

  • [q:1/4] cup honey
  • [q:1/4] cup fresh lime juice
  •  2 Tbsp mint, chopped

Salad:

  • 2 navel oranges
  • 1 white grapefruit
  • 2 pink or red grapefruits
Directions
  1. Cut and peel, removing white pith of oranges and grapefruits.
  2. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate.).
  3. In a medium bowl, whisk honey, lime juice and mint together.
  4. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated.
  5. Let citrus salad stand for about 15 minutes to allow flavors to blend.
  6. Cover and refrigerate until chilled. Garnish with mint before serving.
Nutrition Info
114 Calories, 1 g Protein, 0 mg Cholesterol, 30 g Carbohydrates, 24 g Total sugars (12 g Added sugars), 3 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:5] Vitamin C

Pasta Salad with Grilled Summer Vegetables

Pasta Salad with Grilled Summer Vegetables
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 8 oz radiatore or other small pasta 
  • [q:1/3] cup plus 2 Tbsp olive oil 
  • 3 Tbsp cider vinegar 
  • [q:1/2] tsp sugar 
  • [q:1/2] tsp salt 
  • [q:1/4] tsp dry mustard 
  • [q:1/8] tsp freshly ground black pepper 
  • 1 cup halved cherry tomatoes 
  • [q:1/4] cup chopped fresh parsley or basil 
  • 1 small zucchini, cut into [q:1/4] inch slices 
  • 1 small yellow squash, cut into [q:1/4] inch slices 
  • 1 red bell pepper, seeded and diced 
  • 1 red onion, diced 
  • 1 cup white mushrooms, quartered or sliced
Directions
  1. Preheat grill and lightly oil a grill basket. Bring a pot of salted water to a boil and cook pasta until it is al dente, about 10 minutes. Drain well and transfer to a large bowl. 
  2. In a small bowl, combine the [q:1/3] cup oil, vinegar, sugar, salt, dry mustard, and black pepper. Pour enough of dressing onto pasta to coat. Add cherry tomatoes and parsley and toss to combine. 
  3. In a separate bowl, combine zucchini, yellow squash, bell pepper, onion, and mushrooms. Add remaining 2 tablespoons oil and season with salt and black pepper. Toss to coat. Transfer vegetables to grill basket. Place grill basket onto hot grill and cook until vegetables are grilled on outside and slightly tender on inside, 12 to 15 minutes. Add grilled vegetables to pasta mixture and toss to combine.
Nutrition Info
Made with basil: 518 Calories, 10 g Protein, 0 mg Cholesterol, 63 g Carbohydrates, 7 g Total sugars (1 g Added sugars), 6 g Fiber, 26 g Total fat (4 g sat), 308 mg Sodium, [nut:5] Vitamin C, [nut:3] Vitamin B6, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Magnesium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Folate, Iron, Potassium, Zinc

Mekabu Cucumber Orange Salad

Mekabu Cucumber Orange Salad
Prep Time
25 minutes
Number of Servings
6
Ingredients
Directions
  1. Quickly rinse the mekabu in a strainer under cold water, place in a bowl and cover with hot water.
  2. Soak for 10 minutes, drain and place back in the bowl.
  3. Cover with cold water and soak 5 minutes. 
  4. While the mekabu is soaking, slice the vegetables and fruit and place in a medium mixing bowl.
  5. When the mekabu is ready, drain well in a strainer and add to the mixing bowl.
  6. Combine the oil, vinegar and shoyu, mix and pour over the salad ingredients.
  7. Gently toss to mix. Serve.
Nutrition Info
60 calories, 5g fat (74% calories from fat), 1g protein, 3g carbohydrate, 1g fiber, 0mg cholesterol, 315mg sodium

Super Salad

Super Salad
Perfect for lunch
Number of Servings
Serves 1
Ingredients
  • 1 cup red leaf lettuce
  • 1 cup baby arugula
  • [q:1/4] cup diced baby carrots
  • [q:1/2] cup cucumber, chopped
  • [q:1/2] avocado, sliced into quarters
  • [q:1/2] cup chopped red bell pepper
  • 1 hard boiled egg, quartered
  • [q:1/3] cup chopped beets
  • [q:1/2] cup halved grape tomatoes
  • sliced leek for garnish
Directions
  1. Mix together in a serving bowl.
  2. Garnish with sliced leek.
Nutrition Info
354 Calories, 12 g Protein, 160 mg Cholesterol, 39 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 14 g Fiber, 20 g Total fat (4 g sat), 159 mg Sodium, [nutrition:5] Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Folate, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Magnesium, [nutrition:1] Vitamin B12, Calcium, Zinc

Watercress, Radish, and Feta Salad

Watercress, Radish, and Feta Salad
Prep Time
20 minutes
Number of Servings
2
Ingredients

Salad

  • 3 cups watercress, washed and dried
  • 8 radishes, thinly sliced
  • [q:3/4] cup crumbled feta cheese

Dressing

  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • Sea salt and black pepper, to taste
Directions
  1. First, remove any tough, woody stems from watercress.
  2. Toss watercress and radishes in a medium salad bowl and add feta cheese.
  3. Drizzle olive oil and lemon juice over salad, and then season with a pinch of sea salt and a couple grinds of black pepper.
  4. Toss together and serve immediately.

Cucumber Salad

Cucumber Salad
Prep Time
20 minutes prep time + chill time
Number of Servings
6
Ingredients
  • 4 large cucumbers, sliced
  • [q:1/2] red onion peeled, very thinly sliced, rinsed in cold water and drained*
  • 3 Tbsp finely chopped fresh dill
  • 3 Tbsp finely chopped fresh mint leaves
  • 1 tsp sea salt
  • [q:1/4] cup white wine vinegar
  • 2 tsp sugar
  • [q:1 1/2] Tbsp vegetable oil
Directions
  1. Combine all ingredients in a large bowl.
  2. Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best.)
  3. Adjust seasoning and serve well-chilled.

Raw Cabbage, Fennel, and Pecorino Salad

Raw Cabbage, Fennel, and Pecorino Salad
Prep Time
25 minutes + 1 hour sit
Number of Servings
6
Ingredients
  • 1 Savoy cabbage
  • 1 fennel bulb
  • [q:5 1/4] oz pecorino, finely sliced
  • A small bunch flat-leaf parsley, leaves only, finely chopped
  • [q:1/2] cup extra-virgin olive oil
  • 3 tsp good-quality red wine vinegar
  • Sea salt and freshly ground pepper
Directions
  1. Wash cabbage under cool running water, separating leaves as you do so by snapping them off at the base. Pat each leaf dry, using a clean dish towel, and then slice into fine ribbons and put in a bowl.
  2. Remove fibrous outer layer of fennel, and then slice bulb in half lengthwise. Cut each half into very fine slices and add them to cabbage ribbons in bowl.
  3. Add pecorino slices and chopped parsley, and then season salad with salt and plenty of pepper. Drizzle over oil and vinegar and toss really well to combine.
  4. Leave salad to sit 1 hour or so to allow vinegar to soften and wilt leaves slightly, before serving.
Nutrition Info
336 Calories, 11 g Protein, 15 g Carbohydrates, 6 g Fiber, 28 g Total fat (9 g sat, 15 g mono, 3 g poly), 244 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:3] Vitamin B2 (riboflavin), Calcium, Molybdenum, Phosphorus, [nutrition:2] Vitamin A, Folate, Copper, Manganese, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B6, Biotin, Pantothenic acid, Iron, Magnesium, Potassium, Zinc

Papaya Pomegranate Salad

Papaya Pomegranate Salad
Ingredients
  • 1 cup peeled and shredded carrots
  • 1 papaya, peeled and sliced
  • [q:3/4] cup pomegranate seeds
  • [q:1/2] cup bean sprouts
  • [q:3/4] cup seasoned rice vinegar
  • [q:1/2] tsp ground ginger
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • [q:1/4] cup macadamia nuts
Directions
  1. Combine carrots, papaya, pomegranate seeds, and bean sprouts in a large bowl.
  2. In a separate bowl whisk together vinegar, ginger, honey, and sesame oil.
  3. Toss dressing with dry ingredients.
  4. Top with macadamia nuts.

Apple Sauerkraut Salad

Apple Sauerkraut Salad
Prep Time
Prep: 15 minutes, Refrigerate: 1 hour
Number of Servings
8
Ingredients

Salad:

  • [q:1 1/2] cups EDEN Sauerkraut, rinsed and squeezed with hands to remove water
  • [q:1/3] cup Spanish or sweet onion, sliced in very thin half rings
  • or red onion
  • 1 cup red apples, sliced thin
  • 1 cup green apple, sliced thin

Dressing:

Directions
  1. Place salad ingredients in a small mixing bowl.
  2. Place dressing ingredients in a measuring cup and whisk with a fork to evenly mix.
  3. Pour dressing over the salad ingredients.
  4. Mix thoroughly and refrigerate for 1 hour, allowing the flavors to meld, before serving.
Nutrition Info
Per serving: 90 calories, 7g fat (67% calories from fat), 1g protein, 7g carbohydrate, 2g fiber, 0mg cholesterol, 248mg sodium
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