Tag Archives: Salad

Mexican Quinoa Salad

28 Jun

Quinoa is fast becoming a staple in this house. Not only is it a complete protein, it is also loaded with fiber, iron, and calcium. And best of all quinoa is gluten free!

This salad tastes like summer. The inspiration for this salad is the abundance of red bell peppers and cilantro in my garden. I paired my peppers with fresh roasted corn and black beans.

The sauce for this salad is simply apple cider vinegar and olive oil. It perfectly enhances the flavors of the season in this salad.

I used half black quinoa and half plain quinoa, in an effort to increase the color appeal of the salad, but any quinoa will work.

Serve this salad hot or cold!

Mexican Quinoa Salad

serves 4 entree salads


1 cup quinoa

1 1/2 cup water

1 red bell pepper, diced

1 medium sweet onion, diced

1 1/2 cup fresh corn, roasted and removed from cob

1 can black beans, rinsed and drained

2 tablespoon olive oil

1/3 cup apple cider vinegar

1 teaspoon salt

1 teaspoon fresh cracked pepper

Cilantro, garnish

lime wedges, optional


  1. In a medium saucepan add quinoa and water. Cook uncovered until water is boiling, cover and cook on low heat for 20 minutes; or until no water remains.
  2. In a deep saute or large saucepan add olive oil, heat oil on high heat until oil shimmers. Add onion and red bell peppers, cook until soft; around 4 minutes. Then, add in corn and black beans and reduce heat to medium.
  3. Pour apple cider vinegar over the veggie mixture and sprinkle with salt and pepper.
  4. When quinoa is done, add it to the veggie mixture and stir to combine.
  5. Remove from heat, either serve immediately or chill for an hour and serve cold.
  6. Just before serving add cilantro and squeeze a little lime on top.

Sweet and Spicy Spinach Salad

19 Jun

This salad has it all, it’s slightly sweet, spicy crunchy and nutty.

Spinach is the base of this is salad, then I loaded it up with carrots, daikon, shredded red cabbage and red bell peppers.

The dressing has a citrus sweetness and a spicy kick that pairs perfectly with the crunchiness of the salad.

This salad is great to serve as a side salad or can stand alone as an entree salad.

Sweet and Spicy Spinach Salad

serves 4 side salads or 2 entree salads


5 cup baby spinach

1/2 cup daikon, julienned

1/2 cup carrot, julienned

1/2 cup jicama, julienned

1 cup red cabbage, shredded

1/2 cup red bell pepper, sliced

1/4 cup red onion, sliced

Sweet and Spicy Dressing

1 cup orange juice (fresh squeezed is best)

1 teaspoon honey

1 tablespoon toasted sesame oil

1 tablespoon gluten-free tamari

2 tablespoon rice wine vinegar

1 tablespoon ginger, minced

2 tablespoons red onion, diced

1-2 teaspoon garlic chili paste, optional

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds


  1. In a small sauce pan cook orange juice over medium heat until it is reduced by half.
  2. Add orange juice, honey, tamari, sesame oil, rice wine vinegar, ginger, red onion, and garlic chili paste into a blender or food processor. Pulse until dressing is smooth.
  3. Add all salad veggies together in a large bowl, drizzle with the dressing and sprinkle with the sesame seeds. Toss until completely combined.
  4. Serve immediately or dressing can be kept separately in the fridge until ready to use.

Orange Sesame Kale Salad

5 Jun

This salad will knock your socks off, and maybe change your mind about raw kale. The inspiration for this salad came from a kale salad that I tried a few months ago. The original salad though was way too sweet and had a bit too much oil. So this is a healthier remake of a healthy salad.

I choose fresh squeezed orange juice for the base of the dressing. To that I added minced ginger, Tamari, rice vinegar, toasted sesame oil, olive oil, garlic chili paste, and black sesame seeds.

The key to making this salad super tasty is to thoroughly coat the kale with the dressing. Top with roasted Pepitas, dried cranberries and raw blanched slivered almonds. Once combined the salad should sit for at least 30 minutes for the best taste.

Orange Sesame Kale Salad

makes 6 side salad servings


  • 1 bunch of Curly Kale
  • 8 ounces orange juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon honey
  • 1 tablespoon gluten free Tamari
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon garlic chili paste
  • 1 tablespoon minced ginger
  • 2 tablespoons black sesame seeds (toasted or white will work as well)
  • 3 tablespoons organic extra virgin olive oil
  • 1/4 cup toasted Pepitas
  • 1/4 cup dried cranberries
  • 1/4 cup raw, blanched slivered almonds


  1. Wash kale, remove the thick rib and tear into bite size pieces. Place kale into a large bowl.
  2. In a separate small bowl add orange juice, sesame oil, honey, tamari, rice wine vinegar, garlic chili paste, minced ginger, and olive oil. Whisk until thoroughly combined.
  3. Pour dressing over the kale and toss until all the kale is coated.
  4. Top the salad with the pepitas, cranberries, and almonds.
  5. Let salad sit in fridge for at least 30 minutes before serving.

Shaved Brussels Sprout Salad

29 May

This Brussels Sprout salad is a game changer. I came across this recipe from Gluten Free Girl last fall, I tried it with some modifications and it was good but not fantastic. I recently revisited this recipe and modified it yet again and this current version is amazing!

Although I love Brussels Sprouts this salad is the first time I have eaten them raw and I have to say I love their crunchy kick. To make quick work of shredding the Brussels sprouts I used a mandolin. Just watch your fingers!

After you have shredded the Brussels Sprouts the rest of the salad comes together quite quickly. The addition of Shredded Parmesan cheese and toasted walnuts creates the base for the salad.

My secret ingredient is a French Dijon mustard that packs quite a kick! I suggest you use a spicy Dijon, to give the salad a bite that will stand up against the Brussels sprouts. Making the vinaigrette in a jar makes easy work of emulsifying.

Toss the vinaigrette into the Brussels sprouts and try to share, if you can.

Shaved Brussels Sprout Salad


  • 1 pound Brussels Sprouts
  • 1/2 cup Parmesan cheese
  • 1 cup toasted walnuts, roughly chopped
  • 2 tablespoons extra virgin Olive Oil
  • 1/4 cup Apple cider vinegar
  • 2-3 teaspoons spicy Dijon mustard
  • salt and pepper, to taste


  1. Use a mandolin or food processor to shred Brussels Sprouts, place shredded Brussels sprout in a large serving bowl.
  2. Shred Parmesan cheese onto the sprouts and add the toasted walnuts.
  3. In a small jar with a lid add olive oil, apple cider vinegar, mustard, salt and pepper. Replace lid and shake until vinaigrette is completely combined.
  4. Pour vinaigrette over salad and toss to combine.
  5. Enjoy!

Cabbage Salad with Mint and Garlic

8 Nov

This cabbage salad or what I call Lebanese Cole Slaw, is the traditional accompaniment to Mona’s Mjadara.  If you missed the Mjadara post you should really check it out. You can do it now, I’ll wait.


Back already? Cabbage salad is super simple and very tasty!

When I was taught to make this salad, I was taught to slice the cabbage very thinly by hand. I am not very good at getting it thin enough. Recently though I discovered that I could use a mandoline to shred the cabbage super fine, with little effort. This discovery is a HUGE timesaver!


Once the cabbage is shredded, it is time to make the dressing for the salad.

Mash three cloves of garlic with a mortar and pestle with plenty of salt.


Spoon the mashed garlic into a jar, along with olive oil. Squeeze in lemon juice and then add the dried mint. Put a lid on the jar and shake!


Apply the dressing to only as much cabbage as you will be eating that day. Save the additional dressing and cabbage in fridge for up to two days.


Serve with Mjadara!




Cabbage Salad with Garlic and Mint

1 head of green cabbage

3 cloves of garlic

2 teaspoons of salt

1/4 cup olive oil

1-2 lemons

2 teaspoons of dried mint


  1. Quarter cabbage, shred cabbage very thinly using a mandoline or knife. Put cabbage into a large bowl.
  2. In mortar place 3 cloves of garlic with the salt. Mash garlic until it is a smooth creamy paste.
  3. Spoon garlic into a jar, add  olive oil and squeeze in 1-2 lemons (depending of how juicy they are).
  4. Add dried mint to jar.
  5. Place the lid on the jar and shake.
  6. Pour the dressing onto the cabbage. Using only what you will eat in one day.

A Healthier Taco Salad

14 Oct

I love salads, big salads filled with hearty veggies and lean meat. And I just find something comforting about taco salad.

This salad traditionally packs a load of calories; however, I slim it down.

I replace the traditional tortilla shell with Food Should Taste Good multigrain chips.

I also replace ground beef with ground turkey.

And when it comes to taco seasoning, I prefer to make my own, rather than using a taco seasoning packet that contains artificial colors and way too much sodium.

I add my secret ingredient to the seasoning (did you guess ketchup, because it’s ketchup). To make your own taco seasoning, add: 3 parts chili powder, 1 part cumin, 1 part garlic powder, 1 part minced dry onion, and 1 part oregano. Combine all ingredients, stir to combine, and store in an air tight jar for up to a year.

I love cilantro (maybe a bit too much). So, I mix a bunch of chopped cilantro with romaine for the base.

Another easy way to save on calories, is to shred Light Babybel Cheese on the salad.

Top with salsa, skip the sour cream, skip the guacamole, and enjoy!

Taco Salad

2 servings

2 romaine hearts, thinly sliced

1 bunch cilantro, roughly chopped

1/2 lb. ground turkey

1/4 cup Taco Seasoning, see recipe above

2 tablespoons ketchup

1 sweet onion, diced

3 cloves garlic, minced

2 jalapeno, finely diced

2 tablespoons olive oil

2 light Babybel cheese

1/2 cup salsa

Multigrain chips, for garnish

  1. In a deep saute pan, heat oil and add onion, garlic, and jalapeno. Cook till soft. Add ground turkey, cooking till browned.
  2. Add taco seasoning and ketchup to meat, continue to cook till thick and all flavors are incorporated. Let cool in pan for 5 minutes.
  3. In two large bowls evenly divide lettuce and cilantro.
  4. Place multigrain chips around the bowl.
  5. Scoop 1/2 of taco meat on top of each bowl.
  6. Shred babybel cheese on top of taco meat.
  7. Top with salsa.