Browsing Category SALADS
Anita’s Healthy and Delicious No-Mayo Tuna Salad Wrap
Ingredients
2- 6 ounces solid white tuna canned, in water
2 Roma tomatoes, diced
1/2 avocado, diced
1/4 cup cranberries, dried
2 Tablespoons Extra Virgin Olive oil
4 Tablespoon of fresh lemon juice
zest of a lemon
5-6 Butter Lettuce Leaves, rinsed and dry
2 Tablespoon of Balsamic glaze
Salt and pepper To Taste
Preparation
1. Drain Tuna cans and place into a bowl.
2. Add diced tomatoes, diced avocado. Seasoned with salt and pepper.
3. Drizzle over olive oil and lemon juice. Add zest of a lemon. Combine all ingredients. Add dried cranberries.
4. Rinse butter lettuce and arrange them over a serving plate. Place mixed tuna in middle. Drizzle with balsamic glaze. Wrap and enjoy!
Anita’s kids Favorite Quinoa Salad with Raspberry Vinaigrette
Ingredients
1 cup tricolor Quinoa, uncooked rinsed in colander
2 cups water or vegetable broth
4-5 Persian cucumbers, unpeeled
3 cups kale, finely chopped
1/4 cup dried cranberries
1/4 cup golden raisins
1 apple, small diced
1 avocado, small diced
1 cup black olives, pitted and diced
Raspberry Vinaigrette
4 Tablespoon extra virgin olive oil
2 Tablespoon raspberry vinegar
2 Tablespoon pomegranate glaze
2 Tablespoon of fresh lemon juice
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Preparation
- In a medium sauce pan, place 2 cups of water or vegetable broth and bring it to a boil over medium-high heat. Add washed and rinsed quinoa, stir.
Reduce heat to low and let it simmer covered until water is absorbed for about 15 minutes or till quinoa is completely cooked. Set aside uncovered.
2. In a large serving bowl, place all ingredients of vinaigrette and whisk until all blended. Add chopped kale and let it sit on top of vinaigrette to softened for about 2-3 minutes.
3. Add cool quinoa.
4. Prep rest of your ingredients. 
5. Incorporate diced cucumbers, diced apples, golden raisins, dried cranberries, and black olives.
6. Combine quinoa, with all added ingredients and vinaigrette until well mixed. Incorporate gently diced avocados. Chill combined quinoa in refrigerator for about one hour so all flavors will marry together. Ready to serve. One of my kids and myself healthy and delicious favorite salad . Enjoy!
Anita’s No Mayo Coleslaw with Shredded Chicken
Ingredients
3 Chicken breast, cooked and shredded
1 Pound green cabbage, shredded
2 Carrots, peeled and shredded
1 cup raisins
1 cup parsley, chopped
1 teaspoon granulated sugar
1 Tablespoon Apple Cider Vinegar
1 teaspoon fresh ginger, grated
1 Tablespoon Sesame Oil
1 Tablespoon Grape seeds Oil
1 teaspoon of soya sauce
1 Tablespoon of lemon juice
Preparation
- Whisk together in a large bowl apple cider vinegar, sesame oil, grape seed oil, lemon juice, sugar, grated fresh ginger, and soya sauce.
- Incorporate shredded green cabbage, shredded chicken, shredded carrots, parsley and raisins. Stir well until all ingredients are coated with the dressing.
- Best placed into refrigerator for at least 1 hour to blend flavors. Enjoy!
Anita’s Refreshing Watermelon Caprese Bites
Watermelon Caprese Bites! A perfect combination of sweet juicy watermelon, salty feta cheese with a refreshing mint flavor over a delicious reduced balsamic vinegar glaze. Cool your hot summer down!
Ingredients
Watermelon cut into cubes or use your favorite shapes using a cookie cutter. (like the flower shape I used on my picture).
Feta cheese
Fresh Mint
Reduced Balsamic Vinegar Recipe:
Place 1/2 cup of Balsamic Vinegar in a small saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until vinegar has reduced.
Arrange by drizzling some of the balsamic glaze over a serving dish, placing your cut flowers watermelon over. Locate a fresh mint leaf in the center. Place cheese in the center. Enjoy!
Anita’s Rustic Caesar Salad
“Enjoy a very traditional and delicious salad with a fresh homemade mayonnaise and crispy croutons”.
Ingredients
3 Tablespoons fresh lemon juice
1 egg fresh yolk
2 cloves garlic, minced
1 Tablespoon mustard
1/3 cup extra virgin olive oil
3 anchovy fillets, mashed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1 large Romaine lettuce head
Grated Pecorino Cheese
*Homemade Croutons
Preparation
1. In a large bowl, whisk together fresh A or AA egg yolk, lemon juice, minced garlic, Worcestershire sauce, mustard and anchovies.
2. Whisk in slowly olive oil till all ingredients are well combined.
3. Drizzle dressing over chopped lettuce or lettuce leaves as on my picture. Sprinkle with grated pecorino Romano cheese, crushed fresh ground pepper and croutons.
Homemade Croutons
1. Heat oven at 350 grades Fahrenheit.
2. Cut any left over bread or plain bagel in small cubes.
3. Place in a baking sheet and drizzle with olive oil.
4. Sprinkle with garlic powder and parmesan cheese. Bake for about 10 to 15 minutes until golden brown.
Spinach Salad With Lemon Vinaigrette
Spinach Salad With Lemon Vinaigrette
Ingredients:
1 Pound fresh spinach
¾ Cup extra virgin olive oil
1 Teaspoon classic glaze balsamic vinegar
2 Teaspoon honey dijon mustard
¾ Teaspoon salt
¾ Teaspoon black pepper
Juice of half lemon
Add avocados for a buttery taste
Preparation:
1. Mix lemon juice, balsamic vinegar, mustard, salt, and pepper in a bowl
2. Whisk in olive oil slowly
3. Add spinach and toss
4. Add avocado on top
Enjoy!
Anita’s Lebanese Favorite Salad “Fattoush”
Excellent to add in your every day diet. Refreshing dish for summer time. Crunchy with toasted pita bread and mixed greens.
Ingredients
4 Persian cucumbers
6 Tomatoes
4 Green onions
1 Bunch of fresh green mint
1/4 Bunch red radish
2 Bunches Italian parsley
1 Head iceberg lettuce
1 Cup pursiane (rich in omega-3) (you can find it in Mediterranean markets)
Bell peppers (optional)
Vinaigrette:
2 Tablespoon sumac spice
1/2 Cup fresh lemon juice
1/2 Cup olive oil
1/3 Cup pomegranate molasses
3 Pita bread, toasted
Preparation
1. Wash all vegetables in cold water and rinse well.
2. Cut pita bread in small squares. Toast them in a 400°f oven until light brown, 3 to 4 minutes.
3. Chop cucumbers and tomatoes into small chunks.
4. Chop green onions into small pieces
5. Chop finely parsley and mint
6. Chop lettuce into 1 to 2 inches pieces
7. Chop radish into rounds
8. Tear off pursiane leaves
9. Place all vegetables in a big bowl
10. Add lemon juice, sumac, pomegranate, salt, pepper and toss all together till well combined.
11. Add toasted bread and olive oil. Mix with your lovely hands.
Toasted bread could be on the side. Best served cold.
“Buen apetito”
Anita’s Lentil Kale Salad
An excellent meat substitute. “Kale and Lentil”. These two ingredients combined will load your body with fiber, vitamins and proteins. This recipe is easy, delicious and hearty comfort.
Ingredients
1 Bunch raw curly kale, removed tough ribs
1/4 cup brown lentil, boiled and cooked
1/2 Fresh lemon, juice
2 Tablespoon olive oil
1 Cup red seedless grapes
1/4 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation
1. Whisk together lemon juice, and olive oil.
2. In a mixing bowl toss together thinly chopped kale with lentil. Add lemon juice and olive oil.
3. Season with curry, cumin, salt and pepper.
4. Add grapes and toss well together mixing with your hands.
“Buen apetito”
Anita’s Kale Tropical Salad
Loaded in nutrients and high fiber. Make ahead and eat next day. Delicious Vegan salad. Great for entertaining.
Ingredients
1 Bunch curly kale, removed tough ribs
1/4 Cup fresh pineapple juice
2 Tablespoon olive oil
1 Cup pineapple, medium diced
1/3 Cup dried cramberries
1/3 Cup gloden raisins
1/3 Cup pumpking seeds
1/4 Teaspoon salt
1/4 teaspoon pepper
Preparation
1. Whisk together fresh pineapple juice, and olive oil.
2. In a mixing bowl toss together very thinly chopped kale and mix with pineapple and olive oil. Add salt and pepper.
3. Add cramberries, raisins and pumpkin seeds. Toss and mix with your lovely hands until all ingredients are well combined.
“Buen apetito”
Anita’s Beets-Tangerine Kale Salad
Anita’s Beets-Tangerine Kale Salad
Besides the kale, colorful beets make this vegetarian dish even more delicious with a sweet-tart flavor.
Ingredients
2 Small beets, round up ready
1 Bunch raw kale, removed tough ribs
2 Tablespoon extra virgin olive oil
1 Teaspoon balsamic vinegar
½ Lemon juice
¼ Cup beet juice
2 4 ounce cups mandarin oranges, whole segments
¼ Cup gorgonzola cheese, crumbled
¼ Teaspoon salt
¼ Teaspoon pepper
Preparation
1. Whisk together balsamic vinegar, beet juice, lemon juice and olive oil.
2. In a mixing bowl toss together small chopped pieces of kale, beets, tangerines and combine with citrus marinade and blend well.
3. Season with salt and pepper. Sprinkle with gorgonzola cheese.
“Buen apetito”
