Salads

Sensuous Dinosaur kale Salad

Wild Rice Salad with Apples & Walnuts

Carrot and  Raisin Salad

Tricolor salad with creamy raspberry dressing

Sensuous Dinosaur Kale Salad

Very sensual to make, delicious and highly energizing, tender kale full of surprises.

Ingredients:

1 bunch lacinato (also called dinosaur) kale
1 apple of your favorite type (mine are pink lady or gala)
1 beet grated
¼ c. pumpkin seeds
¼ c. dried cranberries
½ - 1 tsp sea salt
1 tablespoon sesame oil
Juice of 1 lemon
½ tablespoon pure maple syrup

Directions:

1. This is an unusual salad that requires you to use your hands. It is delicious, very filling, super satisfying and above all fun and easy.
2. Remove the stems from the kale, either with your hands or with a knife
3. Roughly cut the kale into bite sized pieces and place in a big bowl or empty pot
4. Sprinkle with ½ - 1 tsp of sea salt and (here’s where it gets sensual) using your hands massage the leaves until the pressure and salt softens them and they turn bright green.
5. When tender enough rinse off the salt, drain and squeeze off the excess water.
6. Chop the apple into small pieces leaving the skin on and grate the beet.
7. Mix all the vegetables in a bowl
8. Make a dressing by mixing the sesame oil, lemon juice and maple syrup and mix throughout the salad.
9. Sprinkle with pumpkin seeds and cranberries and serve.

Wild Rice Salad with Apples & Walnuts

This crunch, nutty salad is surprisingly light and has a tantalizing flavor. Serve it on a bed of curly green-leaf lettuce.

Ingredients:

1 cup wild rice (or a combo of wild and another rice)
2 cups water
1 Tablespoon olive oil
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 celery rib, sliced
4 scallions, thinly sliced
1 cup raisins
1 medium red apple (not red delicious), cored and diced
Grated rind of 1 lemon

Dressing:
3 TBSP fresh lemon juice
2 garlic cloves pressed or finely chopped
1/2 teaspoon salt
Freshly ground black pepper to taste
1/3 cup olive oil

Directions:

1. Put the wild rice in a strainer and rinse under cold water.
2. Place it in a medium saucepan along with the water, oil, and salt. Cover, bring to a boil, and reduce the heat to simmer.
3. Cook 50 minutes, or until the rice is tender and all the water has been absorbed. (When wild rice is done it has a tender, yet nubby texture.)
4. Meanwhile, combine the walnuts, celery, scallions, raisins, apple, and lemon rind in a large bowl.
5. In a jar with a tight-fitting lid, combine the lemon juice, garlic, pepper, and olive oil and shake vigorously.
6. Pour half of this dressing on the apple mixture and toss well.
7. When the rice is done, let it cool until just warm.
8. Combine with the fruit mixture and pour on the remaining dressing.
9. Let sit at least for 1 hour before serving at room temperature, on a bed of lettuce if desired. Serves 4

Carrot and Raisin Salad

Ingredients:

1 pound carrots, grated
2/3 cup raisins
1 1/2 cups orange juice
1 tablespoon freshly grated ginger root

Directions:

1. Soak raisins in orange juice for 1 hour (overnight is fine).
2. Mix all ingredients in a bowl and marinate for 1 hour or overnight. Serves 4

Tricolor Salad With Creamy Raspberry Dressing

Ingredients:

2 Belgium endives or white part of curly chicory
1 radicchio
1 bunch arugula

Dressing:

1 package Mori-Nu silken tofu or 10 ounces silken tofu
4-6 tablespoons raspberry jam
2 tablespoons canola oil
3 tablespoons raspberry or umeboshi vinegar
1/4 cup water
1/2 teaspoon sea salt

Directions:

1. Wash and dry salad greens. Arrange them over the individual salad platters.
2. Combine dressing ingredients in a blender and process until smooth.
3. Drizzle dressing over the greens and serve. Serves 4