Filipino Salad Crêpes

Wonderfully fresh flavors brought together in a crêpe and made extra tasty with peanut sauce. Healthy, satisfying, and fun! Adapted from foodandwine
makes 8


1 large egg
1 cup whole grain flour (like spelt)
1 Tbsp. oil, plus more for brushing
½ cup creamy natural peanut butter
½ cup full fat coconut milk
1 Tbsp. coconut aminos or Bragg's Liquid Aminos (substitutes for regular soy sauce)
1 garlic clove, minced
1 green (unripe) mango peeled and julienned
1 cup julienned carrot
1 cup julienned daikon (could substitute jicama or radish if not available)
1 cup julienned English cucumber
½ cup torn mint leaves
½ cup lightly packed chopped cilantro
butter lettuce or other lettuce leaves
chopped roasted peanuts
coconut vinegar or white vinegar (optional)

1. In a medium bowl, beat the egg with ½ tsp. salt and 1 ½ cups of water. Gradually whisk in the flour just until a batter forms (it's ok if there are lumps). Then whisk in the oil.

2. Heat an 8 - inch nonstick skillet and brush with oil. Add ¼ cup of the batter and tilt the skillet to distribute evenly. Cook over moderate heat until bubbles start to form around the edge of the crêpe, about 1 minute. Flip, then cook until lightly browned on the bottom. Transfer the crêpe to a baking sheet and top with a piece of wax or parchment paper. Repeat with remaining batter.

3. In a small bowl, whisk the peanut butter with the coconut milk, soy sauce substitute, garlic, and 3 Tbsp. of water. Season with salt. In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint, and cilantro.

4. Arrange the crêpes on plates. Top each with a lettuce leaf and some of the salad. Drizzle with peanut sauce and sprinkle with peanuts and vinegar.

winter salad with roasted yam, blood orange, and pomegranate

This scrumptious winter salad makes a gorgeous presentation. The perfect balance of sweet and tart, tender and crunchy this will be a total treat for your senses. The recipe is taken almost directly from


roasted yam
1 large yam, cubed
3 Tbsp olive oil
1 Tbsp. maple syrup
1 tsp. salt
½ tsp. smoked paprika
¼ tsp. garlic powder

6 cups spring greens or other lettuce
2 blood oranges, segmented and chopped (more if using small) see below
¼ cup pomegranate arils
4 ounces feta, crumbled
¼ cup toasted pumpkin seeds (optional)

blood orange vinaigrette
⅓ cup blood orange juice
¼ cup organic apple cider or golden balsamic
1 garlic clove, pressed or or minced
¼ tsp. salt
¼ tsp. pepper
⅓ cup olive oil


roasted yam: preheat oven to 400º F. Line a baking sheet with parchment paper. Toss the yam cubes with olive oil and maple syrup. In a small bowl, combine salt, pepper, paprika, and garlic powder, then toss yams with it. Roast 15 minutes, flip and roast for 10-15 minutes more. Allow to cool if desired.

Add the greens to a large bowl and sprinkle with some salt and pepper. Add yam, oranges, pomegranate, and feta. Serve with vinaigrette.

blood orange vinaigrette: combine orange juice, vinegar, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together.

After attempting a few different methods this is what I found to be the quickest and least messy way to segment the oranges:

with a very sharp knife, cut into thick slices
cut off peel
chop into pieces


autumn harvest salad

Isn't this just gorgeous! The stunning colors remind me of the bounty of the fall harvest. This salad is full of delicious goodness and is finished off with a perfect maple balsamic vinaigrette. It was a winner with the whole family. Fresh figs add a whole other dimension. Lately our tree decided to overflow with figs (just when we thought none would ripen up this year) so just let us know if you need some. You can also substitute dried figs.  From The Whole Life Nutrition Cookbook.



8 cups mixed organic salad greens
1-2 cups finely sliced red cabbage
1 green apple, diced
several figs, cut into wedges
½ cup raisins
2-3 green onions, sliced
½ cup raw walnuts, lightly roasted
½ cup raw pumpkin seeds, toasted


4 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
2 tsp. Dijon mustard
¼ tsp. sea salt

1. Preheat oven to 350º
2. To prepare the salad, place the greens in a large bowl along with the cabbage, apple, figs, raisins, and green onion and toss gently to combine.
3. Spread the walnuts on a baking dish and lightly roast for 12-14 minutes. Remove from oven and cool slightly, then chop. Add to the salad.
4. Heat a skillet over medium heat. Add the pumpkin seeds and toast, keeping them moving in the skillet until they begin to "pop". Remove from heat and let cool slightly. Sprinkle on top of salad.
5. To make the dressing, place all ingredients in a jar and shake well. 


nectarine and fig summer salad

A last hurrah for summer! I can't tell you how delicious this salad is. You will have to try it for yourself. Adapted from

serves 4-6


4-6 cups spring greens
2 cups baby arugula
8 slices of pancetta (bacon or prosciutto are a fine substitute), fried until crisp and broken into large pieces
2 nectarines, sliced
1-1½ cups fresh figs, quartered
1 large avocado, sliced
4 ounces goat cheese (this is a super yummy addition but you can substitute another cheese if preferred)
3 Tbsp. pistachios, chopped
salt and pepper

nectarine vinaigrette:

1 large nectarine, peeled and cubed
¼ cup vinegar (I used apple cider vinegar because I didn't have golden balsamic as the original recipe called for)
2 tsp. honey
1 garlic clove, minced
¼ tsp. salt
¼ tsp. pepper
⅓ cup olive oil


Add all the greens to a large bowl and season with a bit of salt and pepper. Add the pancetta, sliced nectarines, figs, avocado, dollops of goat cheese, and pistachio. Dress with the nectarine vinaigrette.

for the vinaigrette, add the nectarine to a blender and blend until pureed. Add a little water if needed. add vinegar, honey, garlic, salt and pepper and mix until combined. Stream in the olive oil while whisking or blending on low until the dressing comes together.

honey garlic lime chickpea salad

This is a perfect summer salad. The dressing is SO GOOD and brings all the flavors together wonderfully. Adapted/modified from howsweeteats.

makes about 6 servings


3 cups chickpeas (prepared from dried or 2 -15 oz. cans, drained and rinsed)
4 green onions
2 ears corn, grilled or cooked in boiling water for about 3 minutes, cut from the cob (yeah, the corn missed out on the photo session)
1 pint cherry tomatoes, quartered
1 avocado, sliced or chopped
3 Tbsp. chopped fresh basil
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 Tbsp. honey
3 garlic gloves, minced
1 lime, zested and juiced


1. In a large bowl, combine the chickpeas, green onion, corn, tomatoes, avocado, and basil. Toss well with salt and pepper.

2. In a small saucepan add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and the garlic begins to sizzle.

3. Pour the liquid over the salad and toss well to coat. Cover and refrigerate for at least 30 minutes before serving.

greek inspired salad

fresh and simple. It may be tough to stop at one helping.


tomatoes (I used some fun mini organic heirloom)
kalamata olives (unless you don't like a strong olive taste then use canned black)
feta (I used a delicious tomato basil)
hemp hearts and/or sunflower seeds (for protein and a nutty crunch)

olive oil
balsamic vinegar (aged or balsamic reduction is the best because it is nice and thick)

1. Drizzle salad with olive oil and balsamic (yep, pretty difficult).

thai chicken quinoa salad

We first tried this salad at my brother-in-law and sister-in-law's house. It is so delicious! Ever since I have been planning to recreate it. Here is is: full of flavor and color and packed with protein.

2 chicken breasts (unless you want a vegetarian version)
2 or more cups cooked quinoa
2 cups cabbage, coarsely shredded
3 green onions, chopped
1 cup diced cucumber
1 red bell pepper, finely chopped
1/2 red onion, diced
1 cup carrot, grated
1/2 cup chopped cilantro (extra for garnish if desired)
1/2 cup peanuts
for the dressing:
1/2 cup creamy peanut butter (more or less to taste)
2 Tbsp rice or white wine vinegar
1/2  Tbsp olive oil
2 Tbsp honey or agave
1/3 cup soy sauce (I use Bragg liquid amenos)
2 tsp grated ginger (optional)
1/4 tsp garlic powder (optional)
juice of 1 lime (plus some wedges for serving)
water to thin, if necessary

1. Cook quinoa: place about 1.5 cups, soaked and rinsed, in a pot with almost 2 cups water. Bring to a boil, reduce to simmer and ook until water is absorbed. Add more water if quinoa is still crunchy. Let sit for a few minutes then fluff with fork. Let cool.
2. Drizzle some olive oil in a baking dish. Place chicken breasts on top and turn over to lightly coat with oil and sprinkle with salt and pepper. Bake at 350º for about 25 minutes, turning halfway through, until no longer pink inside. Let cool and shred.
3. Combine chicken, quinoa, cabbage, onion, cucumber, pepper, carrot, and cilantro.
4. Whisk together dressing ingredients and toss some with salad and leave extra for serving. Top with nuts and serve with extra dressing and lime wedges for an extra squeeze of flavor.

autumn arugula salad

yum! caramelized squash, spiced pecans, avocado, pomegranate and pomegranate ginger vinaigrette. adapted from howsweeteats
serves 4-6


2 Tbsp. coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds then in half, seeds removed
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. brown sugar
1/2 cup chopped pecans
1/4 tsp pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed (check out these easy instructions)
1 long english cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 tsp. freshly grated ginger
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil

1. Heat coconut oil in a large skillet over medium heat. Add squash slices, sprinkle with salt and pepper. Cook until golden, about 5 minutes per side. If desired, add the brown sugar to help the squash caramelize. Set aside
2. Heat a small saucepan over low heat and add the pecans. Toast until slightly golden and fragrant, stirring and shaking pan as they toast, about 5 minutes. Toss them with pumpkin pie spice.
3. For the dressing: combine pom juice, vinegar, ginger, garlic, salt and pepper in bowl and whisk together. slowly add olive oil while constantly whisking until the dressing comes together.
4. Add arugula to large bowl. Add in avocado, pomegranate, cucumber, pecans, and squash. Drizzle with dressing.

peach caprese salad

Peach season in upon us! This variation of caprese uses juicy peaches in place of tomatoes layered with creamy mozzarella and fresh basil and is finished with a delicious reduced balsamic glaze.


1 large peach
1 8 oz. ball fresh mozzarella
8 fresh basil leaves
2 Tbsp extra virgin olive oil
3 Tbsp. reduced balsamic vinegar. (I used the recipe from mountain mama cooks but made half)
salt and freshly ground pepper

1. Cut the mozzarella into 8 slices, each about 1/4 inch thick
2. On a serving platter, arrange the cheese, basil leaves, and peaches in a fan pattern, alternating them in that order.
3. Drizzle with oil and balsamic and sprinkle with salt and pepper.


cucumber honeydew salad with feta

A unique and tasty salad; the prefect blend of sweet and tangy.
adapted from Better Homes and Gardens
10 servings
2 Tbsp. lemon juice
1/4 cup olive oil
1 tsp. honey
1/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. poppy seeds (optional)
1 medium honeydew melon, seeded and cubed (5 cups)
1 cucumber, unpeeled and cubed
1/3 cup finely chopped red onion (rinsed and patted dry if you want to tame the raw taste)
3 Tbsp. chopped fresh dill
4 oz. feta, crumbled

In a large bowl pour the lemon juice. Whisk in olive oil in a slow steady stream until incorporated. Whisk in honey, salt, pepper and poppy seed. Add melon, cucumber, onion and dill. Toss to combine. Just before serving top with feta. Yep, it's pretty simple.

FRIDAY, MAY 10, 2013

rainbow salad

This was definitely a "what do we have in the house?" kind of salad. Full of delicious fresh veggies and leftover grilled asparagus, topped with flax and toasted almonds, and drizzled with a flax honey lime vinaigrette it makes a colorful and tasty spring and summer dish. Orange bell peppers and blueberries would turn this into a truly rainbow dish. To make this salad a meal or to entice the "where's the meat?" crowd, feel free to add bacon and hard boiled eggs.
*Ingredients: (in whatever quantities your heart desires)
organic spring mix
tomato: I used cherry and roma but heirloom would be great too
yellow corn, blanched in boiling water for a couple minutes then removed from cob
grilled asparagus (or other grilled vegetables)
bell peppers
red (purple) cabbage
bacon (optional)
hard boiled eggs (optional)
ground flax
sliced and toasted almonds (I used the very handy Almond Accents)

for the dressing:
equal parts balsamic vinegar and flax oil. Add to taste: fresh lime juice, honey and some salt and pepper

*all available at the one and only Green Barn


kale caesar salad

Kale may seem an odd choice for a salad, but in this recipe it is tenderized then tossed with a delicious dressing, simple homemade croutons, and fresh parmesan. Kale is very high in beta carotene, vitamin K and C, and calcium. The croutons are a yummy little snack just on their own
serves 4
16 oz. kale, washed, stems discarded, leaves torn or chopped into bite size pieces
3 slices rye bread (I used marbled), cut into 1-inch cubes
6 Tbsp olive oil
1/4 cup pearled barley (optional)

6 garlic cloves
1 Tbsp. Dijon mustard
1 Tbsp. vinegar (I used balsamic)
2 Tbsp. mayonaise
1/2 cup olive oil
1/4 cup freshly grated parmesan
lemon juice
dash worcestershire sauce
anchovy paste (optional; it adds a deeper saltier taste. I know it is not the usual household staple. For some reason we've had a tube sitting in our fridge and now I was able to use it)

1. If using pearled barley, bring a small saucepan of salted water to a boil. Add barley and cook until tender, 20-25 mintes. Drain, then transfer to a bowl of cold water. Drain again.
2. Meanwhile, in a large skillet, heat the olive oil. Add bread cubes and cook over moderate heat until crisp and golden, about 5-7 minutes, stirring a few times. Season with salt and transfer to a plate to cool.
3. In a large bowl, toss all the kale. Scrunch to tenderize.
4. In a food processor or blender or cool tupperware gadget :), puree garlic with dijon and vinegar. Add mayo and mix. Add olive oil in a slow stream. Add 2 Tbsp. parmesan. Season to taste with salt, pepper, lemon juice, w. sauce and anchovy paste.
5. Add dressing to kale and toss. Season with salt and pepper. Top with barley, rye croutons and remaining cheese.


roasted acorn squash and beet salad

adapted from Better Homes and Gardens
This is a great make-ahead salad. The beets, squash, and dressing can all be prepped ahead and refrigerated overnight

makes 6-8 servings
1 lb small beets
1 acorn squash, peeled, seeded, and cut into 1/2-in slices
1 Tbsp. olive oil
salt and pepper
1/3 cup maple syrup

1 tsp Dijon mustard
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/3 cup olive oil

3 cups mixed greens
1/3 cup fresh pomegranate seeds

1. Preheat oven to 400. Tightly wrap beets in foil. Place on middle oven shelf. Roast 45-60 minutes, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel and set aside.
2. Place squash slices on a rimmed baking sheet. Toss with salt, pepper, and 1 Tbsp. olive oil. Place on middle oven shelf and roast 15 minutes. Drizzle 1/3 cup maple syrup over squash, and roast another 10 minutes, or until tender; cool.
3. To make dressing, in a small bowl whisk the mustard, lemon juice, and 1/4 cup maple syrup together. Add 1/3 cup olive oil and whisk until smooth. Season to taste with salt and pepper.
4. To assemble, place salad greens in the middle of a large plate. Arrange beats and squash on top. Pour half the dressing over salad. Sprinkle with pomegranate seeds. Pass remaining dressing.


quinoa salad with yams and apples

adapted from Food and Wine
Another fall salad we just tried. Although hearty enough for a light lunch also makes a light and refreshing appetizer or side dish.
serves 10-12 (I halved the recipe)

1/2 cup olive oil
1 1/2 cups quinoa
1 1/2 pounds yams, peeled and cut into 3/4-inch dice
freshly ground pepper
1/4 cup apple cider vinegar
2 large granny smith apples, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 cups baby greens (about 6 ounces)

1. Preheat oven to 400F. In a large saucepan, heat 1 Tbsp. of the olive oil. Add the quinoa and toast over moderate heat. stirring, for 2 minutes. Add 2 1/2 cups of water, season with salt and bring to a boil. Cover and simmer for 16 minutes (if all water is absorbed sooner, add additional 1/2 cup). Remove from heat and let stand for 10 minutes. Fluff quinoa, spread it out on a baking sheet and refrigerate at 20 minutes or more.
2. Meanwhile, on a baking sheet, toss the yams with 1 Tbsp. olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 Tbsp. of oil with the vinegar; season with salt and pepper. Add quinoa, yams, apples, parsley, onion and greens. Toss well and serve.

note: to make ahead prepare quinoa and yams. They can be refrigerated for up to 2 days.


caramelized squash salad with pistachios and goat cheese

a tasty and elegant fall salad adapted from Better Homes and Gardens
I've said before that I REALLY want to love goat cheese. There are so many tasty looking recipes that call for goat cheese. I try to be adventurous, but is has been difficult to acquire a taste for it. This salad looked very good so I decided to go for it. I chose a honey goat cheese which was so creamy and mild (and may I say delicious?). Even the kids ate a little because I didn't mention the goat word :)

makes 6-8 servings

1 cup orange juice
3 Tbsp. maple syrup
1/2 Tbsp. Dijon mustard
1 Tbsp. grated fresh ginger (1 tsp. or so dried can do in a pinch)
1/2 lb squash (I used delicata), peeled (not necessary with delicata), seeded, halved lengthwise, and cut into 1/2 inch wide strips
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 cup olive oil
6-8 cups mixed greens (I used organic spring mix) or whatever amount looks right
1/2 cup roasted salted pistachio nuts
3 oz goat cheese (can substitute feta if you must) :)

1. For marinade, in a small bowl stir together orange juice, maple syrup, mustard, and ginger. Set aside 1/2 cup for salad dressing. Place squash in a large resealable bag and pour remaining marinade over squash. Seal bag and marinate, refrigerated, for 1-4 hours.
2. Preheat oven to 400. Coat a large baking sheet with thin layer of oil or nonstick cooking spray.
Drain squash, discarding marinade, and place on prepared baking sheet. Roast squash until tender and lightly browned in spots, 26-30 minutes. Remove from oven and set aside.
3. For the dressing, in a small bowl whisk together the reserved marinade, salt and pepper. Slowly whisk in the oil. Drizzle 2-3 Tbsp. of dressing over the warm squash; toss to combine. In a large bowl combine the mixed greens and half the pistachios. Toss with half the dressing. Gently toss roasted squash into salad. Top with remaining pistachios and dollops or crumbles of goat cheese. Pass remaining dressing.
* as usual almost everything can be found at the Green Barn! Only the orange juice isn't available, unless you squeeze your own.


Strawberry salad with candied almonds and strawberry balsamic vinaigrette

As you can tell from the title, this salad is mouthwatering.  Local strawberries really make this combination so perfect! The recipe calls for goat cheese. I really really want to be a fan of the stuff because there are so many delicious recipes that use it. I am still working on it. If you are in the same boat just substitute goat cheese for another kind.

(amounts aren't exact, just use what you think is right for how many servings you need)
mixed greens
chevre (goat cheese)
strawberries, sliced
strawberry balsamic vinaigrette (recipe follows)
candied almonds (recipe follows)

arrange desired amounts of each ingredient on separate plates or toss in a large bowl.

Strawberry Balsamic Vinaigrette (makes about 1/2 cup)
5 large strawberries
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp maple syrup or honey
1/4 tsp salt
1 Tbsp freshly squeezed lemon juice
-combine all ingredients in a blender or food processor

Candied Almonds
3 Tbsp brown sugar
1 Tbsp water
1/4 cup sliced almonds
-sprinkle brown sugar in a skillet set over medium heat. As it heats up add the water to help in dissolve. When the water boils off you will notice that the bubbles will start to thicken and turn darker. When the mixture turns thick add in the almonds. Toss to coat and allow to cool.

FRIDAY, JUNE 15, 2012

mint and melon salad

This may be the easiest recipe you will ever make.
It requires only a few ingredients and is delicious and refreshing; a perfect summer salad
serves 6-8

1 small cantaloupe
1 small honeydew
juice of 1 lime
handful of mint leaves, cut into slivers

1. Cut the melons in half, remove seeds and make melon balls with a melon baller (or you can cut into bite sized chunks if you don't have one). Place melon in bowl and refrigerate until cold and ready to serve.
2. Drizzle with the lime juice and toss to evenly coat. Sprinkle with mint and toss lightly.


corn and crab salad

This recipe is a simple and refreshingly light side dish

serves 4

1. Boil water in a large pot and add 3 ears of husked corn. Cook 2-3 minutes. Allow to cool then cut off kernels from cob.
2. Stir together:
the juice from 1/2 a lemon
several finely snipped basil leaves
a spoonful of mayo
dash of cayenne pepper
salt and pepper to taste
3. Add:
1/2 lb lump crab meat
some halved cherry tomatoes.
top with additional basil and serve chilled


orange-ginger turkey meatloaf

serves 4
2 medium oranges
1-2 slices whole wheat bread or 3/4 cup whole-wheat bread crumbs
1 large egg white
1 Tbsp grated fresh ginger
2 cloves garlic, minced or finely chopped
salt and pepper
1 medium carrot, coarsely grated
1/2 cup fresh cilantro, plus 1 cup leaves
4 green onions, thinly sliced
1 1/4 lb lean ground turkey
2 Tbsp hoisin sauce*
2 Tbsp ketchup
6 cups mixed greens (I used organic spring mix)
1 Tbsp olive oil

1. Heat oven to 375F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from an orange and slice very thinly on the diagonal; transfer the zest to a large bowl and set the orange aside.
2. If using the bread, pulse in a food processor or blender to form fine crumbs. Set aside. Add the egg white, ginger, garlic, and 1 Tbsp water and 1/2 tsp each salt and pepper to the bowl with the zest and whisk to combine; stir in the bread crumbs. Add the carrot, chopped cilantro, half the green onions, and mix to combine.
3. Add the ground turnkey and mix until just incorporated. Transfer the mixture to prepared baking sheet and shape into a 9 x 3 1/2 in. loaf. Bake for 25 minutes.
4. In a small bowl, combine the hoisin and ketchup. Brush the mixture over the entire loaf and continue cooking until the internal temperature reaches 160F (10-15 minutes more). Let rest 5 minutes before slicing.
5. While the meatloaf is resting (or while it is baking) cut away the peel and white pith of the orange and thinly slice into rounds. In a large bowl, gently toss the orange slices, greens, oil, cilantro leaves, remaining green onions and 1/4 tsp each salt and pepper. Serve with the meat loaf.

* I made my own hoisin sauce with what I had in the house. I really didn't feel like going to the store just for that item and I was feeling economical :)You should also be able to find it in the Asian food section
2 Tbsp soy sauce
1 Tbsp peanut butter
1 1/2 tsp honey (or molasses)
1/8 tsp garlic powder
1 tsp sesame seed oil or tahini
10 drops hot sauce (preferably asian style. I used 2 tsp sweet and spicy chili dipping sauce)
1/8 tsp black pepper
-stir until combined


avocado with grapefruit topping

a fresh, healthy, and filling side dish/salad

2 avocados, halved lengthwise and pitted*
2 red grapefruit
1/4 cup plus 2 tsp lemon juice (1 large lemon)
3/4 tsp coarse salt
2 Tbsp chopped fresh tarragon or mint (plus more for garnish)
freshly ground black pepper
1/4 cup olive oil

1. Brush 2 tsp lemon juice over avocados; set aside.
2. Halve grapefruit and remove segments of grapefruit by cutting out from between membranes. Transfer to a bowl, reserve juice.
3. Add 1/4 cup lemon juice, salt, chopped herbs to grapefruit juice; season with salt and pepper. Whisk in oil in a slow, steady stream.
4. Place each avocado half on a plate. Top with grapefruit then pour dressing on top. Garnish with extra herbs.

* I learned a neat trick. If you gently tap a sharp knife into the pit and twist, the pit should come out smoothly.

makes 4 servings

adapted from a Martha Stewart recipe


winter fruit salad with lemon poppyseed dressing

Well, here is a new recipe (finally!). I had hoped to post some Christmas dinner ideas, but business and several days without internet made that difficult. Oh well...

Here is a salad we brought for Christmas dinner. Yum!

1/3 cup white sugar
1/3 cup lemon juice
2 tsp. diced onion or shallot
3/4 tsp. Dijon mustard
1/2 tsp. salt
1/3 cup canola (or other) oil
2 tsp. poppy seeds

1/2 head romaine lettuce, torn or cut into bite-sized pieces (alternately use spinach or half lettuce and half spinach)
2-3 oz. Swiss cheese, shredded
2/3 cup cashews
3 Tbsp. dried cranberries
1/2 apple (or more to taste), diced
1/2 pear (or more to taste), sliced

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just to mix.

2. In a large serving bowl, toss together the lettuce/spinach, shredded swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving and toss to coat.

makes approx. 8 servings


Cranberry-pear tossed salad

My wonderful husband gave me the afternoon and evening off so I could go horseback riding while he made me a birthday dinner. The menu: this salad, Asian salmon on top of curried quinoa, and an apple squash bake. Everything was SO amazingly delicious. I just took pictures of this one, but if you are interested in the other recipes, just ask!
What a great Fall salad

1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil (if you'd like, substitute some Udo's oil, it's so nutritious!)
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp sugar
1/2 cup chopped walnuts
12 cups mixed salad greens (sounds like a lot, but this recipe serves 12. Cut back if you need to)
3 medium pears, sliced
1/2 cup dried cranberries
3/4 cup crumbled blue cheese

1. For a dressing, in a bowl whisk together the first six ingredients; set aside.
2. In a hreavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat and remove from heat.
3. In a large salad bowl, combine greens, pears, and cranberries. Drizzle with dressing. Add nuts and blue cheese and toss.

serves 12


Corn Salad

You don't need exact amounts of anything for this salad. I added what felt and looked right for all the ingredients so the amounts below are estimates. Just have fun with it. Sometimes it feels good not to measure :)

8 ears of corn, husked
1 pint cherry tomatoes, halved or sliced depending on the size
1/2-1 small red onion, diced
2 stalks celery, diced
1 green pepper, diced
12 oz canned black beans, drained and rinsed
cilantro (1/4-1/2 cup)
olive oil (approx. 1/4 cup)
juice of 1 lime
about 1/4 cup red wine vinegar
salt and pepper to taste

1. Boil water in large pot and cook corn for 2-3 minutes. Remove from water and cool. Slice off the kernels.
2. Mix tomatoes, onion, celery, beans, and cilantro with corn in a large bowl. Stir in olive oil, lime juice, red wine vinegar and salt and pepper.
Tastes best when chilled.

Makes approx. 8 servings

Another fun variation is to add sour cream instead of the oil and vinegar.


Antioxidant Orchard Salad

I love candied pecans! This version is healthier and super tasty.
Ingredients: (these are approximate amounts, so adjust ratios to your own taste)
1/2 cup pecans
1-2 tsp. agave nectar
pinch of salt

12 oz mixed baby greens          
1 cup grapes, halved
1/2 cup celery, thinly sliced
1 cup English cucumber, diced
1/4-1/3 cup red onion, thinly sliced
1/2 cup dried cranberries
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 heaping Tbsp. fresh mint leaves, chopped

3 Tbsp. pomegranate juice
3 Tbsp. lemon juice
3 Tbsp. balsamic vinegar (optional)
1/4 cup + 1 Tbsp. olive oil

For the agave-roasted walnuts: 
Toss pecans in agave and a pinch of salt. Bake at 300, turning to cook evenly, until the nuts caramelize (about 15 minutes)
For the dressing:
whisk together pomegranate juice, lemon juice, balsamic, and olive oil,
For the salad:
Combine all remaining ingredients and toss with dressing. Top with pecans.

Grains and Fruit Summer Salad

1 cup lightly packed fresh basil
1/4 cup lemon juice
1/4 cup olive oil
4 gloves garlic, minced
salt and pepper
2 cups cooked grains (quinoa*, wild rice, and/or brown rice) I did half wild rice and half quinoa
1/2 cup sliced green onions
4 cups mixed salad greens (I used spring mix)
2 cups blueberries
1 cup cantaloupe cubes
1 cup cherry tomatoes, halved
1 small zucchini, sliced very thinly lengthwise
1/2 cup walnut pieces toasted (I drizzled them with agave nectar and toasted at 300 until done, mixing a few times)
1/3 cup snipped fresh herbs (dill, basil, and/or mint)
4 oz grilled meat or fish (optional)

1. For basil dressing, in a blender or food processor combine the basil, lemon juice, olive oil, garlic, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover and precess until nearly smooth. Set aside.
2. In a medium bowl stir together cooked grains and green onions. stir in about 2 Tbsp. of the dressing.
3. For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and meat (if desired). Drizzle with remaining basil dressing; toss gently. Sprinkle with fresh herbs.
*for 2 cups cooked quinoa, in a fine strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1 1/3 cups water, quinoa, and 1/4 tsp. salt. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Let stand to cool slightly. Drain off remaining liquid and fluff with a fork.

makes 8 side dish or 4 main dish servings


Broccoli Salad

here's a variation on a traditional broccoli salad
5-6 cups broccoli florets
1/2 cup cooked bacon, crumbled
1/2 cup sliced almonds, toasted (about 8 minutes at 300, stirring once)
1/4 cup red onion, finely chopped
1 cup frozen peas, thawed, or fresh
1/2 cup raisins (which I didn't add, but it just tastes better with them)

1 cup plain yogurt (or mayo. I'm not a huge mayo fan, but I found out it does taste better with it. I tried making my own for the first time. I need to try again :)
The yogurt is the healthier way to go)
2 Tbsp. vinegar
1/4 cup honey

Combine broccoli, bacon, almonds, onion, peas, and raisins. In a separate bowl whisk together remaining ingredients. Add to salad and chill before serving.

serves 4-6


Banana Chicken Waldorf Salad

for salad:
2 bananas, sliced
1 c. red grapes
1-2 c. chicken, cooked and chopped
1/2 c. walnuts, chopped
2 celery stalks, chopped
1 c. apple, chopped (I used an Opal)
3 c. spinach or spring mix for garnish

for dressing:
1 c. yogurt (I used plain and added some honey, but I'm pretty sure vanilla would be good as well)
fresh squeezed lime juice (about 1 Tbsp.)
2 tsp. grain mustard
1/4 tsp. salt

1. In a small bowl, combine all dressing ingredients. Adjust flavor as needed and set aside.
2. Combine salad ingredients except spinach or lettuce. Add dressing and mix until all ingredients are coated evenly. 
3. Place salad on top of spinach or lettuce and serve.

makes 4 servings

*The Green Barn carries everything except the chicken and grain mustard


Roasted Pear-Spinach Salad

This salad is so pretty and tasty. The flavors blend very well together. I would suggest using a concorde pear (its vanilla-sweet flavor and firm texture holds up nicely when baked). Bartlett is also a good choice.

1 tsp. butter
2 firm-ripe pears
1 & 1/2 tsp. sugar
1/2 c. sliced almonds
1 c. dried cranberries
8 slices ciabatta bread (I used a roll form)
3 oz. blue cheese

1/3 c. cider vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1/3 cup olive oil
5 oz. baby spinach

1. Preheat oven to 450°F.
Grease baking sheet with butter. Core pears and cut each into 8 wedges; toss with sugar and place on sides on baking sheet. Bake 15-20 minutes until soft and browned on undersides. Transfer to plate or wax paper to cool.
2. Place almonds on an ungreased baking sheet and toast 3-5 minutes. Transfer to a bowl and stir in half of the cranberries and set aside.
3. Reduce oven to 400°F. Cut each slice of bread in half, brush each side with a little olive oil and toast on baking sheet for 3 minutes per side. Remove from oven and divide crumbled cheese among toasts. Return to oven and bake 4 minutes more.
4. Meanwhile, in blender combine remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper. With blender running, add 1/3 c. oil in a slow steady stream.
5. In bowl toss together the spinach, half the almond mixture and dressing to taste. Divide greens among tumblers or bowls; top with pears, toasts, and additional almond mixture.

makes 8-10 appetizer servings, or 6 regular servings

*All ingredients are available at the Green barn excepting the ciabatta bread and Dijon mustard.

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