Day 334 Applesauce Salad

Applesauce Salad

2 Packages Vegan Raspberry Gelatin*
2 1/4 Cups Boiling Water
16 Ounces Pear Applesauce (Day 333)
1 Cup Cranberry Juice Cocktail
3 Tablespoons Lemon Juice

Dissolve gelatin in boiling water in a large bowl.  Stir in applesauce, lemon juice, and cranberry juice. Mix well.  Pour into an oiled bundt cake mold.  Chill until firm. Unmold onto a platter.

*  Mine was not as solid as I would like.  You might consider using 3 packages of gelatin.

Goes well with sweet potatoes.

Soundtrack Frank Ocean - Blond

Day 306 Tomato Corn Salad

Tomato Corn Salad

1 Onion, diced
1 Red Bell Pepper, diced
6 Ears Corn, cut off the cob
2 Tomatoes, diced
1 Cup Baby Spinach
1 Bunch Italian Parsley, chopped
1 Tablespoon Kelp Granules
1/4 Cup Stock

1.  Saute onion, pepper and corn in stock over medium heat still softened.

2.  The remaining ingredients and cook for 10 minutes.

Goes well with Mexican Rice

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Day 278 Mexican Dip Salad

Mexican Dip Salad

8 Ounces Vegan Cream Cheese
1/2 Cup Dayia Pepper Jack
1/3 Cup Tomatillo Salsa (Day 258)
1 Can Refried Black Beans
1/2 Cup Tomato Salsa
1 Bunch Green Onions, sliced
1/2 Cup Pitted Black Olives
Salad Greens

Cream cheese dip

1.  In a food processor, mix the cream cheese, pepper jack and tomatillo salsa.

Bean dip.

2.  In a sauce pan, heat the beans, green onions, and salsa.  Stir until heated through.

3.  Place the greens on a large plate. Toss some olives on top of the greens.  Dollop a large amount the bean mixture on top of the greens.  Spoon some of the cream cheese mix on top of the bean mix.

Soundtrack Peter Gabriel Byrne - Perfect Moments

Day 226 Pineapple Spinach Salad

Pineapple Spinach Salad

1 Tablespoon Apple Cider Vinegar
1 Cup Fresh Pineapple, cut into chunks
1 Tablespoon of Juice from the Pineapple
1 Large Bowl of Spinach
1 Handful Dried Currants
1 Tablespoon Poppy Seeds
1 Tablespoon Pepitas

1.  Mix the vinegar and pineapple juice.

2.  Toss the remaining ingredients.  Pour dressing over.

Soundtrack Rage Against the Machine - Evil Empire

Day 214 3 Bean Salad with Pepitas

3 Bean Salad with Pepitas

1 Pound Green Beans, trimmed and cut into thirds
1 Cup Cooked Kidney Beans
1 Cup Cooked Navy Beans
1/2 Red Onion, chopped
2 Cloves Garlic, minced
1 Tablespoon Red Bell Pepper, diced
1 Tablespoon Green Bell Pepper, diced
1/4 Cup Fresh Herbs, Parsley, Rosemary and Thyme, chopped
1/4 Cup Apple Cider Vinegar
1/4 Cup Pomegranate Juice
Salt and Pepper to taste
1/4 Pepitas, toasted
Salad Greens

1.  In a large skillet, mix the beans, peppers, onions and herbs.  Mix the vinegar, juice, garlic, salt and pepper.  Add the the bean mix to the skillet.  Cook over medium heat until onions are soft.

Toasted pepitas

2.  Place salad greens in a serving bowl.  Top the bean mix, then the pepitas.

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Day 188 Jicama Orange Salad

Jicama Orange Salad

1 Large Jicama, peeled and cubed
Juice of 1/2 Orange
Juice of 1/2 Grapefruit
Juice of 1/2 Lemon
Grated Peel of 1 Grapefruit
1/4 Teaspoon Salt
2 Pinches of Cayenne
1/4 Cup Cilantro, chopped
2 Oranges, peeled and sectioned
4 Red Radishes, sliced and quartered
Mixed Salad Greens

Jicama

1.  Put the jicama cubes in a medium bowl.  Add the juices, peel, salt, cayenne and cilantro and mix well.

Jicama marinating in the fruit juices

2.  Add the orange pieces either whole sections or chopped.  Add the radishes.  Mix well.

3.  Serve on a bed of salad greens.

Soundtrack - 100 Best Vivaldi

Day 186 Wilted Spinach Salad

Wilted Spinach Salad

1 Red Onion, quartered and thinly sliced
3 to 4 Slices Baguette per person
6 Tablespoons Olive Oil, plus more for brushing bread
1/2 Cup Kalamata Olives, halved
1 Large Bunch Spinach
1 Clove Garlic, minced
1 Tablespoon Oregano
2 Tablespoons Sherry
4 Ounces Soft Nut Cheese

Soaking onions

1.  Preheat the oven to 400F.  Brush the bread with olive oil and toast it in the oven until it is crisp and lightly brown.

Toasted baguette

2. Cover the onion slices with cold water and refrigerate till needed.  If the spinach leaves are large, trim stems and slice the leaves.

3.  Put the spinach in a large bowl and toss with the drained onions, garlic, oregano and sherry.  Break up the cheese and crumble over the salad and mix.  Heat the olive oil until very hot, but not smoking.  Immediately, pour it over the salad, turning the leaves with a pair of metal tongs so that the oil coats as many leaves as possible. Toss well.  Serve with toasted bread.

Goes well with Asparagus Soup

Pairs well with Riesling Spatlese

Soundtrack Joe Perry - Renewal Songs and Healing Rays

Day 185 Romaine Hearts with Buttered Croutons

Romaine Hearts with Buttered Croutons

2 Head Romaine Lettuce
1/3 Baguette, cut into cubes
2 Tablespoons Earth Balance
Pepper, to taste
1/4 Cup Chives, sliced

Roquefort Style Vinaigrette
5 Ounces Creamy Nut Cheese
2 Tablespoons Vegan Sour Cream
4 Teaspoons Sherry
1/2 Cup Olive Oil
1/4 Teaspoon Salt

Romaine and chives

1.  Remove the dark out leaves of the lettuce and save for a later use.  Cut the pale green leaves in long strips.  Mix in the chives.

Roquefort Style Vinaigrette

2.  Prepare the vinaigrette by mixing all of the ingredients in a mixer.  The dressing should be a little chunky, like blue cheese and thick.

Toasted croutons

3.  Pre heat the oven to 400F.   Spread the croutons on a baking sheet. Melt the Earth Balance and pour over the croutons.  Bake until golden.

4.  Place the greens on a serving plate or bowl.  Sprinkle with the croutons.  Ladle the dressing on top.  Freshly grind pepper over the salad.

Soundtrack - Little Richard - Here's Little Richard

Day 175 Papaya Strawberry Salad

Papaya Strawberry Salad

1/4 Papaya, cubed
10 Strawberries, sliced
1/2 Cup Raspberries
1/2 Cup Blueberries
1 Banana, sliced
Juice of 1 Lemon
2 Tablespoons Coconut (you can use the leftover pulp from the Coconut Milk Day 137)
2 Tablespoons Raw Sunflower Seeds

Salad Ingredients

Gently mix all ingredients together.  Drizzle lemon juice over the salad.

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Day 171 Picnic Macaroni Salad

Picnic Macaroni Salad

4 Cups Macaroni Pasta, cooked
1 Cup Cherry Tomatoes, halved
1 Cup Sugar Snap Peas, stringed and sliced
1 Cup Black Beans
Fresh Herbs
1/4 - 1/2 Cup Ranch Dressing (Day 112)

Mix everything together for a quick to go meal.  Makes 2 servings.

Pairs well with rose wine.

Soundtrack Modern Rock No. 1's - Various Artists

Day 163 Oil Free Kale Salad

Oil Free Kale Salad

1 Bunch Kale, destemmed and sliced
1 Avocado
1 Carrot, peeled and julienned
1 Tomato, chopped
1 White Onion, chopped
1 Lemon, juiced
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 Tablespoon Sesame Seeds
1 Tablespoon Sunflower Seeds

Kale and carrots

1.  Put kale and carrots in a large bowl.

Avocado dressing

2. Scoop the avocado into a small bowl.  Add the lemon juice and mash together.  Add the pepper and garlic powder and mix.

3.  Pour the avocado mix on top of the kale.  Using your hands, massage the dressing into the leaves.

4.  Mix in the onion, tomato, and seeds.

Goes well with quinoa.

Pairs well with an Italian White Wine,

Soundtrack - Chill Out 2016

Day 149 Japanese Quinoa Salad

Japanese Quinoa Salad

2 Cups Quinoa, cooked
1 Cup Frozen Endame, steamed
1 Cup Cucumber, diced
1/4 Cup Teriyaki Sauce
1 Lime, juiced
2 Cups Butter Lettuce
1Tablespoon Seaweed (use whatever variety you like best)

Lettuce and cucumber sprinkled with seaweed

1. Place lettuce in a bowl.  Add cucumber and sprinkle with seaweed.  Pour the juice over the top.

2.  Mix the quinoa and endame.  Add the teriyaki sauce and mix well.  Add to the lettuce salad.

Soundtrack Basia Bulat - Good Advice

Day 147 Indian Chickpea Salad

Indian Chickpea Salad

1 1/2 Cup Cooked Chickpeas
1 Teaspoon Curry Powder
1 Teaspoon Garlic Powder
1 Cup Cucumber, diced
1 Cup Arugula
2 Tablespoons Sliced Almonds
1 Lime, juiced

Heat the chickpeas in a small saucepan over medium heat.  Add the curry and garlic powders.
Layer the arugula, cucumber and almonds on a plate.  Top with the chickpeas.

Soundtrack Andy Bopp - Guitar Moods

Day 145 Green Lentil, Walnut and Arugula Salad

Green Lentil, Walnut and Arugula Salad

1 Cup Green Lentils, cooked
1 Carrot, peeled and cut into ribbons
1/4 Cup Walnut Pieces
4 Cups Arugula, or less depending how big you want your salad
3 Tablespoons Balsamic Vinegar

Toss all the ingredients in a bowl and enjoy.

Soundtrack The Voice: Season 9 Collection

Did not take a photo of the actual salad.

Day 144 Green Quinoa Salad

Green Quinoa Salad

1 cup Quinoa, cooked
1 Cup Frozen Green Peas
1 Cup Sugar Snap Peas, trimmed and chopped
1 Cup Brussel Sprouts, halved
2 Celery Stalks, finely chopped
1/2 Cup Avocado, sliced
1/2 Lemon, juiced
2 Cups Butter Lettuce
Salt to taste

Ingredients

1. In a large pot add green vegetables and cover with water.  Boil until vegetables are bright green and softened.

2.  Layer lettuce in a bowl or plate.  Cover with quinoa, then green vegetables.  Dot with chunks of avocado.  Sprinkle with lemon juice.  Lightly salt.

Boiling green vegetables

Soundtrack Nettwerk:30 Years of Music - Various Artists

Day 106 House Salad

House Salad

This is the everyday salad that goes with most meals

4 Cups Mixed Greens
1 Cup Sprouts
1 Tomato, chopped
1 Cup Cucumber, diced
1 Cup Carrot, shredded
1/2 Cup Radishes, diced
Dressing of choice

Toss all the ingredients in a large container.  Add dressing on individual plates.

Goes well with Lemon Cashew Aoili.

Soundtrack  Red Sun Rising - Polyester Zeal

Day 103 Greek Salad with Tofu

Greek Salad with Tofu

3 Tablespoons Vegan Feta, crumbled
2 Tablespoons Red Onion, chopped
6 Kalamata Olives, pitted and chopped
1 1/2 Tablespoons Lemon Juice
1 1/2 Teaspoons Olive Oil
1 Tablespoon Fresh Oregano, chopped
1/2 Cup Firm Tofu, drained and crumbled
Salt and Pepper to taste
1 Tomato, chopped
1/2 Cucumber, chopped
1 Tablespoon Parsley, chopped

1.  Combine feta, onion, olives,lemon, oil and oregano in a medium bowl.  Add tofu and mix well.  Season with salt and pepper.  Refrigerate for 10 minutes.

2.  Add tomato, cucumber and parsley to the tofu mixture and stir to combine.

Goes well with pita toasts.

Pairs well with Albarino.

Soundtrack Saint Asonia - Self titled album

Day 98 Salad with Nutritional Yeast Vinaigrette

Salad with Nutritional Yeast Vinaigrette

This high protein dressing can go with a dinner salad or over regular mixed salad greens.

Dressing
1/3 Cup Nutritional Yeast
1/4 Cup Hazelnut Oil
1/4 Cup Champagne Vinegar
2 Garlic Cloves, chopped
1 Teaspoon Honey Mustard
Salt and Pepper to taste

1. Place all ingredients in a medium bowl.  Mix with an electric mixed for 1 minute.  Pour over salad.

Salad

Mixed Salad Greens
Pinto Beans
Carrot, grated or shaved
Dried Blueberries
Pepitas
Pecans, chopped
Olive, sliced

Layer on a plate and pour oil over.

Soundtrack Sevendust - Next

Day 92 Dinner Salad with Garlic Croutons

Dinner Salad with Garlic Croutons

Croutons
1 Whole Wheat Hamburger Bun
2 Teaspoons Hazlenut Oil
4 Cloves Garlic, minced
Salt and Pepper, to taste

The croutons are for 2 salads.

Ready to broil

Salad

The quantities will depend on how many salads you are making.

Red Leaf Lettuce, torn into bite size pieces
Pinto Beans, drained and rinsed
Red Bell Pepper, chopped
Carrot, peeled and grated
Cucumber, diced
Walnuts, chopped
Dried Blueberries
Creamy Herb Dressing (Day 87)

Ready to make croutons

1.  Turn on broiler in oven.  Brush each half of the bun with the oil. Spread half of garlic on each bun.  Sprinkle with salt and pepper.  Place in oven and broil until dark brown and crispy on top.  Remove from oven and cut bread into cubes.

Red leaf lettuce base

2.  Cover plate with the lettuce.  Layer on the beans, walnuts, pepper, carrot, cucumber and blueberries.  Top with the croutons.  Spoon on dressing.

Salad ready to dress

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