Recipe: Spicy Burdock Root Salad | Say Yes to Salad | Say Yes to Salad. Welcome to Say Yes to Salad! If you're new here and you like what you see, subscribe to my feed for posts on food, fashion, fitness, fun in NYC, and more. Remember how I love Delica so much ? Delica is that awesome Japanese delicatessen located in the Ferry Building in San Francisco. I finally figured out their recipe for the Spicy Burdock Root Salad .
Their salad has lotus root, but I was all out. I subbed in water chestnuts instead. Theirs also has mizuna (a salad green), but I didn’t have that either so I just left it out. I kid you not – this will be the best salad you ever make . FYI: Konnyaku is a Japanese yam… it’s the base of shirataki noodles. Maggie’s Spicy Burdock Salad Ingredients (serves 4-5 normal people… or 1-2 crazy salad eaters) Directions Boil the konnyaku slices in water for 5 minutes. Om nom nom. I adore Asian/Eastern food. The only difference is that I eat oatmeal or oat bran instead of rice, and I eat squash every single day. What are your weird food quirks?
The Garden Grazer: Southwestern Chopped Salad with Cilantro Dressing. Hello you gorgeous-nutritious-delicious burst of color! I love scooping up this colorful salad. I'm revisiting the recipe from a while ago because we make it often and love it, so I wanted to get better photographs to share with you all. That and I recently started making a homemade creamy cilantro-lime dressing to toss it with so we're digging it even more now.
It's a perfect match - so crisp and refreshing! Vegan, gluten-freeIngredients Large head of romaine 15 oz. can black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (I used frozen, thawed) 5 green onionsOptional: avocado Directions Make the dressing: puree all ingredients in a food processor/blender until smooth. {Printer Friendly Version} Christmas Tree Salad. Pomegranate. Pecans. Raw Chard. I had no intentions of making this raw chard ribbon salad a "Christmas Tree" Salad. It was just going to be a holiday salad. Until I piled it into my bowl and watched as it formed a peaked tower that resembled a decked out holiday tree.
Complete with shiny red pomegranate "lights" - glossy grape bulbs - twinkly satsuma ornaments - and then I needed a star on top... ..sprouted grain toast star it was! So my holiday salad turned into an edible tree.. This Christmas Tree Holiday Salad will fill your holiday season table with cheer! And healthy-deliciousness too. Shopping Tip. And in case you didn't notice, this salad is DELICIOUS even though it has no oil added. Christmas Tree Salad - aka Raw Chard Pecan Pom Saladmakes about 6-7 cups *tip: those frozen grapes help to keep the salad nice and cool for you and your holiday guests! (feel free to use your own seasonings as desired as well - or use your own favorite dressing.) star topper: 1 slice of toast (I used sprouted grain)
Quick Grilled Chicken Salad Recipe. Crab Salad Sandwich Recipe. Crab salad sandwiches are a simple yet delicious way to prepare a nice lunch or dinner. If you are short on time and want to put something together quickly, this recipe is perfect. Yes, it does use imitation crab meat but if you prefer, you can use real crab. These sandwiches are a simple combination of imitation crab, mayonnaise, lemon juice, celery, and green onion. You can add additional seasonings such as season salt, and maybe top them with some cheese if you choose.
Enjoy. Ingredients: 1 (8 ounce) package imitation crab ½ cup mayonnaise 2 teaspoons lemon juice 2 stalks celery (finely chopped) 3 tablespoons green onion (finely chopped) salt and pepper (to taste) 4 large lettuce leaves 4 hamburger buns Cooking Instructions: Step 1: Break up the crab into small chunks. Www.food.com/recipe/crab-salad-sandwiches-69406. Lump Crab Salad Recipe. How Do I Make A Crab Salad With Canned Crab Meat? Eating crab in its shell requires a fair degree of patience. If you enjoy the taste of this crustacean but aren't a fan of the hassle of its shell, canned crab might appeal to you. In its canned form, crab is ideal to include in recipes such as crab salad. The exact way to make the salad depends on the recipe you follow, but certain rules help you keep the dish as healthy as possible. Drain the crab meat by placing it in a strainer.
Copycat Culver’s Chicken Cashew Salad. Copycat Culver’s Chicken Cashew Salad is a quick and easy salad recipe. Full of simple, delicious flavors. Every time I hit the trail I look forward to seeing a few familiar faces that help distract and get me through a tough (torturous, even? In this heat anyways!) Run. First up is the older couple I can usually expect about 3/4 miles in. I can always count on the older gentleman riding his bike at breakneck speeds 1/4 mile later wearing, wait for it, a wrestling singlet with, cough, nothing underneath, for a chuckle to distract me from the sweat that’s generally pouring down my chin at that point. Jazzy power walker lady in her cute visor and walkman gives me an encouraging, I know you’re dying, sweetie, but just keep going!
Similarly, there’s nothing that helps get me through a long day quite like knowing dinner isn’t going to be complicated or take a long time to prepare, and that it will be utterly delicious and satisfying to boot. Copycat Culver’s Chicken Cashew Salad Directions: Pico de Gallo. It sounds ridiculous saying it now but we used to buy salsa, tubs and tubs of it. And every time I bought yet another tub of premade fresh salsa, I’d hear this voice, sounds like my mother’s, say… “You really should be making this yourself”. Really, I had no excuse; I’ve been eating this ménage of raw tomatoes, onions and peppers all my life – the kind I grew up with, simply called pepper (sauce), was tomatoes onions and peppers blended with a bit of salt into a sauce using this earthenware grinder.
I don’t know why, how or when store-bought salsa became the norm, sheer laziness… I tell you. Over the summer, @adjoa got a case of lovely plum tomatoes; prettiest little things I’ve ever seen – just begging to be made into salsa. I like my salsa chunky, hence pico de gallo; making it felt oddly familiar, I add a little bit of extra virgin olive oil to help the flavours meld. It’s the ultimate condiment; easy, convenient, flavourful and bright. Pico de Gallo. High Protein Vegan Fiesta Salad. This is a recipe I threw together last week to have multiple lunches ready to go.
This is perfect for that. The longer it marinades the better the flavours. This is an easy recipe that is not to be over-thought. Throw all the ingredients in a bowl and you are done. I love this because it is high protein, quick to grab, and is bursting with flavours. If you want to take a peak at my top roasted chickpea recipes check them out here. Ingredients: 1 Large Can Chickpeas 1 Can Blackbeans 1 Red Pepper 1 Large Avocado 1 Lime 2 Tbsp Agave 1 Cucumber 2 Cups Spinach 1 Box Quinoa (or 4 Cups) 2 Tomatoes 1 Tsp Cayenne Pepper (optional depending on how hot you like your salad) Directions: Rinse chickpeas and black-beans well until no more bubbles appear.
DAMY Members - Vegetarian and Vegan members can have this recipe for lunch or supper. Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. Sweet Peach and Spicy Chickpea Salad. This week has been really wonderful for a lot of reasons! We are finally getting some press attention! I can’t tell you about much at this point but one fun thing I can tell you about is our feature on Glamour.com! It was a great surprise! You can check it out here: DAMY Health Featured on Glamour Magazine – Please like it and share it with your friends and family on Facebook! I love this summer salad! It’s crunchy, sweet and spicy – all blended together. The base of the salad is crunchy roasted chickpeas with cayenne pepper and sea salt. Instead of using a salad dressing we are using pureed peaches. This salad reminds me of our Quinoa Fiesta Salad (found here) another great salad option. This recipe is vegan, dairy free, fresh, gluten free and so tasty! Prep time: 10 Minutes Yield: Makes 3 Servings Ingredients: Directions: Place all ingredients decoratively in a large bowl.
DAMY Members - 1 Serving is a wonderful lunch option – just add your 3 oz of lean protein. Raw Zucchini Pasta with Sweet Tomato Sauce. This recipe is so delicious, easy and boasts pure, natural flavors. I’m absolutely in love with it! I have been having this for supper a lot lately (this or a massive green salad with my favorite raw dressing). Making zucchini pasta is super easy. You can choose the method depending on how fancy you want to be.
I’ve been known to just use a simple hand grater to form my noodles when I’m in a rush. If you want to have esthetically beautiful noodles a Spiroli Slicer is the way to go. I hope you enjoy this fresh, delicious recipe as much as I do! This recipe is raw, vegan, gluten free, nutrient dense, high fiber, fat free, low carb, beautiful and delicious! Prep time: 10 Minutes Yield: Makes 2 Servings Ingredients: 4 Zucchini 2 Fresh Tomatoes 1 Orange (Peeled) 4-5 Fresh Basil Leaves 1 Garlic Clove Pinch of Sea Salt Fresh Pepper to Taste Directions: Using your chosen method above slice your zucchinis into noodles. DAMY Members - One serving is perfect for your vegetable portion of your supper. Rice Noodles with Fresh Crab. This Thai-flavored salad depends on the availability of very fresh lump crabmeat.
Always use pre-cooked, high-quality crabmeat, which is moist and ivory colored. Or, try using mussels in place of the crab: simply steam open 1 lb. (2 kg.) small mussels, and then shell them and toss in with the noodles. Rice Noodles with Fresh Crab Kosher salt for cooking noodles 1/2 lb. (250 g.) dried flat rice noodles, about 1/4 inch (6 mm.) wide 1/4 cup (2 fl. oz./60 ml.) coconut milk 2-3 Tbs. fish sauce 2 Tbs. fresh lime juice Grated zest of 1 lime 2-4 Thai chiles, sliced (optional) 1 cup (1 oz./40 g.) mung bean sprouts 1/2 English cucumber, cut into paper-thin slices 1/2 lb. (250 g.) fresh lump crabmeat, picked over for shell fragments and cartilage and flaked 1/2 cup (1/2 oz./15 g.) fresh cilantro leaves In a large pot, bring 4 qt. (4 l.) water to a rapid boil. In a bowl, stir together the coconut milk, fish sauce to taste, lime juice, lime zest and chiles to taste, if using. Warm Lentil and Kale Salad.
Here, protein- and fiber-rich brown lentils star alongside roasted carrots, sautéed onions and earthy kale in a salad that shows off bold tastes, textures and colors. A small amount of crisped prosciutto lends meaty, savory flavor without much extra fat. Warm Lentil and Kale Salad 1 Tbs. olive oil 4 carrots, peeled and diced 1 large red onion, thinly sliced 1 1/4 tsp. sea salt, plus more, to taste Freshly ground pepper, to taste, plus 1/4 tsp.
Leaves from 1 large bunch Tuscan kale, thinly sliced 1 cup brown lentils, picked over and rinsed 2 fresh thyme sprigs 4 large garlic cloves 4 cups low-sodium chicken broth 6 thin slices prosciutto 1 tsp. sherry vinegar In a large saucepan over medium heat, warm the olive oil. In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Meanwhile, in a fry pan over medium heat, cook the prosciutto until crisp and browned, about 7 minutes. Sirloin Steak Salad with Gorgonzola and Pine Nuts. Sirloin is less marbled than more luxurious cuts like strip loin and New York strip, but it has great flavor and is the perfect cut to slice and use in a simple salad. Gorgonzola adds a rich tang, and the peppery arugula complements the seasoned meat. To toast the pine nuts, warm them in a small, dry frying pan over medium heat.
Toast the nuts for a minute or two, jiggling the pan to avoid scorching, until the nuts start to brown lightly. Sirloin Steak Salad with Gorgonzola and Pine Nuts 2 sirloin steaks, each about 1 lb. (500 g.) and 1 inch (2.5 cm.) thick 5 Tbs. (3 fl. oz./80 ml.) olive oil Kosher salt and freshly ground pepper 2 tsp. minced fresh rosemary 1 Tbs. red wine vinegar 2 tsp. 1 large clove garlic, minced 8 cups (1/2 lb./250 g.) mixed baby greens 3 Tbs. pine nuts, toasted 6 oz. (185 g.) Rub both sides of the steaks with 1 tablespoon of the oil. Prepare a charcoal or gas grill fir direct-heat grilling over medium-high heat, or preheat a cast-iron stove-top grill pan over high heat. Summer Tomatoes, Corn, Crab and Avocado Salad. A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.
This is perfect to bring to a potluck, or you can halve the recipe for less servings. Fresh crab is always best but if that's not available near you, canned lump crab would do. For the corn, you can roast the corn on the grill, or if you are lucky enough to live near a Trader Joe's, they sell roasted frozen corn which is such a convenience. 12 oz lump crab meat1 pint grape tomatoes, cut in half1 hass avocado, diced2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)1 1/2 cups roasted corn kernels 1/3 cup chopped red onion 2 limes, juice of (or more to taste)1 tsp olive oil2 tbsp chopped cilantrosalt and fresh pepper to tasteDirections: Collard Wraps & Satay Style Dipping Sauce. I can’t believe that I had never had collard wraps before now. In fact, I never even knew of their existence and probably would still be living in total oblivion had I not stumbled upon this superb post by the equally superb Angela over at Eat Spin Run Repeat.
My oh my have I ever been missing out all these years! And if you’ve never tried collard wraps either, I urge you to run out your front door right now, head to the nearest store and buy the biggest collards you can find. Then get busy prepping some “stuffers”… LOTS of stuffers… because unlike lettuce wraps, collard wraps can handle a serious, and I do mean a SERIOUS load! Look at that! Health and deliciousness! You know what’s absolutely super cool about collard wraps? All you need to do is lay all the garnish on a plate (or several if you have a lot of guests!) Then give each of your guests a serving plate and let them make their own rolls. Talk about cool! Oh, I am loving this: a collard wrap n’ roll party! All that in ONE SINGLE ROLL! BANG BANG. Avocado Feta Salsa. This blog is not active. Warm quinoa salad with 3-herb green sauce from oh... | que des mots.
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