Create salads with a touch of flair, or spruce up any everyday salad
Salads
Beet and Orange Salad with Citrus Vinaigrette
- 1 Tbsp. lemon juice
- 2 tsp. balsamic vinegar
- ½ tsp. salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 4 medium beets, stems trimmed to 1 inch
- 1 large navel orange
- 8 large Boston lettuce leaves
- 1-2 Tbsp. diced red onion
- ¼ cup orange juice
To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions.
For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.
Green Bean Salad
- 2 ¼ cup of green beans, cut in 2-inch pieces
- 2 ½ tsp. fresh lemon juice
- ½ tsp. fresh mint, minced
- 2 tsp. olive oil
- ½ tsp. dried dill
- 1 cup of celery, sliced diagonally in ¼-inch pieces
- Sea salt
- Freshly ground pepper
- 2 tsp. fresh parsley, chopped
- 1 ripe tomato, cut in wedges
Salad Accents
Fruit Toppers
Top your salad with pureed fresh or frozen raspberries, freshly squeezed lemon, or other fruit to add zing to your greens.Garlic Flax Oil Dressing
- 2 cloves of organic garlic
- ¹⁄8 tsp. Celtic Sea Salt®
- Juice from half of a freshly squeezed lemon
- ¹⁄3 cup flax oil
Mix all ingredients together and pour over salad.
Apple Cider Vinaigrette
- 3 Tbs. organic apple cider vinegar
- ½ cup extra-virgin olive oil
- ¼ tsp. Celtic Sea Salt®
- 1 tsp. oregano
- ¹⁄8 tsp. freshly ground pepper
Vinaigrette Dressing
- ²⁄3 cup olive or flax oil
- 1 Tbs. Dijon mustard
- ¼ cup balsamic vinegar or lemon juice
- 1 clove garlic, minced
- ¼ cup water
- Herbs to taste
Seasonings
The Standard Process Purification and Post-Purification Programs were designed so you are able to taste food in its natural state. If you choose to incorporate seasonings, use only fresh organic herbs and spices.
GreenBean Salad was a huge hit!!! Definitely a keeper!!
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