Category Archives: Salads

Mediterranean Egg Salad

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Mediterranean Egg Salad (serves 3-4) The inspiration for this egg salad came from an old friend, Danny, who lived in Israel for many years. Lettuce salads are not common but vegetable salads are and this is a big hit with … Continue reading

Kale Salad with Ginger Dressing

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America (or at least California) has fallen in love with Kale and I am so happy. I’ve been eating it for over 30 years, even sauteing with scrambled eggs, putting it in soups and stews. Winter is the best time … Continue reading

Winter Fruit Salad

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I fell in love with persimmons this year!  Seemed I couldn’t get enough of these Fuyu little orange globes. Crunchy and slightly reminiscence of pumpkin. Just watching this deep orange fruit go in my mouth made me feel healthier – … Continue reading

California Fiesta Salad

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California Fiesta Quinoa Salad (Serves 6) Absolutely one of the most loved salads by my clients, students, family, and friends!   l       cup quinoa, uncooked ¼   tsp sea salt ¾   cup cubed tomato, (1 medium tomato) … Continue reading

Mexican Black Bean and Corn Salad

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Mexican Black Bean and Corn Salad (Serves 4) A great side salad with meats, seafood, chicken, or vegetarian only!!  2              cups black beans, precooked ½  cup fresh or frozen corn 1   cup water, boiling ½  cup red bell pepper, … Continue reading

Cannellini Bean and Tomato Basil Salad

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Cannellini Bean and Tomato Basil Salad  (serves 4-6)  This is a summertime favorite salad for one of my clients. Very fresh from the garden flavors yet hearty enough for a meal.   1 ½   cups cannellini beans (white kidney beans), … Continue reading

Jicama Cabbage Salad

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Crunchy Jicama Cabbage Salad with Dill Dressing (Serves 4) Once you try jicama, a crunchy sweet root vegetable, you will love it! 1    cup jicama, peeled and julienned 1    cup green cabbage, sliced thin ¼   cup red cabbage, sliced thin ½   cup carrots, julienned (1 medium) ¼   cup … Continue reading

Beets and Tangerine Salad

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(Serves 4) 3 beets, cooked, peeled and cubed 3 seedless tangerines, peeled, and sectioned ½ cup feta cheese, crumbled Dressing: 1/3   cup olive oil 2       Tbs  balsamic vinegar 1        Tbs minced fresh mint … Continue reading

Bok Choy, Beet, and Fennel Salad

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Beet lovers beware….you may not be able to stop eating this one! 2      cup beets (red, yellow or Chioggia, an Italian candy-striped variety) 4      cups bok choy, chopped, one head 1       cup fennel, (small head) remove stems, … Continue reading

Apple Fennel Salad with Arugula and Walnuts

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(serves 4) 2 cups arugula salad 2 cups spinach 1 small fennel bulb ¼ cup walnut pieces, toasted 1  Fuji or Pink Lady apple, sliced 2  shallots, minced Dressing: 4 Tbs. walnut oil 2 Tbs apple cider vinegar 4  Tbs … Continue reading