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Copycat Chick-fil-A Power Salad

Copycat Chick-fil-A Power Salad

Copycat Chick-fil-A Power Salad


Maple-cider Vinaigrette


1/3 cup cider vinegar

1 green onion, trimmed about 1 inch on top and the hairy root end of the bottom

1 teaspoon Creole or mild coarse grain mustard

1 teaspoon kosher salt

1 few cracks of fresh black pepper

2/3 cup real maple syrup

½ cup extra virgin olive oil



4 cups broccoli broken into small pieces

8-10 cups (about 8 ounces) kale, massaged

6 ounces tart dry cherries or Craisins

1/3 cup salted, shelled sunflower seeds



In the jar of your blender, combine the vinegar, onion, mustard, salt, pepper, and maple syrup. Blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.

In a very large bowl, combine the broccoli, kale, and cherries, and sunflower seeds. Drizzle about ¾ of the dressing onto the salad and toss to coat evenly. Add more dressing if desired. refrigerate up to 24 hours.

Tomato & Basil Pesto Salad

Tomato & Basil Pesto Salad

Basil & Tomato Salad

Tomato & Basil Pesto Salad

Combine ½ C. Basil Pesto (purchased from store or made from recipe basil pesto recipe below)
Several cherry tomatoes cut in half
1 C. Mozzarella cheese, grated or in chunks
½ C. green olives, halved
¼ C. olive oil

Combine all ingredients above, cover, and chill before serving.

Basil Pesto
2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.

With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.

Process until well blended. Spoon into a zip-top heavy-duty plastic bag. Store in the refrigerator or freeze it.

Yield : 1 cup

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

I freeze little batches in muffin tins lined with plastic wrap until it’s frozen. Then I put the little packages in a big zip-lock freezer bag.

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Tomato & Avocado Salad

Tomato & Avocado Salad

Tomato & Avocado salad

Tomato & Avocado Salad
3 tomatoes
2 avocados
1 lemon
salad greens
½ C. pumpkin seeds
a handful of raisins
1 T. mustard
3 T. olive oil
1 T. balsamic vinegar
salt and pepper

Roast the pumpkin seeds and cool. Slice the avocados, pour the lemon juice over them and add some pepper. Chop up the tomatoes and add the salad greens to the avocado. Make the dressing by mixing all the ingredients. Pour the dressing over the salad and garnish with pumpkin seeds and raisins.

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Pomegranate, Kale Salad

Pomegranate, Kale Salad

wild rice and baby Kale salad

Wild Rice and Baby Kale Salad with Pomegranate, Walnuts, Feta and Shallot Vinaigrette


For the salad

1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
1/4 cup toasted walnuts
1/4 cup feta cheese

For the vinaigrette

1/2 cup minced shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1/2 tablespoon apple cider vinegar
1/2 teaspoon salt
1 squeeze lemon or orange juice


Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the vinaigrette if you want a cold salad.

Mince the shallot and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your vinaigrette, skip the sauteing altogether. The shallot in particular works well for this.)

Pulse the or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.

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Roasted Garlic, Olive and Tomato Pasta Salad

Roasted Garlic, Olive and Tomato Pasta Salad

Roasted Garlic. tomato.pasta salad
Roasted Garlic, Olive and Tomato Pasta Salad

Serves 6 as a side or 4 as a main

3 small heads garlic
Olive oil
1 pound medium pasta shells
15 ounces whole or skim milk ricotta
3/4 cup whole milk yogurt
1 1/4 teaspoon salt
Freshly ground black pepper
4 small tomatoes (about 1 pound), roughly diced
1 cup black or green olives, sliced
1/3 cup firmly packed cup fresh basil leaves, thinly sliced

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic – squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.
Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it’s good!

Quinoa Vegan Salad

Quinoa Vegan Salad

quinoa vegan salad
This salad packs an incredible number of superfoods into one delicious, flavorful punch. Although completely vegan and gluten-free, an impressive amount of protein (17g!) is provided via the quinoa, almonds, and edamame, along with a generous helping of fiber, healthy fats, vitamins, and nutrients from the combination of veggies, fruit, grains, nuts, and herbs.

It is easy to swap out ingredients for what you have on hand. For example, you could omit the spicy ginger or replace it with dried apricot or mango. You could use any type of nut, including walnuts or peanuts. There are endless variations of this salad, so feel free to mix it up, depending on your pantry stock and cravings!

• 1 cup dry quinoa
• 1 cup shelled edamame, cooked
• 2 carrots, sliced and halved
• 4 scallions, thinly sliced
• 1 avoado, diced
• 1 cup cilantro, coarsely chopped
• 1/2 cup crystallized ginger, chopped
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 1 lime’s juice and zest
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper, to taste

1. Rinse quinoa and place in medium saucepan with 1 3/4 cup water.
2. Bring to a boil and then cover and let simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
3. Combine lemon juice, zest, olive oil, cumin, paprika, salt and pepper in a jar or small bowl and mix well.
4. In a medium bowl, combine all ingredients except for quinoa and avocado and toss with lime/spice dressing.
5. Add cooled quinoa and avocado to the mixture and stir well, so that dressing is spread evenily. Use a wooden spoon and be gentle in order not to smash the avocado pieces.
6. Enjoy immediately or store in tupperware in the fridge.

Quinoa Salad

Quinoa Salad

Quinoa Salad

Here’s an interesting salad that can be a meatless dinner.


¼ cup fresh lemon or lime juice
3 T. vegetable broth
½ cup olive oil
½ t. salt
2 t. chili powder
½ t. cumin
1 t. chia seeds or ground flaxseed to thicken

Mix all ingredients together in a jar and shake. Set aside while you make the salad.


Take kale from the stems and break in pieces until you have 6 cups. Pour half of the dressing over the kale. Now massage the kale for 2-3 minutes to soften the kale leaves.

Then add 1 cup quinoa cooked in 2 cups vegetable broth.
2 cloves garlic, minced.
15 ounce black beans (canned)
½ cup grated carrot
½ cup red bell pepper
1 avocado

Toss together and add the other half of the dressing.

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