Roasted Beet And Cheese Salad With Herbed Olive Oil Dressing Recipe

2 lbs small fresh beets, trimmed
3 Tbsp extra virgin olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
4 oz goat cheese, crumbled
kosher salt and black pepper to season

Preheat your oven to 400 degrees.

Wash the beets and place them whole in a roasting pan, then cover the pan tightly with aluminum foil.

Bake for 45 to 55 minutes or until the beets are fork tender. The baking time will depend on how large the beets are.

Remove the roasting pan from the oven and let the beets cool to the touch, then take a paper towel and rub each beet to remove the skin, then cut into thin wedges; set aside.

In a large salad bowl, whisk together the olive oil, thyme, and chives until frothy.

Now add the beets to the bowl and toss gently to coat the beets with the dressing, then top with the goat cheese and season to taste with salt and pepper, and serve.

Will serve 4 to 6.

Healthy Salad Greens And Pasta Soup Recipe

8 cups vegetable broth
2 Roma tomatoes, diced fine
4 spring onions, chopped (include green tops)
1 can (15 oz) garbanzo beans, drained and rinsed well
4 cups mixed salad greens (frisee, escarole, and radicchio are all good, but just use any prepackaged mixed greens if you like)
1/2 cup small size pasta
kosher salt and  black pepper to taste
grated Parmigiano-Reggiano cheese for serving

Put a large soup pot over medium heat, add the broth and tomatoes and bring to a boil, then reduce heat to low and simmer for 15 minutes.

Add the onion, garbanzo beans, salad greens, and pasta; loosely cover the pot and simmer gently for 5 to 7 minutes or until pasta is tender. Taste and add salt and pepper if needed.

Serve hot with generous sprinkles of cheese on top of each bowl.

Will serve 6 to 8.

Healthy Black Bean Spinach Salad Recipe

2 Tbsp fresh lime juice
1 tsp cumin
1/4 tsp kosher salt
1/4 tsp black pepper
2 cans (15 oz) black beans, drained and rinsed
2 cups diced fresh tomatoes
1/4 cup shredded cheese
1/4 cup diced onion
2 Tbsp chopped fresh cilantro
4 cups chopped spinach

Put the lime juice, cumin, salt and black pepper in a salad bowl; whisk to combine.

Put the beans, tomatoes, cheese, onion, and cilantro in the salad bowl and toss to coat with the dressing.

Divide the spinach between salad plates and spoon the black bean mixture over the top of each.

Serve immediately.

Makes 4 salads.

Healthy Asian Cole Slaw Recipe

1 garlic clove, grated or pressed
1/4 cup rice vinegar
1 Tbsp olive oil
1 tsp soy sauce
dash red pepper flakes
1 bag (12 oz) cole slaw mix (shredded cabbage)
1 cucumber, cut into very thin strips
1 red bell pepper, cut into very thin strips
4 green onions, sliced thin lengthwise into strips

Whisk together the first 5 ingredients in a large bowl until mixture is frothy.

Add the remaining ingredients and toss well to combine.

Taste and season with salt and pepper if desired.

Will make 4 servings.

Mixed Salad With Maple Vinaigrette Recipe

1 Tbsp real maple syrup
2 Tbsp white wine vinegar
1 Tbsp olive oil
1/4 tsp kosher salt
6 cups mixed salad greens, baby spinach, etc.
3 cups mixed fresh strawberries, blueberries, etc.
1/2 cup chopped pecans, toasted
1/4 cup crumbled goat cheese

In a large salad bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until mixture is frothy.

Add into the bowl the greens and berries, and toss gently to combine.

Serve on 4 salad plates and sprinkle pecans and goat cheese on top.

Makes 4 salads.

Orange And Wild Brown Rice Salad Recipe

1 Tbsp olive oil
1/2 Tbsp white rice vinegar
1/2 Tbsp real orange juice
1 tsp soy sauce
salt and black pepper to taste
1/2 cup cooked brown rice, chilled
1/2 cup cooked wild rice, chilled
2 green onions, chopped
1 celery stalk, chopped fine
1/2 red bell pepper, chopped fine
1 orange, segments removed and cut in half (or use mandarin oranges)
2 Tbsp golden raisins
2 Tbsp chopped almonds, toasted
mixed greens for serving, optional

In a large salad bowl, whisk together the first 4 ingredients, then taste and add salt and pepper.

Add the remaining ingredients and toss gently until coated well with dressing.

Serve over mixed greens for a filling salad if you wish.

Will serve 2 to 4.

Chicken And Artichoke Salad Recipe

2 tsp lemon
1/2 tsp coarse brown or Dijon mustard
1/2 tsp finely chopped dill
1 1/2 Tbsp good olive oil
salt and pepper
3 cups dark green salad mixture, any combination you like
3/4 cup chopped artichoke hearts (jarred)
1 cup chopped cooked chicken
1 cucumber, diced
1 carrot, diced
1 green onion, chopped
1 Roma tomato, diced

Put the first 4 ingredients in a large salad bowl and whisk until frothy; taste and add salt and pepper as desired.

Add the remaining ingredients to the bowl and toss gently to combine.

Serve immediately.

Will serve 2 to 3.

Cannellini Bean Greek Salad

1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tsp dried oregano flakes
1/4 tsp black pepper
1/8 tsp kosher salt
1 can (15 oz) cannellini, drained then rinsed
1 Roma tomato, diced
1/4 cup diced sweet onion
1/4 cup diced green pepper
1/4 cup crumbled feta cheese
1/4 cup chopped kalamata olives
mixed greens for serving, optional

In a large salad bowl, whisk the first 5 ingredients together until frothy.

Add the remaining ingredients to the bowl and toss gently until all ingredients are coated well with the dressing.

Serve immediately by itself or over a bed of mixed greens.

Will serve 2 to 4.

Healthy Black Eyed Pea And Corn Salad Recipe

2 cans (15 oz each) or 2 bags frozen (16 oz each) black eyed peas
1 can (15 oz) or 1 bag frozen (16 oz) whole kernel corn
1 Tbsp olive oil
2 Tbsp lemon juice
1/4 cup chopped fresh parsley
salt and pepper to taste
8 oz cooked brown rice or cooked quinoa, chilled
2 stalks celery, diced fine
2 green onions, diced fine
1 small red bell pepper, diced fine

Drain the cans through a colander, or thaw and drain the frozen black eyed peas and the corn through a colander; set aside.
In a salad bowl, whisk together the olive oil, lemon juice, and fresh parsley until well combined; taste and add salt and pepper as desired.
Add the brown rice or quinoa, and the celery, onion, and bell pepper to the bowl with the dressing and toss to combine.
Add the black eyed peas and corn and toss gently until all is combined.
Serve cold.
Will serve 4 to 6.

Zesty Marinaded Garden Salad Potluck Recipe

8 cups diced cucumbers
4 cups halved grape tomatoes
1 cup finely diced sweet red bell pepper
1 cup finely diced sweet onion
1 Tbsp fresh basil
2 to 3 cups Zesty Italian dressing

Put all the vegetables and the basil in a big bowl.

Pour the Italian dressing over and toss combine.

Let sit out for 20 minutes before serving at room temperature.

Will serve 8 at a potluck and is easily doubled or tripled for larger gatherings.

Potluck Cannellini Bean And Pea Salad Recipe

1/3 cup olive oil
1 small orange, zested and juiced
1 large lemon, zested and juiced
1 Tbsp Dijon mustard
4 cups canned or cooked cannellini beans, well drained
1 cup frozen peas, thawed (not cooked)
1 cup chopped walnuts, toasted
4 cups torn mixed green lettuce

In a large bowl, whisk together the olive oil, orange zest and juice, lemon zest and juice, lemon juice, and Dijon mustard.

Add the beans and peas to the bowl and toss to coat well; set aside.

Put walnuts in dry (unoiled) skillet over medium-low heat and shake gently until warm and fragrant; pour into beans/peas mixture in bowl and toss to combine.

Add the torn mixed green lettuce to the bowl and toss.

Serve at room temperature.

Will make 8 potluck size servings and may easily be doubled or tripled to serve more.

Walnut Apple Potluck Salad Recipe

1/2 cup light mayonnaise
1/2 cup plain yogurt
2 Tbsp honey
3 to 4 tart apples, washed, cored, diced
2 small celery stalk, finely chopped
2 cups seedless sweet red grapes, halved
6 to 8 cups chopped romaine lettuce or other mixed greens blend
1 cup chopped walnuts

In a large serving bowl, whisk together the mayonnaise, yogurt, and honey until creamy.

Add the apples, celery, and grapes and stir gently until ingredients are well coated with dressing.

Cover and chill until ready to serve, then add lettuce to bowl, toss to coat, then add walnuts on top.

Will make 8 to 10 servings at a potluck.

Tex-Mex Style Cole Slaw Potluck Recipe

1 cup prepared Ranch style dressing
1 Tbsp fresh lime juice
1 tsp ground cumin
8 cups shredded cabbage or coleslaw mix
1/4 cup finely diced red onion
2 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped jalepano pepper
1 can (11 oz) Mexican style whole kernel corn, drained very well
1 cup finely shredded Pepper Jack cheese

In large serving bowl, whisk together the first 3 ingredients.

Add the remaining ingredients to the bowl and toss to combine well.

Refrigerate if not serving immediately.

Will make 8 potluck size servings.

Quinoa Mixed 4 Bean Salad Recipe

1 garlic clove, grated
1/2 cup apple cider vinegar
1/2 cup olive oil
1 tsp kosher salt
black pepper to taste
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) cannellini beans
1 can (15 oz) garbanzo beans
1 small sweet red bell pepper, diced
1 small sweet red onion, diced
1 stalk celery, diced
1/4 cup chopped flat leaf parsley
6 cups cooked quinoa

In a large serving bowl, whisk together the garlic, vinegar, olive oil, salt, and black pepper until frothy.

Drain and rinse all the beans well, then add to the bowl with the dressing; stir gently to combine.

Add the remaining ingredients and stir gently until well blended.

Serve chilled or at room temperature.

Will serve 8 to 10 at a potluck setting.

Potluck Pizza Pasta Salad Recipe

16 oz combination wagonwheel and corkscrew pasta
4 oz olive oil
4 oz red wine vinegar
1 garlic clove, minced
1/2 Tbsp oregano leaves
1/2 tsp Dijon mustard
16 oz diced fresh mozzarella
8 oz fresh sliced mushrooms
4 oz pepperoni, cut in small strips
4 oz diced green bell pepper
6 Roma tomatoes, diced
1 small sweet onion, diced

Cook pasta according to directions on box, making sure they are al dente. Drain well and let sit out to cool.
In a large bowl, whisk together the next 5 ingredients.

Add the drained pasta to the bowl, stirring to combine, then add the remaining ingredients and toss gently to combine.

Taste and add seasoning as needed.

Serve at room temperature.

Will serve 8 to 10 at a potluck.

Molasses Dressed Hoppin John Salad Recipe

1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup apple cider vinegar
1/4 cup light molasses
1/4 cup olive oil
2 garlic cloves, grated
2 bags (10 oz ea) frozen black eyed peas, thawed and drained well
3 stalks celery, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small sweet red onion, diced
1/4 cup finely chopped flat leaf parsley
4 slices bacon, diced and fried crispy

In a large serving bowl, whisk together the first 7 ingredients.

Add the remaining ingredients (EXCEPT bacon) to the bowl and toss gently to combine.

Cover bowl and refrigerate for 1 hour; stir several times during hour.

When ready to serve, remove from refrigerator and toss gently again.

Serve with bacon crumbles on top. May be served cold or room temperature.

Will make 10 to 12 servings for a potluck.

Minty Citrus Fruit Salad Recipe

1/4 cup finely chopped fresh mint
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1/4 cup natural honey
1 can (15 oz) pineapple chunks (or fresh)
1 large cantaloupe, cut bite sized pieces
3 cups berries (any in season)
2 cups seedless grapes, halved
1 tart apple, washed, cored, diced
1 cup chopped pecans or other nuts

In a large serving bowl, put the mint, lime juice, orange juice, and honey, and whisk until well blended and slightly frothy.

Add to the bowl the everything EXCEPT the nuts, and stir gently to combine.

Cover bowl and refrigerate for at least 1 hour.

Stir again gently before serving, then top with nuts and serve.

Will serve 8 small portions at a potluck, but can easily be doubled or tripled for larger crowds.

Green Bean With Pineapple Skillet Salad Recipe

2 lbs fresh young green beans, washed and stems trimmed off
4 Tbsp olive oil (more if needed during frying)
1 small red bell pepper, sliced into thin strips
1 can (15 oz size) pineapple chunks or slices
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 tsp lime zest
1 Tbsp lime juice
Optional: quinoa, rice, or mixed greens for serving

In a large soup pot, bring salted water to a boil, then add the beans and boil for 5 minutes. Immediately drain, then put into a bowl filled with ice and cold water. When thoroughly chilled, drain beans completely, then turn out onto a towel covered surface to dry.

In a large skillet over medium-high heat, put olive oil, and when hot, add some of the beans (don't over-crowd skillet) and quick stir fry for just 2 minutes until crisp-tender. Remove to a plate and continue quick stir frying remaining beans, adding olive oil as needed.

When beans are done, start quick stir frying the pepper strips, removing as cooked.

When peppers are done, add the pineapple and quick stir fry just until you get a little color on them; remove.

Now add the garlic, red pepper flakes, and salt to skillet, stir and fry just for 30 seconds, then add back in the beans, peppers, and pineapple, stirring to coat; remove the skillet from heat.

Add the lime zest and juice, stir, then dump into serving bowl and allow to sit. Is best served slightly warm or at room temperature.

Will serve 8 at a potluck setting (more if served over quinoa, rice, or mixed greens).

Savory Berry Salad Recipe

1 tiny sweet onion (Vidalia, Walla Walla, or sweet red)
3 Tbsp apple cider vinegar
sprinkle raw sugar or drizzle of honey
sprinkle dry mustard
1/4 tsp kosher salt
8 cups combination any fresh berries (blueberries, blackberries, strawberries, raspberries)
1/4 cup chopped fresh mint
1 to 2 Tbsp raw sugar
2 tsp lemon zest
1 tsp lemon juice
3 Tbsp good olive oil
10 to 12 cups mixed greens for serving
2 to 4 cups crumbled feta cheese or goat cheese for serving

Very thinly slice the sweet onion and put in glass bowl. Add to the bowl the apple cider vinegar, sugar or honey, mustard, and salt; stir to combine, then cover bowl with plastic wrap and let sit out for 1 hour. Stir the contents once or twice during this time.

When ready to make salad, drain the onions through a sieve and put onion mixture into a large serving bowl.

Add to the bowl the berries, mint, sugar, lemon zest and juice, and olive oil and toss gently to combine.

May be chilled or served at room temperature.

To serve place pile of mixed greens on small plate, then spoon on berries, then sprinkle on crumbled cheese (do not mix greens or cheese into salad).

Will make 10 small salads at a potluck setting.

Red Bell Pepper Jicama Cole Slaw Recipe

2 large limes, juiced
1/4 tsp hot pepper sauce (more or less to taste)
1 Tbsp brown sugar
1/2 cup olive oil
salt and pepper
1 jicama, peeled and cut into very thin strips
1 red bell pepper, cleaned and cut into very thin strips
1 green onion, chopped

In a large glass bowl, whisk together the lime juice, hot pepper sauce, and brown sugar. While whisking, start slowly drizzling in the olive oil, whisking until the dressing thickens. Taste and add salt and black pepper as needed, then whisk to combine.

When satisfied with the dressing, add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

Will serve 2 to 4.