Eat This – Spring Salads

Posted on April 26, 2013 by

1


By:  Samantha Ray

Celebrate spring by preparing these salads with in season local greens.  What a fantastic way to up your fiber and treat your body to a bounty of nutrients.  Check out Farmer’s Markets near you to support local farmers and access the freshest produce available.  Genesis Kitchen’s Balsamics & EVOO’s are the perfect compliment to these spring salads.  Find them here:  http://www.genesis-kitchen.com

bokchoy21

Chicken Bok Choy Salad
A great way to incorporate in season fresh bok choy into your diet.
6 cups raw bok choy
1 cup carrots, grated
1 lb raw chicken breast
.5 tsp coconut aminos or low sodium tamari
1 clove garlic
1 TBS raw honey
1 cup red bell pepper, chopped
.5 cup scallions, chopped
1 TBS GK’s Persian Lime EVOO
.25 GK’s coconut white balsamic vinegar
red pepper flakes to taste
Instructions:
Poach the chicken breasts in water, simmering about 15 minutes until cooked. Cool, and dice in 1″ cube. Set aside. Toss together shredded cabbage and carrot, sliced scallions, and red pepper (sliced or chopped). In a small bowl, combine vinegar, coconut amino or tamari, minced garlic, and dried red pepper flakes. Whisk in honey and olive oil. Toss the salad with the dressing.

Cuke Mint Salad w/Rice Wine Vinaigrette
Very refreshing and light on the palette.
.5 cucumber, chopped
9 cups boston or butter lettuce, chopped
1 TBS fresh lime juice
1.5 tsp fresh mint, chopped
3 TBS GK’s Genesis Blend extra virgin olive oil
.25 tsp ground black pepper
1 TBS GK’s lemongrass mint white balsamic
.33 cup scallions, chopped
Instructions:
Mix lettuce, mint, scallions, and cucumber. Whisk lime juice, vinegar, and pepper while slowly adding olive oil until slightly thickened. Toss salad with dressing.

images

Rebellious Orange Salad
This is unusual and quite dramatic. Serve alongside roasted chicken with baked sweet potatoes for a complete memorable meal.
1 TBS GK’s Organic Chemali extra virgin olive oil
4 GK’s sundried olives
4 oranges
.125 tsp ground black pepper
2 whole rosemary stems
8 cups raw spinach
4 TBS GK’s Cara Cara Vanilla White Balsamic Vinegar
Instructions:
Spread the (clean) spinach out on a platter. Peel the oranges and slice them (about 1/4 inch thick). Lay on top of the spinach. Cut the (pitted) olives in half and distribute them on top of the oranges. Take the rosemary leaves from the 2 stems and chop them finely. Sprinkle over the oranges. Mix the olive oil and white wine vinegar and drizzle over all. Then finish with a dash of fresh ground black pepper.

Greek Salad
Fresh and delightful. Good with grilled chicken on top.
.25 cucumber
3 TBS fresh lemon juice
.33 head romaine lettuce
1 TBS GK’s Lemon Fused extra virgin olive oil
3 GK’s Raw Kalamata Olives
.125 onions
.25 cup red bell pepper, chopped
1 roma tomato
Instructions:
Tear up the romaine into bite-sized pieces (should have about 2-3 cups). Seed the tomato and cut into chunks. Seed and cube the cucumber, and slice the onion (red is best) real thin. Slice the olives. Toss it all together, and drizzle with the olive oil and lemon juice. Spray it with a little Bragg’s Amino Acids, if you like. Toss again.

Jicama Salad
Very satisfying and tasty. Can be made spicy with the addition of a finely diced fresh jalapeno pepper.
.5 cup cilantro, chopped
2 cups raw jicama
.25 cup fresh lime juice
1 cup fresh mango
2 TBS GK’s Persian Lime extra virgin olive oil
1 cup red bell pepper
Instructions:
Dice the jicama, mango, and red bell pepper about 1/3 inch size. Toss them in a bowl with the cilantro, lime juice, and olive oil. Best after it marinates a couple hours.

Kale Fusion Salad
A great way to enjoy nutrient dense kale.
1 TBS raw honey
2 TBS GK’s honey ginger white balsamic
.5 cup carrots, grated
1 garlic clove
.5 cup green onions
2 TBS jalapeno, sliced
5 cups kale, chopped
.33 cup fresh lemon juice
.25 cup GK’s Genesis Blend extra virgin olive oil
1 cup red bell pepper, chopped
.33 cup raw sesame seeds
2 TBS low sodium tamari or coconut aminos
.25 cup fresh herbs, minced
dash of cayenne
ground black pepper to taste
Instructions:
De-stem Kale and place in large mixing bowl with olive oil and lemon juice. Allow to sit for 20 minutes or longer, up to overnight to allow kale to soften. Mince the garlic and add. Add remaining ingredients and mix well.

Aged Balsamic Vinaigrette over Baby Greens
Simple and flavorsome.
3 TBS GK’s Raspberry Balsamic Vinegar
1 tsp lemon juice
2 TBS GK’s Organic Mission fresh extra virgin olive oil
1 tsp dijon style mustard
.5 tsp sea salt
fresh ground black pepper to taste
2 quarts of your favorite lettuce greens
Instructions:
Place all the ingredients in to a bowl and whisk.  Alternately, this can be made in a blender or food processor.  Arrange  arrange lettuce in a bowl, drizzle with vinaigrette.

Aged Fig Balsamic Bacon Vinaigrette over Wilted Baby Spinach
An absolute taste sensation!
4 TBS GK’s Fig Balsamic Vinegar
2 TBS aged red wine vinegar
1 tsp Dijon mustard
4 TBS GK’s Genesis Blend EVOO
2 TBS finely minced shallots
.5 tsp sea salt
freshly ground black pepper to taste
4 slices Applegate organic nitrite free bacon, cooked to a crisp and finely crumble
2 quarts young spinach leaves, stems removed, washed
Instructions:
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking – remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning,  Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Serve warm.

Posted in: Eat This!