Tag Archives: colorful salad

Sautéed Beet Greens

Posted in cut calories, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian, weight loss ideas by

Sautéed Beet Greens

This is such a delicious healthy recipe to make the most of your beet greens! These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients.

 Prep Time 5 minutes

 Cook Time 10 minutes

 Total Time 15 minutes

 Servings 2 servings

 Calories 91kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 bunch greens from 3-4 beets washed well and chopped into small pieces, stems and leaves separated
  • ½ yellow onion chopped
  • 2 cloves garlic finely minced
  • ¼ cup chicken broth (or vegetable broth if you prefer to make it vegan)
  • ½ Tablespoon apple cider vinegar
  • Salt to taste

Instructions

  • Heat oil in 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes. Stir in garlic and cook for an additional 30 seconds to a minute or until fragrant.
  • Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened. Stir in apple cider vinegar and salt to taste.

Mango Black Bean Quinoa Salad

Posted in salad, side dish, vegan, vegetarian by
mango black bean quinoa salad

Mango Black Bean Quinoa Salad

INGREDIENTS

  • 3 cups Tri Color Quinoa, cooked
  • 1 can Black Beans, drained and rinsed
  • 1 cup Mango Chunks, defrosted (found in the freezer section at Trader Joe’s)
  • 1 Red Bell Pepper, chopped
  • 2 Green Onions (both the green and white parts), sliced
  • 1/4 cup Fresh Cilantro, chopped
  • 1/4 cup  Extra Virgin Olive Oil
  • Juice of 1 large Lime & 1/2 teaspoon of zest
  •  Salt and Pepper, to taste

DIRECTIONS

Dressing:
In a small bowl, whisk olive oil, lime zest, lime juice and salt and pepper and set aside.

 

Salad:
In a large bowl, combine quinoa, black beans, bell pepper, green onions and cilantro (hold the mango for now).

Stir up dressing once more and drizzle over quinoa salad. Toss to distribute evenly.

Then add mango chucks and toss gently. Add additional salt and pepper to taste.

Chill and serve.

Red White and Blue Salad

Posted in holiday favorites, low-carb, salad, vegetarian by

spinach saladWith summer around the corner, I look forward to colorful and delicious salads full of fresh berries. This is one of my favorites. It is not only full of flavor, but also nutritious and pretty too.

Serves: 8

Spinach Salad with Blueberries, Strawberries, Almonds and Feta

Ingredients

8 ounces fresh spinach
6 ounces fresh blueberries
3 ounces fresh raspberries
16 ounces fresh strawberries
1/4 -1/2 cup sliced almonds
1 – 2 ounces crumbled feta cheese
your favorite raspberry, mango or champagne vinaigrette (or try my vinaigrette recipe* below)

Wash all fresh produce and slice the strawberries.  Dump all ingredients in a bowl.  Add dressing to your liking and toss lightly.  Yum Yum!

 

Favorite Raspberry Vinaigrette*

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Holiday Brunch Citrus Salad

Posted in brunch, holiday favorites, Holiday Meals, side dish, vegan, vegetarian by

Holiday Brunch Citrus Salad
My friend Andrea shared this recipe with me years ago.  I made it this holiday as part of Christmas brunch.  It looks so festive and is tasty and refreshing too.

 

Holiday Brunch Grapefruit Salad

2 white grapefruit

2 pink grapefruit

6 navel oranges

½ cup fresh mint leaves

¼ cup sugar

dried cranberries or pomagranate seeds

 

Directions:

1. Peel and cut between membranes of citrus to remove sections. You can do this the night before.

2.  Cut the mint leaves with kitchen scissors into thin strips.

3. Mix the mint  in with the sugar and add pomegranate seeds or cranberries.

4.  Sprinkle over the fruit and stir lightly.

Enjoy!

Psst!  I sometimes cheat and buy the fresh citrus already peeled, cut and sweetened.  Del Monte markets it in a glass jar that can be found in the refrigerator section of most grocery stores.

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