Spinach and Strawberry Salad

Spinach and Strawberry Salad  Amy - amylz
All Recipes

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
NOTES: Be sure to leave the dressing at room temperature.  It changes consistency once refrigerated!

Chickpea Salad with Basil, Olives, Red Onion and Feta

CHICKPEA SALAD WITH BASIL, OLIVES, RED ONION & FETA Amy (amylz)
(serves 4-6 as a side salad)
www.cooksister.com/2008/11/chickpea...

1 400g tin chickpeas, drained
1/2 a sweet red onion
100g feta cheese, crumbled
a generous handful of fresh basil leaves
12-15 pitted olives, sliced
3-4 Tbsp mild olive oil
lemon juice
salt and pepper to taste

Chop the onion very finely and chiffonade the basil leaves.  In a large bowl, mix the chickpeas, basil, onion, sliced olives and crumbled feta cheese.  Add the olive oil and a glug of lemon juice, toss well and check for seasoning.  Add a good grind of black pepper and salt to taste.  If you want this as a warm salad, prepare everything else and then heat the chickpeas, either in the microwave or on the stovetop in their canning liquid.  Drain, mix as above and serve warm. 

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Moms' Best Spinach Salad

Mom's Best Spinach Salad
~Melissa~mom-2-four~

1 bag Spinach
1 can water chestnuts, drained
1 can bean sprouts, drained
2-4 hard boiled eggs, sliced
6-8 slices cooked & crumbled bacon

Combine all ingredients in large serving bowl.

Dressing:
1 cup canola (or veg) oil
1/4 cup vinegar
3/4 cup sugar
1 Tbsp. worsteshire sauce
2 tsp. salt
1/2 cup catsup
1 small onion, diced

Mix all ingredients well in blender or food processor. Allow to sit in fridge for a few hours or overnight for best flavor.

I serve the salad with dressing on the side.

Raw Purslane Salad

Raw Purslane Salad

Serves 6

This salad is not strict on measurements and is meant to inspire you to make it your own. I prefer a ratio of more purslane to other vegetables.

Prepping purslane: Immediately after harvesting, cut off roots and discard thick and large stems. If you choose to use the stems, make certain to cut into bite size pieces. Place in a colander and wash the purslane numerous times to remove dirt: set the colander in a large deep bowl and fill with water, swishing the purslane by hand – the sediment will fall to the bottom bowl. Throw off water. Repeat 2 to 3 times until cleaned. Drain and allow purslane to dry off.

Ingredients

5 cups purslane, cut into 2 inch pieces

1 red bell pepper, sliced

1/4 small red Onion, sliced thin

1 – 2 tomato, sliced large chunks

5 – 8 radishes, halved and sliced thin

1/4 cup vinaigrette salad dressing

1 clove garlic, minced

Salt

Pepper

Method

Prepare and cut vegetables. Add to large bowl. Add salad dressing, season with salt and pepper. Mix well. Allow to sit for at least 30 minutes if time allows.  Serve cold or at room temperature.

Variation

Veggies:  Avocado, potatoes, cucumbers, jicama

Dressing:  Create your own or use your favorite bottled dressing

Mango Spinach Salad

Mango spinach salad

JDTMamma

1 mango sliced thin

2-3 hand fulls of baby spinach

1 romaine lettuce heart chopped

1/2 a med. red bell pepper sliced thin

1/4-1/3 cup thinly sliced cucumber

Dressing:

1/2 cup red wine vinegar

2 tbs balsamic vinegar 

2 tbs olive oil

2 tbs maple syrup (I used sugar free)

1 tbs Dijon mustard

1 tsp dried parsley

1 tsp dried basil

place all dressing ingredients in a blender and bland until emulsified. Refrigerate until ready to serve

Toss lettuce and spinach together, topp with remaining salad ingredients. Serve with a drizzle of dressing. 

Six Part Plant Salad

Six Part Plant Salad
Cyndy (MyPB&Jelly)

1 head Romaine lettuce
1 carrot, grated
1 apple, chopped
1 small head broccoli, cut into bite size florets
1 stalk celery, sliced
¼ cup sunflower seeds

Dressing:
¼ cup vegetable oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard

Directions
1. Wash all vegetables.
2. Tear lettuce into small pieces. Place in large bowl.
3. Add grated carrot, chopped apple, florets of broccoli, celery slices,
and sunflower seeds to bowl.
4. Make dressing by combining all ingredients in a small container with
a secure lid. Shake until well mixed.
5. Pour dressing over salad and toss gently.