Salads

Warm Chicken Salad

This is adapted from "Cooking Provence," by Antoine Bouterin, and is super delicious and fairly simple.

For the dressing (makes a little extra):

2 tbsp. Dijon mustard (prepared, without sugar)
2 tbsp. cider vinegar
Salt and freshly ground pepper to taste
6 tbsp. extra virgin olive oil

For the chicken:

3 tbsp. or so, refined coconut oil
6-8 chicken thighs, no bones or skin for this dish
Salt and freshly ground pepper, to taste

For the rest of the salad:

1 large carrot, julienned
1 large zucchini, julienned

French Lentil Salad for a Crowd

This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).

16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste

3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced

1 quarts dry French lentils, soaked or sprouted, and then cooked till just tender

Millie's Cultured Autumn Salad

yield 1 quart

Millie says: "Watching your sugars?  Don't worry about the apple in this salad - according to Donna Gates, Body Ecology Diet expert, the sugars in cultured apples get eaten up during the fermentation process. In fact, she suggests using apples in cultured recipes even during Candida treatment.  Taking a cue from her, I added one to this mix; it adds a nice hint of tart/sweet flavor that compliments the other flavors well.  Trust your own intuition and tolerances; choose to include it or leave it out!"

1 organic apple, diced
1 c cauliflower florets

Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

1 large or 2 medium shallots, thinly sliced
3 T red wine vinegar
1 garlic clove, minced
1/4 tsp. salt, or to taste
2 15-oz. cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat-leaf parsley leaves, chopped
1/3 cup extra-virgin olive oil
Freshly milled black pepper

In a large bowl, combine the shallots, vinegar, garlic, and salt.
Set aside for 10 minutes to allow the shallots and garlic to mellow.

In a medium saucepan over high heat, bring 2 quarts of water to a
boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.

Method for Concocting Delicious Salads using tough greens and root veggies

Ingredients:

--minced aromatics (onion, garlic, shallots)
--vinegar (balsamic, wine, cider...) or lemon juice
--salt (and pepper, and sweetener if you wish)

--mild root veggies (carrots, golden beets, mild radishes)
--some stronger-tasting root veggies--use less (red beets, spicy
radishes, celariac)
--finely shredded cabbage (green, red, napa...)
--really finely shredded greens (kale, collards if they're sweet...)

--herb-type greens, if you want (parsley, cilantro, basil)--these can
make for tasty salads, but they're so delicate that sometimes the salad
will keep poorly

Simply Delicious Greek Pasta Salad

1 pound small shell or spiral pasta
(or use rice pasta)
1/4-3/4 cup olive oil

4-8 oz. feta cheese

1 can black olives

2 medium diced tomatoes, OR 1 pint cherry tomatoes, OR 2 diced red peppers

1/2 small red onion, sliced thinly

3 small cucumbers, diced

1 1/2 tbsp oregano

Salt and Pepper to taste

Cook pasta until just before it's al dente; drain well. Coat pasta gently with olive oil, then add remaining ingredients except for the feta, and mix gently but thoroughly. Mix in the feta.

The Tastiest Raw Kale Salad

Mix together:

1 tsp. dried mustard
1/2 tsp. basil
1/4 tsp. pepper
1 clove minced garlic
2 Tbs. balsamic vinegar
3 Tbs. maple syrup
1 Tbs. lemon juice
1/4 cup cider vinegar
between 1/2 and 1 cup olive oil
1 tsp. salt

Rinse and tear up a huge wad (1-2 bunches) of kale, and pour the dressing over the kale in a closeable container.

Let sit for at least 6 hours, and up to a day, in the fridge. Turn/shake container every couple of hours at first.

Lisa's Roasted, Marinated Squash with Garlic and Herbs

1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.

Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.

When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).

Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar

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