Lemon Flax Salad Dressing
½ cup Flax oil
¼ tsp dried dill
½ Tbsp freshly grated lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
Mix ingredients, and serve over salad. Refrigerate if prepared in advance.
Flax Fruit Salad Dressing
¾ cups fresh orange juice
¼ cup Flax Oil
3 Tbsp sesame seeds
Blend ingredients and refrigerate. Delicious over salad or freshly-cut fruit.
Hemp salad dressing
3 Tbsp Hemp seed oil
3 Tbsp Extra virgin olive oil
4 Tbsp Balsamic vinegar
1 Tbsp Oregano
½ Tbsp Basil
Salt & Pepper to taste
Mix ingredients and pour over salads.
Caribbean salad dressing with sesame oil
1 1/2 cup pineapple juice
4 Tbsp sesame seed oil
2 Tbsp apple cider vinegar
2 Tbsp fresh parsley (or 1 tablespoon dried)
1/2 tsp rosemary
1/2 tsp lemon pepper
1/8 tsp salt
Mix all ingredients in an airtight container with lid. Shake vigorously for 30 seconds. No refrigeration necessary. Must be mixed well each time served, as the ingredients separate with the oils.
Fig and Blue Cheese Salad with Orange Vinaigrette
8 to 10 fresh figs, quartered, stem removed
250g of blue cheese (gorgonzola)
1 head of lettuce
1/4 cup Credé Organic Extra Virgin Olive Oil
3 tablespoons freshly squeezed orange juice
1 shallot, finely diced
zest of one orange
salt and pepper to taste
Rinse and pat dry the lettuce and place in a salad bowl. Arrange the quartered figs on top of the lettuce and sprinkle with the crumbled blue cheese.
Make the vinaigrette: place the diced shallots, orange juice, orange zest, and salt and pepper in a bowl. Slowly whisk in the olive oil. Pour over the cheese and figs.
Coconut Chicken Salad
2 skinless chicken breasts
¼ cup coconut flakes
¼ cup crushed almonds
1 egg, beaten
2 Tbsp Organic virgin coconut oil
4 cups mixed greens
Cut the chicken into strips. Dip the chicken strips in the egg and roll in almond-coconut flakes. Heat oil in a pan. Sauté the chicken strips. Serve over a bed of mixed greens with a lemon and olive oil dressing.
Orange Spinach Salad
Dressing:
1/2 cup of extra virgin pine nut oil
2 Tbsp of cider vinegar
1 Tbsp of raw cane sugar
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
1 Tbsp of butter and 1/2 cup of coarsely chopped walnuts for garnish
Salad:
1 package of baby spinach
2 medium-size cucumbers, peeled and thinly sliced
2 oranges, peeled and sliced into rounds
1 small red onion, thinly sliced and separated into rings
Place all dressing ingredients in a jar and shake well. Refrigerate for several hours. Toss the oranges, cucumbers, spinach and onions together in a large salad bowl. Melt butter in a small skillet over medium heat. Add walnuts and saute until crisp and slightly browned. Remove from heat and toss with 1/4 teaspoon of salt; set aside. Just before serving, pour dressing over the salad, add the walnuts and toss it all.
Country Style Fresh Summer Salad
200g each of young spinach, frissee and red-leaf lettuce
1 red onion, sliced very thin
1 peeled and seeded cucumber, thinly sliced
1 cup of brine-cured black olives
110g of goat cheese, crumbled
Fresh mint and young basil leaves to taste (small leaves)
1 garlic clove, minced
1 anchovy, rinsed and chopped
4 Tbsp of extra virgin olive oil
4 Tbsp of extra virgin pine nut oil
3 Tbsp of red wine vinegar
Salt and pepper to taste
1 tsp of lemon juice
Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well.
Mix garlic, anchovy, vinegar and salt to taste in a small bowl. Pour over the greens in the bowl. Add oil, black pepper and lemon juice to taste.
Summer Salad with Pears, Raisins, and Pine Nuts
1 cup of golden raisins
1/2 pound of mixed greens
2 pears, cored and diced
2 medium carrots, cut into matchsticks
3 Tbsp of pine nuts
Salt to taste
3 Tbsp of balsamic vinegar
3 Tbsp of extra virgin pine nut oil
Place the raisins in a medium bowl and cover with warm water. Allow to soak at least 20 minutes, or until soft.
Toss the greens, pears and carrots together in a large bowl. Sprinkle pine nuts and salt over the salad.
Once the raisins have plumped, drain and gently squeeze to remove excess water. Add the raisins to the top of salad. Sprinkle the vinegar over the salad, then dress with extra virgin pine nut oil.
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