by ffadmin Mar 30, 2017 | Salads, Sides, & Snacks
Fennel Orange Salad
1 small fennel bulb 1 orange (naval, blood or mandarin) Handful of fennel fronds 1 tablespoon apple cider vinegar 1 tablespoon flaxseed oil 1 clove garlic Juice from ½ an orange
Chop up the fennel bulb into bite-sized pieces. Peel orange and chop into bite-sized pieces. Chop garlic and whisk together apple cider vinegar and flaxseed oil. Pour over vegetables and toss. Garnish with chopped fronds and enjoy.
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by ffadmin Jun 13, 2016 | Food & Recipes , Salads, Sides, & Snacks
Serves 4
Asparagus with Flaxy Lemon-Herb Dressing
1 pound asparagus spears, trimmed Juice and zest of 1 lemon ¼ cup flaxseed oil ¼ cup apple cider vinegar 1 garlic clove, minced 1 tablespoon chopped chives 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley
Blanch asparagus spears in a large pot of boiling water for 5 minutes or until tender but not mushy. Plunge the spears in ice cold water to cool quickly; drain. Add the remaining ingredients in a small bowl and whisk together for the dressing. Drizzle the lemon-flaxseed dressing over the asparagus before serving.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Mar 27, 2016 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Classic Grilled Chicken Salad
4 cups torn fresh spinach leaves 2 cups torn green or red leaf lettuce, romaine, or baby greens 2 tablespoons chopped parsley 2 tablespoons chopped basil 2 tablespoons chopped cilantro 2 tablespoons chopped chives 1 cucumber, peeled and diced 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips ½ cup halved cherry tomatoes 4 slices of red onion, separated into rings ¼ cup apple cider vinegar 2 tablespoons flaxseed oil Juice of 2 limes Juice of 1 lemon 1 pound grilled chicken breast, chilled and diced
Combine all the ingredients, except the chicken, in a large bowl and toss until evenly mixed. Arrange the chicken on top of the salad.
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*Notes: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Mar 20, 2016 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Sweet 'n Sour Cucumber & Red Onion Salad
3 cucumbers, sliced 1 small red onion, quartered and sliced 4 plum tomatoes, quartered (optional) 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar Stevia Plus, to taste Chopped dill weed, as desired Chopped Italian (flat) parsley, as desired
Mix all ingredients in a nonmetal container and cover. Refrigerate for at least 6 hours, shaking the pan occasionally, to allow flavors to develop.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 9, 2016 | Food & Recipes , Salads, Sides, & Snacks
Serves 4
Jicama Salad
12 ounces jicama, peeled and cut into thin strips 1 red onion, thinly sliced 1 carrot, grated 1 cucumber, cut into thin strips 1 cup parsley, chopped ½ cup apple cider vinegar ½ teaspoon dill 3 tablespoons flaxseed oil 3 garlic cloves, minced Juice of 1 lemon
In a large bowl, place jicama, onion, carrot, and cucumber and set aside. In a jar, put parsley, vinegar, dill, flaxseed oil, garlic, and lemon juice; shake well. Pour the dressing over the jicama mix and toss lightly.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 9, 2016 | Food & Recipes , Salads, Sides, & Snacks
Serves 4
Broccoli-Cauliflower Salad
4 cups cauliflower florets 4 cups broccoli florets 2 tablespoons apple cider vinegar 4 tablespoons flaxseed oil 1 garlic clove, minced 2 tablespoons scallions, finely chopped ½ teaspoon dried mustard
In a steamer, place the cauliflower and broccoli and steam until just under-cooked, about 6 minutes. Transfer to a bowl and let cool. In a small bowl, blend vinegar, oil, garlic, scallions, and mustard. Pour the dressing over the cauliflower and broccoli; toss to coat.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 6, 2016 | Food & Recipes , Salads, Sides, & Snacks
Serves 4
Eggplant Salad
2 eggplants 1 garlic clove 4 tablespoons flaxseed oil 1 tomato, diced 2 tablespoons onion, minced 2 tablespoons parsley, chopped 1 tablespoon apple cider vinegar
Preheat oven to 350ºF. Place eggplants on a nonstick baking dish and bake for about 1 hour. Cool, peel, and dice eggplants and set aside. In the meantime, rub a salad bowl with the garlic clove and then discard the garlic. Place diced eggplant in salad bowl and add oil, tomato, onion, and parsley. Sprinkle the vinegar over the mixture and toss well. Chill before serving.
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Variation- Try adding different vegetables to this dish. (Mushrooms, peppers, and squash work well!)
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Nov 1, 2015 | Salads, Sides, & Snacks
Makes 6 servings
Tomato & Green Bean Salad
1 tablespoon apple cider vinegar 1 tablespoon flaxseed oil 1 pound steamed green beans, trimmed and cut into 1-inch pieces (cooled) 1½ cup grape tomatoes, quartered 1 cucumber, sliced 1 clove garlic, chopped ½ purple onion, sliced
In a small bowl, whisk together vinegar and oil; set aside. Combine all vegetables in a bowl. Drizzle the vinegar and oil dressing over the top; stir to coat.
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Variation: Add shredded chicken for a heartier version!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jul 12, 2015 | Food & Recipes , Salads, Sides, & Snacks
Makes 1 serving
Salade Nicoise
3 anchovy fillets 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 1 tablespoon flaxseed oil 2 cups mixed salad greens 4 ounces canned light tuna, drained ½ cup steamed green beans 1 medium tomato, cut into wedges 1 hard- boiled egg, sliced 3 black olives, sliced Lemon wedges
Combine anchovies, mustard, vinegar and lemon juice in a food processor or blender. Drizzle in flaxseed oil through the hole in the food processor or blender top. Continue blending until dressing is thickened, about 45 seconds; set aside. Arrange salad greens on a serving plate. Top with tuna, green beans, and tomato wedges; toss with some of the dressing. Garnish with sliced egg, olives and lemon wedges. Drizzle greens with additional dressing, if desired. Best served same day.
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Submitted By: Janet (jrural), Forum member (7-1-04)
Janet’s Notes: A simple twist on a classic favorite! It’s yumm with fresh summer tomatoes & green beans! Can use kalamata olives and steamed red potatoes if you are in Phase 3.
*Notes:
by ffadmin Jan 26, 2015 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Bitter Greens Salad with Citrus-Infused Vinaigrette
1 small bunch dandelion greens 1 small head endive 1 small head watercress 1 small head radicchio ½ red onion, cut into thin slices 4 ounces mozzarella, shredded or cubed ¼ cup dried tart cherries ½ cup almonds, toasted 2 tablespoons fresh orange juice 1 tablespoons fresh lime juice 1 teaspoon orange zest 1 teaspoon lime zest 2 teaspoons apple cider vinegar 2 teaspoons Dijon mustard 2 teaspoons Flora-Key ¼ cup olive oil
Combine the first 8 ingredients in a large bowl to make the salad; set aside. To make the dressing: Combine the last 8 ingredients, except the olive oil, in a blender or food processor. Slowly add the oil, blending until the vinaigrette is thickened. Drizzle the dressing over the salad and toss well.
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*Note: Remember to include ingredients when calculating daily intake allowances.
