Soups & Salads

Salads and Soups

Vinaigrette dressing

1/2 cup virgin olive oil
1/2 cup Balsamic vinegar
2 tsp basil
1 tsp Oregano
1 tsp Thyme
1 tsp pepper
Combine all ingredients in shaker jar. Cover and shake. Makes 1 cup Per 2 Tbs serving calories = 135

Orange Salad Dressing

3 Tbs extra-virgin olive oil
2 Tbs cider vinegar
2 tsp honey
juice of 1 small orange salt and freshly ground black pepper
Put all ingredients into screw top jar, shake up well and pour over salad.



Lettuce Spinach Salad (GF)

Makes 2 large gallon zip lock bags of ready-to-eat salad

1/2 head of Iceberg lettuce, torn or chopped and tossed with;
8 ounces baby spinach leaves (stemmed and rinsed)
8 ounces of leaf lettuce, romaine or field greens
1 dry paper towel, place in bag with lettuce to limit moisture

Keep on hand in quart or sandwich size zip lock bags for salad, snacks and cooking:
-Sliced red and green pepper
-Chopped celery
-Sliced cucumber
-Sliced red onion or white onion
-Hard boiled eggs

Broccoli Salad (GF)

4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon mayonnaise

Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

Healthy Pasta Salad

4 cups spiral GF pasta (I like Trader Joe's Organic Brown Rice & Quinoa)
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup red onion, sliced
1/2 cup thinly sliced carrots
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped celery
1/2 cup organic mayonnaise (Trader Joe's makes a good one)
1/4 cup sunflower seeds
1/4 cup distilled white vinegar
2 TBS Honey or sugar
salt and pepper to taste

Cook GF pasta according to package directions. Drain and rinse pasta under cold water.
Place pasta in a large serving bowl add the all the vegetables and toss to combine.
Combine the mayonnaise, vinegar and honey/sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and sprinkle with sunflower seeds and serve

Makes 6 servings

Calories: 520, total fat 8g, chol 8mg, Protein 16g carbohydrate 89g, fiber 5g, sodium 251mg

Mexican Salad (GF)

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
2 cups frozen corn kernels
1/2 onion, finely diced
1 tablespoon chopped fresh cilantro
2 jalapeno peppers, seeded and minced (optional)
1 red bell pepper, diced
1/8 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground black pepper
Salt to taste
1/2 teaspoon honey

In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalape