Bev's Recipe Collection

• 2 T stone ground mustard
• 2 T apple cider vinegar
• 1/2 C olive oil
• salt and freshly ground pepper
• 10 oz. mixed salad greens
• 2 Bartlett pears, diced
• 4 oz. Gouda cheese, diced
• 1 C coarsely chopped toasted walnuts
• 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.

• 1/4 C olive oil
• 2 T fresh lemon juice
• 2 T balsamic vinegar
• 1/2 t Dijon mustard
• 1 to 2 t honey
• salt and black pepper, to taste

In a small bowl, whisk all ingredients together. Set aside.

• 2 bunches kale, stemmed and washed
• drizzle of olive oil
• pinch of salt
• 1/2 C feta cheese (or finely shredded Parmesan)
• 1/3 C toasted walnut (or pecan or almond) pieces, or sunflower seeds
• 1/3 C golden raisins (or dried cranberries or fresh berries, apple slices, pear slices)

Chop the washed kale and place in a large bowl. Drizzle the kale with a little bit of olive oil. Sprinkle with a little salt and massage with your clean fingers until the kale softens a bit. (This makes the kale less bitter.)

Drizzle the dressing over the kale and toss well. Add the cheese, nuts, and fruit. Toss again and serve.

Store leftover salad in an airtight container for up to 2 days. The dressing keeps in the fridge for up to a week.

adapted from twopeasandtheirpod.com

Dressing Ingredients:

• 6 T olive oil
• 6 T balsamic vinegar
• 3 cloves garlic, crushed
• 1/2 t salt
• pinch of pepper

Salad and Toppings:

• 10 C lettuce of your choice, freshly washed and torn
• 1 bell pepper of your choice, chopped
• 2 C cooked or grilled chicken, cubed
• 2 (15 oz.) cans black beans, drained and rinsed
• sliced green onions
• 2 avocados, peeled and diced
• a handful of chopped fresh cilantro

Combine dressing ingredients in a small bowl and whisk with a fork or small whisk.  Set aside for flavors to combine.  Prepare lettuce and toppings as specified in the ingredients list.  Layer salad starting with the lettuce.  Sprinkle pepper, chicken, black beans, green onions, avocado, and cilantro.  Drizzle dressing on top and enjoy!

adapted from tammysrecipes.com

Salad:

• 4 sweet potatoes
• 2 Tbs olive oil
• 2 heaping teaspoons cumin & chili powder
• salt & pepper to taste
• 2 (14 oz) cans black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 2 heads of romaine lettuce, chopped
• tortilla corn chips

Dressing:

• 1 avocado
• 1/2 cup Greek yogurt
• 1 cup water
• 1 cup cilantro leaves (or more)
• 2 small cloves garlic
• 1 tsp salt
• a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

Dressing:

• 1/4 C olive oil
• 2 T balsamic vinegar
• 1 T pure maple syrup
• 1 t Dijon mustard
• 1 clover garlic, minced
• dash of salt and ground black pepper

Whisk ingredients in a small bowl. Set aside.

Salad:

• fresh spinach
• 1 apple (or pear), cored and thinly sliced (or veggies: cucumber, bell pepper, tomato)
• 1 avocado, sliced
• red onion slices
• Honey-Roasted Pecans (or pecans, walnuts, almonds, sunflower seeds)
• crumbled feta cheese (or shredded Parmesan)
• optional: golden raisins

from twopeasandtheirpod.com

• 12 oz. bag broccoli florets
• 1/4 medium red onion, finely chopped
• 1/4 C sunflower seed kernels
• 1/4 C golden raisins
• 1/4 C mayonnaise
• 1/4 C honey sucanat
• 2 T red wine vinegar

Combine first 4 ingredients in large bowl.  In small bowl, stir together dressing ingredients until smooth.  Pour dressing over the salad and toss to coat.  Chill for 30 minutes to 24 hours.

(Recipe slightly adapted from Eat Smart Broccoli Florets package)

• 24 oz. cheese and garlic tortellini, uncooked
• 20 oz. salad greens
• 1 1/2 C grape tomatoes, cut in half
• 1 1/4 C croutons (see Creamy Caesar Salad recipe on this site)
• 1 C Caesar salad dressing, divided (see Creamy Caesar Salad recipe on this site)

Cook pasta according to package directions.  In bowl, toss salad greens with tomatoes, croutons, and half of the dressing.  In another bowl, toss cooked pasta with the remaining dressing.  Serve pasta mixture over salad greens.

(recipe from Ronzoni tortellini package)

• 8 C tortellini, cooked and chilled (4 C dry)
• 1 C pesto (on this site)
• 1 red pepper, chopped
• 1/4 C Marilyn’s French Dressing (on this site)
• 14 C romaine (or other green leaf)
• 2 C cooked chicken, diced – optional
• salt and pepper to taste
• freshly shredded sharp cheddar cheese

Combine all ingredients (except cheese) in a mixing bowl.  Stir to blend all ingredients.  Sprinkle with cheese and serve.

from Sensational Summer Salads (www.urbanhomemaker.com)

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
• 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
• salt and pepper to taste
• 1/4 cup finely chopped cucumber
• 1/4 cup diced tomato
• 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

Blend in the liquids (whatever combination you want).

Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

• 3 apples, chopped
• 2 ribs celery, chopped fine
• 1/4 C raisins
• 1/4 C chopped walnuts
• 1/3 C mayonnaise

Mix all ingredients, except apples.  Chop apples and quickly dip in lemon juice, before combining with other ingredients.  Chill and serve.

(adapted from www.torahbytes.org)