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Hot and Sour Cabbage (Salad)
1 small head (1 pound) green cabbage thinly shredded
1/4 cup rice vinegar
4 baby leeks or green onions, thinly sliced
1 Tbs. minced (peeled) fresh ginger
1/8 tsp powdered stevia
1/2 to 3/4 tsp dried hot red pepper flakes
Combine cabbage and onions/leeks in a large bowl.
Bring vinegar, ginger, stevia, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until stevia is dissolved.
Pour mixture over cabbage mix tossing to combine.
Cranberry Salad
8-10 servings
1 pound cranberries-fresh or frozen
4 small red apples-unpeeled and seeded
1 large orange-unpeeled
Grind together with food grinder or processor.
1 cup of sugar......no substitute for this dish.
Mix in, to taste.
Chill and serve as a salad or relish with roast chicken/turkey/ham.
CHRISTMAS SALAD
(for the Green Lovers.)
Whatever winter greens you have...my choices, Turnip greens, mustard, kale, loose leaf lettuces, radish tops and beet tops.
Wash and spin dry, set aside for about 10 min to dry really well.
Add sliced raw turnips, radish, beets and about a cup of sliced, well drained peaches.
Toss and serve with salted sunflower seeds sprinkled over the top.
Needs no dressing, but if you insist mix a small amount of Honey Mustard with a small amount of the peach syrup and spoon on individual plates
Apple And Fennel Salad
(serves 4)
2 cups thinly julienned fennel
2 cups thinly julienned apples
1 Tbsp. lemon zest
2 Tbsp. lemon juice
2 1/2 Tbsp. olive oil
1 1/2 Tbsp. minced fresh thyme
1 Tbsp. seeded and minced red jalapeño
1 tsp. Sea salt
Cracked black pepper, to taste
In a medium mixing bowl, toss all the ingredients well.
Serve chilled. A great variation is omitting the apples and adding tangerine slices.
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The Best Fennel Salad~
For the dressing:
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons organic chicken stock
1 tablespoon honey
Real salt and freshly ground black pepper to taste
For the salad:
2 medium fennel bulbs, trimmed (1½-2 lbs)
2 red bell peppers, thinly sliced
Garnish: fennel leaves
To make the dressing: In a small bowl, combine the lemon juice, olive oil, chicken stock, honey, salt, and pepper and whisk them thoroughly. Set aside.
To make the salad: Wash and remove the tough stringy outer layer of the fennel bulbs. Set aside a few of the light green inner leaves for a garnish. Slice the fennel very thin. To prevent discoloring, immediately dress the fennel and mix well. Allow to marinate by refrigerating for at least 2 hours before serving.
To serve, drain the fennel slightly, reserving the extra liquid. Place the fennel on a large serving plate; arrange the sliced peppers over the fennel, drizzle with the reserved dressing, and garnish with the fennel leaves. Serves 3 to 4.
Enjoy~
Blueberry Peach Salad with Thyme
4 peaches
4 nectarines
1 cup of blueberries
2 teaspoons of fresh, chopped thyme
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1 tablespoon of agave syrup
Chop up the peaches and nectarines and place them in a bowl with the blueberries.
Pour agave syrup over fruit. Add the thyme, lemon juice, lemon zest, and ginger.
Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour.
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