It is snowing outside and despite the fact that it is November, I am shocked. Warm autumn afternoons lulled me away into the belief that fall weather would last forever. When the temperature drops, I abandon raw salads for warm squashes and vegetable soups because my body craves and needs warmth from my food. But despite the coldness, this salad is amazing. The combination of blueberries and peaches with cucumbers and belle peppers satisfies even my two-year-old.
Don’t be tempted to make the dressing in a large quantity for the future…I learned the hard way that this dressing is simply better fresh.
Blueberry Peach Salad with Orange Vinaigrette
From Healthy Mama
- 3 cups mixed lettuce, chopped
- 1 cucumber, peeled and chopped
- 2 small peaches sliced into small pieces
- 1 green belle pepper diced
- 3/4 cup blueberries
- Juice of 1/2 orange
- 1 tsp. apple cider vinegar
- 4 tbsp. olive oil
- 1/2 tsp. sea salt
- dash of cayenne pepper
Combine orange juice, vinegar, oil, salt, and pepper in a dressing container. Arrange all salad ingredients in layers on a large plate. Pour the dressing over the salad and serve.
Strawberry-Pear Salad with Curry Vinaigrette
Salad greens of your choice – washed and prepared
Strawberries – washed and cut
Pears – washed and cut into cubes
Pecans – crushed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 teaspoons maple syrup
1 teaspoon curry powder
2 teaspoons mustard – with no sugar, coloring, or preservatives
1 pinch Salt and pepper to taste
In a salad dressing container – combine balsamic vinegar, olive oil, maple syrup, curry powder, mustard, and salt/pepper. Shake or stir until smooth.
Toss together salad greens, strawberries, pears, and pecans on a plate or in a bowl. Drizzle dressing over salad and enjoy.
I have a crush on artichokes, garlic chicken, parmesan cheese, and salad. This salad is an amazing combination of my food loves. Enjoy!
Artichoke and Garlic Chicken Salad
1 bunch of romaine – washed and cut into bite sized pieces
1 recipe garlic chicken – shredded
1 jar (4-1/2 ounces) artichoke hearts – diced
1/2 cup grated parmesan cheese
1 tomato – diced
3 Tbsp. apple cider vinegar
2 Tbsp. chopped onion
2 tsp. sucanat
2 tsp. sugar-free mustard
1/2 teaspoon salt
1/4 tsp. pepper
2 Tbsp. olive oil
Combine romaine, chicken, artichoke hearts, parmesan cheese, and tomato in a bowl.
In a blender or vitamix combine apple cider vinegar, chopped onion, sucanat, mustard, salt, pepper, and olive oil. Always add the liquids first to avoid the spices sitting at the bottom. Blend on medium speed until dressing is smooth.
Toss salad and pour dressing over.
Mango and Chickpea Salad
4 cups spinach – washed and cut into bite sized pieces
1 mango – peeled and diced into chunks
1 red pepper – de-seeded and cut into chunks
1 can of garbanzo beans – drained and rinsed
Handful of feta cheese (optional)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Dash of sea salt
2 teaspoons maple syrup
1 teaspoon mustard (sugar-free)
Combine spinach, mango, red pepper, garbanzo beans, almonds, and feta cheese in a large bowl. Whisk together oil, vinegar, salt, maple syrup, and mustard in a small shallow bowl. Toss dressing on greens and enjoy!
Berry Salad with Balsamic Vinaigrette
A mixture of blueberries and strawberries
Spinach (3-4 cups)
Handful of sliced almonds
Feta cheese (vegans – omit cheese)
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper
Stir together balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper in a dressing container. Shake/mix until smooth. Pour over a bed of greens with berries, feta cheese, and sliced almonds.
My little kindergartener is majorly crushing on some girls at school. For the last week or two, he has spent the evenings with paper and pen writing love notes to all of his girlfriends. His love notes are envelopes with a carefully penned “I love you.”
I thought the joy of writing love letters was unsurpassable.
I was wrong.
Receiving a love letter from a very cute girl was beyond exciting. The letter is adorable with a picture of the two of them holding hands. He carefully hung it on his magnet board by his bed so that he can look at it as he falls asleep at night.
And while my kindergartener has been crushing on girls, I have been crushing on this amazingly berry good salad. Spinach, romaine, mangoes, strawberries, un-sweetened dried blueberries, unsweetened coconut flakes, and a handful of crushed raw almonds topped with a Berry Poppy Seed Vinaigrette – is amazing. My husband loves this salad with a little feta cheese and an organic grilled chicken tender marinated in a healthy Italian dressing. Either way, I love this salad.
Berry Poppy Seed Vinaigrette
adapted from Our Best Bites
1/2 cup white wine vinegar
1/2 cup raw organic honey
1-2 cloves garlic
1 teaspoon onion powder
1 teaspoon sea salt
About 10 cracks of freshly ground black pepper
1 cup fresh raspberries, blackberries, or strawberries
2/3 cup olive oil
1 1/2 teaspoon poppy seeds
In a blender or Vitamix, combine the vinegar, honey, garlic, onion, salt, pepper, berries, and oil. Blend until smooth. Transfer dressing into a mason jar or dressing container and add poppy seeds. Shake and serve.
Store dressing in the refrigerator.
This salad dressing is my all time favorite. I love it on beds of spinach with strawberries, mangoes, peaches, pistachios, and maybe a little goat feta.
Enough said. This dressing is fabulous.
Amazing Poppy Seed Dressing
2 cups organic sugar/agave nectar
3/4 tsp. salt
3/4 tsp. onion powder
3/4 tsp. ground mustard
3/4 cup apple cider vinegar
1/2 cup olive oil (sometimes I use half olive oil and half grape seed oil)
1/2 cup water
1 tablespoon poppy seeds
Place all items in your Vita-mix or blender and mix until smooth.
Store dressing in your refrigerator and be sure to shake it before each use.