Salads

Broccoli Cauliflower Salad

Recipe:

2 heads broccoli chopped

1 head cauliflower chopped

1 pint cherry tomatoes

1 red onion

1 green pepper

3/4-1 cup light ranch dressing

1 package part skim mozzarella or cheddar cheese (I used mozzarella)

1. Chop your veggies and toss into a bowl with 3/4-1 cup ranch dressing. Mix together and add pepper and/or red pepper flakes. Enjoy!

It's a simple as that and it makes enough to last for a week worth of lunches. This recipe allows you to add your favorite veggies or eliminate those you don't find so flavorful, so be creative!

Chilled Lobster Salad with Corn, Avocados, and Tomatoes

Recipe:

2 packages pre-packaged lobster

2 packages grape tomatoes

1 can sweet corn (no salt added)

2 ripe avocados cut into 1 inch chunks

1-2 tbsp lemon juice

salt, pepper, and red pepper flakes to taste

1. If the lobster is not pre-cut, cut into 1 in squares and place into large mixing bowl

2. Peel and cut avocado and place into mixing bowl with lobster

3. Add tomatoes, corn, and lemon juice and mix with large wooden spoon (or I transferred bowl a few times so not to mash the avocados)

4. Add salt and pepper to taste

Detox Cabbage Salad

Recipe:

1/2 head savoy cabbage

1/2 red cabbage

1 fiji apple

1/4 red onion

1/2 c chopped walnuts

1/2 c golden raisins

For the dressing:

2 tbsp apple cider vinegar

1/8 tsp cayenne pepper

1/3 c greek yogurt

2 tsps agave nectar

1/2 tsp fennel seeds

1/2 tsp salt

1. Using sharp knife thinly slice cabbage, apple, and red onion and transfer to large bowl

2. Add walnuts and raisins and toss to combine

3. In a small bowl whisk together all the ingredients for the dressing

4. Top the salad with the dressing and mix to coat evenly

5. Serve immediately or store in fridge until use

So, I went a slightly different route with this salad. I used a package of broccoli slaw, a package of shredded red cabbage, and a chopped granny smith apple. I also decided to omit the raisins to skip the added sugar but I'm sure they would be tasty. For the dressing I used honey over agave nectar and did not have fennel seeds. I added extra cayenne pepper, about 1/8 tsp garlic powder, and extra honey to soften the apple cider vinegar. I also thin this salad would do wonderfully with some bleu cheese crumbles (although that may be changing the whole detox point of the salad ;))

Baby Arugula Salad

Recipe

1 bunch or container of baby arugula washed and dried

1/2 cup dried raisins or cranberries

1/4 c walnuts

1 container crumbled bleu cheese

1 pint cherry tomatoes

1/2 chopped red onion

1. Combine all ingredients in a large bowl and toss.

Shallot Vinaigrette

1/2 c chopped shallots

6 tbsp rice vinegar

1 1/2 tsp dijon mustard

1 1/2 tbsp olive oil

1. Whisk shallots, rice vinegar, and dijon mustard until combined. Gradually whisk in olive oil and season with salt and pepper to taste.

Quinoa Veggie Salad

1 cup cooked quinoa, cooled

1 cup chopped broccoli

1/2 cup red bell peppers

1/4 cup cucumbers

1/4 cup red onions

1 pint cherry tomatoes

1 avocado chopped (add a squeeze of lemon juice to keep avocados from turning brown so quickly)

1 container crumbled fat free feta

1. Add all ingredients into large bowl and top with 1 tbsp lemon juice.

**You can keep the salad like this or go on to add the following greek vinaigrette for added flavor and good fats ;)

Greek Vinaigrette

1/2 cup red wine vinegar

3 shallots finely chopped (could also use 3 gloves garlic minced)

1 tsp dried basil

1/2 tsp dried oregano

few shakes crushed red pepper

3 tbsp lemon juice

3/4 c olive oil

salt and pepper to taste

Combine first 6 ingredients in bowl and slowly whisk in oil until blended. Refrigerate up to 1 week.

Seriously Good Salad

Salad:

1 gala apple; chopped

1/2 avocado

1 cup cubed butternut squash

2 cups spinach

1/4 cup crumbled feta cheese

handful pecans

1 tbsp olive oil

garlic powder to taste

salt and pepper to taste

1. Preheat oven to 400. Arrange cubed butternut squash on foil lined pan and toss in olive oil and seasoning. Roast about 20 minutes or until soft.

2. Meanwhile combine salad ingredients in large bowl and add cooked and cooled squash. Top with pecans and dressing.

Dressing:

1/2 c minced onion or shallot (I used a sweet onion)

2 tbsp olive oil

2 tbsp water

2 tbsp pure honey

1/2 tbsp apple cider vinegar

1/2 tsp salt

1 squeeze lemon or orange juice (I did both)

1. Add all ingredients in blender and blend until combined

Pesto Pasta Salad

1 box whole wheat penne pasta
1/2 jar pesto sauce
1 pint grape tomatoes
1/2 red onion chopped
1 cup spinach leaves or rainbow chard torn into pieces (I used rainbow chard for this variation)
salt, pepper, and red pepper flakes to taste

1. Cook pasta according to box until al dente and run under cold water
2. While the pasta is cooling chop the onions, halve the tomatoes, and tear the spinach leaves.
3. Add onions, tomatoes, and spinach leaves to the cooled pasta.
4. Add pesto, salt, paper, and red pepper flakes and toss.
5. Store in the refrigerator for at least 1-2 hours before serving. 

Lightened Up Mustard Potato Salad

1 lb red skinned potatoes (I peeled them for my husband but if you ask me skins are always better left on!)

1/3-1/2 c low fat plain greek yogurt (use more depending on your desired creaminess)

2 hard boiled eggs; chopped

1/4 c chopped white onion

3/4 tbsp yellow mustard

1 tbsp paprika

1 tsp garlic powder

salt and pepper to taste

1. Cut potatoes into 1/2 in cubes and place potatoes in large pan and cover with water; cook on medium heat uncovered until tender but not mushy; approximately 20-30 minutes. Remove from stove and cool until easy to handle.

2.  Mix remaining ingredients in large bowl and mix together. Adjust seasonings to match your flavor profile. And yes it is just that easy!

3. Store in the refrigerator and take to your favorite cook out or bring to lunch during the week.

Creamy Quinoa Salad

1 cup cooked quinoa

1 small container organic pea shoots

8-10 pitted dates finely chopped

3/4 small herbed goat cheese log

1/4 cup Trader Joe's champagne and pear vinaigrette with gorgonzola

lemon juice to taste

salt and pepper to taste

1. Once the quinoa has cooked add the goat cheese, salt, pepper, and lemon juice and stir until goat cheese has melted. Let the mixture cool.

2. Once the quinoa and goat cheese mixture has cooled add remaining ingredients.

3. Store in the refrigerator.

Easy Summer Salad

1 bag of romaine lettuce (or fresh romaine coarsely chopped)

1/4 cup sliced cherry tomatoes

1 cup cooked wild rice

1/4 cup freshly grated parmesan cheese

1/4 cup pistachios

2 green apples; chopped

6-8 tbsp champagne pear vinaigrette

1. Cook rice according to package. Once cooked add parmesan cheese while still warm and stir until melted. Allow rice to cool on stove or in the refrigerator for quicker results.

2. Combine apples, tomatoes, lettuce, rice, and pistachios in large bowl. Top with dressing or put the dressing on the side.