These delicious raw food salad recipes are perfect any time of the year. Remember, only use fresh, raw and organic ingredients.
|Artichoke Dijon Penne
2-1/2 qts. water
In a large saucepan, bring the water to a boil over medium-high heat.
Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 9 to 11 minutes. Drain in a colander and cool under cold running water.
Mizuna and Caramelized Onions
1 Tbs. safflower oil
In a large skillet, heat the oil over medium-high heat.
Add the onion and bell pepper and cook, stirring, until the onions are lightly browned, about 7 minutes.
Reduce the heat to low and stir in the vinegar and sugar. Cook, stirring, for 2 minutes.
Arrange the mizuna greens, sprouts, and tomato on salad plates. Using tongs, place the onion mixture over the top of each plate.
Quick Green Bean Salad
1 cup diced celery
Mix lightly and spoon onto serving plates. Top with Ranch Dressing. Add 1 Tbs. picante sauce for a spicy-hot flavor.
Black Bean and Corn Salad
2-1/2 qts. water
In a large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil.
Reduce the heat to medium and cook until the pasta is al dente, 10 to 12 minutes, stirring occasionally.
Drain the pasta in a colander and cool under cold running water.
In a large mixing bowl, whisk the oil, lime juice, cilantro, garlic, jalapeno, cumin, pepper, and salt.
Stir in the pasta, tomatoes, beans, corn, scallions, and bell pepper.
Refrigerate the salad for 30 minutes to 1 hour before serving to allow the flavors to meld.
Fluff the salad before serving.
Jicama, Avocado and Beans
1 15-oz. can black beans, drained
In a mixing bowl, combine the two types of beans, avocados, tomatoes, jicama, scallions, bell pepper, garlic, lime juice, cilantro, oregano, cumin, pepper, and salt and toss thoroughly.
Chill until ready to serve. Serve over a bed of leaf lettuce.
|Golden Spinach Salad
1 yellow squash, grated
Put the squash, pine nuts, and washed spinach into a bowl.
Toss and dress with lemon or lime juice. Garnish with the tomato slices and alfalfa sprouts.
2 heads of romaine lettuce, washed, dried, and shredded
Arrange the lettuce on a large platter. Carefully layer the tomatoes, onion, cucumber, jicama, parsley, and capers in an attractive pattern over the lettuce.
Combine the remaining ingredients, including the reserved caper juice, in a jar. Shake well, and pour over the salad.
1 cup grated carrot
Combine carrot, beet, apple
Sweet and Spicy Spinach and Curry Salad
1/3 cup peanuts
Spread the peanuts and sesame seeds in an ovenproof pan and bake at 375°F for 10 to 15 minutes. Cool.
Combine the spinach with the apple, onions, and raisins in a large salad bowl. Add the cooled peanuts and sesame seeds.
Whisk the vinegar, apple juice concentrate, mustard, soy sauce, curry powder, and black pepper together in a small bowl. Pour over the salad and toss to mix just before serving.
Chinese Cabbage with Tahini Citrus Dressing
1 small Chinese or Napa cabbage
Cut the cabbage into very fine shreds until you have about 5 cups. Place it in a salad bowl with 2/3 of the tangerine or orange segments.
Mix the tahini, garlic, lemon juice, soy sauce, cider vinegar, and seasoned rice vinegar in a small bowl, stirring with a fork until smooth.
The dressing will be quite thick, but will thin as soon as it is added to the salad.
Add the dressing to the salad and toss to mix. Garnish with reserved citrus slices.
Green Goddess Dressing
In a blender, process all the ingredients, adjusting the amounts of lemon juice, dulse or kelp, and cumin to taste.
Thin, to the desired consistency, with additional water. Toss with salad and enjoy!
Originally published in 2008.