Salads

Chick Pea Salad
(A, H, G, V)

• 6 oz. chick peas (garbanzo beans)
• 1 handful baby spinach
• 1 handful kale
• ½ cucumber, sliced
• ¼ chopped onion
• ½ tomato, chopped - or 6 cherry tomatoes
• ½ cup chopped walnuts
• 6 sliced strawberries
• 4 oz. feta cheese crumbles (optional)
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. balsamic vinegar

Directions:
Combine all ingredients in bowl and drizzle with olive oil and balsamic vinegar.

Supafly Chicken Salad
(A, H, G)

• 8 oz. chicken breast, cut into bite-sized pieces
• ½ celery stalk, chopped
• 1 cup grapes, halved
• 1 cup chick peas
• 1 avocado, peeled and pitted
• 1 Tsp. lemon juice
• Sea salt and pepper, to taste

Directions:

1. Lightly coat pan with grapeseed oil and cook chicken over low-medium heat.
2. Combine rest of ingredients in large bowl and mix well, mashing avocado into mixture.
3. Once chicken is cooked, let cool and then add to rest of ingredients in bowl and mix well.
4. Chill until serving.
   This salad can be served a number of ways: On a bed of lettuce, on whole grain bread or in a gluten-free wrap.

Strawberry Salad
(A, H, G, V)

• 2 handfuls baby spinach
• 10 fresh strawberries, sliced
• ½ avocado, cut into bite-sized chunks
• 1 cup walnuts

Directions:
Arrange spinach, avocado, walnuts and strawberries in bowl.
Dressing: Light drizzle of extra virgin olive oil and balsamic vinegar

Pasta Salad with Veggies
(A, H, G, V)

• 2 cups rotini pasta or gluten-free pasta, cooked according to package instructions and drained
• 1 cup chopped broccoli, steamed
• 1 cup chick peas
• 1/3 cup cubed or shredded mozzarella cheese (optional)
• 1 clove garlic, minced
• ½ tomato, diced

 Directions:

1. In a bowl, mix all ingredients together. 
2. Cool in refrigerator until ready to serve. 
3. To serve, add dressing and cheese.

Dressing: Light drizzle of extra virgin olive oil and balsamic vinegar

Simple Spinach Salad
(A, H, G, V)

• 1 handful fresh spinach leaves
• 1 handful colored vegetable, chopped
• 1 handful fruit, chopped

 Directions: 
Mix all ingredients in bowl and top with dressing.
Dressing: Light drizzle of hemp oil and apple cider vinegar
NOTE: This is a great weight-cutting meal when you need to be light but want to keep your energy high.

Waldorf Salad
(A, H, G)

• ½ cup chopped walnuts
• ½ cup plain yogurt
• 2 Tbsp. avocado
• 2 Tbsp. parsley, minced
• 1 Tsp. honey
• Freshly ground black pepper to taste
• 2 large apples, chopped into ½ inch pieces
• 2 celery stalks, chopped
• ¼ cup raisins
• ½ lemon, juiced
• 1 head Romaine lettuce, shredded into bite-sized pieces

Directions:

1. Mix yogurt, avocado, parsley, honey and pepper in a bowl. 
2. Add the apples, celery and raisins and sprinkle with the lemon juice; toss with
   yogurt mixture. 
3. Wait to add walnuts and lettuce until you’re ready to eat the salad. 
4. Chill before serving.

Quinoa Southwest Salad
(V, G, H, A)
Serves 2-4

• 1 cup quinoa
• 1 can black beans (drained)
• 2 garlic cloves, minced
• 1/2 cup celery, chopped
• 1 carrot, diced
• 1 cup fresh green beans, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 medium vine-ripened tomato, sliced
• 1 cup cucumber, chopped
• 1/4 cup sliced olives
• 2 Tbsp. fresh basil, chopped
• 1/4 cup green onions, chopped
• 2 Tbsp. grapeseed oil
• 3 Tbsp. extra virgin olive oil (for dressing)

Directions:

1. Cook quinoa according to package directions and set aside.
2. Together, sauté garlic, carrot, peppers, green beans and celery in 2 Tbsp. of grapeseed oil for about 5 minutes until soft.
3. Transfer quinoa and veggies to large bowl and mix.
4. Add in all additional ingredients and mix thoroughly.
5. Dish into individual serving bowls and drizzle with extra virgin olive oil.
6. Add sea salt and pepper to taste.

Cranberry Cashew Spinach Salad
(V, G, H, A)
Serves 2-4

• 3 large handfuls organic spinach (about
• 3-4 oz.)
• 1 shallot, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• dash of sea salt
• dash of black pepper
• 1 Tbsp. spicy brown or Dijon mustard
• 1 cup dried cranberries
• 1 cup cashews, crushed or whole

Directions:

1. For the dressing, whisk together the chopped shallot pieces, mustard, balsamic vinegar, sea salt and pepper.
2. Then toss the spinach leaves with dressing and mix in the cranberries and pecans.

Santorini Island Salad
Serves 2-4

• 4 cups arugula & spinach mix
• 1/4 cup feta cheese crumbles
• 1 red onion, chopped
• 2 pieces of celery chopped
• 1 1/2 cups chickpeas
• 1/2 cup black pitted olives
• 1/2 cucumber, peeled & chopped

Directions:

1. Put into large bowl and mix well. 
2. Top with Santorini Dressing 

SANTORINI ISLAND DRESSING
Serves 2

• 1 Tbsp. apple cider vinegar
• 3 sun-dried tomatoes, chopped
• 3 Tbsp. extra virgin olive oil
• 1 garlic clove, minced
• 1 lemon (juice & zest)
• zest is grated lemon peel
• salt & pepper to taste

Directions

1. Put ingredients in a bowl, whisk together
2. until smooth and mix into salad.

Honey Mustard Turkey & Pear Salad
(G, H, A)
Serves 2-4

• 1 organic turkey breast (not deli slices)
• 2 large handfuls arugula & spinach mix
• 1 pear, sliced into thin, flat pieces
• 1 Tbsp. apple cider vinegar
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. feta crumbles or 2 slices provolone (optional)
• 1 Tbsp. Annie’s Organic Honey Mustard

Directions:

1. Slice raw turkey breast and brush with honey mustard. Cook in pan with grapeseed oil.
2. Layer pear slices on turkey pieces in pan. Follow with layer of cheese.
3. Cover and cook about 3 minutes until cheese melts.
4. Place spinach and arugula mix into bowls and place turkey slices on top.

Dressing: Whisk a Tbsp. of the honey mustard with a Tbsp. of olive oil and drizzle onto salad.

Warrior Salad

• 1/4 cup chopped walnuts
• 1/2 cup plain Greek yogurt
• 1/2 avocado
• 1 tsp. honey
• dash of black pepper
• 1 large apple, chopped into
• 1/2 inch pieces
• 1/2 celery stalk, chopped
• 1/4 cup raisins
• 1/2 lemon, juiced
• 3 handfuls baby spinach, chopped

Directions:

1. Mix yogurt, avocado, honey and pepper in a bowl. 
2. Add the apple, celery and raisins and sprinkle with the lemon juice; toss with yogurt mixture. 
3. Wait to add walnuts and spinach until you’re ready to eat the salad. 

The Emperor's New Salad
Black Rice with Roasted Baby Broccoli, Feta
(G, H, A)
Serves 2-4

• 1/2 cup black rice
• 1 1/4 cups low-sodium chicken broth
• 1 onion, diced
• 2 cloves garlic, chopped
• 8 oz. crimini mushrooms, sliced
• 1 lb. baby broccoli, chopped
• handful dill, chopped
• 3 Tbsp. grapeseed oil (for use in sautéing)
• 1/4 cup grapeseed oil
• 2-3 Tbsp. apple cider vinegar, to taste
• 4 cups arugula & baby spinach, mixed
• 1/4 cup feta, crumbled
• sea salt, to taste
• pepper, to taste

Directions:

1. Preheat oven to 400 degrees.
2. Bring the broth to a boil and add black rice. 
3. Reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
4. In about 20 minutes, after rice is cooking, heat 2 Tbsp. grapeseed oil in pan and begin sautéing onion and garlic about 3-5 minutes. 
5. Add in mushrooms and sauté about 5 minutes until mushrooms are browned. 
6. Season with salt and pepper to taste and set aside.
7. While onion mixture is cooking, toss broccoli in a bowl with the rest of the grapeseed oil.
8. Spread the broccoli out on a baking dish and roast in oven until tender, about 10-15 minutes.
9. Mix the black rice, dill, and onion mixture, olive oil and apple cider vinegar.
10. Serve with black rice on a bed of spinach and arugula mix, topped with roasted broccoli and sprinkles of crumbled feta. 

Sweet Citrus Spinach Salad
(V, G, H, A)
Serves 2-4

• 5 oz. (or 2 large handfuls) baby spinach
• 1/2 cucumber, peeled & sliced into rounds
• 5-6 mandarin oranges, peeled & divided
• 1/2 cup pine nuts
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1 Tbsp. agave & drizzle of agave for pine nuts
• dash of black pepper

Directions:

1. Divide spinach, cucumber and mandarin oranges among serving bowls.
2. Add pine nuts to small pan and lightly drizzle with agave. 
3. Toast pine nuts for about 1-2 minutes, stirring constantly. Set aside when done. 
4. Whisk together apple cider vinegar, olive oil, 1 Tbsp. agave and black pepper in a small bowl and drizzle over salad. 
5. Add pine nuts to the tops of each salad. 

 Apple Pecan Salad
Serves 2-4
(V, G, H, A)

• 2 large handfuls baby spinach
• 2 handfuls arugula
• 1/2 cup alfalfa sprouts
• 1 apple, chopped
• 1/2 cup chickpeas
• 2 Tbsp. chopped pecans
• 2 Tbsp. dried cranberries

Dressing:

• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. apple cider vinegar
• dash of black pepper

Directions:

1. In a small bowl, whisk together apple cider vinegar and olive oil with a dash of black pepper.
2. In a large bowl, combine everything else.
3. Separate portions in serving bowls and drizzle with dressing.

Dates & Cashew Quinoa Salad
(V, G, H, A)
Serves 2

• 2-3 large handfuls baby spinach
• 1/2 cup cooked quinoa
• 1/2 cup whole cashews, crushed
• 1/2 cup dates, pitted & minced
• sprinkle of feta cheese crumbles (optional)

Directions:

1. Combine all ingredients except feta in large bowl and mix.
2. Divide salad into two bowls.
3. Add optional Honey Vinaigrette Dressing and sprinkle with feta. 

DRESSINGS
HONEY VINAIGRETTE

• 2 Tbsp. honey
• 4 Tbsp. extra virgin olive oil
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. water

Directions:
Whisk honey, olive oil, vinegar and water in bowl until well combined and drizzle over salads.

Oil & Vinegar Dressing

• Extra virgin olive oil, add to taste
• Balsamic vinegar, add to taste

Nature’s Dressing

• Hemp oil, add to taste
• Apple cider vinegar, add to taste

Grapeseed Pesto

• 1 ½ cups fresh basil leaves
• ½ cup grapeseed oil
• Grind basil to a fine paste with mortar and pestle* and put in small bowl.
• Add grapeseed oil and stir.
• *You can also use a blender or food processor.

 Strawberry Vinaigrette

• ½ cup extra virgin olive oil
• ½ pint fresh strawberries, halved
• 2 Tbsp. balsamic vinegar
• ½ Tsp. sea salt
• ¼ Tsp. black pepper
• Blend all ingredients until smooth. Serve over salad.