Salads Archives - Page 2 of 46 - Garden Seeds and Honey Bees

Cabbage Green Salad Dip

Ingredients:

*1/2 Head Iceberg Lettuce, julienne then dice

*1/2 Head Green Cabbage, julienne then dice

*6 Radishes, diced

*1/2 Green Bell Pepper, julienne then dice

*1 Jalapeño, seeds removed, Julienne then dice

*6 Brussel Sprouts, diced

*1 bunch Green Onions, sliced thin, save top greens for dressing

*1/2 cup Cilantro, chopped

Other Options: Carrots and Celery

Instructions:

In a large salad bowl add the above ingredients. The most important thing is to cut all vegetables small.

Green Dressing:

*juice of 2 Lemons

*3 tablespoons Red Wine Vinegar

*1/4 cup Extra Light Olive Oil

*2 tablespoons Vegetable Oil

*above green onion tops

*2 cups Fresh Spinach or 1/2 cup frozen thawed and drained

*1/3 cup Nutritional Yeast

*1/2 teaspoon Kosher Salt

*Black Pepper, to taste

Other Options: 1 Avocado and Celery Tops.

Instructions:

In a blender Add: Lemon juice, red wine vinegar, oils, onion greens, spinach, nutritional yeast, salt and pepper. Blend until smooth and pour over cabbage and greens. Toss until coated, serve with chips of your choice and Enjoy!

Stores well in the fridge a couple of days. Serve with Favorite chips.

Enjoy!

Lindy

Mexican Grilled Corn Salad

Ingredients:

*Extra Light Olive Oil,

*6 Fresh Ears of Corn, shucked

*2 medium Yellow Onions, Julienned

*2 Jalapeños, seeds removed, julienned

*1 Yellow Bell Pepper, julienned

*1 Orange Bell Pepper julienned

*1/4 cup Cilantro, chopped, save some for topping

*1 can Blacked Beans, drained and rinsed

*8 slices pre-cooked Bacon, crisped and crumbled, save some for topping

Instructions:

First: Grill veggies on a grill or grill pan on a gas stove on medium heat. Grill first the corn, drizzled with olive oil and seasoned with red pepper flakes and black pepper or you can wrap them in foil and grill them on grill pan. Then grill about 6 to 8 minutes on each side then turn, turning 4 times to a new side each time. Set aside to cool.

Second: Grill the peppers drizzled with extra light olive oil on medium heat 5 to 8 minutes, turning halfway. Set aside.

Third: Grill the onions drizzled with extra light olive oil on medium heat for 4 to 5 minutes. Set aside.

Fourth: Cut the corn off the cobs and add to a medium sized mixing bowl. Then chop the peppers and onions roasted vegetables and add to the cut grilled corn.

Fifth: Add the drained black beans, crumbled bacon and chopped cilantro to the corn mixture. Set aside.

Sixth: Make the chipotle sauce below and add to the corn mixture and stir together until coated. Add as much chipotle sauce as desired to your taste.

Chipotle Sauce:

Ingredients:

*1 cup Greek Yogurt

*1 Lime , zested and juiced

*1 Clove Garlic, grated with grasp grater

*1 teaspoon Chipotle Chile Powder or to taste

*1 teaspoon Honey

*1/4 teaspoon Fresh Ground Pepper, or to taste

*1/4 teaspoon Frank’s Hot Sauce or favorite sauce, optional

*1/2 teaspoon Kosher Salt