Archive for the ‘Salad’ Category

Gardein Breast Salad

This is a yummy salad by Shanti Ellis.  We don’t have Gardein brand out here, but Quorn makes a really good fake chicken breast that I often have on salad that would go very well.

Gardein Breast Salad

This is another really hearty salad.  Hopefully they carry Gardein products in your local store, because they’re awesome!  If not, an veggie burger patty could substitute or even a portobello mushroom.

1 Gardein breast (or similar veggie patty)
lettuce (in this picture it’s romaine and frisee… ’cause it’s fun to switch up your greens)
1/2 avocado
red onion (sliced into 1-inch segments)
bell pepper (sliced into 1-inch segments)
turnip slices (optional)
olive oil
barbeque sauce or a relatively thick hot sauce

Saute the onion and bell pepper in a pan with the olive oil.  In the same pan cook the “meat” since it will likely either be from the fridge or frozen, depending on which you end up using.

While this is cooking, tear up the lettuce of choice (you couldn’t also theoretically do raw kale or Swiss chard or pretty much any other leafy green).

This is a great time to use the mandolin.  Making the turnip discs is super fast and easy, and it makes a neat decoration.  No need to cook them.  They’re a lovely, crunchy, slightly spicy niblet.  (You can also cut into cubes if you prefer to incorporate them into the salad more.)

When the patty or breast is cooked and the onions are a bit translucent, transfer to the top of your salad.  Put as much sauce as you prefer.

Done!  : )

Dice the avocado and place on the greens.



I love coleslaw, it’s one of my favorite ways to pretend I’m being healthy =p

This is my moms recipe, it will make quite a bit of salad, which I never find to be a problem, but if you don’t have the fridge space, you might want to do a half recipe at a time =) If you do a whole recipe, you’ll need a really big bowl!


1 cabbage
4-6 carrots
1-2 cups of raisins
1 tsp white vinegar
1 cup mayo
1/4 cup sugar

I don’t have a food processor big enough for a cabbage, so I just chop up the cabbage with a large knife, first into quarters so it doesn’t all fall off the board while I’m working =p

After chopping up the cabbage, grate the carrots and put the cabbage, carrots and raisins in the big bowl.  Mix the vinegar, mayo and sugar together, then mix it into the veggies.

Seal up and refrigerate any that you don’t eat right away =)

Shaved Brussels Sprouts Salad

Okay I have to admit I love the idea of super tiny coleslaw, but really this one by Shanti Ellis looks amazing!

Shaved Brussels Sprouts Salad


A lot of people (I think) don’t know that you can actually eat Brussels sprouts raw, but you totally can!
3 Brussels sprouts (or more if they’re babies)
handful of dried cranberries (or raisins or other dried fruit)
Parmesan cheese
toasted almond slices (optional)
black pepper
rice vinegar (or wine vinegar)
olive oil (optional)

Remove any yellowed leaved from the outer layer of the sprouts.

If you have a mandolin (and chainmail glove to protect your fingers), this is a great time to use it.  If not, just slice the Brussels sprouts thinly, like you’re making super tiny coleslaw.  (Cute; right?)

Just add your shaved Brussels sprouts to a bowl and mix in the cranberries and Parmesan cheese to taste, toss with a splash of rice vinegar (which I suggest because it’s a mellower vinegar and not going to overpower the rest of the ingredients), black pepper, and olive oil if you want to add it.

Done!  : )