Now I would consider this more of an outline than recipe but that's what I think makes it so super ;)) I love a good salad and I rarely use a official recipe (but I do have a really good one for my next post) but I use this basic outline frequently and it gets rave reviews every time (especially with the Cashew Nut Salad Dressing)!!! And I have a super secret ingredient that people rarely use but love when they get a hint in their salad! Yes, I'm going to see how many time I can use super as an adjective!!
Super Salad Outline:
2-3 types of chopped veggies (tomatoes, carrots, celery, peppers, etc.)
1/4 to 1/3 cup toasted nuts (love pecans walnuts, and pine nuts [BTW, does any one know what pine nuts a coming from China now?!?])
1/4 cup dried fruit (cherries, cran raisins, raisins, etc)
1/2 cup cheese (shredded variety or small mozzarella balls)
2-3 cups chopped greens and/or lettuce
Super Secret Ingredient!!:
1-2 Tablespoons chopped fresh stevia
NOW an insider trick for fresh, not soggy super salads every time (thanks Chef Juliet)....how you place your ingredient in the bowl makes a big difference!!
1) dressing
2) Veggies
3) Nuts, Dried Fruit & Cheese
4) Lettuce & Herbs......this way your dressing doesn't make everything soggy! An easy way to make ahead of time and have a fresh delicious salad. =)) I use a bowl with a lid to invert and toss a few minutes before serving.
Yummy, fresh stevia from the garden gives it a hint of sweet that is actually good for you!
I love, love my toaster oven!! Great for a quick nut toasting while chopping veggies.
Make it a Super Salad Day,
Bretta
www.bretta.vemma.com
Really we believe you can roast just about any veggie out there! My picky husband Phil has been converted to broccoli and green beans that have been roasted. Delicious hot out of the oven or cold over a salad!
Basic Roasted Veggie Recipe with Dressings!:
2 potatoes – cut into 1 inch pieces
2 carrots – peeled and cut into 1 inch slices
1 beet - peeled and cut into 1 inch pieces
1 onion – peeled and cut into 1 inch pieces
1 pepper or 1 broccoli stock or fresh green beans. (Go crazy and try roasting something new, rarely have we gone wrong….maybe skip the cucumber but otherwise go for it)
Dressing Ideas:
Basic Dressing:
1/8 cup olive oil
4 Tablesoopns balsamic vinegar
Salt and Pepper to taste
Asian Dressing (Adapted from Moosewood Low-Fat Favorites)
1/3 cup Braggs Liquid Aminos
1/3 cup rice vinegar
1 tablespoon grated fresh ginger or 1 teaspoon dried ground ginger
1 tablespoon sesame oil
2 fresh pressed garlic cloves
Caribbean Dressing (Adapted from Moosewood Low-Fat Favorites)
3 tablespoons Braggs Liquid Aminos
1 tablespoon grape seed oil
2 tablespoons red whine vinegar
1 tablespoon packed brown sugar (or 4-6 drops dark liquid stevia)
½ teaspoon driend thyme
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
2 teaspoons grated fresh ginger root
1 large pressed fresh garlic
dash of cayenne if you would like some extra spice
Other Dressing Ideas:
Store Bought Curry
Fresh Lemon Juice with Olive Oil and Parmesan Cheese
Preheat oven to 450 (or 425 convention). Place all root veggies on a metal baking tray. Place all other veggies on different metal baking tray. Cook root veggies first for 15 minutes, then flip, stir them and put back in the oven. Add second tray with other veggies into the oven. Add dressings and cook both trays for another 10-15 minutes. Veggies should turn out crispy not burnt!
