I get it… Not everyone likes beets. If you’re one of those odd folks that don’t, well go ahead and skip over to the next recipe. If you are like us though, this is one recipe that you will want to give a try. This salad would be perfect to serve chilled on a hot afternoon or summer day.
My wife and I really loved this recipe. It is quick to make (if using pre-cooked beets) and I could get it all thrown together in minutes while she watched the baby. A quick-and-easy and healthy meal is a win-win in our house. The mint and citrus really help to balance the earthy flavor of beets. The goat cheese added some heartiness to the dish, and really helped to tie all of the flavors together.
Citrus Beet Salad
- 4 large Beets you can instead buy a container of pre-cooked beets to expedite the making of the salad
- 5 Tangerines or Clementines separated into sections
- 1 small Red Onion finely chopped. (optional)
- 1 bunch Mint chopped
- 1½ cup Goat cheese crumbled
- 2 Tbsp Olive oil
(If you purchased pre-cooked beets, skip to the next step.)Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
Peel (if not pre-cooked) and cut into 1/2-inch cubes.
Add the tangerine segments, onion, mint and olive oil.
Gently mix together and serve.
Original recipe: https://www.food.com/recipe/citrus-beet-salad-375873
Sodium: 529mgCalcium: 212mgVitamin C: 45mgVitamin A: 1761IUSugar: 32gFiber: 10gPotassium: 1135mgCholesterol: 39mgCalories: 474kcalSaturated Fat: 14gFat: 26gProtein: 21gCarbohydrates: 43gIron: 4mg
This is a very simple, four ingredient, coleslaw recipe. It can be a solid base recipe if you want to doctor it up to you own liking, check out some of the add-in options I list at the end of the recipe.
It only takes a few minutes to whip together, and is a perfect side to any BBQ or pool party. My favorite time to make this is whenever I cook up a batch of Instant Pot BBQ jackfruit, and to turn it into a delicious sandwich.
- 1 14oz pkg Coleslaw Mix
- 1/2 cup Mayonnaise
- 1.5 Tbsp Apple Cider Vinegar
- 1.5 Tbsp Honey or granulated sugar
- Salt to taste
- Ground Black Pepper to taste
In a small bowl, mix together the mayonnaise, honey, apple cider vinegar, and a pinch or two of salt & pepper to taste.
Add Coleslaw mix to a medium sized bowl and slowly pour mayonnaise mixture over it. Toss all of it together until evenly coated. Can be served immediately, though we prefer to let it sit in the refrigerator for a couple hours.
Other ideas to mix include: almond slices, apples, bleu cheese, dried cranberries, fresh strawberries, or poppy seeds.
Original Recipe: https://www.cookingclassy.com/coleslaw-recipe/
This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it.
Roast Chicken Over Curry Quinoa Salad
- 2 Chicken breasts
- 1/2 cup Quinoa
- 1 bunch Kale
- 1/2 Cucumber
- 1 Persimmon
- 1 bunch Dill
- 1/4 tsp Curry Powder
- Olive oil
- Black pepper
Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!
Original recipe: FreshBox meal recipe
Here’s our Super Kale Salad.
Super Kale Salad
- 2 lemons juiced
- 2 tbsp honey
- 1/4 cup spicy mustard
- salt to taste
- pepper to taste
- rainbow bell peppers
- sweet onion
- slivered almonds
- sunflower seeds
For the Dressing
Combine lemon juice, honey, and spicy mustard in a small bowl
Whisk until well combine and emulsified
Salt and pepper to taste
For the Salad
Remove the thick stems of the kale and finely chop.
Put kale in a large bowl and massage with your clean hands to break down the fibers. About 30 seconds.
Place cauliflower in a blender and pulse until the consistency of rice. Add the the kale.
Finely chop the bell pepper and onion. Add to the bowl.
Add blueberries, almonds, and sunflower seeds. Toss salad.
Salt and pepper to taste.
Toss with Lemon Honey Mustard when ready to serve.
Original recipe: https://bakerbettie.com/superfood-salad-and-recipes-perfect-for-summer/
This is a great lunch or dinner salad. It can get so big that you’ll be tired of chewing at the end of it. lol.
We actually make this pretty often for a great colorful salad to take for lunch at work. This was definitely influenced by Traci, as kale isn’t always one of my go-to veggies. But being that this salad has so much flavor, I have yet to complain about it.
Sesame Ginger Kale Salad
Sesame Ginger Vinaigrette
- 1/4 cup Soy Aminos
- 2 tsp Cornstarch
- 1/4 cup Cooking Oil any nuetral oil, or sub garlic oil and remove garlic below
- 2 cloves Garlic
- 1/4 cup Rice Vinegar
- 3 tbsp Ginger grated
- 1 tbsp White Sesame Seeds
- 8 leaves Curly Kale roughly chopped
- 1 cup Carrots shredded, optional
- 4 Radishes thinly sliced
- 1 cup Edamame shelled
- 1 Avocado sliced
- 2 tsp Sesame Seeds black or white
Whisk together the cornstarch and soy sauce until cornstarch is dissolved. In a small saucepan (or microwave-safe container), combine the mixture with the remaining ingredients for the dressing. Heat over medium-high heat, stirring frequently (or in the microwave in 15 second increments stirring after each increment) until it begins to simmer. Continue heating until vinaigrette thickens slightly, about 2 minutes.
At least 30 minutes and up to a day before serving, toss kale with 2 tablespoons of the vinaigrette and massage dressing into kale leaves.
Toss kale with carrots, radishes, edamame, and avocado.Add vinaigrette until it is dressed to your liking. You won't need all of the vinaigrette for this recipe, but it can be refrigerated for 2 to 3 weeks. Sprinkle with extra sesame seeds.
Original recipe: http://inquiringchef.com/sesame-ginger-kale-salad/
Traci helped find this recipe back when i first started trying to lower my carb intake. And in fact, this recipe was one of the recipes that help to drive the creation of this blog. We get asked for this recipe, without fail, every time we bring it to an event.
It takes a little bit of preparation time, but its totally worth it. I also recommend letting it rest for a day to allow all the flavors to meld in with the mayo.
Creamy Bacon Pea Salad
Always a hit at BBQs and potlucks.
- 16 ounce Frozen Peas, bag thawed in cool water
- 1 cup Cheddar Cheese shredded
- 5 ounce Bacon cooked & crumbled
- 1 rib Celery chopped
- 1/3 cup Onion finely chopped
- 2 tbsp Chives chopped fresh, or 1T dried
- 8 Eggs, Hard Boiled peeled & chopped
- 1 cup Mayonnaise
- 1 tsp Seasoned Salt
Combine all the ingredients and season with seasoned salt, to taste.Can be enjoyed immediately or stored in the refrigerator for up to 5 days.
Original recipe: http://www.healthstartsinthekitchen.com/recipe/creamy-bac/