Category Archives: Salads

kale and strawberry salad

This vinaigrette works well with any green salad, especially with fruit added. Opt for spinach or lettuce with nectarine, cucumber, mint, and onion


1/4 cup apple cider vinegar

1 tsp Dijon mustard

2 Tbsp maple syrup

2 Tbsp olive oil

1/2 tsp salt


Shake or whisk together and toss with kale, strawberries, red onion, soft cheese chunks, walnuts or pecans.




lemon orzo salad

1 1/2 cups orzo 

1 small bunch fresh spinach

1/2 cup purple onion, finely chopped

1/2 cup crumbled feta

grated zest and juice of 1 lemon (about 3 Tbsp.)

2 Tbsp. rice vinegar

2 Tbsp. canola or olive oil

Salt and pepper to taste

Cook the orzo, drain well and run under cool water. Thinly slice spinach, add the onion, feta and lemon zest. Drizzle with the lemon juice, rice vinegar and oil. Toss to coat well. Taste and adjust the seasonings IF needed.  Serve right away or refrigerate until serving.

apple cider vinaigrette

3 Tbsp apple cider vinegar

1/3 cup oil

1-2 tsp. grainy mustard

1 tsp. honey

california roll salad

1 cup rice
1/4 cup rice vinegar
2 Tbsp sugar
1 carrot
2 green onions
1/2 English cucumber
1 avocado
1/2 lb cooked crab meat or shrimp
1 Tbsp mayo
salt to taste
toasted sesame seeds

Cook the rice and spread it out while hot on a cookie sheet. Heat the vinegar and sugar together to dissolve, then pour it over the rice and toss to coat.
When cool, mix the rice,  grated carrot, sliced green onions and diced cucumber and divide it among 4 bowls or plates.  Mix the seafood with mayonnaise and spoon it on top of the rice.  Add slices of avocado and sprinkle with sesame seeds and cilantro.
Serves 4.

cool slaw

  • 2 cups finely shredded cabbage (green or napa, add a little red cabbage or radicchio if you have it)
  • 1 mandarin orange, sectioned, or navel orange, cut in bite size chunks
  • 1 handful chopped parsley
  • 3 tbsp dried cranberries


  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • 2 tbsp canola oil

optional: toasted sunflower seeds, pumpkin seeds or nuts, substitute cilantro for the parsley

orange and quinoa salad

1/4 cup olive oil

1 Tbsp lemon juice

1 Tbsp red wine vinegar

salt and pepper


3 cups cooked quinoa

3 cups arugula

2 oranges, sectioned

1 green onion, sliced


Whisk the dressing together in a bowl, add the remaining ingredients, toss and serve.  Keeps well in the fridge

“glory bowl” salad


From Karen, this is a meal in a bowl

4 cups cooked brown rice

1 cup grated beets

1 cup grated carrots

1 cup toasted almonds

1 cup spinach leaves

1 cup tofu or chicken

Place rice in individual bowls, top with beets, carrots, spinach, and almonds. Saute tufu or chicken pieces, add to bowls and drizzle with Nutritional Yeast and Sesame Dressing (recipe posted separately)