Kale, Bok Choy and Romaine Salad with Feta

For an extra flavorful and delicious meal try adding raw kale to a salad which does not get soggy even after hours of storage. 

Great for taking to work or on the run in a cooler.

This salad contains:

• Rinsed pesticide-free Kale from Beasley Farm
• Romaine Lettuce
• Baby Bok Choy
• Green Olives
• Sliced Carrots
• Chopped Celery
• Sliced Radish
• Chopped Tomato
• Ringed Sweet Cubanella Peppers

and a home made dressing

The Dressing contains:

Organic Yogurt

Fresh Lemon Juice

Crumbled Feta Cheese

Cracked Black Pepper

Chopped fresh herbs from the garden

Salads are a great way of combining foods you might not consider combining otherwise. Use up what is left in the produce drawer of your frig, and enjoy.

Buffalo Chicken Salad - skinless-not fried

I struck gold at The Pioneer Woman's place today! 

SPICY - Boneless, Skinless Chicken Breast with salad greens of your choice, and blue cheese (or feta even) crumbles! YUMMMMMMMM!

Of course, you can adapt this salad to meet your family's taste, but what a great idea and quick, too! Ree also suggests using these thinly-sliced morsels as finger food. Double Yummmm!

Just visit Ree's blog here for complete details.

Chilean Salad

In September of 2010, a customer sent this recipe and photo to us. 

I’m sorry that there is not better documentation. 

If the contributor is reading this post now, “thank you for sharing.”

Ingredients:

3 cups diced, rough chopped, or sliced tomatoes

1 cup finely sliced sweet or red onions

salt & freshly ground black pepper

3 tablespoons olive oil

1 teaspoon lemon juice

1 tablespoon chopped cilantro leaves (or to taste)

Method:

Cut tomatoes as desired. Finely slice the onions. Try different combinations of onion types. Mix the oil and lemon juice and pour over salad. If desired, try other finely chopped, fresh herbs. Sprinkle cilantro leaves on top.

Cucumber and Black-Eye Pea Salad

(adapted from eatingwell.com)

For a different approach to traditional southern field peas, try serving them cold. A protein-enriched, cool salad to serve with sandwiches, solo as lunch, or a side dish with dinner on those warm summer evenings, peas may be served mixed in an assortment of salads. Substitute Conks, Pink-Eye Peas, or Zipper Peas for the black-eyed peas if you prefer. Eatingwell.com offers this delicious salad for a tasty change at meal time.

Makes 6 servings, about 1 cup each

Prep and Serve: 20 minutes

EASE OF PREPARATION: Easy

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 teaspoons chopped fresh oregano or 1 teaspoon dried

Freshly ground pepper to taste

4 cups peeled and diced cucumbers

2 cups black-eyed peas, cooked and cooled

2/3 cup diced red bell pepper

1/2 cup crumbled feta cheese

1/4 cup slivered red onion

2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Swiss Chard, Walnut and Feta Salad

This light, enjoyable salad is made with basic ingredients.

Fresh, well-washed Swiss Chard (veined or deveined), raw walnut halves, crumbled feta cheese make this salad interesting and pleasant.

Toss with your favorite oil-and-vinegar combination or even Italian dressing.

Cole Slaw

Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. Prior to that time, cabbage was picked wild as a medicinal herb. Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Cole Slaw

1 cup mayonnaise

1 tbsp mustard

1 tsp red wine vinegar

1 packet of stevia (sweetener)

1.5 tbsp celery salt

black pepper to taste

1 medium size cabbage head, shredded

1 carrot, shredded

half red onion (to taste), diced

Dice vegetables, mix together, and set aside.

Prepare cole slaw dressing to taste and mix with vegetables. Serve cold.

NOTE: Stevia is a natural sweetener with no calories. If desired, substitute sugar or Splenda to taste.

Serve as a side dish with sandwiches or any warm meal.

Avocado Cottage Cheese Salad

Avocado Salads are versatile, nutritious ways of incorporating many vitamins to one's diet.

High in Omega Three Oils, Avocados are helpful in fighting inflammation and heart disease.

The salad above was created using Avocado, Cucumber, Cottage Cheese, 

seasoned with multi cracked peppercorns, diced Red Bell Peppers and Garlic Bulb roasted in Garlic and Basil Infused Olive Oil.

Try creating your own work of art using these wonderful gifts of Mother Nature!

(click on the nutrition facts below for a readable version)