Raw vegan salad dressings just for you! Simple, sweet, savory, and delicious, these sauces will help your salad explode with flavor! http://youtu.be/n_z9xhwj…
Video Rating: 4 / 5
Question by Mau M: I need healthy salad recipes!?
I eat salads every day for lunch and there’s not much variety to them. They’re always romaine lettuce with tomatoes, cucumber, chicken, and egg whites with fat free italian dressing. I need to spice up my life with some healthy salad recipes. I need your healthy salad recipes!! Thanks for helping me make this big change in my life!
Thank you!!! These all sound awesome!! Keep ’em coming!! You guys rock!
Best answer:
Answer by bty87415316
Try some couscous
Know better? Leave your own answer in the comments!
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I absolutely love this woman :)))
I want to use that “alfredo” sauce that you made with zuccini. That looked
like it would be good on salad.
she looks like shes acting but thats me
Looks delicious, but can’t stand her overenthusiastic personality.. Doesn’t
seem genuine
you’re the cutest thing and this is such an awesome video for healthy salad
dressings! I am forever in your debt! lol thank youu!
Wow!! Those salad dressings have beautiful colors. They look so refreshing.
I think I’m in love…I know she just earned a subscriber. no disrespect to
her husband.
aaaaa a vitamix!
While I am indeed willing to put forth the effort to make these daily if
necessary, is there any safe method for just making them once a week or
less often and maintaining freshness? I’m using store bought dressings and
I want to change that as it’s one of the few remaining hitches in my diet.
Thank you
She is adorable and has alot of video that will help you!
You’re so good at reading your script
It feels like I’m watching food porn Lol yummy
+FullyRawKristina do you consume oils?
Each day a different salad, thanks to your wonderful ideas!
Wonderful. I really wanted some good salad dressing recipes.
haha this made me laugh, and was EXACTLY what I’ve been looking for all
week!
love it!
these are so beautiful can’t wait to try them
thanks
If you made these a head of time how long could you store them in the
fridge?
Apostolic Cathedral of Praise
Where you have no past, only a future!
Amazing, hope I can remember whats in what
How long can the dressings e stored for?
She’s the most colorful woman on this planet. Love it!
how long do those dressings last in the fridge?
go to foodnetwork.com
Strawberry Spinach Salad —
.INGREDIENTS
1/2 cup white sugar
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1 tablespoon poppy seeds
1 1/2 teaspoons dried minced onion
1/4 teaspoon paprika
1/2 cup vegetable oil
1/2 cup balsamic vinegar
2 bunches fresh spinach – chopped, washed and dried
1 pint strawberries, halved
..DIRECTIONS
1.Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled.
2.In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Steak Salad (Ranen Salad) —
.INGREDIENTS
1 1/2 pounds beef sirloin steak
8 cups romaine lettuce, torn into bite-size pieces
6 roma (plum) tomatoes, sliced
1/2 cup sliced fresh mushrooms
3/4 cup crumbled blue cheese
1/4 cup walnuts
1/3 cup vegetable oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 teaspoons Worcestershire sauce
1/8 teaspoon liquid smoke flavoring
..DIRECTIONS
1.Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
2.On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
3.In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Salad with Prosciutto and Caramelized Pears and Walnuts —
.INGREDIENTS
2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
3/4 cup extra virgin olive oil
1 tablespoon butter
2 pears – peeled, cored and cut into wedges
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn
..DIRECTIONS
1.In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2.Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3.Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4.In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Magic Bean Salad
1 can Great Northern White Beans
1 can Black Beans
1 can Black Eyed Peas
1 can White Shoe Peg Corn
1 large Cucumber or Zucchini
2 large Tomatoes
3 tbsp Olive Oil
3 cloves Garlic
1/8 cup chopped Cilantro
1/4 cup Lime Juice
1/4 cup Red Wine Vinegar
Rinse each can thoroughly & separately then dump into a large mixing bowl.
Add the rest of the ingredients then mix thoroughly
Ready to eat immediately, but best if chilled overnight.
Can be served with tortilla chips for magic bean dip instead of salad.
Feel free to add more or less of the last 4 ingredients if you like or dislike those flavors.
Here are a couple of good ones..
***Chinese Noodle Salad***
(Use whole grain pasta rather than white)
Ingredients:
1 pound of linguine noodles
2 tablespoons sesame oil (light colored sesame oil made from untoasted sesame seeds)
2 bunches green onions, sliced on the bias (save 2 tablespoons for garnish)
1 bunch fresh cilantro, chopped
2 jalapeno chilies, seeded, deveined and minced
10 ounces of snow peas, stringed and thinly sliced lengthwise
Napa cabbage leaves for lining serving bowl
2 carrots, shredded (soaked in cold water for 30 minutes and drained well) for garnish
1/2 cup chopped, roasted peanuts for garnish
Ingredients For Dressing:
1/2 cup soy sauce
1/4 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup rice vinegar
1 tablespoon sugar
1/4 cup Oriental (dark) sesame oil (see note below)
***Grilled Vegetable Salad***
Ingredients:
3/4 pound asparagus, washed
2 ears of corn, shucked
1 red onion, sliced into 1/2 inch slices
2 small zucchini, cut lengthwise into 1/2 inch slices (very small squash can be cut down the middle and grilled in halves)
2 bell peppers (red, yellow or green), cut in half with seeds and whitish ribs removed
2 tablespoons melted butter
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
More Ingredients (Not to be grilled)
1 avocado, halved, pitted and then diced
2-3 Roma tomatoes, cored and cut into large pieces
12-16 ounces of mixed baby greens (or your favorite greens)
1/3-1/2 cup freshly grated Asiago or Parmesan cheese
Serve with a balsamic vinaigrette.
EDIT: You asked for more, so I found some more…
***Chicken, Rice and Black Bean Salad***
1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced
Directions
1.Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
2.Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
***Crispy Goat Cheese Salad***
1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1 large egg
1 cup fresh breadcrumbs
12 ounces fresh goat cheese
8 ounces mixed salad greens, or mesclun mix
Directions
1.Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
2.In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
3.In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
4.Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5.Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disks
Here’s a couple favorites of mine:
Tuna and White bean Salad: (In fact, this is my lunch today)
This one is loaded with omega-3’s and fiber
toasted bread crumbs (I make mine from whole wheat bread, but you can buy them)
salt and pepper
1 clove minced garlic
1/4 cup olive oil
Juice of 1 lemon
2 tsp. whole-grain or dijon mustard
1/4 c. chopped parsley
1 can white beans drained (I use cannelini)
2 stalks celery chopped
1/2 small red onion chopped
2 cans solid pack tuna drained and flaked (I get the water packed…oil packed adds too many calories)
2 small heads butter lettuce, or 1 bag butter lettuce mix.
In a large bowl combine the lemon juice, mustard, salt and pepper. Gradually whisk in the olive oil until smooth. Add the parsley, tuna, beans, celery and onions and gently stir to coat. To serve, arrange lettuce on plates and top with tuna mixture. Sprinkle on bread crumbs. This makes 4 really healthy sized servings, but even if you are the only one eating it, since you keep the tuna mixture and the lettuce separate, it stores really well.
CHICKEN AND ORZO SALAD:
this one has plenty of essential fats from the walnuts and olive oil, plus tons of calcium, iron, and vitamin C from the spinach.
2/3 c. pesto (either purchased or homemade)
2 T. White wine vinegar
salt and pepper
1/2 pound orzo pasta (whole wheat if you can find it…you can also use brown rice)
2 1/2 cups cooked chicken ( canned, leftover, or deli rotisserie)
1/2 pound cherry tomatoes (halved)
1/2 pound baby spinach
In a large bowl mix the pesto and vinegar. Season with salt and pepper. Cook the orzo according to package directions, drain and rinse under cold running water and drain again. Add the orzo to the dressing and stir to coat evenly. Add the chicken, tomatoes and spinach and toss to combine.
This makes enough for two HUGE dinner sized servings, or 4 lighter lunch servings. If there’s no way its going to be eaten at one time, combine everything except the spinach and then add that when you’re going to eat…that will keep it from getting soggy.
Best advice..don’t shun fat altogether when you’re trying to diet or eat healthier. Just use healthy fats (like olive oil) and use in moderation.
Here’s one more that is wonderfully crunchy and light with virtually no calories…though it’s not really a recipe so much as a technique.
THE INCREDIBLE, MAGICAL, NO DRESSING, SALAD:
lettuce (romaine and iceberg…try to avoid leaf lettuce in this recipe)
green pepper
cherry tomatoes
fresh bean sprouts
fresh snow pea pods
cucumber
green onion
salt and pepper
a splash of olive oil.
The amounts of the vegetables is entirely up to you, but it should be more veggies than lettuce, and try not to make it in TOO small of a batch. The real magic of it is that all the vegetables work together to make their own dressing and if you you don’t have enough of it, it just doesn’t work.Two rules: 1. you must cut all the veggies on a plate so you can catch the juices from them (they are what make the “dressing), and 2. you must use a serrated knife to cut them with..and if you have a dull one, even better. You’ll need a huge bowl.
Start with the lettuce…that you can tear into bite size pieces…use a combination of romaine and iceberg. Throw it in the bowl and give it a LIGHT sprinkle of salt.
Then, start cutting the veggies into bite size pieces. Using a dull serrated knife will help bring our some of the juices in the vegetables. In between each layer or two, sprinkle some salt (just a bit). Try to catch all the juices on the plate and add that in too. If you aren’t getting much wet your hands under running water and “flick” a little water in the bowl. Leave the bean sprouts whole. After you’re all done with the vegetables, add a little pepper and a couple drops of olive oil (maybe 1/4 tsp.) and mix well.
Let it set in the refrigerator for about an hour to allow the flavors to “blend”. The little bit of salt you add helps extract more juices that combine to make the “dressing”.
Serve it with grilled chicken or fish, or all by itself. It will keep for about two days in the refrigerator, and is great when you feel hungry you can grab a bowl and munch…did I mention that it has almost NO calories?
This is my favorite salad, and don’t panic about the fat grams in the olive oil and feta. This makes a HUGE salad with many servings, so the fat is negligible.
1 cup orzo
1/2 bag baby spinach
1 or 2 cans garbanzo beans, drained and rinsed
One 4 oz. pkg. crumbled feta, any flavor
(Anything else you want, toasted pine nuts, sun-dried tomatoes, chopped green onions, etc.)
Lemon vinaigrette (recipe follows)
Boil the orzo. While that’s boiling, chop up the spinach and make the vinaigrette. As soon as the orzo is done, drain quickly and toss over the beans and spinach. Toss. Pour vinaigrette over and toss. Sprinkle with crumbled feta.
Lemon vinaigrette
1/3 cup olive oil
Zest of one lemon, juice of 2 lemons
Spoonful of minced garlic
Big pinch dried oregano
Pinch of kosher salt and fresh ground pepper
–Put all that in a jar and shake well