PEAR + GORGONZOLA WITH WALNUTS SALAD

INGREDIENTS

1/4 cup walnuts

1 Pear, sliced

1 1/2 cups Salad Mix

2 tbsps Gorgonzola cheese

1/2 tbsp olive oil

1 tbsp balsalmic vinegar

1 . Wash the lettuce mixture and place in the bowl.

2. Cut up the pear into small, thin slices and mix together with the lettuce mix.

3. crumble two tablespoons of gorgonzola cheese on to the top of the salad and mix in with the pear and lettuce mix. 

4. Sprinkle the 1/4 cup of walnuts on top of the salad ( I like to put mine in the center)

5. Drizzle the olive oil evenly over the salad.

6. Drizzle the balsalmic vinegar on top. Add freshly ground pepper to taste. 

7. bon apetit

Shredded Beet with Cashew and Tahini Salad

Shredded Beet with Cashew and Tahini Salad

Layer the ingredients in the order listed and top with the tahini dressing

1/2 Cup spinach or salad mix

1/4 Cup purple cabbage shredded 

1/2 Cup cherry tomatoes, whole 

1/4 Cup toasted bread crumbs

 1 Cup shredded carrots

1 Cup shredded beets

1 tbsp chopped cashews

2 tbsp dried cranberries

1 tbsp light feta cheese

Tahini Dressing

1/2 Cup tahini
1/2 Cup apple cider vinegar
1/4 cup soy sauce
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp dried parsley
1 tbsp sugar
1/2 cup olive oil

Add all the ingredients, except for the oil to a blender or food processor and puree until smooth. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.

Top with tahini dressing, I purchased my dressing from whole foods.

Everyone's different so use as much as you see fit.

Veggie Tower

Veggie Tower

Green Kitchen Stories

How amazing does this salad look? I will definitely be cooking this up soon. 

Arugula Caprese Salad with Kale Pesto

Arugula Caprese Salad with Kale Pesto

I made this incredible Arugula Caprese Salad with Kale Pesto tonight from the Sprouted Kitchen website. It was incredibly easy to make and it tasted so good. It's great on its own but would also serve as a great side dish for a big dinner. I made a few adjustments to the recipe to make it a little more calorie conscious and adapted the pesto recipe to work better for a people who don't have a food processor. 

Kale Pesto

1 bunch kale

2 garlic cloves

1/2 cup toasted walnuts

1 handful fresh basil

1/3 cup shredded parmesan

pinch of red pepper flakes

juice of two lemons

1/3 cup water

sea salt and pepper

1/4 cup extra virgin olive oil

Bring a large pot of salted water to a boil, blanch the kale by placing it in the boiling water for 30 seconds. Run the kale under cool water to stop the cooking. 

Add the garlic cloves and walnuts to a blender or food processor and blend. Once they have been chopped add in the kale leaves, basil, parmesan, red pepper flakes, lemon juice, water, salt and pepper and olive oil. Pulse until blended to the consistency you like. If you're having trouble blending add little bits of water and lemon juice to help it along. 

Salad

1 package cherry tomatoes, halved

1/2 cup bocconcini cheese balls, halved

3 cups baby arugula

Half the cherry tomatoes and bocconcini cheese and add them to a large bowl. Add a few spoonfuls of the pesto to the salad and mix it in. Add the arugula, mix and serve. 

Bon Appétit 

For Sprouted Kitchen's recipe visit the link below:

 Sprouted Kitchen

Salad de Lola

Salad de Lola

1 tomato, diced

1 carrot, grated

1/3 cup red cabbage, sliced thinly

1 orange, sliced

1 handfull pea shoots sliced

1 handfull alfaalfa sprouts

1/3 cup sprouted beans

Roasted Chickpeas

1 can chickpeas

1/4 cup lemon juice

1 tbsp curry powder

Dressing

1/4 cup lemon juice

1 tbsp fresh orange juice

1 tbsp splenda

1 tsp olive oil

1 clove garlic, crushed

freshly ground black pepper

1/2 tsp powdered ginger

Directions
Set the oven to broil or 450 degrees

Mix chickpeas, lemon juice and curry powder, making sure chickpeas are evenly coated. If you prefer your chickpeas to be a little crunchier add 1 tbsp of olive oil to the mixture. Spread the chickpeas out on a baking sheet and place in the oven once it has reached the proper temperature. Allow the chickpeas to bake 10 minutes. Remove the chickpeas from the oven, shake and return them to the oven for another 10 minutes to bake on the other side.

While waiting for the chickpeas, prepare the vegetables for the salad,  mixing them together, leaving the orange slices on the sides.

Only use about 1/3 of the chickpeas for the salad.

Mix together, dressing, salad and chickpeas adding the orange slices on the side as a garnish and enjoy