Posts

Wild Baby Greens Salad with Raspberry Vinaigrette and Candied Walnuts

/0 Comments/in /by

While spring and summer are typically the best time of the year to enjoy salads, I just can’t help but enjoy this salad as long as I can get my hands on some fresh baby greens. It is so delicious! And so healthy! Learn how to make this tasty dressing and how to candy your own walnuts with healthy ingredients.

This salad tastes like spring in your mouth! I just love it! This recipe also includes a quick and easy way to “candy” walnuts. Walnuts are great for the brain, they can decrease inflammation in the body, and they can increase immune function. They are also used in Chinese medicine to “enrich sperm” and support the kidneys and adrenals.

Preparation Time: 5 minutes | Cook Time: 5 to 8 minutes | Yields: 4 servings

6 cups mixed baby greens
1 cup raw walnut halves
½ teaspoon sea salt
1/8 cup dark agave syrup

Vinaigrette:

½ cup raspberries (fresh or frozen and thawed are fine)
2 to 3 tablespoons unrefined olive oil
1 tablespoon balsamic vinegar
1 to 2 tablespoons raspberry balsamic vinegar (if this is unavailable, just use regular balsamic)
Optional: 1 to 3 tablespoons agave or maple syrup (this will make the dressing less
tart if you prefer it that way)

1. Put the raspberries and vinegar in the blender and blend on high; add in the olive oil while the blender is on and let it blend another 30 seconds to one minute, until everything is smooth.
2. Put the clean greens either in mixing bowl or on separate serving plates.
3. Heat the walnuts in a small skillet over med/low heat. Stir every minute or so and
cook until toasted and fragrant, but not burned (5 or so minutes). Add salt and then
the agave syrup.
4. Stir the walnut mixture and then turn off the heat. Continue to stir until the nuts are “candied.”
5. Pour the dressing over the greens and then top with the walnuts. They are nice served
warm on top of the cool salad. Try this with sliced or grated apple. I have also
enjoyed this salad with a bit of feta cheese on top. Mmmmm!

Northwest Salad

/0 Comments/in , /by

The nutritional value of this salad is outstanding! Want to know the secret that transforms an average salad into an extraordinary salad…. it’s the ingredients! Check out this video to learn how fresh, organic vegetables come together to make a crisp, savory salad that you will simply love! (you can find the recipe below the video)

 

 

Northwest Salad (apple, beet, & kale with toasted hazelnuts)

Preparation time: 10 minutes | Yields: 4-6 servings

This salad just looks like the northwest! It has beautiful greens, orange, and reds accompanied by roasted nuts.  You’ll experience an explosion of flavor in your mouth! All of these ingredients are filled with vitality, and that is what you’ll feel as you eat it!

• 4 cups, packed kale and chard, washed and de-stemmed

• 2 cups grated raw carrot or beet (washed well, with skin on), 1 cup of each is nice

• 1 large washed apple grated (about 1 1/2 cups)

• 2-3 tablespoons unrefined olive or sesame oil

• 2-3 tablespoons fresh citrus juice (I like lime)

• 2 tablespoons apple cider vinegar

• 1/2 cup hazelnut pieces

If you have a food processor, pulse the kale and chard until it is well chopped, but not mush.  If you don’t have a food processor, use a knife to finely chop. Place greens in a medium/large mixing bowl. Use the food processor or a hand grater to grate the carrots and/or beets.  Add the carrots and/or beets to the greens.  Next grate the apple with the skin on and add it to the mixing bowl.  Also, add any juice that came from the apple.  Add the oil, citrus juice, and the apple cider vinegar to the bowl and mix well.  Toast the hazelnut pieces in a skillet over medium heat for 5-6 minutes or until they become fragrant and begin to brown.  Pour the nuts into the salad, toss, and serve.  Apple slices make a nice garnish.  The salad will keep nicely in an airtight container, in the refrigerator for up to 5 days.