Quinoa Portobella Salad

Last night we prepared this dish at a Wellness Workshop, at the home of Jill and Shelby Daniel. One of our guests brought quinoa, so Shelby cooked some. We added it to the salad we were preparing. Quinoa is one of the most nutrient dense grains. It's a great source of iron, fiber, magnesium, and one cup contains about eight grams of protein.  It only took about 12 minutes to cook!

Ingredients:
2 cups spring mix lettuce
2 cups arugula
1/2 cup baby Portobella mushrooms sliced
1/2 cup chopped purple cabbage
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/3 cup feta cheese
1 cup cooked quinoa

Dressing:
1/3 cup balsamic vinegar
2 T grapeseed oil
2 cloves garlic- minced
Salt and Pepper to taste

Place all ingredients in a bowl and toss. Serve as the main course or a great side dish. This is also great in a pita or tortilla wrap!

Purple Cabbage Salad

Often time we think of lettuce or dark leafy greens as the base of our salad. Recently, we made a salad with chopped purple cabbage as the base.

Ingredients:
Purple Cabbage
Onion
Cucumber
Tomato



Dressing:
1/4 cup balsamic vinegar
2 T olive oil
1 clove garlic- minced
Salt and pepper to taste

Cut vegetables to the shape and size you prefer. Toss with dressing.

This salad is loaded with phytonutrients - plant nutrients- designed to feed your cells and prevent disease.

Lettuce Wraps & Kale Salad

If you're looking for a super easy healthy meal, this is a great option. When we grill out, we cook extra chicken to use for wraps another night. This time I used rice with it but you could use anything such as barley, quinoia, or make them grain free by adding extra veggies.

Lettuce Wraps
Ingredients:
2 medium cooked organic chicken breasts- finely chopped
2 cups cooked brown rice or other grain
2 cups finely chopped raw vegetables (red pepper, onion, carrots, purple cabbage, water chestnuts, celery, zuchini, broccoli, etc)
1 T Braggs liquid aminos
3 T Ginger Dressing (can be purchased at the store)
1 head "living lettuce"

Place all ingredients except the lettuce in a bowl and toss. Place 2-4 T of the mixture onto a piece of lettuce.  Wrap it up like a tortilla and enjoy! Serves 6.

Kale Salad
Ingredients:
6 pieces of raw kale
2 T fresh lemon juice
1 t olive oil
2 cloves of garlic minced
Salt to taste

Chop kale into small pieces and place in a container that you can refrigerate. (You can keep the stems as you chop or remove them.) Mix the next 4 ingredients in a small bowl. Pour over the kale. Toss and eat immediately or refrigerate to allow kale to marinate. Unlike other lettuce salads that wilt with dressing on them when stored, this salad will keep in the refrigerator for several days!

*The lettuce wraps were inspired by my sweet friend Kathryn Onufrak!  I am always inspired by her creativity in cooking.

Spinach Salad

Salad
Ingredients:
4 cups raw spinach
1/2 cup shredded purple cabbage
1/4 cup pumpkin seeds
2 hearts of palm - sliced
2 T feta
6 grape tomatoes - chopped
4 baby portobello mushrooms

Wash and dry spinach. Place all ingredients in a mixing bowl. Pour dressing on top, toss, and serve!  This made 2 servings.

Dressing:
1/3 cup extra virgin olive oil
2 T balsamic vinegar
2 cloves of garlic - minced
Dash of celtic sea salt

After a morning of juicing, my friend, Katie Anderson, and I fixed this salad for lunch. It was light but filling. It was great as a meal but could also make a side dish.

Arugula & Baby Portobella Salad

Arugula is a leafy green herb from the mustard family. It can have a somewhat peppery, hot taste to it. It makes a unique addition to a salad.

Salad Ingredients:
Arugula
Spinach
Avocado
Baby Portobello Mushrooms
Red Onion
Bragg Nutritional Yeast
Kelp Sprinkle

Chop lettuce and vegetables as you like them. Add nutritional yeast, kelp, and dressing on the top. Toss and serve!

Balsamic Vinegar Dressing

Ingredients:
1/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1 T fresh minced garlic
1/2 t. Celtic Sea Salt
1/2 t. Ground Pepper

Combine all ingredients in a jar and shake well. Refrigerate.