November 10, 2019
Kale Salad with Butternut Squash & Pomegranate Vinaigrette
November 10, 2019
Recipe: Grilled Chicken Cobb Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chopped Greek Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Italian Chickpea Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Lentil Salad with Goat Cheese and Roasted Beets
This healthy lentil salad is great for healthy lunches, picnics and potlucks.
Ingredients
1 pound dry lentils, rinsed and drained
2 1/2 cups water (or more if needed)
3 roasted beets, small chop
1 cup chopped red onion
1 cup currants
4 ounces crumbled goat cheese
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh oregano leaves, chopped
salt to taste
Vinaigrette
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon agave
1 teaspoon dried french thyme
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Directions
Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.
Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/
Notes
I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.
~ Marla Meridith
November 10, 2019
Recipe: Veggie Couscous Salad with Creamy Avocado Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Italian Tortellini Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Peach Kale Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Tequila Lime Fruit Salad
If you have a forever love for fruit salad like us, you’re in for a real treat this week. We’re mad for it, especially when it’s flavored with a small amount of tequila! Introducing, an adult version of a summer time favorite. Our Tequila Lime Fruit Salad is a healthy way to satisfy your sweet tooth cravings.
Ingredients
8 cups of seasonal summer fruit (anything you want!)
juice from 2 limes
1/3 cup agave syrup
a few tablespoons tequila
1 cup water
top with chopped mint & lime zest
Directions
In a saucepan bring the agave and water to a low boil & whisk together. Let cool. Add the lime juice & the tequila. Pour onto the fruit, combine well. Top with chopped mint & lime wedges.
~ Marla Meridith
November 10, 2019
Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing
This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.
Ingredients
1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste
Directions
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.
Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.
In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.
Plate & top with walnuts and mozzarella.
You can make the roasted veggies & dressing the day ahead of when you need it!
Serves 4-6
