Salads & Dressings
Refreshingly Simple
Cranberry Quinoa Salad :: NEW - Fall Recipe of the Month!
1 Cup Quinoa (uncooked)
1 Cup Organic Dried Cranberries (available from TRC Marketplace)
1/4 Cup Sweet Onion - chopped
2 Tbs Extra Virgin Olive Oil
3 cloves Garlic - pressed
2 Tbs Fresh mixed herbs (eg. Parsley, basil, thyme)
or 1 Tbs Dried Herbs
2 Tbs Fresh Lemon juice and a pinch of lemon zest
1/4 tsp Himalayan Crystal Salt or to taste
Ground pepper to taste
OPTIONAL: 1 firm avocado, 1/4 cup chopped pistachios
For this salad, the Quinoa grains can be cooked or sprouted. To cook, combine Quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed, or for about 15-20 minutes. To sprout Quinoa, soak in pure water for 3 hours, drain and allow to sprout for 1 day, rinsing twice a day.
In a bowl, combine prepared quinoa, dried cranberries, and onions and toss well. In a small bowl, whisk the olive oil, lemon juice, zest, garlic, herbs, and seasonings until well blended. Pour over the quinoa mixture. Toss until well mixed. Adjust salt and pepper, to taste. Serve at room temperature or chill in the refrigerator for at least 30 minutes before serving. Just before serving, top with cubes of avocado and/or chopped pistachios for a rich creamy texture and some crunch!
Thai-style Salad
2 Cups young Thai Coconut meat julienned
1 Cup Zucchini julienned
1 Cup Green Cabbage – finely sliced
1 Cup Apple julienned
1/2 Cup Carrot julienned
1/2 Cup Red onion julienned
1/2 Cup Red Pepper julienned
2 tbs fresh cilantro leaves
Combine in bowl with 1-2 tbs Agave, Shoyu, Sesame oil, and 1 tsp minced garlic, crushed pepper flakes. Add salt and pepper to taste. Arrange salad on a plate, top with Thai Sauce, and sprinkle with cashews.
Thai Dressing /Sauce:
1/2 Cup raw almond butter
1 Tbs minced fresh young ginger
2 cloves garlic, minced
1 Thai Chili or 1/2 tsp Crushed Red Pepper flakes
2 Tbs lemon juice
2 Tbs Agave nectar
Water to thin, salt and pepper
Blend all ingredients, except crushed pepper flakes. Add these at the end. We recommend adding less pepper than the recipe calls for and working your way up according to your own “heat threshold”.
Sea Side Salad
If you give this unusual, deeply nourishing sea vegetable a try, it could become a favorite.
1 Cup dried Arame
1 carrot julienned
2 cloves garlic, sliced
1 small onion, sliced into half-moons
2 Tbs sesame oil (olive oil works as well)
1 Tbs Shoyu (or other soy sauce alternative)
1 tsp Apple cider vinegar
Soak arame in about 2 cups filtered water for about 20 minutes to rehydrate. Slice carrots, onions, and garlic. Heat skillet, and lightly sauté garlic and onions for about a minute in sesame oil and shoyu. Add carrot sticks to the skillet and sauté for about 2 minutes. Drain soak water off from arame and reserve to use later. Add drained, rehydrated arame to skillet and sauté to absorb flavors. Add a little of the reserved soak water and the vinegar to the skilled and simmer for about 5 minutes. Remove from heat, and allow to cool before serving as a side dish.
Note: This dish can also be prepared as an uncooked salad. Simply combine drained rehydrated arame, shredded carrot, and thinly sliced onions. 1 Cup of shredded cabbage is optional, but suggested if you are not accustomed to eating sea vegetables. Marinate all ingredients for about 20 minutes in Sesame Ginger Dressing below.
Sesame Ginger Dressing
1 Cup Extra Virgin Olive Oil
1 Cup hulled raw sesame seeds
1/2 Cup Raw Apple Cider Vinegar
1/4 Cup Bragg’s Liquid Aminos or Shoyu
1 clove garlic - pressed
2 inch piece fresh ginger – sliced
1 cup purified water
Blend sliced ginger pieces with water to make ginger “juice”. Strain through a mesh strainer (optional, to remove pulp for a smoother dressing). Combine all other ingredients and blend until creamy.
Cool Slaw
1/2 small head green cabbage shredded
1/2 small head purple cabbage shredded
2 carrots shredded
2 tablespoon raw Apple cider vinegar
2 cups fresh pineapple chunks
1 teaspoon stone ground mustard
1/2 teaspoon ground cumin powder
“Original Himalayan Crystal Salt” to taste
Blend all the ingredients, except for vegetables. Toss the vegetables in this dressing and serve. Allow mixture to stand for 30 mins to 1 hour for increased flavor.
Okra & Tomato Salad
1 lb young fresh Okra
1 Cup chopped Tomatoes
Cup Chopped Sweet Onions
1 Clove Garlic – pressed
Salt and Pepper to taste
Sauce (optional for “stew”)
1/2 Cup fresh tomatoes – seeded
1/2 Cup Sundried tomatoes
1/2 Cup Celery – chopped
1/2 Cup Red peppers – chopped
1/2 tsp thyme
Dash Cayenne pepper
Slice okra cross-wise into rounds, discarding tops and tips. Mix all ingredients in a bowl and allow to sit for a few minutes before serving. If adding sauce, blend all ingredients until smooth and mix with salad ingredients.
Southern Greens
1 Bunch Collard Greens
2 leaves Mustard Greens
1/2 Sweet Onion - chopped
6-8 Sundried tomatoes - sliced
1/2 Lemon - juiced
2 tbs Olive Oil or Flax Oil
1 tsp Stone Ground Mustard
2 tbs Agave Nectar
2 cloves of Garlic or 2 tsp Garlic powder
Dash of Cayenne
Salt to Taste
Remove stems from Greens, layer leaves on top of each other, roll from one end to the other, and cut leaves into thin ribbon-like strips. Place in bowl with all other ingredients. Let everything marinade for 1 – 6 hours at warm temperature. Enjoy!
Note: This recipe tastes even better when made a day in advance, and allowed to marinate overnight in the refrigerator.
Tabouli Salad
2 cups fresh flat leaf parsley finely chopped (about 1 Bundle)
2 Large Tomatoes chopped into small cubes
4 or 5 finely chopped spring onions (with the green parts)
1/2 Cup finely chopped Sweet Onions or Red Onions
1/2 Cucumber – peeled, de-seeded, and chopped
1/2 Cup Hemp seeds or Bulgar Wheat (soaked)*
1/4 cup lemon juice
4 tbs olive oil
Salt and Pepper
Combine all ingredients in a bowl and let marinate for at least 1 hour or overnight. Keep refrigerated.
* To prepare bulgar wheat, simply place in a bowl and pour boiling water over to cover (water level should be a little higher than the wheat). Cover and allow to sit for about 10-15 minutes, until all water is absorbed and the grain is soft.
