Salad

Mixed Green Salad with Figs

By |September 16th, 2016|

This is a very tasty salad with all healthy ingredients.

Ingredients: 

1 handful of sprouts
1 handful, arugula
1/2 head, green leafy lettuce, chopped
3 – 4 figs, sliced
Few raspberries (optional)
Few slices of radicchio (optional)

Directions: 

  1. Mix greens together in a bowl.
  2. Top with raspberries, radicchio and figs.
  3. Serve with raspberry salad dressing.

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Orange and Spinach Salad

By |February 4th, 2016|

This salad is a sneaky way to get the powerfood spinach into your diet. Also, all the ingredients are very healthy.  It is an easy to make and very tasty; everyone I have served it to enjoys it very much.

Ingredients:

1 pound fresh Spinach
1/4 cup Pecans or Walnuts, roasted till golden
1 – 2 Oranges, peeled and sliced
1 small Red Onion, sliced (optional)
2 tablespoons Lemon Juice
1/4 cup Olive Oil
Few drops of Stevia
Soya sauce or Braggs to taste

Directions:

  1.  Wash and trim spinach; pat dry with paper towels.
  2. Combine lemon juice, oil, stevia and Tamari or Braggs in large bowl.
  3.  Now, toss spinach, oranges, onion and nuts with dressing.
  4. Serve and enjoy.

Brussels Sprout Salad

By |December 12th, 2015|

This is a very easy salad to make and highly nutritious.  You can read just how healthy Brussels sprouts are at  5 Reasons to Love Brussels Sprouts.

Ingredients:

2 cups Brussels sprouts (approximately 16)
2 cups cherry tomatoes
2 cups baby Swiss Chard or baby spinach
Lemon/Olive Oil Salad Dressing

Directions:

1. Steam Brussels sprouts for 3-7 minutes depending on how well cooked you like them.
2. Cut tomatoes and Brussels sprouts in half.
3. In a salad bowl, put in the greens.
4. Add the tomatoes and Brussel sprouts.
5. Sprinkle with salad dressing and serve.

More Brusssels Sprouts Information and Recipes

 

Sweet Potato Salad

By |December 10th, 2015|

This is a refreshing and filling salad.  It is also very healthy for you.  Read the 13 Surprising Benefits of Sweet Potatoes

Ingredients:

1 cup Sweet Potato
1/4 Green Pepper
1 Celery stick
1 – 3 tsp Red Onion
1 Tbsp fresh dill, finely chopped
1 Tbsp Olive Oil
1/2 tsp Balsamic vinegar
Salt to taste

Directions:

1. Steam sweet potato till soft.
2. Cut sweet potato into 1 inch pieces.
3. Chop green pepper, celery, and red onion.
4. Mix all vegetables together.
5. Pour on olive oil and vinegar, sprinkle with salt and dill weed.
6. Mix and serve.

Related Recipes and Information.

Baked Sweet Potato With Pecans
13 Surprising Benefits of Sweet Potatoes and How to Cook Them Just Right
Pumpkin: The Magical PowerFood
Kabocha, the Superstar of Squash

Powerful Anti-Inflammatory Salad

By |May 6th, 2015|

This is a very nutritious salad with 4 of the  12 Top Anti-Inflammatory Foods.  It is an easy salad to make and eat all of it in one sitting. Put it in a big bowl and just eat it. I do that all of the time.

Ingredients:

2 handfuls, Spinach
1 handful, Arugula
1 medium bunch of Parsley, chopped
1 Celery Stick, chopped
1 Beet, grated
1 medium Yellow Pepper, sliced
1 Tbsp Dulse Seaweed Flakes

Directions:

  1. Mix greens together in a bowl.
  2. Mix in celery, yellow pepper and grated beet.
  3. Sprinkle seaweed on top.
  4. Serve with Powerful Anti-Inflammatory Salad Dressing.

Alkaline Nutritional Tip:  Did you know that Spinach, Celery, Parsley, Arugula, Bell pepper, and Beets are all alkaline forming.

Quinoa Arugula Salad

By |June 27th, 2014|

This is a yummy and nourishing salad for any season. It is full of good protein from the quinoa and the pumpkin seeds. It is a whole meal in one bowl.

Ingredients:

1 cup cooked Quinoa
2 handfuls, Arugula
1 small handful Parsley
1/4 Red Pepper, chopped
1 small Cucumber, sliced in rounds
1/2 Avocado, chopped
5 pitted Olives
1/2 cup Pumpkin Seeds, roasted
1/4 – 1/3 cup Light Olive Oil Salad Dressing

Directions:

  1. Mix greens, avocado, olives and red pepper together in a bowl.
  2. Mix in Salad Dressing
  3. Mix in cucumber and cooked quinoa.
  4. Sprinkle pumpkin seeds on top.
  5. Now sit down and enjoy this delicious salad.

This is one  serving or if you are a big eater you may need to double the ingredients.

Tip: If you want to make extra for the next day, do not mix the salad dressing, cucumber or pumpkin seeds in. A mix of the basic ingredients will last 3 days in the fridge.

Note:  Arugula has many health and detox benefits. Because of this I often use it in my weight loss and detox classes.

Warm Winter Crunchy Salad

By |January 31st, 2014|

 warm winter crunchy salad

In the winter salads are not as appealing; we gravitate towards warm foods. Still some raw foods filled with enzymes and nutrients are good for us.  I tend to stay away from the leafy vegetables during this time.

 Ingredients:

1 Celery stock
1 small Beet
1 Carrot
Handful Arugula
1/2 cup Cabbage
1 – 2 Tbsp Red onion (Optional)
2 Tbsp Walnuts, soaked

 Directions:

 Chop celery and walnuts.

  1. Grate beet and carrot.
  2. Finely  Slice cabbage.
  3. Mix all ingredients together.
  4. Serve with Warm Tahini Salad Dressing.
  5. Enjoy.

2 servings

Asparagus Tomato Salad

By |June 6th, 2013|

This simple luxurious salad was a hit the first time I created the recipe so I never stopped serving it.

I used parsley because that is what I had but chopped basil or mint would be good too.

Ingredients:

15 – 20 spears of asparagus
1 green onion, chopped
1/4 cup pine nuts, toasted
2 tomatoes, sliced
Few sprigs of parsley, chopped
Olive Lemon Juice Dressing

Directions:

  1. Steam asparagus spears for 5-6 minutes or until asparagus is bright green and tender.
  2. Rinse asparagus under cold water.
  3. Drain thoroughly and transfer to a serving bowl.
  4. Arrange tomatoes in a bowl near the outer edge.
  5. Arrange asparagus in the center.
  6. Drizzle with Lemon/Olive Oil Dressing.
  7. Sprinkle with parsley, pine nuts, green onion and fresh cracked pepper.

Serves 2 – 3

Sprout Salad with Tofu

By |December 2nd, 2012|

 sprouting quinoa

Ingredients:

1 cup sprouts (alfalfa, lentil, broccoli or fenugreek).
1 cucumber
Sugar snap peas
2 pieces celery, chopped
1 carrot, grated

Crispy Tasty Tofu or  Marinated Tofu

Directions:

  1. Mix all vegetable ingredients.
  2. Toss with Tahini dressing.
  3. Add on top either Crispy Tasty Tofu or Marinated Tofu.
  4. Eat and enjoy.

Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to the post.

Spinach Salad With Walnuts

By |September 19th, 2012|

Be strong like Popeye and eat your spinach in a fun tasty salad.

Ingredients:

1 pound fresh spinach
2 tablespoons lemon juice
1/4 cup olive oil
Few drops of stevia
Tamari or Braggs to taste
1 avocado, diced
1 Mandarin Orange, in pieces
1/4 cup chopped soaked Walnuts

Directions:

  1. Wash and trim spinach; pat dry with paper towels.
  2. Put spinach in a salad bowl.
  3. In another bowl combine lemon juice, oil, stevia and Tamari or Braggs.
  4. Mix in diced avocado.
  5. Toss spinach with avocado and dressing.
  6. Add walnuts and orange, toss spinach salad again.
  7. Serve immediately.

Note:    This recipe is specific for our Healthy and Lean BootCamp.   Check it out here by clicking on this link:   Acid-Alkaline Diet and Food Combining BootCamp For Weight Loss

Crunchy Salad

By |September 18th, 2012|

 

fennel

Here is a fun crunchy salad for any time when you would like a more filling salad.

Ingredients:

4 medium carrots
1 fennel
4 radishes
pieces of celery
1/2 cup of pumpkin seeds, soaked or roasted

Directions:

  1. Roast the pumpkin seeds in a hot pan (no oil)
  2. When they are golden remove from the heat
  3. Drizzle Braggs Seasoning or tamari on them
  4. Coarsely grate carrots
  5. Slice radishes into half moons
  6. Slice celery
  7. Cut the fennel into quarters and then slice thinly (also use the fennel greens)
  8. Serve with a healthy salad dressings; there are a couple in the chapter: ‘Real Food Recipes’ and ‘Greens for You Recipes’

Note:    This recipe is specific for our 2-5-30 Healthy Diets.  We use it mostly in our winter and fall.
Check it out here by clicking on this link:   2-5-30 Healthy Diet.

Alkalizing Mixed Green Salad

By |August 17th, 2012|


alkalizing green salad

This is an easy salad to eat all of it in one sitting. Put it in a big bowl and just eat it. I do that all of the time.

Ingredients:

1 handful, Spinach
1 handful, Arugula
1/2 head, Romaine Lettuce, chopped
1 medium bunch of Parsley, chopped
3 Celery pieces, chopped
1 medium Green Pepper, sliced
1/4 cup mixed Pumpkin seeds and almonds roasted or soaked

See: Seed Topping for Rice or Vegetables or SPROUTING NUTS & SEEDS

Directions:

  1. Mix greens together in a bowl.
  2. Top with celery, green pepper and pumpkin seeds.
  3. Serve with Light Lemon Olive Oil Salad Dressing
  4. Sprinkle pumpkin seeds and almonds on top.

Serving Tip: If you are planning on this lasting for the next day keep the pumpkin seeds and almonds separate.  A mix of the basic ingredients will last 3 days in the fridge.

Alkaline Nutritional Tip:  Did you know that Spinach, Celery, Parsley, Arugula, Bell pepper, Dark Green Lettuces, lemons and Pumpkin Seeds are in the highest category of alkaline forming.

Learn all the health benefits of pumpkin seeds by clicking here:   Pumpkin Seed Are Alkalizing

Note:   This recipe has amazing benefits. It is alkalizing, easy to digest, high in fiber and low in calories.

I therefore include it in my 2-5-30 Healthy Diet.