Mixed Green Salad with Citrus Dressing

2 tbsp fresh orange juice
1 tbsp honey
1 tbsp minced onion or shallot
2 tsp white wine vinegar
2 tbsp extra-virgin olive oil
salt and pepper to taste
1 orange, peeled and segment
1/2 head of lettuce, leaf lettuce works best
1 beet, cooked and diced
2-3 tbsp soft goat cheese

Combine juice, honey, onion/shallot, vinegar, seasoning and olive oil in a jar. Shake well; to cream a beautiful creamy emulsion, add about 1/2 tsp of dijon mustard and shake well.  The contents of the salad can vary according to your taste, we have used apples, pears, grapefruit and mangoes. I have also toasted hazelnuts, pecans, almonds, pepitas or sunflower seeds which add a nice crunchy texture to the salad.

Spinach and Roast Garlic Salad

Roasting garlic subdues its pungent taste.

12 cloves garlic, peeled
1/2 cups pine nuts, lightly toasted
4 tbsp olive oil
juice of ½ lemon
1 lb spinach
freshly ground black pepper

Preheat oven to 375C. Place the unpeeled garlic in a small roasting dish, drizzle 2 tbsp olive over garlic and toss to coat evenly. Bake for about 15 minutes until the garlic cloves become slightly charred around the edges. While still warm, tip the garlic cloves still into a salad bow. Add the spinach, pine nuts, lemon juice and remaining olive oil Toss well and season with pepper to taste.

Spinach Salad with Cleveland Dressing

1 bunch spinach, washed and drained
2 oranges, peeled and separated into segments
1 sweet Spanish onion, sliced thin
1/2 cup taosted almonds

Layer each item and add dressing

1 tsp dry mustard
1/4 to 1/2 cup surgar or honey
1/2 tsp pepper and 1/2 tsp salt
1/4 cup white vinegar
1 cup salad oil

Combine the mustard, salt, pepper and vinegar in a bowl and whisk until smooth. Slowly add the salad oil and continue to whisk until thickened. Adjust seasonings to taste.

Drizzle dressing over salad and serve immediately!

Radish Coleslaw

1/2 lb large pink, red, or purple radishes, washed rinsed and coarsley shredded
1 small zuchini, coarsley shredded
2 cups thinly sliced green cabbage
1/2 cup low-fat mayonnaise
1 tbsp apple cider vinegar
Salt and pepper to taste

In medium bowl, combine radishes, zucchini, and cabbage.
In small bowl, whisk mayonnaise, vinegar, sugar, salt and pepper until smooth.
Pour mayonnaise mixture over vegetables, toss to mix well.
Cover and refrigerate at least two hours to allow flavours to blend.

Radish-Cucumber Salad

6 large red radishes
6 small white radishes
6 small purple radishes
1 tbsp oil
1 tsp salt
1 medium sized cucumber
1/4 tbsp fresh or 1 tsp dried tarragon
2 tsp sugar
1/8 tsp ground pepper

Trim off stem and root ends from all radishes and discard. Rinse radishes with cold water and pat dry. Cut red radishes crosswise into 3/16 inch thick slices. Stack slices, 3 or 4 at a time and cut them across into matchsticks. Place radishes in small bowl; sprinkle with 1/2 tsp salt. Toss to distribute salt and set aside at least 15 minutes to extract the radish liquid.
Cut white and purple radishes across into 1/8 inch thick slices. Place each in separate small bowls or cups. Sprinkle each with 1/4 tsp salt, toss to distribute salt and set aside.
Peel and cut cucumber, crosswise into 3/16 inch slices. In large bowl, combine cucumber, vinegar, tarragon, oil, sugar, and pepper. Toss until well-mixed, set aside.
Rinse each bowl of radishes with cold water and drain radishes in strainer. Add drained radishes to cucumber mixture. Toss until well-mixed and serve.
*Substitute 3 tbsp of distilled white viengar plus 1 tbsp water for the less pungent rice vinegar.

Marinated Cherry Tomato Salad

2 ¼ cups of halved cherry tomatoes
½ tsp dried parsley
3 tbsp of olive oil
½ tsp dried basil
2 tbsp apple cider vinegar
½ tsp dried oregano
¼ tsp salt
½ tsp white sugar

1. In a small bowl mix together oil, apple cider vinegar, herbs, salt and sugar.

2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Tomatoes are best left unrefrigerated as they will retain their flavor and ripen correctly at room temperature. Tomatoes are a good source of vitamin E, thiamin, niacin, vitamin B6, magnesium, phosphorus and copper and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, potassium and manganese.

Courtesy of www.allreciepes.com

Japanese Salad

1 small or ½ lg. green cabbage
½ c. sunflower seeds
1 pkg. Oriental noodles
1 c. cooked shrimp or chicken
2 c. bean sprouts
¼ c. oil
1 cup sliced mushrooms
8 tbsp. sugar
1 medium onion
¼ c. soy sauce
1 c. slivered almonds
¼ – ½ c. vinegar

1. Roast almonds for 5 minutes at 350F

2. Boil noodles for 5 minutes, drain and set aside

3. Shred cabbage into large bowl, add beansprouts, mushrooms, diced onion, and meat.

4.In separate bowl combine oil, sugar, soy sauce and vinegar. Pour dressing over cabbage mixture and mix well. Cool before serving.

Note: I have found that chow mein noodles work well too and I don’t bother cooking them.

Grated Beet and Celery Salad

1 lb raw beets, peeled and grated
2 tbsp freshly squeezed apple juice
4 sticks celery, finely chopped
fresh herbs to garnish

3 tbsp sunflower oil
1 tbsp cider vinegar*
4 spring onions, finely chopped
2 tbsp chopped fresh parsley
Salt and pepper to taste

Toss the beets, celery and apple juice together in a bowl to mix. Put all the ingredients for the dressing in a small bowl and whish with a fork til well blended. Stir half into the beet mixture. Drizzle the remaining dressing over the top. Allow to marinate for at least 2 hours before serving, for the fullest flour. Garnish with fresh herbs.

*Lemon juice can be substituted for cider vinegar.

* To make a big more piquant add ½ tsp Dijon style mustard to dressing.

Eggplant Salad

1-2 medium eggplants, diced
Juice of 1/2 lemon
1.2 cup chopped celery
1 small onion, optional
2 large firm tomatoes, peeled and diced
2 tbsp red wine vinegar
2 tsp fresh oregano, parsley or chives chopped
1/2 tsp crushed garlic
Crisp lettuce or salad greens
Sliced olives for garnish

Cook the eggplant cubes in boiling water with a little salt and lemon juice added, until soft.Drain well.

Combine eggplant, celery, onions, and tomatoes in a bowl. Make a dressing with the vinegar, herbs, and garlic.

If desired, a tablespoon or two of olive oil may be added to the dressing.

Whisk the dressing with a fork and pour over the vegetables, toss lightly to mix. Then arrange on the lettuce and garnish with olive slices.

Daikon and Carrot Salad

3 peeled and julienned daikon radish – 1/8 inch x 3 inches long, approx 1 cup
1 carrot peeled and julienned into strips 1/8 x 3 in. long
3 tbsp cider vinegar
1 tbsp fish stock
2 tbsp light brown sugar
1 tbsp sugar
1 tsp dry sherry

1. Sprinkle a pinch of salt over julienned daikon and carrot and let sit in a colander until limp (about 15 minutes.)

2. Squeeze diakon and carrot to remove water.

3. Mix vinegar, fish stock, brown and white sugar and sherry.

4. Marinate the daikon and carrot in the mixture for 3 hours, tossing several times.

Serves 4