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Paleo/Primal Salad Recipes

Page Contents:
—  Non-Vegetarian  —
To put on the salad see:  Salad Dressings, Pesto and Mayonnaise Chapter
Relishes, Salsas, Chutneys, and Fruit Butters Chapter

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No Meat: Greens

Asian Arame Salad

1 cup dried arame
1 red bell pepper, sliced
1 large carrot, cut into matchsticks
1 haas (english) cucumber, halved lengthwise and sliced
Optional: sliced pickled ginger (Eden brand, no preservatives or dyes) but
this is NOT a paleo ingredient, as it is pickled in rice vinegar. To make it
paleo, you could add some fresh ginger juice and ume vinegar (which is not a
true vinegar)

Soak, drain and cook arame according to package instructions (I don't have
this in front of me, there is no arame in my pantry right now). It will
double in volume. Mix cooled arame with all other ingredients, dressing if
desired with toasted sesame oil, sesame seeds, and ume vinegar. Very
delicious! Won't keep more than a day.

Arame also makes a great "bed" (like rice or pasta) for steamed or grilled
fish, especially salmon, or vegetables.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Gujerati Carrot Salad

5 carrots, medium	
1 tbs. whole black mustard seeds
1/4 tsp. salt	
2 tsp. lemon juice
2 tbs. olive oil

Trim and peel and grate carrots. In a bowl, toss with salt and set aside.
In a small heavy pan over medium heat, heat oil. When very hot, add
mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour
oil and seeds over carrots. Add lemon juice and toss. Serve at room
temperature or cold. Yield: 4 servings.

Recipe by Madhur Jaffray, publ. in The Toronto Sun
From: Mrarchway via Amanda
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Carrot-Ambrosia Salad

   1      pound         carrots -- shredded
  20      ounces        crushed pineapple -- drained
   8      ounces        Coconut milk
     3/4  cup           flaked coconut
     3/4  cup           golden raisins
   2      tablespoons   honey

Combine all ingredients, tossing well. Cover and chill.
Yield: 6 to 8 servings.

Source: The Southern Living Cookbook, 1987.
Busted by Gail Shermeyer
Posted by addicts@winternet.com to rec.food.recipes
Adapted by Patti Vincent
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Chickweed Salad

4 teaspoons fresh lemon juice
4 teaspoons walnut oil
Salt and freshly ground pepper
6 cups chickweed leaves and tender stems (about 6 ounces)

Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season
with salt and pepper. Add the chickweed, toss until evenly dressed and
serve at once. This is delicious, and barely a recipe. Chickweed is the
flavor of summer; it tastes the way freshly shucked corn smells--raw and
haylike. Substitution: Any mild green, such as lamb's lettuce will do.
Servings: 4

--Jean-Georges Vongerichten
From: http://www.pathfinder.com/FoodWine/trecipes/606.html [now dead]
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Spring Salad

500 mL (2 cups) oxeye daisy sprigs
500 mL (2 cups) dandelion leaves
250 mL (1 cup) violet leaves and flowers

Dressing
125 mL ( 1/2 cup) olive oil
45 mL (3 tbsp) lemon juice
15 mL (1 tbsp) prepared hot mustard
45 mL (3 tbsp) capers, minced (optional)
salt
pepper

Combine salad greens and flowers. Combine oil, lemon juice and mustard. Mix
well. Add capers, salt and pepper to taste. Pour dressing over salad, toss
and serve. Makes 4 servings.

From: The Wild Food Gourmet by Anne Gardon.
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Yard Salad

1 small bunch fresh spinach
12 dandelion leaves
1/2 cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite-sized pieces
1/2 cup pecan halves

You may substitute appropriate fresh greens for the dandelion and sorrel
leaves. Wash and destem spinach. Pick and wash sorrel and dandelions.
Coarsely chop dandelion leaves, and tear spinach, then toss dandelion,
sorrel and spinach together in a stainless steel bowl. Put aside in
refrigerator to drain and cool. When drained, pour off excess water, and
add apple and pecans. Toss with dressing and serve.

Adapted from Jack's Skillet, by Jack Butler
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Hijiki Seaweed Salad

Start with a small packet. You soak it for about 20 minutes, changing the
water a few times. It cooks in about 10 minutes of light sauteeing.

I first sautee ground pork or beef (chicken I'm sure would be fine too) in
a little oil and hot chili pepper. Then I add the drained hijiki and a
touch of honey and stir-fry it for about 10 minutes (I use my wok). Then
add some tiny slices of carrot and broccoli stem. Salt. Lemon if you like.

By Judi Presto. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Spinach Salad

2 bunches fresh spinach
1 bunch scallions, chopped
juice of 1 lemon
1/4 tbsp olive oil
pepper to taste

Wash spinach well. Drain and chop. After a few minutes, squeeze excess
water. Add scallions, lemon juice, oil and pepper. Makes 6 servings.

From: Eat Right for your Type by Peter D'Adamo
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Cindy's Fresh Spinach Salad

1 lb. fresh spinach, washed, drained and torn into desired pieces
1 can sliced water chestnuts
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4  hardboiled eggs, sliced

Make sure spinach has been well drained and isn't watery.
Combine all above salad ingredients in a large bowl. (I usually toss the
spinach, mushrooms, and water chestnuts together then top with bacon and
sliced hardboiled eggs as garnish until time to serve.) Chill. This is also
another "most requested" dish at family dinners and is a wonderful change
from a plain iceberg lettuce salad. Leftovers don't keep well, spinach
tends to wilt down. So eat it all at the first serving or shortly
thereafter.

From: Cyndee D. in rec.food.recipes on Jun 28, 1998.
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The BIG Salad

I take all kinds of greens (dandilion, mesculin, baby spinach, red lettuce,
green lettuce, ice burg, boston...) I wanted people to see what they were
used to and some stuff they weren't Then I went wild, adding  red/green
cabbage, bell peppers, tomatoes, cucumbers, onions, garlic, scallions,
shallots, carrots, herbs (dill, parsley, thyme, cilantro) and whatever was
in the frig. I put it in a large glass bowl so there were layers of color.
People were so attracted to it. Again, it was near the front of the feed
line:)

From Tammy Young at RawTimes.com 3 Dec 1997.
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Warm Watercress and Pine Nut Salad

Watercress used to be a drab and unexciting vegetable, usually only used as
a garnish. Now it has taken front seat as a main part of the meal. Even
fussy eaters will welcome this nutritious and tasty dish.

1/4 cup olive oil
1 lb. watercress, finely chopped
1 large garlic clove
1/2 cup diced bacon
1/4 cup pine nuts
1/2 tsp salt
1/4 cup hazelnuts, finely chopped
1/2 tsp pepper

In a heavy 12 inch skillet, heat the olive oil. Cut the garlic clove in
half lengthwise and add it to the oil. Cook for 2 minutes, stirring
constantly. Remove the garlic and discard. Add all the nuts and cook for 5
to 6 minutes, or until they are browned. Add bacon, salt and pepper. Cook 2
to 3 minutes. Dry watercress before you add it to the oil. Working fast,
toss watercress into mixture, making sure it is well coated and barely
heated through. If left too long it loses some of its crispiness. Season to
taste and serve immediately.

From: http://www.cobjon.com/ecsong/cookbook.html [now gone]
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No Meat: Fruit

Persimmon Pomegranate Fruit Salad

3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any)
  discarded
3/4 cup pomegranate seeds
1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch
  pieces)
7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them
  up like a cigar and take slices from the end)
2 teaspoons lemon juice
1 teaspoon honey

Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten
same day it is made.

Yield: Serves 4.

From Elise at SimplyRecipes
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Elise at SimplyRecipes

Charoset

One dessert/salad that is well received by my family is Charoset. It's
a traditional Passover food made with apples, walnuts, raisins, honey
and cinnamon --- you just chop up apples and walnuts and toss them with
raisins, a bit of honey and as much cinnamon as you want. At the Seder
it's meant to symbolize the mortar used by the Israelites in building
the pyramids of Egypt, but you don't have to make it *that* sticky! I
just use enough honey to enhance the natural sweetness of the apples.

By Pat Lucey-Weinhold. Posted to the PaleoRecipe Mailing List, Jan. 2003
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Sunny Apple Salad

2 medium red apples, diced
1 medium green apple, diced
1 medium carrot, grated
1 can (8 oz.) crushed pineapple, drained
3 Tablespoons orange juice concentrate

In a bowl, combine all ingredients; mix well. Cover and refrigerate until
serving.

From: Quick Cooking, Sept/Oct 1998
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Avocado Fruit Salad with Lemonade Dressing

1/4 cup fresh lemon juice
4 teaspoons honey
1/4 teaspoon ground chile piquin (optional)
3/4 cup fresh pineapple cubes (about 3/4-inch)
3/4 cup fresh papaya cubes (about 3/4-inch)
3/4 cup fresh quartered strawberries
3/4 cup jicama cubes (about 1/2-inch)
1 medium jalapeņo, seeded and finely chopped
2 tablespoons coarsely chopped mint
1 firm-ripe avocado, halved, pitted, peeled and cut into 3/4-inch chunks

In a medium bowl, whisk together the lemon juice, honey and chile piquin, 
if using. Stir in the pineapple, papaya, strawberries, jicama, jalapeņo and
mint until evenly coated with the lemonade dressing. Gently fold in the 
avocado and serve. 

From: Avocados From Mexico
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Avocados from Mexico

Sylvia's Avocado Salad

2 avocados, halved, pitted, peeled and diced
1 medium tomato, diced
3/4 cup coarsely chopped fresh cilantro
1/2 cup finely diced onion
2 teaspoons finely chopped jalapeņo
1-1/2 tablespoons fresh lime juice
1/2 teaspoon of salt

In a medium bowl, combine avocados, tomato, cilantro, onion and jalapeņo. 
Add lime juice and salt; mix well. Cover and chill for at least 30 minutes.
Serves: 6 (about 3 1/2 cups).

Suggestions:

Serve this flavorful salad on a bed of mixed greens or in a large lettuce 
cup for a light lunch. It is also excellent with grilled meats and your 
favorite burgers.

Adapted from a recipe served at Sylvia's Enchilada Kitchen, Houston, Texas
From: Avocados from Mexico
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Avocado and Orange Salad with Black Olive Dressing

This Arab-inspired fruit and vegetable salad contains all kinds of flavors-
the richness of avocados, the tart-sweetness of oranges, the bite of
onions, the loamy flavor of black olives. Serves 4 as salad

1/4 cup chopped cured black olives
6 tablespoons virgin olive oil
1 teaspoon minced garlic
1 teaspoon honey
1/4 cup lemon juice (about 1 lemon)
Salt and freshly cracked black pepper to taste
2 firm but ripe avocados, peeled, pitted, and each cut into 6 wedges
2 oranges, peeled and separated into segments
1/2 red onion, very thinly sliced
1/2 head romaine lettuce, cut into short, thin strips

In a small bowl, make the dressing: Whisk together the chopped olives,
olive oil, garlic, sugar, lemon juice, salt, and pepper.

In a large bowl, combine the avocados, orange segments, and onion. Pour the
olive dressing over the avocado mixture and toss lightly. Serve on a bed of
the cut romaine.

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger & John
Willoughby
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Cranberry Apple Salad

2 Tablespoons agar-agar flakes or gelatin
2 cups apple juice
1 cup cranberries
2/3 cup diced pineapple
2/3 cup grapefruit sections, diced
1 cup celery, chopped
2 Tablespoons raw honey

Soften gelatin in a half cup of apple juice. Heat remaining juice and add
to gelatin. Mash cranberries and add to gelatin with other fruits, celery
and honey. Pour into 1-1/2 quart mold. Chill until firm. Unmold and serve,
serves 6-8.

From: Natural Foods Cookbook by Maxine Atwater
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Cinnamon Fruit Salad

1 medium navel orange, peeled, sectioned and halved
1 kiwifruit, peeled, sliced and quartered
1 medium ripe banana, sliced
1 medium apple, sliced
6 seedless grapes, halved
2 tablespoon sunflower kernels
1/4 cup coconut milk
1/8 teaspoon ground cinnamon [if you have Ceylon cinnamon you can up this]

In a large bowl, combine fruit and sunflower kernels. In a small bowl 
combine coconut milk and cinnamon; mix well. Pour over fruit and toss to 
coat. Serve immediately. Yield: 8 servings.

Adapted from: Taste Of Home Magazine: Real Food From Real Home Cooks
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Taste of Home

Fruit Salad

I took the juice of one lemon and put it in a large bowl with dried
currents, cranberries, white rasins, and chopped pecans. I allowed the
fruit to soak up the juice while I did the following. I peeled and
sectioned grapefruit and oranges, letting the juice drip into the bowl
with the lemon juice. Cut up a few different types of apples (red del.,
granny smith, macintosh) Cut up a few different types of grapes (globe,
concord, white) Then mixed the whole thing up It is colorful and sweet and
when placed at the front of the buffet (right next to the plates) people
put so much on their plate they don't have much room for the rest of
the junk.

From Tammy Young at RawTimes.com 3 Dec 1997.
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Tropical Fruit Salad with Coconut Milk

1 large pineapple
1 large mango
1 large papaya
1 firm but ripe banana
2 or 3 tangerines, peeled and separated into sections
1/2 cup thin coconut milk

If desired, make pineapple boat: Starting at base, split pineapple in half
lengthwise, stopping before you reach crown. Carefully separate halves,
leaving entire crown attached to one half. With a curved grapefruit knife,
cut fruit away from skin of this half, leaving a shell 1/2" thick. Pare
other half of pineapple. Remove tough core from both halves, cut fruit
into long wedges, and slice crosswise into bite-sized chunks. Place in a
large bowl. Wash mango well. With a paring knife cut off wedges of flesh
with skin, avoid stringy fibers around large seed. Peel wedges; cut fruit
into bite-sized pieces. Split papaya lengthwise and scoop out seeds. Cut
flesh into wedges, peel and cut up like the mango. Add mango and papaya to
pineapple in bowl. Peel and slice banana. Add with tangerines to bowl and
pour in coconut milk. Toss gently to combine, taste for balance of sweet
and tart flavors, correct if necessary with lime juice.
Serve in pineapple boat (there will be enough to refill pineapple boat
several times).

From: Regional American Classics, California Culinary Academy.
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Grapefruit Walnut Salad

2 Tablespoons agar-agar flakes or gelatin
1-1/2 cup boiling water
3/4 cup grapefruit juice
1 Tablespoon lime juice
1/3 cup walnuts, broken
1/2 cup grapes, halved
1/2 cup red apples, diced but unpeeled
2 grapefruits, sectioned
1/4 cup apple concentrate

Dissolve gelatin in boiling water. Add grapefruit juice and lime juice.
Chill until thickened. Stir in fruits, walnuts and apple concentrate. Pour
into 1-1/2 quart mold and chill several hours until firm. Unmold and serve.
Serves 6-8

From: Natural Foods Cookbook by Maxine Atwater
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Jicama, Orange and Fennel Salad

My first cookbook was Mollie Katzen's Moosewood Cookbook. It was with this
cookbook that I first learned to prepare real food. This is my paleo-
friendly interpretation of her Jicama, Orange and Fennel Salad. (It was
near-paleo in the first place.)

4 navel oranges
1 small jicama
1 small fennel bulb
a handful of baby spinach leaves

DRESSING:
4 Tbs. olive oil
2 Tbs. orange juice (or 1 tsp. frozen OJ concentrate)
1 tsp. lime juice
2 tsp. lemon juice
1 medium clove garlic, minced
1/2 tsp. Maldon salt
2 tsp. raw honey

Peel oranges, removing as much white pith as possible. Separate sections,
set aside in small bowl. Peel jicama and cut into very thin slices about
1 1/2 inches long. Slice fennel into very thin strips; including the 
feathery tops. In a small bowl, whisk together dressing ingredients until 
honey is dissolved. Recipe may be prepared ahead of time up to this point, 
each component to be refrigerated separately. To serve, arrange ingredients
on an attractive platter, layering with baby spinach OR (my preferred 
method) just gently toss it all together with the dressing in a large bowl.
This makes an excellent second course dish to be eaten in place of dessert.
Fennel is a digestive aid, an added reason to serve this dish after the
main course.

From: Stacie and Ben's favorite Paleo Recipes
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Pineapple Fruit Salad

2 cups pineapple chunks, drained, unsweetened
2 cups seeded red or purple grapes
1 cup shredded moist coconut
1 cup diced orange sections

Mix together, and toss with Palm Fruit Dressing:
Mix together 1 cup mayonnaise, 1/2 cup crushed pineapple, 1 cup crushed
banana, 1/4 cup fresh grated coconut.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.
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Strawberry Salad

1 (11-ounce) can mandarin oranges, drained
1 pint fresh strawberries, stemmed and quartered
1 small red onion, thinly sliced
1/2 cup coarsely chopped pecans, toasted
1 avocado, sliced
1 package romaine lettuce

A cinammon dressing is recommended.

From: Ruth Huebne, Lakewood, Colorado via Southern Living, May 2005.
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No Meat: Tomato

Salsa Salad

1 bunch of cilantro
5-6 roma tomatoes
1 small yellow or red onion
1 small chili pepper
2 ripe avocados.
handful of whole dulse leaf

Chop cilantro, dice tomatoes, dice onion, finely dice chili pepper, dice
avocado. After dicing each ingredient add to large bowl. Tear whole dulse
leaf into bite size pieces, add to bowl. When finished, toss.

From: RawTimes.com
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T.C.'s Super Salad

2 to 3 lbs. of tomatoes
4 med. or lg. avocados (or 1lb chopped or ground nuts or seeds)
4 stalks celery
4 lg. red (or green) bell peppers
2 lbs. bok choy stalks and greens
Optional: 1 grapefruit

Dice the tomatoes, celert and the bell peppers.
Quarter, peel and dice the avocados.
Cut up the bok choy.
Place all ingredients in a bowl and mix together.
Optional: Squeeze the juice from the grapefruit and use for dressing.
(4 - 6 Servings)

From: RawTimes.com
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Tomato Salad Curry

6 large ripe tomatoes, peeled, seeded and chopped
1 small white onion, grated
1/4 tsp. coarsely ground pepper
1/2 cup mayonnaise (use NeanderThin recipe)
2 Tbsp minced fresh parsley
1 tsp. curry powder

Combine tomatoes, onion and pepper; cover and chill for 3 hours. Combine
mayonaise, parsley and curry; cover and chill for 3 hours. To serve, spoon
tomato mixture into small bowls and top each with a spoonful of mayonnaise
mixture.

From: Sherri Cobb, in 3 Rivers Cookbook III
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Salsa Fria

1 jalapeno pepper or more to taste, fresh or canned and drained, seeded and
chopped fine
2 large ripe tomatoes, peeled and chopped
1 medium onion, minced
2 tbsp olive oil
juice of 1 lemon
1/2 tsp dried oregano
pepper to taste

Combine all ingredients and mix well. Refrigerate covered until ready to
eat.

From: Nika Hazelton's Way with Vegetables
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No Meat: Other

Apple Coleslaw

2 cups packaged cole slaw mix (bag of chopped cabbage, in produce section)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons raw honey
1 teaspoon celery seed

In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a
small bowl, whisk remaining ingredients. Pour over coleslaw and toss to
coat. Makes 4-6 servings.

From: Ann Main in Quick Cooking, J/F '99
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Brussels Sprout and Beet Salad

1/2 pound Brussels sprouts, ends trimmed, outer leaves removed, and cut in 
    half lengthwise
4 small red beets, tops trimmed to 1/2-inch, washed and cut in half 
  lengthwise
4 tablespoons plus 1/3 cup extra virgin olive oil
1 tablespoon paleo Dijon mustard
1 tablespoon honey
Squeeze of lemon juice
Coarse salt
Grinding coarse black pepper
1 small red onion thinly sliced into rings

Preheat the oven to 350.

Pour 2 tablespoons olive oil in a baking dish. Toss the Brussels sprouts in
the oil; sprinkle them with salt and pepper and roast them for 20 minutes. 
Turn them once during the cooking. They are done when a small knife easily 
pierces them.

Pour 2 tablespoons of the olive oil on a sheet of aluminum foil and place 
it on a baking sheet. Toss the beet halves in the olive oil. Sprinkle them 
with salt and pepper and, keeping them in a single layer, fold and seal the
foil over them. Bake on the baking sheet until a knife easily pierces them.
When cool enough to handle, peel the beets and cut them into 1/4-inch 
slices.

Meanwhile combine the 1/3 cup olive oil, mustard, honey, lemon juice and 
salt and pepper in a small bowl.

Toss the Brussels sprouts with half the dressing and set aside.

Arrange the beets in a circle on a platter, overlapping the slices 
slightly. Mound the Brussels sprouts in the center. Sprinkle the onion over
the platter and drizzle the remaining dressing over the beets. Serve at 
room temperature. Serves 6.

This recipe featured in show 1715, Brussels Sprouts - Cavolini de Brussels.
From: Ciao Italia with Mary Ann Esposito
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Ciao Italia with Mary Ann Esposito

Binnie's Slaw

1/2 head of cabbage 			
3 or 4 carrots
1 onion
1 cup of Ray's mayonnaise (from Neanderthin recipe)
1 egg beaten
2 Tbsp. honey
1 Tbsp. fresh lemon juice
pepper to taste

Grate cabbage, carrots and onion and mix together. Make dressing by mixing
beaten egg, mayonnaise, honey, lemon juice, and seasonings. Chill and
serve.

From: Binnie Betten
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Carrot Salad

I buy the packaged shredded carrots at the store. Put the carrots in a
microwave veg. cooker, along with a handful of golden raisins. Nuke for 3
mins. at 40% power. Drain and let cool a little. This is just to make the
carrots a softer and more receptive to the dressing. You can also pour some
boiling water over the carrots or just leave them plain and crunchy. Toss
in a can of drained pineapple chunks - the kind in their own juice - and
some sunflower seeds or walnuts. Mix about 2 tablespoons of the drained
pineapple juice with mayo and toss with all the rest. This same juice
-thinned mayo is great for fruit salad.

From: Beverle (abernco at COMM-PLUS.NET)
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A Better Carrot Salad

Dried fruit (cranberries, currents, rasins, cherries, dates) Juice one
orange. Put in container to allow fruit to soak up juice. 5 Carrots grated
(I grate some thin and some medium and some thick). Chop 1/4-1/2 cup
assorted nuts (pecans, almonds, walnuts) mix together and put in frig for a
few hours to allow all the great flavors to make love to each other =:o For
those with sweet tooths (is that a word?) you can add a little honey too.
But be forewarned, the carrots and fruit make it really sweet already.

From: Tammy Young at RawTimes.com
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Carrot Salad

1/4 cup NeanderThin mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon pure maple syrup
1-1/2 pound carrots, peeled and grated

Mix mayo, juice, and syrup in a small bowl. Add carrots; toss to mix.
Let stand at room temperature for one hour and then serve.

Adapted from Family Circle Nov. 98
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Cauliflower Tabouli

1 1/2 Lbs cauliflower florets
1/2 cup parsley (VERY finely chopped)
1/2 cup fresh mint (very FINELY chopped)
1/2 cup chopped red onion (about half a fist size onion)
4.5 to 5 Tbls fresh lime juice (about 2 fruits)
2 Tbls olive oil
1 teas salt
1 teas black pepper
1/3 cup pine nuts [optional]

In a food processor (NOT A BLENDER) pulse cauliflower until it looks like 
rice. Set aside in serving bowl

In food processor- blend parsley, mint, onion, lime juice, olive oil, and 
salt and pepper into a smooth paste.

Pour over cauliflower and blend well. Using a spoon pour raw pine nuts into
mix and stir well.

Serving Size: Makes Ten 1/2 cup servings.

From: SparkPeople user BIGOLEDIVA.
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Nut Sushi

-One Cup of Nuts (Any combination of one or more or all of these: Brazil
Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts,
Hazelnuts)
-Raw Nori Seaweed
-Cilantro
-Avocado
-Tomato
-Garlic

Grind nuts in meat grinder (The large stainless steel variety you can buy
at a home or appliance store). You may also want to use a handfull of
either pine nuts or sunflower seeds whole. Mix in one avocado, a 1/4 cup
cilantro, a tomato, 2 chopped garlic cloves, and wrap in Raw Nori Seaweed,
which has been torn from the large sheet into 1/8ths. Stick a toothpick
through the middle to hold in place, or wrap one at a time and eat.

From: RawTimes.com
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Fresh Mushroom Salad

2/3 cup olive oil
1/3 cup fresh lemon juice
1 tsp dried thyme
pepper to taste
1 pound fresh mushrooms, thinly sliced
1/4 cup minced parsley
Lettuce

Combine all ingredients except the mushrooms, parsley and lettuce, and mix
well. Add the mushrooms and toss with 2 forks. Cover and let stand at room
temperature. At serving time, drain and sprinkle with the parsley. Pile in
a serving dish lined with lettuce.

From: Nika Hazelton's Way with Vegetables
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Mushroom Salad

Delicious served with grilled meat!

2 Tbsp fresh lemon juice
3 Tbsp olive oil
1 minced garlic clove
2 Tbsp minced fresh parsley
1 tsp chopped fresh oregano or 1/4 tsp dry
1/4 tsp pepper
1 pound fresh mushrooms, very thinly sliced

Combine everything but mushrooms in a medium bowl, beat with a fork to
blend. Then add the mushrooms, toss to coat with dressing, and serve
immediately.

From: 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Sweet Potato Salad Recipe

4 small sweet potatoes
1/4 cup mayonnaise
1 tablespoon mustard
4 celery stalks, sliced 1/4-inch thick
1 small red bell pepper, cut into 1/4-inch dice
1 cup diced fresh pineapple
2 scallions, finely chopped
Salt and pepper
1/2 cup coarsely chopped toasted pecans
Chopped fresh chives

1. Preheat oven to 400°F. Wrap each sweet potato in foil and bake for
1 hour. Unwrap; let cool. Peel; cut into 3/4-inch chunks.

2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery,
red pepper, pineapple, and scallions; toss gently. Season to taste with
salt and pepper. Cover and refrigerate about 1 hour.

3. Fold in pecans and sprinkle with chives. Yield: Serves 8

by: Art Smith | from: AARP The Magazine | Nov./Dec. 2010 issue
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Jamie Chung

With Seafood

Calamari, Tomato and Caper Salad

Salad:
 3 tablespoons extra-virgin olive oil
 3 cloves garlic, minced
 5 Roma tomatoes, chopped
 1/2 teaspoon red pepper flakes
 Kosher salt and freshly ground black pepper
 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices

Dressing:
 2 tablespoons lemon juice
 2 tablespoons extra-virgin olive oil
 2 tablespoons capers, rinsed and drained
 1 lemon, zested
 Kosher salt and freshly ground black pepper
 2 tablespoons chopped fresh flat-leaf parsley

For the salad: In a large skillet, heat the oil over medium-high heat. Add
the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and
red pepper flakes and cook for 2 minutes. Season the calamari with salt and
pepper and add to the skillet. Saute, stirring frequently, until cooked
through, about 2 to 3 minutes. Drain the mixture in a colander.

For the dressing: In a small bowl, whisk together the lemon juice, oil,
capers, and lemon zest until smooth. Season with salt and pepper, to taste.

Transfer the calamari mixture to a serving bowl. Pour in the dressing and
gently toss until all the ingredients are coated. Garnish with chopped
parsley and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home. Episode: Christmas. Found at Food Network
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Conch Salad

4 conch, cleaned and skin removed (can substitute lobster)
1 small onion
1 stalk celery
1/2 small sweet pepper
1 large tomato
1/2 cup sour orange, lemon or lime juice
salt, pepper and hot pepper to taste

Cut conch, onion celery, sweet pepper and tomato into small cube pieces.
Combine all ingredients and mix well.

From: BahamasGateway.com: Truly Bahamian Eatin'
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Crabmeat Stuffed Avocados

4 large ripe avocados
1 (4 ounce) can canned crabmeat
     or 2 packages frozen crabmeat
     or 2 (4 ounce) cans canned crabmeat
     or 2 packages frozen crabmeat
lime juice
mayonnaise
4 egg yolks, hard cooked
dressing, if desired

Stuff avocado halves with canned or frozen crabmeat.

Squeeze a little lime juice over top.

Put a dollop of mayonnaise on top of each, and sprinkle with shredded 
hard-cooked egg yolks.

Serve with your favorite dressing.

By Tish. From: Food.com
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Ricky 1

Avocado Stuffed with Crab-Mango Salad

1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados

Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil
and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno,
and lime zest and toss to coat. Gently stir in the crabmeat to keep it from
breaking up. Set aside while preparing the avocados.

Cut the avocados in half and remove pit. Squeeze the remaining lime half
over the avocado flesh, using the lime half to spread it evenly, in order
to keep them from turning black.

Toss the crab salad, check for seasoning, and mound into the avocado
halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds,
if that's your thing.) Serve right away.

TIP: To keep the avocado from sliding around the plate, cut a thin sliver
of skin from the rounded side before filling the avocados. That flat
portion will help keep the avocado steady on the plate.

Variation: For a more dramatic presentation (one more suitable for a
sit-down dinner party than a weeknight supper, perhaps) present the salad
as a "stack," that is, layer the ingredients in a ring mold (similar to a
biscuit cutter without the handle). Instead of serving the salad in the
pitted avocado, peel and pit the avocados, then cut them into 3/4-inch
dice. Toss them with a little lime juice to keep them from turning dark.
Make the crab salad. Place the ring mold over the center of the plate and
put the equivalent of half a diced avocado in an even layer in the mold.
Tamp it down gently. Top with one-sixth of the crab salad and tamp down
gently. Lift the mold carefully and the ingredients will remain in place on
the plate

Comments:
- It had the right amount of spice with the pepper and sweet with the
  mango.

Recipe courtesy Daisy Martinez. Show: Viva Daisy!  Episode: Ladies Lunch
Found at: Food Network
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Crab and Cucumber Salad

4 oz. crab classic flake style
1 large cucumber, peeled, seeded and sliced
1 medium onion, diced
1 yellow pepper, diced
1 tbsp lemon or lime juice
salt and pepper to taste

Place crab classic in a bowl and break flakes into smaller pieces. Add 
cucumber, onion and pepper and mix together. Add 1 tablespoon of lemon juice,
salt and pepper to taste and toss.

From: Trans-Ocean Products
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Shrimp Cocktail

1 pound shrimp
6 tbsp. chili sauce
2 tbsp. lemon juice
1/2 tbsp. horseradish
1/4 teaspoon grated onion
1/3 cup finely chopped celery
Crisp salad greens (2 cups leaves)
lemon wedges

Cook and clean shrimp. cover and chill. Combine chili sauce, lemon juice,
horseradish, onion to make cocktail sauce. Stir. Mix chilled shrimp with
celery. Line cocktail cups with salad greens. Spoon in shrimp mixture.
Spoon on some sauce. Garnish with lemon wedges.

From: Pam at http://www.ilovejesus.com/lot/locarb/ [now dead]
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The Manhattan Avocado Cocktail

1/4 cup extra-virgin olive oil
1 garlic clove, mashed
1/2 teaspoon cumin
2 tablespoons fresh lime juice
3/4 teaspoon salt
1 pound cooked jumbo shrimp
2 teaspoons minced red thai or jalapeno chile pepper
2 avocados, halved, pitted, peeled and sliced
3 ounces mesculin greens (2 cups, slightly packed)
1/2 cup seeded and diced tomato for garnish 

In a microwave-proof cup, microwave the oil, garlic and cumin seeds, on
high, 30 seconds to 1 minute, just until hot. Let stand 10 minutes. Remove
the garlic with a fork, whisk in the lime juice and salt. In a medium bowl,
toss shrimp with 1 tablespoon of the dressing and the chile pepper. Cover
and refrigerate. Place avocado slices in a 9" glass pie plate. Drizzle with
2 tablespoons of the dressing (whisking first with fork to blend). Shake
dish to coat avocado. Press plastic wrap lightly over surface of avocado
and seal around edge of plate. Refrigerate up to 4 hours. Reserve remaining
dressing.

To serve: Toss greens with 1 tablespoon of remaining dressing. Divide 
greens among 4 martini glasses, mounding in center. Arrange shrimp and dot 
with tomato. Decoratively stand avocado slices in glass, using the greens 
and shrimp to rest against.

For scallops: In a large non-stick skillet, heat 1 teaspoon olive oil over 
medium-high heat. Sprinkle scallops with 1-2 minutes per side, until 
lightly browned. Cool. Proceed with recipe, adding the dressing.

From: Avocados from Mexico
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Cold Shrimp Stuffed Avocados

3 large avocados
juice of 1 lemon
1 pound cooked shelled shrimp (reserve 6 whole shrimp), coarsely chopped
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
mayonnaise
pepper
3 Tbsp minced fresh coriander leaves or parsley

Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the
flesh into a bowl, then sprinkle the shells with a little lemon juice to
prevent darkening. Mash the avocado flesh with a fork. Add the shrimp, hot
pepper, egg and olives and mix well. Add enough mayonnaise, beginning with
1/3 cup, to bind the ingredients together. Pepper to taste. Stuff the
avocado shells with this mixture. Top each with one of the reserved shrimp
and sprinkle with coriander. 6 servings.

From: Nika Hazelton's Way with Vegetables
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Shrimp Salad-Stuffed Avocados

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

In a small bowl, combine the first 11 ingredients. Spoon into avocado 
halves. Serve immediately. Yield: 4 servings.

Originally published as Shrimp Salad-Stuffed Avocados in Simple & Delicious
September/October 2007, p35. Found at: Taste of Home
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Mushroom and Shrimp Antipasto

1 celery rib, halved
1/2 small onion
1 sprig fresh thyme or 1 tsp dried
1/2 lemon plus 1 Tbsp fresh lemon juice
3 whole peppercorns, crushed
1/8 tsp hot pepper flakes
1/2 cup chopped tomato
1/8 tsp pepper
8 ounces fresh mushrooms, quartered
12 romaine lettuce leaves
12 ounces medium shrimp, shelled and deveined
1/2 cup mayonnaise (use a paleo recipe)
1 Tbsp chopped fresh basil or 1/2 tsp dried

In a nonreactive saucepan, bring the 6 cups of water to a boil, with the
celery, thyme, 1/2 lemon, peppercorns and hot pepper flakes. Boil 3
minutes. Plunge shrimp into boiling water and cook until they just turn
pink, 2-3 minutes. Drain in a colander and rinse under cold running water.
Transfer shrimp to a bowl; discard vegetables and lemon half. In a small
bowl, combine mayo, tomato, basil, pepper and 1 Tbsp lemon juice. Beat with
a fork to blend. Add mushrooms and shrimp and toss to coat. Pile salad onto
lettuce leaves.

From: 365 Easy Italian Recipes by Rick Marzullo O'Connell
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James' Salmon Salad

At my grocery store they have 2 kinds of canned salmon: one is a small (6
oz) can, Chicken of the Sea brand, the other is generic (several brands)
but all Alaskan salmon. The small can is boneless, and would no doubt be
easier to eat for you.

I just make a big green salad (carrots, baby greens, tomatoes, mushrooms,
red/orange bell pepper, zucchini, maybe some broccoli, whatever). I add
fresh crushed black pepper, some garlic powder, and some hot pepper flakes.
I make a little dressing with about 2 tablespoons of orange juice and 1
tblspn flavored olive oil (has whole herbs in the bottle). Mix all this,
then just dump the salmon on top, stir it up. This tastes really great, so
you should like it.

From: James Crocker
Adapted by Patti Vincent
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Paleo Tuna Salad

1 medium onion
2 stalks celery
nutmeg, salt and pepper
olive oil
2 cans plain tuna
1/3 cup finely chopped walnuts
1/3-3/4 cup paleo mayonnaise (depending on how creamy you like it)

Chop up the onion and celery, then pan fry it in the olive oil, with some
nutmeg, salt, and pepper. Put it in the refridgerator to cool, if you
prefer cold salad. Drain the tuna (giving the tuna water to the cats, of
course!), and mix all of the ingredients together. Makes 2 large servings
or 4 small servings. It's yummy stuff and makes for a great weekend lunch.

From: Charlotte Williams on PaleoFood list. Posted 1 Dec 1999.
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With Meat

Antipasto Chef's Salad

Serves 4 as a main dish, 6 as a first course.

Combine in a shallow dish:
1 cup chicken broth
1/2 cup olive oil
1 tsp. marjoram
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. honey
1/2 tsp. pepper
dash of cayenne
1/4 cup lemon juice (substituted for red wine vinegar)

Add:
1 pound of skinless, boneless chicken breasts, poached and julienned (cut
into 2 x 1/4" strips)
1/4 pound smoked ham, julienned
1 medium red bell pepper, julienned
1 medium green bell pepper, juliennned
1 medium onion, halved and thinly sliced

Toss to coat with marinade. Cover and marinate at room temperature for 2
hours, or refrigerate overnight, tossing occasionally.
To serve, drain marinated ingredients, reserving 1/3 cup of marinade.  Toss
reserved marinade with:
1 head of Romaine Lettuce, rinsed, dried and torn into bite-sized pieces.
Put lettuce in large salad bowls, and with a slotted spoon, arrange some of
the marinated ingredients on top of each salad.
Garnish with: 12 Kalamata or oil-cured Mediterranean olives.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Meat/Chicken Salad

Try leftover meat tossed in a salad for a summer lunch or dinner. Steak is
particularly good this way -- although leftover steak is a rare occurrence
in our house! Chicken, turkey, or ham are great, too. Use romaine, plenty
of fresh parsley, cukes, peppers, red onion. Add olive oil -- with a clove
of garlic crushed in it -- and toss well before you add any other
seasoning. (This tossing with the oil first makes a *huge* difference!)
Then, on NeanderThin, I'd suggest lemon juice, oregano and pepper, maybe
some of that homemade mayo if you like your dressing creamy. Mustard is
good; I just add a squirt of brown mustard out of the bottle. Toss well
after each addition. At the last, add the meat and sliced tomatoes.
(Tomatoes go in after tossing, or they get mushed.)

From Dana: (dcarpend at kiva.net)
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"Caveman Deli" Roast Beef Salad

This is my way to get the flavor of deli-style roast beef sandwiches
without the bread.

Take 1 celery stock or some other crunchy, dice-able vegetable, or maybe
even fruit or nuts. and dice up into 1/4" bits.

Take 1 sandwich worth of roast beef (about 3 oz. depending on appetite),
and chop up or pull apart into small shreds.

Mix the celery (or the like) and roast beef together with a generous glob
of whatever condiment or dressing you would use on the sandwich. Use enough
to get a consistency similar to tuna salad. I use supermarket mayonnaise-
horseradish sauce -- the horseradish adds a great spark to it! (For
purists, the Neanderthin book contains a recipe for mayonnaise.) Take this
mixture and plop it on a bed of salad greens, or mix it into them (or, idea
from Patti: Roll up in a big lettuce leaf and eat it like a burrito).

From: Kent Multer
Adapted by Patti Vincent
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Chicken Waldorf Salad

2 cups of cooked diced chicken
1 large tart apple, cored and diced
1 cup chopped celery
1 cup grapes, halved and seeded [optional]
1/2 cup chopped walnuts [or pecan meat]
1/4 cup homemade mayonnaise [more if the next two are omitted]
2 tsp. lime juice [optional]
2 tsp. honey [optional]
pepper

In a medium size bowl, combine chicken, apple, celery and walnuts. In a
small bowl, combine mayonnaise, lime juice and honey; stir to blend well.
Season to taste with pepper. Spoon dressing over chicken salad, and toss to
coat.

Adatped from: 365 Ways to Cook Chicken by Cheryl Sedaker.
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Chicken Salad-Stuffed Tomatoes

4 plum tomatoes, halved
1/4 cup chicken salad
Freshly ground pepper, to taste
2 teaspoons sliced fresh chives

Scoop out insides of tomatoes with a melon baller. Fill with chicken salad.
Sprinkle with pepper and chives.

From: EatingWell: August/September 2006
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