salad | My Foodie Call | Page 2

Tag: salad
- DIY Salad Bar Night
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 4th
  Tonight’s meal was easy. Slightly time-consuming because of all of the prep involved with the chopping, but healthy and EASY.
  
  Grab a knife and get chopping.
  
  What did I include in our salad bar?
  - Romaine and mixed greens blend
  - Tofu marinated in low-sodium soy sauce
  - Gardein Szechuan Beefless Strips (these are SOOO yummy!)
  - Sunflower Seeds
  - Shelled pistachios
  - Roasted sweet potatoes
  - Roasted asparagus
  - Red onion
  - Yellow pepper
  - Roasted broccoli
  - Raw cauliflower
  - Cucumber
  - Mushroom
  - Lemon wedges
  - Artichoke hearts
  - Cherry tomatoes
  - Black olives
  Really I could have added a 1000 more things to this salad bar such as chopped apples, carrots, shredded cheese…
  
  I purposely left those things out because I have no problem getting my kids to eat that stuff. And I got sick of prepping, so no chopped carrots in this spread.
  
  I did however choose a few non-traditional salad items like artichokes and roasted asparagus.
  
  Here are a few pictures for a closer look….
  
  Chopped mixture of romaine lettuce and mixed greens.
  
  Plant-based protein options. Tofu, Gardein brand Szechuan Beefless Strips, sunflower seeds, and shelled pistachios.
  
  Roasted sweet potatoes and asparagus.
  
  Red onion and yellow pepper.
  
  Roasted broccoli and raw cauliflower.
  
  Chopped cucumber, mushrooms, and lemon wedges.
  
  Chopped artichoke hearts, cherry tomatoes, and sliced black olives.
  
  Color is key in leading a healthy, plant-based life.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged salad, sweet potatoes, tofu
- Creamy Avocado Salad Dressing
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 2nd
  Avocado’s monounsaturated fat is the good stuff. Take advantage of it in this dressing.
  
  Love the avocado, right? Do not fear the avocado.
  
  Even if it’s not your favorite, give this recipe a try. The creaminess from the avocado makes this an awesome plant-based dressing to drizzle on those greens.
  
  Creamy Avocado Dressing
  
  Creamy Vegan Avocado Ranch Dip
  - 5 tablespoons regular almond mixed with the juice of 1 lemon wedge
  - 1/2 teaspoon apple cider vinegar
  - 1/2 cup vegan mayo
  - 1/2 ripe avocado
  - 1 clove garlic, minced
  - 1 teaspoon Everyday Seasoning
  - 2 tablespoons fresh parsley, chopped
  - dash of dried dill
  - salt, to taste
  Directions
  1. Add all ingredients to the bowl of your food processor.
  2. Process until smooth and creamy.
  Guilt-free.
  Posted in Salads, Soups, and Sides | Tagged avocado, salad
- Kale Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 3rd
  Kale is tough.
  
  Tough, fibrous tough and tough in that you need recipe inspiration to know what to do with it.
  
  Kale chips. Many start their kale journey with kale chips. Good approach, but eventually you need to venture out.
  
  Smoothies? Okay if you have a high-speed blender, otherwise the leaves just do not get broken down enough and you are left with chunks. Not good. Nobody wants a blueberry-infused-kale-chunk smoothie. Bleck. The family will divorce you.
  
  Kale salad? Do you eat raw kale in a salad? Chances are if you do, you have discovered that it takes a good hour to chew down one bite.
  
  Unless….
  
  You massage your kale.
  
  Unmassaged kale.
  
  This is “massaged” kale. Yes, use your clean hands and rub the dressing into those fibers.
  
  If you have been eating raw kale, kudos to you, but boy have you been suffering.
  
  Here is a great recipe for kale rookies that comes with an awesome, sweet dressing to satisfy even the kids in your family.
  
  This dressing is naturally sweetened with dates, raisins and OJ.
  
  Layer the dressing on your salad. Use about half and save the dressing for a later use. It’s that good!
  
  Massaged. Notice how it loses some volume. That’s a good thing.
  
  Add your remaining ingredients and stir.
  
  The longer the dressing sits, the better.
  
  Lightly modified from Raw Food Diet Inspiration here
  
  Kale Dressing:
  - 1 Cup of Orange Juice
  - 5-6 Dates
  - 1/2 raisins
  - 2 garlic cloves
  - 1 strip of celery
  - juice of one large lemon
  - 1/2 cup extra virgin olive oil
  - 1/4 tea of cayenne pepper
  - pinch of sea salt
  Pile into your Vitamix or high-speed blender!
  
  The actual salad:
  - 1-10 oz package organic kale
  - 1 cucumber, thinly sliced (go organic if possible)
  - 1 red pepper sliced thinly
  - 1 green onion, sliced thinly (only 1 if kids are eating. For adults?? Go with 2 or 3.)
  - 1/4 cup pepitas (pumpkin seeds)
  1. Add your kale to a large bowl. Drizzle dressing generously over the greens.
  2. Massage those greens! Let this sit as long as possible.
  3. Add the rest of your ingredients and mix well.
  Love those colors!
  Posted in Salads, Soups, and Sides | Tagged kale, salad
- An easy tempeh salad
  
  Posted at 10:34 am by myfoodiecall
  
  Aug 31st
  So remember that post about tempeh?
  
  Say hello your newest friend.
  
  Here is a fast and simple salad to add to your rotation. Thought for sure that the my-foodie-call kids would balk at the miso dressing. But surprisingly, things were a-okay.
  
  The aforementioned dressing.
  
  A fast fix. Seriously. I was pool-side for two hours before whipping this up.
  
  Miso Tempeh Salad
  
  Serves 5 hungry peeps.
  - 2 cloves garlic, minced
  - 1 tablespoon grated, fresh ginger (or sub 1/8 teaspoon dry ground ginger)
  - 1/2 cup apple cider vinegar
  - 1/2 cup olive oil
  - 2 tablespoons toasted sesame oil
  - 2 tablespoons miso
  - 1/4 teaspoon black pepper
  - 1 (8 oz) package tempeh
  - 2 (5 oz) bags baby spinach leaves (or mixed greens)
  - 4 carrots, shredded (or about 2 cups store-bought shredded)
  What you do:
  
  1. Cut and cube your tempeh
  2. For your dressing: Mix together the first 7 ingredients blending well. Your best bet is to use a blender (or Vitamix), but if you have mad skills, go ahead and use a whisk.
  
  Your dressing. These 7 ingredients. (yes, that is a ginger chunk on top of the miso)
  
  Nice creamy result. Blender is best.
  
  3. Use your food processor’s shredding blade to grate those carrots.
  
  Really not hard. But you can save time by buying pre-shredded carrots.
  
  4. Distribute the greens equally on the plates. Sprinkle carrots evenly over your greens. Add your tempeh. Drizzle with your dressing.
  
  Looks pretty healthy, right?
  
  Fast and fantastic.
  Posted in Salads, Soups, and Sides | Tagged salad, tempeh
- Cannellini Bean and Spinach Salad
  
  Posted at 8:10 am by myfoodiecall
  
  Aug 12th
  A fast and healthy salad.
  
  Lightly adapted from a Whole Foods recipe.
  2 (15-ounce) cans cannellini beans, drained and rinsed
  
  1 small red onion, quartered and thinly sliced
  
  6 cups tightly packed fresh spinach leaves, tough stems removed
  
  3 tablespoons honey mustard
  
  3 tablespoons apple cider vinegar
  
  1 tablespoon everyday seasoning
  
  1/4-1/2 cup sunflower seeds (pepitas or slivered almonds would work too)
  In a large mixing bowl combine beans and onion. Thinly slice spinach and add to the beans.
  
  In a separate small bowl, whisk together mustard, vinegar and seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Top with your sunflower seeds. Serve immediately or chill until ready to use.
  
  Great as is or you might want to pair this with a whole grain baguette.
  Posted in Salads, Soups, and Sides | Tagged bean, salad, spinach
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