Ceasar Salad veganized :)

We have slowly been transitioning over to Vegan and tonight my 9 year old daughter and I made this to go with the stuffed bell peppers.  It was actually really good, thanks to Angela Liddon at Oh She glows.  This was really good.  I would suggest starting with less lemon juice and tasting it as you go, my husband is not too fond of sour, so I we used less in the recipe.  I think it would also be really good with some vegan worchestershire sauce added for a little more depth.  But it's a great recipe to build off of.  And the vegan parmesan was absolutely outstanding!

Vegan Caesar Salad Dressing

1/2 c. cashews, raw
1/4 c. vegan parmesan (see recipe)
3-6 T. lemon juice (we like it less tart so we use 3T)
2 T. olive oil
1 garlic clove
1/2 t. sea salt
black pepper
1/2 c. water

In a blender - add lemon juice, water and olive oil.  Mix well.  Then add remaining ingredients and blend until smooth.

Vegan Parmesan (this is really good)
1/2 c. sesame seeds

2 T. nutritional yeast

1/2 t. sea salt

Toast sesame's until lightly browned.  Add sesame's, nutritional yeast and sea salt to blender and blend approximately 30-60 seconds until right consistency.

Toss salad dressing with chopped up romaine, add croutons if you like (of course regular croutons would change the recipe into a no vegan, vegan recipe, does that make sense?)

Avocado Salad with creamy lime dressing

Avocado Salad with Creamy Lime Dressing



1/4 cup extra-virgin olive oil

1/4 cup cashews

juice of 2 limes

1 teaspoon agave nectar

1/2 teaspoon ground cumin

Sea salt and pepper, to taste

1 head Romaine lettuce, roughly chopped

1 small bunch cilantro, leaves only

2 ripe avocados, cut into small cubes



1 Combine oil, cashews, lime juice, agave nectar and cumin in a blender. Process until cashews are smooth and creamy. If needed, use water a 1/2 tablespoon at a time to reach desired consistency.



2 Combine the lettuce and cilantro with the dressing in a large bowl. Top with the avocado pieces.

Super Yummy Seven Salad

This salad is so yummy perfect for winter or summer time, with only 7 ingredients

1 bunch of spinach
1 apple, cored and diced
1/3 c. cubed cheddar or you could use feta, or blue cheese
1/3 c. red onion diced, or I used a sweet white onion.
1/2 c. small red grapes (champagne)
1/3 c. Sesame sweet cashews (Trader Joes)
1 Avocado (diced)

Mix all in a salad bowl and top with poppyseed dressing.

This Ain't your Mama's Chicken Salad (lovingly named by my husband)

1 large can (kirkland brand) chicken, drained and shredded
1/2 c. mayo
1/2 t. paprika
3/4 c. cranberries
1/2 c. celery, chopped finely
1 green onion, sliced finely
1/4 c. red bell pepper, chopped finely
1/2 c. slivered almonds
1/2 t. salt
pepper to taste.

Mix  all ingredients in a bowl.  Serve on bread, as a sandwich, on lettuce cups, inside half a red bell pepper shell, in a tomato or on a tortilla and wrapped.

Grandma's Cherry Salad

Serves 8-10

1 lg. tub of cool whip
1 can of cherry pie filling
1 1/2 c. slivered almonds
1 can condensed milk
1 small can of chopped pineapple

Mix Cool whip with cherries and condensed milk. Then add almonds and pineapple. Place in the refrigerator for atleast 1 hour. Then serve.

How to Get Kids to Eat Salad? Pineapple Avocado Salad

So how do you get your kids to eat salad? Just make this and you'll be amazed! (we were)

Salad:
6 cups of Spring lettuce mix
1 1/2 c. honey sesame cashews (trader joes, so yummy)
1 avocado
1 small can mandarin oranges (drained)
1 20 oz. can pineapple chunks (drained, but save juice for dressing)

Toss all ingredients together and top with the following dressing:

Best salad dressing EVER!
1/2 c. +2 T. orange juice
10 T. pineapple juice (this is left over from the pineapple)
1 T. lemon juice
1/2 c. balsamic vinegar
3T. dijon mustard
1/2 t. garlic, minced
1 t. salt
1/2 t. black pepper
1 t. cayenne pepper
1/2 c. + 2T. grapeseed or vegetable oil
5 T. olive oil

Mix all ingredients in a bowl, excluding the olive oil. Whisk until mixed well then add olive oil. Serve on top of salad! SOOOO Yummy!

Cranberry, pecan Chicken Salad

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

In a medium bowl, mix all ingredients together and serve. or chill until ready to use.
This is great served on the "my friend Tara's best Croissant rolls"

Arugula Raspberry Walnut Salad with Grilled Goat Cheese

This takes a little time and preparation, but it is SOOO worth it! The grilled goat cheese adds a nice warm crunch to the salad along with the sweetness of the sugared walnuts. YUMMY!

Arugula Raspberry Walnut Salad with Grilled Goat Cheese

Dressing

1/4c walnut oil or macadamia oil

2T raspberry vinegar or red wine vinegar

1T balsamic vinegar

1/4tsp Dijon mustard

1/8tsp sugar

dash of toasted sesame seed oil

pinch salt

couple of grinds of ground black pepper

1) Combine all ingredients together in covered bottle and shake well.

Grilled Goat Cheese

• 1 cup panko (Japanese breadcrumbs)*
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 4-ounce logs soft fresh goat cheese, sliced about 1/4" each and pressed into flat discs
• 2 large egg whites, lightly beaten until foamy

Mix first 6 ingredients in medium bowl to blend. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

Prepare skillet on med high heat. Heat 1 tablespoon olive oil . Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.

Sugared walnuts

1/2 c. walnuts, chopped

2 tsp. sugar

Place walnuts in dry skillet over medium to medium-high heat. Stir constantly until warmed.

1) Add sugar and stir until sugar adheres to walnuts.

2) Remove from heat immediately and cool on wax paper.

Salad

4 c. arugula, rinsed and patted dry.

1 small avocado, chopped (optional)

1/2 pear, thinly sliced (optional)

1/2c fresh raspberries, for garnish

1) Place arugula in salad serving bowl and toss with dressing.

2) Top with avocado, pears, raspberries and grilled goat cheese & serve.

Sweet Potato Salad

I was a little hesitant to try this one, considering the ingredients. But to my surprise this was sooo tasty. John even went as far as to say it's the best salad I've ever made! We definitely needed to add this on "the keeper list" with that kind of response.

Seared Ahi Tuna with Thai salad dressing

Watermelon Goat Cheese Salad