Tag: salad

Seasonal Spring Veggies

Cooking with Seasonal Spring Veggies

by Cara, posted in Recipes

Sponsored by Clearly Brand

After the chilly winter months, there’s nothing more refreshing than the sight of fresh spring fruit and vegetables. Crisp lettuce, brightly colored rhubarb and fresh asparagus help liven up any meal. Spring is one of the best times to get in the kitchen and prepare a healthy plant-based recipe. When you are experimenting with seasonal produce that is ripe and fresh you can turn a simple salad or side dish into something extraordinary, brimming with flavor. Here are four recipes that highlight spring produce.

Overnight Egg Bake

This recipe incorporates asparagus and broccoli. It also goes well served over a bed of spring greens.

Spring Vegetable Stir Fry

Sugar snap peas are crisp and delightful in the spring. They can be cooked to perfection in a stir fry.

Spring Morning Muffins

Healthy carrot muffins are the perfect side for an egg bake or Easter celebration.

Spring Vegetable Quinoa Salad

A hearty grain salad comes to life with spring peas, spinach, and mushrooms.

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing

by Lisa, posted in Recipes
Strawberry Spinach Salad with Poppy Seed Dressing

Choose Strawberries for vitamin C, potassium, folic acid and fiber.

Salad:

  • 1 pound fresh strawberries, sliced
  • 2 cups fresh baby spinach leaves
  • 2 cups spring mix greens
  • 1/3 cup Clearly Organic Mixed Nuts, chopped

Dressing:

  • 1/3 cup Clearly Organic Olive Oil
  • 2 Tablespoons Clearly Organic Sugar
  • 3 Tablespoons white vinegar
  • 2 Tablespoons Clearly Organic Sesame Seeds
  • 1 Tablespoon poppy seeds
  • 2 Tablespoons onion, chopped
  • 1/4 teaspoon Clearly Organic Paprika
  • 1/4 teaspoon Worcestershire sauce
  • In a large bowl combine mixed greens, spinach, and berries.

In a jar with a lid add olive oil, sugar, vinegar, sesame seeds, poppy seeds, chopped onion, paprika and Worcestershire sauce. Secure lid to the jar and shake dressing until contents are evenly distributed. Just before serving top salad with the desired amount of dressing.

Garbanzo Bean Salad

Garbanzo Bean Salad

by Lisa, posted in Recipes

Choose cranberries for Vitamin C, fiber and antioxidants. Eat them as a snack or throw them in a salad like the recipe below!

Ingredients

Dressing:
1/4 cup Olive oil
1/4 cup red wine vinegar
2 tablespoons agave nectar
1/2 teaspoon dried dill
1/4 teaspoon red pepper flakes

Salad:
Two 15oz cans Best Choice Garbanzo Beans, rinsed and drained
2 Celery stacks diced
1 carrot shredded
1/2 cup Best Choice dried cranberries
1/2 cup Best Choice Pecans finely chopped
1/2 cup diced red onion
1/4 cup chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Preparation

  1. In a small bowl, combine the olive oil, vinegar, agave, dill and red pepper flakes to make the dressing. Set aside so the flavors come together.
  2. In a large bowl, mix all the salad ingredients together, then mix in the dressing.
  3. Let chill in the refrigerator for one hour before serving. Can be served as is or spooned into lettuce leaves to make wraps.
Tuscan Tuna Salad

Tuscan Tuna, White Bean & Avocado Salad

by Lisa, posted in Recipes
  • 1 can (12 ounces) solid white albacore tuna in water, drained
  • 1/2 cup diced red onion
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon Best Choice extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Best Choice red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Best Choice ground black pepper
  • 1 cup rinsed and drained Best Choice white kidney (cannellini) beans
  • 1/2 cup diced tomato
  • 4 cups spring mix salad greens
  • 2 medium avocados
  • Thinly sliced French baguette, brushed with oil and toasted (optional)

1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt and pepper. Fold in beans and tomato.

2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.

3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts, if desired.