Category: Salads

Thai Crunch Salad with Sesame Ginger Vinaigrette

Thai Crunch Bulgar Salad

I always enjoy grains added to my salads, this is especially true in the colder months. Adding exotic and chewy grains create a heartier salad with a more satisfying texture. Today’s recipe is inspired by the fresh flavors of Thai cooking. Raw veggies like cucumber and purple cabbage meld deliciously with the nutty aroma of sesame oil and spicy tang of ginger.
Topped with peanuts and fresh cilantro, this Thai crunch salad is perfect for lunch or as a side dish for dinner. I enjoy this salad cold, but you could eat it hot and have it as a sort of Thai take on fried rice. You can even add a little grilled chicken, beef or salmon to make it a complete entree. Keep this dish in your recipes to start the new year, which is fast approaching, on a super healthy note.

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Thai Crunch Salad with Sesame Ginger Vinaigrette

Yield: 6 servings

Serving Size: 1 cup

Thai Crunch Salad with Sesame Ginger Vinaigrette

Ingredients

  • 2 c bulgar, uncooked
  • 1 c purple cabbage, finely chopped
  • 1/2 c green onion, finely chopped
  • 1/2 c shredded carrots
  • 2/3 c bean sprouts
  • 1 c cucumber, sliced and quartered
  • 1 handful cilantro, chopped
  • 1/3 c chopped peanuts, divided
  • 1/4 tsp chili flakes (optional)
  • Sea salt to taste
  • FOR DRESSING
  • 1/3 c sesame oil
  • 1/3 c rice wine vinegar
  • 1/2 tsp fresh grated ginger

Instructions

  1. Cook bulgar according to package. Refrigerate 2 hours. Fluff with a fork.
  2. Stir in chopped vegetables, half of peanuts and chili flakes.
  3. Mix together dressing ingredients. Pour over bulgar and stir well. Season with salt to taste.
  4. Top with cilantro and remaining chopped peanuts. Refrigerate until serving.
https://freshandfit.org/thai-crunch-salad-with-sesame-ginger-vinaigrette/

Roasted Poblano Corn Salad

Roasted poblano corn salad freshandfit.org

As we transition into fall, I thought it was fitting to have a side dish that can be enjoyed both warm or chilled. Roasted poblano peppers add a smokey flavor to this corn salad. Mix with a little grass-fed butter and fresh lime and this simple dish is a comforting and quick recipe to accompany entrees during the week.

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Roasted Poblano Corn Salad

Roasted Poblano Corn Salad

Ingredients

  • 2 c corn kernels, organic
  • 1 poblano pepper
  • 1 tsp minced garlic
  • 3 tbsp butter, grass-fed
  • 1 handful of cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Preheat oven or grill to 450. Cook Poblano pepper until charred turning occasionally. Place pepper in a zip lock bag or bowl with a lid. Allow to steam and cool.
  2. Peel off skin and remove seeds from poblano pepper. Finely chop.
  3. Microwave corn kernels 3-5 minutes.
  4. Add corn and poblano pepper to a large bowl.
  5. Melt butter in microwave 30 seconds. Pour over corn. Add juice of lime and mix well.
  6. Sauté minced garlic until golden brown. Add to corn mixture.
  7. Add cilantro and stir well. Serve warm or chilled.
https://freshandfit.org/roasted-poblano-corn-salad/

Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Mediterranean Quinoa Bowls

I love coming up with new and unique grain bowls with a ton of great ingredients throughout. Today’s recipe is a healthy meatless quinoa bowl that can be served as an entree on Meatless Mondays or as a side dish to accompany meat entrees. Either way, this recipe for mediterranean quinoa bowls will fill you up with plant based protein, healthy fat and a pop of delicious creamy herbed goat cheese rolled in chopped pistachios. The dressing is a simple mix of lemon juice, olive oil and fresh garlic; bringing out the flavors running through the dish.

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Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Yield: 5 servings

Serving Size: 1 cup

Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Ingredients

  • 1 c quinoa, uncooked
  • 1/2 c roasted red peppers (packed in oil), coarsely chopped, oil drained
  • 2 cans white beans, drained
  • 1 cup cherry tomatoes, quartered
  • 1 cup finely chopped parsley
  • 4 large basil leaves
  • 1/2 tsp minced garlic
  • Juice of 1 lemon
  • 1/2 c olive oil
  • 4oz soft herbed goat cheese
  • 1/4 c pistachios, finely chopped
  • sea salt and olive oil to taste

Instructions

  1. Cook quinoa according to package directions.
  2. In a large bowl, combine beans, quinoa, parsley, tomatoes and roasted peppers.
  3. In a food processor or blender, combine basil, olive oil, lemon juice and garlic. Blend until smooth.
  4. Pour dressing over quinoa and bean mixture. Stir to incorporate. Season with salt and pepper.
  5. Use a tsp to scoop out goat cheese and roll into small balls. Roll goat cheese in chopped pistachios.
  6. Spoon quinoa and bean salad into bowls. Top with pistachio crusted goat cheese. Chill until serving.
https://freshandfit.org/mediterranean-quinoa-bowls-with-pistachio-crusted-goat-cheese/

Jalapeño Corn Chowder Salad

Corn Chowder Salad RECIPE

If you love the decadent deliciousness of a spicy jalapeño corn chowder in the colder months, then you will love this lightened up and chilled version. I replaced the heavy cream broth with Greek yogurt, which we all know is so good for us, and a dollop of sour cream to create a rich creamy texture. Toss in some crumbled bacon, corn, potatoes, top with fresh chives and you have yourself an awesome summertime side dish. Bring it to BBQ’s or serve it alongside grilled favorites.

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Jalapeño Corn Chowder Salad

Yield: 6-8 servings

Serving Size: 1 cup

Jalapeño Corn Chowder Salad

Ingredients

  • 1 16oz bag of corn kernels (organic preferred), thawed
  • 6 small golden potatoes
  • 4 strips of bacon, (pasture raised nitrate free when possible)
  • 1 medium jalapeño, minced
  • 1/4 tsp garlic powder
  • 1/3 c chives, finely chopped, divided
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 2 tbsp olive oil
  • Sea salt and pepper to taste

Instructions

  1. Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.
  2. Dice potatoes into 2 inch cubes and add to a large bowl.
  3. Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.
  4. Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.
  5. Add corn, bacon, garlic powder, jalapeño and half of the chives to potatoes.
  6. Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.
  7. Garnish with the rest of chives.
https://freshandfit.org/jalapeno-corn-chowder-salad/

 

Jalapeño Corn Chowder Salad by freshandfit.org