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‘Salad Talk’

Eatin’ Our Greens All Year Long

I know I’ve blogged about them but couldn’t remember if I included recipes so here ya go.

Jeff and I would incorporate some type of salad at every meal if we could swing it. Braden is a Caesar fan and will consider some other ones as long as they don’t have cheese in them and Luke just doesn’t do salad ever…yet…not even the all-fruit kind. No mixing anything for him.

Prepping dinner tonight, I’m doing up a greens/berry/nuts/seeds salad. That one hits our table at least once or twice per week. Other ones our kitchen regularly produces are Greek, Caesar, fruit, taco, Best of Bridge Committee Salad, Homemade Nature’s Fare Broccoli/Cranberry, Thai chicken, ramen/cabbage.

Here are the recipes to three of our favs:

  • Homemade Nature’s Fare Broccoli/Cranberry Salad-

Put all this in blender/Magic Bullet and blend: 1/3C oil, a/2 lemon juice squeezed, 1–2 tsp honey, salt and pepper to taste, 2 garlic cloves crushed, 1 TBSP grainy mustard.

Cut up broccoli and toss with dried cranberries, finely chopped purple onion and toasted sunflower and/or pumpkin seeds.

  • Marinated Broccoli & Cauliflower Salad-

Blend, shake or mix these items together and pour over chopped broccoli and cauliflower: 1/2C oil, 1C apple cider vinegar, 1 TBSP sugar or honey, 1 TBSP dried dill, salt and pepper to taste, 1 tsp garlic powder.

  • Committee Salad-

Shake, blend or whatever these things for the dressing: 1/2 cup oil, 3 Tbsp, red wine vinegar, 1 Tbsp. fresh lemon juice, 2 tsp. sugar, 1/2 tsp. salt, 1/2 tsp. dry mustard, 1 garlic clove, crushed.

Use any kind of greens you prefer and add chopped avocado, a can of mandarin orange slices, toasted (with sugar and butter) slivered almonds & sunflower seeds, chopped green onions.

Enjoy!

-Becky

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