Warm Black Eyed Pea Salad

I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.

Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt

Saute until onions are translucent and peas are tender, stirring often.

Add in
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic

Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.

Add in
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped

Toss to coat. Adjust salt and pepper to taste.

Serve over rice, salad greens, with crackers, or with toast points.

Warm Quinoa and White Bean Salad

Quinoa is used in many Latin influenced dishes. This is more of a Mediterranean flavor inspired dish. It’s also very quick and easy. It’s a budget friendly dish that would be great to serve at a luncheon. It’s also low fat, high protein, and high fiber.

I used garlic stuffed olives!

1 1/2 C dry quinoa
3 C water or stock
12 oz white beans, cooked, drained & rinsed
1 pint grape tomates
1 small spanish onion, chopped
1/3 C vinaigrette (your favorite home made or farmer’s market blend will work great)

salad greens and olives for serving

In a large stock pot or chef’s pan, add everything and heat on medium-low. Stir well to incorporate all ingredients one time. Cover. Keep covered. After 20 minutes, remove from heat. Let stand 5 minutes. Fluff with a fork. Serve over greens. Garnish with olives.

You can also make this in a rice cooker!

*** You can use any Italian vinaigrette you have on hand or make a simple one using

1 C vinegar
2 C olive oil
3 TB dried Italian seasoning blend (or make your own unique mix of oregano, marjoram, parsley, basil, dried garlic, red pepper flakes, saffron)
1 TB sugar
1 tsp salt
2 tsp black pepper

Celery Apple Salad with Raw Almond “Mayo”

One of the benefits of writing about food vs. reading about food: you get to eat the dish while writing about it rather than salivating over someone’s far away food pics in a fit of hunger. This is SO GOOD!

Dice into equal pieces

1 small stalk celery- about 3 Cups
3-4 pink lady apples – about 3 Cups

Toss with the juice of 1 lemon, 1 tsp salt, and plenty of fresh ground black pepper.

Raw Almond “Mayo”

In your food processor, combine:

2-3 TB dried tarragon
1/2 Cup raw almonds
1/2 Cup olive oil
1/2 Cup raw apple cider vinegar

Pulse until creamy. Toss with apples and celery. Can be chilled over night.

Smoked almonds add a delicious zing if you prefer.

Pear and Turkey Salad

To make a good salad add 3 yummy toppings to some lettuce: fruit, cheese, and nuts. Add some chopped meat for a high protein and filling meal salad.

Layer 1: 1 head Bibb lettuce, torn
Layer 2: 2 chopped pears
Layer 3: 1 Cup sunflower seeds
Layer 4: 1 Cup shredded mozzarella cheese
Layer 5: 2 Cups chopped turkey

I like Applegate Farms smoked deli turkey for this.

Dress with the juice of 2 fresh lemons, olive oil, salt, and pepper.

Watermelon Radish and Goat Cheese Salad

Watermelon radishes are awesome. This sweet find came in my CSA box so I turned it into a salad topping to swoon over.

Layer 1: 1 head green leaf lettuce, torn
Layer 2: 1 Cup sunflower seeds
Layer 3: 1 watermelon radish, shredded
Layer 4: 1 Cup goat cheese crumbles

Dress with:

1/4 Cup red wine vinegar
1/4 Cup olive oil
1 TB raw sugar
salt and pepper

Whisk together and sprinkle over salad. Serves 2 people like me.

Warm Beet Salad

This is a great salad year round. It is great served with grass fed beef or as a main dish salad for lunch. If you have canned beets yourself, not the pickled kind, they are fabulous prepared this way.

1 bunch beets, they usually are sold in a 3 pack
4 oz bleu cheese, crumbled
2/3 Cup walnut pieces

For the vinaigrette:
1/3 Cup raspberry or red wine vinegar
1/4 Cup olive oil
2 tsp sugar
1 tsp salt
1 tsp fresh ground black pepper

Cut greens from beets and save for another dish. Beet greens are fabulous!!

Rinse beets and place whole on a baking tray. Roast at 375 degrees F for 1 hour. Let cool to a temperature you can touch.

Peel beets and cut into 1/2 inch cubes. You may want to wear gloves as beets stain. If you are using a wooden handled knife or a wooden or bamboo cutting board, they can easily get stained.

Mix up vinaigrette in the bottom of your serving bowl. Add cubed beets. Toss to coat. Sprinkle over cheese crumbs and walnuts. Serve while beets are still warm.

You can also make this salad ahead and serve chilled. It will last in the fridge for about 1 week.

Chopped Turkey Salad

Make something fall-fresh with your leftover turkey– salad! Try serving this with butter lettuce. It is mild and crisp, making a perfect contrast to the rich flavor of roasted turkey. Also great as a wrap, cut and served as tea sandwiches, or dress up your after-holiday-party relish tray!

2 Cups chopped left over turkey
2 green apples, diced
1 Cup chopped pecans
1 Cup shredded cheddar, Organic Valley is awesome!
1/3 Cup mayo or plain yogurt
2 TB apple cider vinegar
1 tsp each dill, thyme, black pepper
salt to taste

Mix dried herbs with vinegar and mayo/yogurt. Set aside while you chop the other ingredients. This will give the dressing time to develop its flavors. Toss chopped ingredients together and mix dressing in well.

This can be served immediately or chilled.

*** Double the dressing and toss in 1 lb cooked penne or gluten-free pasta for an awesome pasta salad.

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