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RECIPES FOR SALADS & VEGGIES

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Twisted French Mustard Dressing

-         2 tablespoons MCT Oil

-         1 tablespoon water

-         2 tablespoons apple cider vinegar

-         1 tablespoon “French Twist” ™ Salad Seasoning

-         2 teaspoons Dijon Style Mustard

-         3 drops stevia or to taste

 Blend ingredients well. Pour over chopped veggies of choice or over fish, or use as a marinade for chicken. AMAZING!


“Amazin Asian“™ Oriental Salad Dressing

 -         ½ cup MCT Oil

-         ¼ cup water

-         ½ cup apple cider vinegar

-         1 rounded tablespoon “Amazin Asian” ™ Seasoning

-         2 tablespoons Dr. Bragg’s Amino Acids or Wheat Free Tamari Sauce

-         20 drops stevia or to taste

 Add all ingredients to jar except stevia. Add half of the stevia, apply lid, and shake to blend. Test it out and add more stevia until you reach desired sweetness. Allow to sit for a few minutes. Overnight is even better.


French Twisted Cucumber Spears

This is a delicious recipe and gives you a ‘grab n’ go’ vegetable for busy days.

 -         3 cucumbers

-         ½ cup rice wine vinegar (or apple cider)

-         1/2 to 2/3 cup water

-         2 teaspoons “French Twist” ™ Salad Seasoning

-         8 drops Stevia

 Peel and slice cucumbers into spears. Cut each cucumber first in half; then, take each have and cut into 4 long spears. Lie side by side in square container or use a jar. You want to “pack” them, therefore you only want to use a container just large enough to hold them. This way, when you cover the cucumber spears with the marinate mixture, they will ALL be immersed. Mix the vinegar, water, “French Twist” ™ Salad Seasoning, and stevia. Pour over cucumbers, cover and refrigerate. Let sit overnight. Goes well with fish, cottage cheese, etc. Use within a week. One serving equals 8 spears                             Calories: 20


Cottage Cheese and Tomato Salad

-         ½ cup fat free cottage cheese OR 100 grams low fat cottage cheese

-         ¼ - ½  teaspoon Grandma Edna’s “El Ranch e-Roo” ™ Salad Seasoning

-         2 cups mixed salad greens

-         3 teaspoons water

-         2 teaspoons raw apple cider vinegar

-         About  2 drops stevia (or to taste)

-         salt & pepper to taste

 Mix “El Ranch e-Roo” ™ Salad Seasoning with cottage cheese and set aside. Put water, vinegar, stevia, salt & pepper in bowl & mix well. Add salad greens & toss to coat. Put greens on plate. Place seasoned cottage cheese in center of lettuce. Enjoy!


French Tomato Salad

2 medium green onions, sliced
1 cup tomatoes cut into bite sized pieces
2 to 3 tablespoons French Twist Vinaigrette made ahead of time (using “French Twist” ™ Seasoning)

Directions:

Mix ingredients together and serve in small bowl along side your meat of choice.  Serves 1. 52 calories


Summer “Dang, That’s Good” Fresh Dill Salad

-         100 grams chicken sliced

-         2  ¾ teaspoons Dang, That’s Good Seasoning

-         1 cup fresh cut Romaine lettuce

-         1 cup baby greens salad mix

-         1 large head fresh dill flower

-         ½ teaspoon finely chopped fresh dill

-         1 green onion sliced fine

-         3 teaspoons MCT oil

-         2 tablespoons rice wine vinegar

-         2 tablespoons water

-         3 - 4 drops stevia, or to taste

-         1/8 teaspoon Dr. Bragg’s Amino Acids or Wheat Free Tamari Sauce

-         1/8 teaspoon pepper

 Put ¾ teaspoon “Dang, That’s Good”™ Seasoning into small bowl. Add 2 tablespoons rice wine vinegar, 2 teaspoons MCT oil, ½ teaspoon fresh chopped dill, ½ teaspoon chopped green onion, Dr. Bragg’s Amino Acids or Wheat Free Tamari Sauce, pepper and stevia. Mix and set aside. Put 1 teaspoon MCT in nonstick pan. Add chicken, sprinkle with 2 teaspoons “Dang, That’s Good” ™ Seasoning, and cook on medium – low until done. Remove pan from heat and remove chicken from pan. Put 2 tablespoons water into pan and swirl around to gather some pan juices. Whisk water from pan into vinegar mixture. In large bowl put lettuces and remaining green onion. Break or chop the large head of dill into small florets and add to lettuce bowl: toss. Whisk vinegar dressing and pour over lettuce. Toss again and put onto plate. Arrange chicken pieces over the top. Garnish with a sprig of dill if desired. Serves 1 Calories: 132


Spinach, Fennel and Orange Citrus Salad

-         3 cups baby spinach

-         ½ cup fennel, sliced thin across the bulb

-         A couple dashes pepper

-         2 tablespoons rice wine vinegar

-         2 teaspoon MCT oil

-         1 teaspoon water

-         1 teaspoon “French Twist” ™ Salad Seasoning

-         Juice squeezed from ½ of an orange

-         ½ of an orange, peeled and cut into 3 pieces per section

-         2 drops stevia, or to taste

 In a small bowl whisk together the vinegar, oil, water, “French Twist”™ Salad Seasoning, pepper, orange juice and stevia; set aside. Prepare fennel and orange sections. Add these to the spinach and toss. Whisk citrus dressing together and pour over salad. Toss all together.  Serves 1                                                            Calories: 121

Variation: Omit orange juice and orange slices. Replace juice of orange with 2 teaspoons lemon juice and increase stevia to 5 – 6 drops, or to taste.         Calories are now: 38

 

 Fabulous Summer Salad Trio

This is an easily made salad that offers a trio of flavors, textures and satisfying crunch! You can use any cabbage you choose, however, Savoy has a particular crunchy texture that is a WONDERFUL addition to the other veggies in this recipe; it’s not as sweet as green cabbage and that works well.  You’ll notice that there’s 3 veggies used - modify if you wish with the instructions below the recipe.

 -         ½ cup mild onions, chopped (choose varieties like Vidalias or Walla Walla Sweets)

-         ½ cup Savoy Cabbage, cut into ½ inch bite sized pieces

-         1 cup cucumber, peeled and cut into small cubes

-         2 to 3 tablespoons “French Twist” ™ Salad Dressing (page

 Mix ingredients together and serve in small bowl along side your meat or seafood of choice. Serves 1 Calories 52

 

Marinated Cucumber and Onion Salad

-         ½ large cucumber, peeled and sliced into thin rounds

-         ½ cup red onion (80 grams), sliced very thin

-         3 tablespoons “French Twist” ™ Salad Dressing (made according to package directions)

 Mix ingredients together. Allow to sit and marinade for about 30 minutes (or more) in the refrigerator. Serve in small bowl aside your meat or seafood of choice. Serves 1                                                

 

 “Dang, That’s Good” Ranch Style Citrus Dressing

-         ¼ cup MCT Oil

-         3 tablespoons water

-         ½ cup apple cider vinegar

-         2 teaspoons “El Ranch e-Roo” ™ Salad Seasoning

-         2 teaspoons “Dang, That’s Good Seasoning

-         3 drops stevia or to taste

 Add ingredients to jar, apply lid, and shake to blend. Allow to sit for a few minutes. Overnight is even better. This dressing easily lasts for a month.

 


Marinated Asparagus Spears

24 medium asparagus spears (384 grams)

1 recipe “French Twisted” Salad Dressing (page

3 cloves garlic, minced

½ teaspoon pepper

 

Wash asparagus and snap off the woody ends. Bring a pot of water to boil. Add asparagus spears to water and cook for 3 -4 minutes. Quickly remove a spear and poke a fork in it to check for tenderness. It should be firm. When asparagus is ready, quickly empty out the hot water and cover the asparagus with cold water to stop the cooking. Drain. Put into a quart jar, or some covered container where the spears can lay side by side. Mix garlic and pepper with the Salad dressing and pour over asparagus. Refrigerate and let it sit overnight. Lasts for about 1 week.

Serves 3 at 8 spears per person         Calories per spear: 3