Salads
Apricot Quinoa Summer Salad
by Martin Family Food Admin on Jun.30, 2018, under Entrees, Salads, Side Dish, Type II Friendly, Vegan, Vegetables, Vegetarian, Wheat Belly
1 cup quinoa, uncooked
2 cups water
4-5 (200g) fresh apricots, halved and then quartered
1 cup cucumbers, chopped
1/2 cup zucchini, chopped
1/3 cup fresh parsley
1/2 cup almonds, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
juice of 1 orange
1-2 threads of saffron
1 clove garlic, minced
Directions
- Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
- Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.
- Take quinoa off the heat, set to cool. Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.
- Enjoy at room temperature or cold. Garnish with more fresh parsley and chopped almonds.
Nutrition Information
Serves: 6
Per serving:
Calories: 255;
Total Fat: 15g;
Saturated Fat: 2g;
Monounsaturated Fat: 9g;
Cholesterol: 0mg;
Sodium: 380mg;
Total Carbohydrates: 26g;
Dietary Fiber: 4g;
Sugars: 5g;
Protein: 7g
Nutrition Bonus:
Potassium: 229mg;
Vitamin A: 17%;
Vitamin C: 28%;
Calcium: 5%;
Iron: 11%
Homemade Caesar Salad Dressing
by Martin Family Food Admin on May.15, 2017, under Appetizers, Salad Dressing, Salads, Side Dish
Servings: Makes 1-1/3 cups
Total Time: 10 Minutes
Ingredients
2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 – 2 heads romaine lettuce washed and torn into bite-sized pieces
Instructions
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt & pepper and mayonnaise. Whisk until well combined. Taste and adjust to your liking.
Dress the Romaine lettuce. Sprinkle with Parmigiano-Reggiano & croutons. Serve.
The dressing will keep well in the fridge for about a week.
Nutrition Information
Per serving (10 servings)
Serving size:About 2 tablespoons
Calories:184
Fat:19g
Saturated fat:1g
Carbohydrates:1g
Sugar:0g
Fiber:0g
Protein:2g
Sodium:296mg
Cholesterol:13mg
5-Star Cole Slaw Dressing Recipe
by Martin Family Food Admin on May.07, 2014, under Salad Dressing
1 tablespoon and 1-1/2 teaspoons white sugar (1 TBS Stevia suffices as replacement)
1 tablespoon cider vinegar
4 oz Homemade Olive Oil Mayonnaise
1/4 teaspoon prepared yellow mustard
1/4 teaspoon celery seed
1/4 teaspoon salt, or to taste
Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.
Grandma Y’s Jello Mold
by Martin Family Food Admin on Sep.12, 2011, under General, Salads, Side Dish
Cranberry Sauce, 1 Can
Cherry Jello, 2 Pkgs
Sour Cream, 1 1/2 Cups
Make Jell-O, add the cranberry sauce until melted. Mix together and put in mold. Let set
partially and beat in sour cream. Put back in mold and refrigerate.
Time to prepare:
Servings:
Nutritional Information / Serving:
Fresh Corn Salad with Tomatoes
by Martin Family Food Admin on Sep.10, 2011, under Salad Dressing, Salads, Vegetarian
Rice, Brown, cooked 2 Cups
Corn Kernels, cooked 1 Cup
Celery, minced 1/3 Cup
Shallot, medium, minced 1 each
Tomato, chopped, peeled 1/2 Cup
Lemon Juice 1 Tbsp.
Balsamic Vinegar 1 Tbsp.
Basil, minced, fresh 1 Tsp.
Thyme, minced, fresh 1 Tsp.
Dijon Style Mustard 1/2 Tsp.
Salt, Sea To Taste
Pepper, fresh ground To Taste
Lettuce, Romaine Garnish for serving – optional
In a medium bowl, combine the rice, corn, celery and shallot. In a blender or food
processor, combine the tomato, lemon juice, vinegar, basil, thyme, mustard, salt and
pepper. Process on high until well combined (about 25 seconds). Pour the dressing
Time to prepare: Quick
Servings: 4
Nutritional Information / Serving: 175 Calories; 1g Fat