Salads Recipes

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Healthy Grapefruit and Bok Choy Salad Recipe Recipe

I felt like making a low-fat salad today because my husband Lulu and I have been diligently working out every day. I bought beautiful pink grapefruits at our local market, so I used the sweet and slightly acidic fruit in the salad. Bok choy and roasted bell peppers rounded out the flavors and textures of the dish. I finished it with a tahini and miso salad dressing that really bound the flavors together.

Even though the meal was low in calories, it was so flavorful. The salad  nicely complemented the grilled cod and soy gluten I prepared for Lulu and me. The best part is that even though he is a vegetarian and I eat meat, we were able to share a meal together.


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Beet Green and Sugar Snap Pea Salad Recipe Recipe

Did you know that beet leaves are edible? This season, my husband Lulu planted chiles, zucchini, squash, tomatoes and beets. The beets came out a lot smaller than I expected but maybe it's just because Lulu wasn't patient enough to wait. The beet roots were so small that I decided against serving them by themselves. However, there were plenty of beet greens. I boiled the beet leaves as I would with spinach and made a salad.  You could probably eat the beet leaves raw if they're crisp and young, but to ensure the girls would enjoy the salad I boiled them a bit. Just make sure to pick young leaves, as they are quite tender, with little bitterness. Interestingly, when boiled they taste almost like rau mồng tơi, which is a Vietnamese green if you're familiar with Asian cuisine.

I finished the beet leaf salad with sugar snap peas for crunch and mandarin segments. It was an educational experience for me, and I can definitely say that beet leaves are quite under-rated. They're packed with vitamins A and C and iron.

I reserved the small beets that Lulu had harvested and made beet risotto for dinner. It’s a tasty way to extend the value of a small quantity of beets.

Beet Green Salad Recipe with Picture


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French Rice Salad Recipe Recipe

French Rice Salad Recipe

06.09.10 by Jackie

Salade de riz aux légumes is my attempt to serve my family healthy food that doesn't sacrifice flavor. As you may have noticed, I have a tendency to make food that is a bit rich. We're all trying to workout more and get into good shape, and while I won't ever give up butter and cream, I've learned that I don't have to put it in every dish.

The rice salad is made with a blend of both brown and white rice for a balanced texture. I also added a mix of vegetables that are available this time of the season (the zucchini and squash are from our garden). I used fresh steamed corn, roasted bell peppers, diced tomatoes, grilled eggplant, edamame and tofurkey.

Since there is no cheese involved, I was afraid the rice salad would lack flavor, so I made spicy vinaigrette. Since I still need "real" protein besides the edamame beans and tofurkey, I added smoked turkey in a separate batch. Everyone enjoyed it, myself included!


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Red Cabbage Coleslaw with Buttermilk Ranch Dressing Recipe

This recipe was inspired by a dish described to me by Chef Doreen T. Ross. We "met" through PhamFatale.com and we've exchanged several emails about dishes. She recently made a plate of very successful fish tacos that used cabbage coleslaw instead of the more traditional choice of lettuce. Doreen made her coleslaw with a buttermilk ranch dressing that sounded delectable. I had to try it myself, so today I tried to recreate the coleslaw that Doreen described to me as a stand alone dish.

I adapted the recipe so the vegetarians in the house could partake, which means there are no eggs. If that's not an issue for you, a standard egg-based ranch dressing would work fine. To make vegetarian ranch dressing, I usually incorporate silken tofu, but as I started working on the dish I realized that I had bought the wrong kind at the store. I had liquid soy lecithin and xanthan gum in my pantry, so I used those instead. If you're familiar with egg-free recipes, xanthan gum and lecithin are an excellent egg substitute.

I didn't think my first iteration of the buttermilk ranch dressing had enough of a kick on its own, so I melted blue cheese and added champagne vinegar to the mix. Because of its rich color, shredded raw red cabbage seemed like the right canvas to showcase the light-colored dressing. I paired the cabbage with cubed Granny Smith apples for a little sweetness and additional color contrast.

The result is an unexpectedly complex and flavorful dish. It was a big success at my house, so I have to say thanks again to Chef Doreen for the tip!


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Summer Orzo Pasta Salad Recipe

Summer Orzo Pasta Salad

04.07.10 by Jackie

Orzo pasta salad is a very quick and easy dish to prepare. You can vary the ingredients in the sauce, but the basics are the same: you need the orzo pasta, some vegetables and a sauce. I made a roasted red bell pepper paste, added some green beans for color, lentils for protein and finished the dish with enoki mushrooms and cashew nuts for texture.

If you're looking for a quick and easy recipe for a picnic, this dish is an excellent choice. It's a light dish that pairs well with almost any kind of protein (hamburgers, fish, etc.). It's also very flexible; as spring turns into summer, you can incorporate many different seasonal vegetables into the recipe. Our extended family has a lot of picnics and potlucks this time of year, and I often prepare some variation of an orzo pasta salad. It's great for both the vegetarians and non-vegetarians in our house.


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