Last week, I made a couple of salads to pack in our lunches and to have with dinner. Recipes that were rated by the family will include a heart for each “liked it” vote. There are five of us, so the maximum rating is 5-hearts.
First, I made a dressing. The recipe below is a variation on the Liquid Gold version from The Raw Food Detox Diet.
Lemon-Ginger Salad Dressing, approx. 2 cups:
- 1 cup freshly squeezed lemon juice (try red wine vinegar, if you don’t have any lemons)
- 3/4 cup olive oil
- 1.5 Tablespoons of honey
- 1.5 Tablespoons of chopped, fresh ginger (or you could try 1 teaspoon of powdered ginger)
- 3 cloves of ginger, crushed or chopped
- 1/2 teaspoon of salt, or to taste
- Pour into a jar or bottle and keep refrigerated
Cabbage Confetti Salad – ♥♥♥♥ (three full hearts + two half hearts: one I don’t like cabbage and one I don’t like raisins)
- 4 cups thinly sliced red cabbage
- 3/4 cup raisins
- 1/2 to 3/4 cup Lemon-Ginger Salad Dressing
- Mix the raisins with the cabbage, drizzle the salad dressing over the top, and mix. This salad is even better the next day.
Chopped Broccoli Salad – ♥♥♥ (this one is inspired by a similar recipe found in Eating in the Raw)
- 5 cups chopped, fresh broccoli (peel and chop the stems too)
- 1-2 scallion tops chopped
- 5 medium Baby Bella mushrooms, sliced (the ones that look like button mushrooms but are more brown)
- 2 Tablespoons chopped, fresh flat parsley
- 1/2 cup Lemon-Ginger Salad Dressing
- 2 Tablespoons olive oil
- Unless your crew will tolerate truly raw broccoli, place the first 4 ingredients in a colander or sieve and pour a pot of boiling water over the top. Place the broccoli mixture in a serving bowl and drizzle the salad dressing and olive oil over the top. Sprinkle a few dashes of ground black pepper on top, mix and serve.
Basic Green Salad- ♥♥♥ (I don’t think this one got more than 3 hearts because I left out our usual salad ingredients: carrots, tomatoes, bell peppers feel free to add whatever salad ingredients you have in the fridge)
- one small head of red-leaf lettuce, washed, spun and chopped
- one small head of dark-green leaf lettuce, washed, spun and chopped
- combine the salad ingredients into a serving bowl
- to the remaining Lemon-Ginger dressing, add about 2 Tablespoons of Dijon or spicy brown mustard and shake
- serve the salad with the dressing on the side
Last, but definitely the favorite…
Moroccan Raw Carrot Salad – ♥♥♥♥ (not quite 5 stars because of one “I don’t like ginger, and I don’t like cumin”)
- This recipe was posted by Gil Marks on the Epicurious website. Click on the title above for the recipe. This too is even better the next day!
Next up, Soup and Dessert!
