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5 Salads To Wow Those Holiday Parties

 

Serves 4-6

Ingredients:

4 cups cooked quinoa (any color)
2 Tb. extra-virgin olive oil
2 Tb. balsamic vinegar
1 C. pineapple chunks
1/3 C. red onion, diced
1/3 C. dried cranberries
1/3 C. celery, diced
1/3 C. toasted pine nuts
1/3 C. edamame
2 Tb. fresh cilantro (or use parsley)
2 Tb. shredded, unsweetened coconut (optional)
2 Tb. pomegranate seeds
sea salt to taste

Directions:

Cook quinoa according to package directions.  Toss everything together and let sit for 30 minutes in the fridge, covered.

 

Serves 4
Ingredients:
1 C. halved red grapes
1/2 C. thinly sliced celery
1/2 C. diced yellow bell peppers
1/2 C. roughly chopped walnuts
1/4 C. vegan mayonnaise
2 tsp. agave nectar
1/2 tsp. lemon juice
sea salt to taste
Directions:
In a medium bowl, combine grapes, celery, peppers and walnuts.  Whisk together mayo, agave nectar, lemon juice and salt in a small bowl and pour over the grape mixture.  Toss well to combine.  Serve stuffed inside a pita pocket, on top of a bed of greens or rolled up inside a large swiss chard or romaine leaf.

 

Serves 6-8

Ingredients:
1 large head broccoli
3/4 medium head cauliflower
1/2 C. vidalia onion, diced (or use any onion you have)
1/2 C. raisins
1/2 C. carrots, shredded
1/2 C. sun-dried tomatoes (or use cherry tomatoes, halved)
1 C. vegan mayonnaise*
2 Tb. agave nectar
2 Tb. apple cider vinegar
sea salt & ground black pepper to taste
Directions:
Cut the broccoli and cauliflower heads into bite-sized florets.  Rinse and pat dry with a kitchen towel.
Place those in a large bowl.  Add in the onions, raisins, carrots and sun-dried tomatoes.  Carefully mix everything together using a large spoon.  In a separate medium-small bowl, whisk together mayonnaise, agave nectar, apple cider vinegar, salt and pepper.  Pour the mayonnaise mixture over the vegetables and toss until completely coated.
This salad is best when it’s chilled and marinated for at least one hour prior to serving.
makes about 10 cups
 
8 oz. (or half a standard package) fusilli pasta*
*I used tomato spinach wheat pasta found at Whole Foods, you could use any fun shape like bow-tie, wagon wheels, etc. (be sure it’s whole wheat)
1 1/2 tsp. olive oil
3/4 C. chickpeas, drained and rinsed
3/4 C. black olives, sliced
3/4 C. red and yellow bell peppers, chopped
3/4 C. snap peas, chopped
3/4 C. vegan mayonnaise
1 Tb. almond milk (or rice/soy/hemp milk)
1/2 lemon, juiced
1/2 tsp. garlic powder
salt and pepper to taste
optional: sprinkle on some fresh chopped dill or basil too!
Cook pasta according to package directions.  (Do not overcook, al dente is best.)  Drain and rinse with cool water.  Place pasta in large bowl and toss with olive oil.  In small bowl, mix together mayonnaise, milk, lemon juice and garlic powder.  Add to pasta, mixing well.  Add chickpeas, olives, peppers, peas and salt & pepper.  Mix everything well and chill in the refrigerator at least 2 hours, but better yet, over night.  Serve cold.
-you can easily replace any of the veggies for cherry tomatoes, cucumbers, broccoli, zucchini or anything you and your kids prefer
makes 4 Cups
3 Tb. extra-virgin olive oil
1 Tb. blueberry juice
1 Tb. agave nectar
1 Tb. pure maple syrup
1 Tb. rice vinegar
1 tsp. Dijon mustard
1 lemon, juiced
2 C. frozen shelled edamame
1 C. fresh blueberries
2 Tb. fresh basil, finely chopped
2 Tb. fresh mint, finely chopped
sea salt & ground black pepper to taste
In small bowl, whisk together olive oil, blueberry juice, agave nectar, syrup, rice vinegar, mustard, lemon juice, salt and pepper.  Set aside.
Cook edamame according to package directions; drain.  Toss warm edamame with dressing and set aside for 20 minutes.
After edamame has cooled, toss edamame, blueberries, basil and mint in large bowl; season with salt and pepper.

 

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