Category Archives: Salads

thai chicken salad

CSC_0234 adjusted- thai chicken salad

This spicy salad is served cold but will warm you up. It can also be made with strips of rare beef or juicy pork.

  • Prep time:  15 minutes
  • Serves: 2-4.
  • Calories: 177. Sodium: 399 mg. Dietary fiber: 5.9 g. Total fat: 9.6 g. Total carbs: 18.1 g. Protein: 10.8 g.

Ingredients: [ gluten-free ]

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“PASTA”
2 large zucchinis
½ rotisserie chicken, shredded
1 head Napa or Chinese cabbage, shredded
¼ cup fresh cilantro chopped
1 cucumber, cut into matchsticks
¼ cup peanuts, chopped
3 green onions, thinly sliced
1 garlic clove, minced
2 Tbsp. peanut butter,
¼ tsp. sesame oil
2 Tbsp. water
½ Tbsp. lime juice
½ red chili pepper, deseeded and diced
¼ tsp. fish sauce
1 Tbsp. gluten-free tamari or coconut amino acids

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Instructions:

  1. Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  2. Whisk dressing ingredients together in a small bowl. Don’t be afraid to taste it before you’re finished mixing, as you may want to increase or decrease certain ingredients to your taste. Add water to thin the dressing.
  3. Mix all the salad ingredients in a large bowl and when it’s complete, pour the dressing over the salad.

beet salad

CSC_0237 adjusted- beet salad

This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads, which makes it easy to prepare.

  • Prep time: 5-10 min.
  • Serves: 2.
  • Calories: 315 Sodium: 117 mg. Dietary fiber: 3.5 g. Total fat: 28.5 g. Total carbs: 16.4 g. Protein: 2.7 g.

Ingredients:

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“RIBBONS”
3 beets (about half a pound)
2 Tbsp. balsamic vinegar
4 Tbsp. olive oil
1 large garlic clove, minced
2 tsp. minced rosemary

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Instructions:

  1. Wash and peel the beets, slice into beautiful ribbons using your spiralizer.
  2. Combine the rest of the ingredients and pour over the beets.
  3. Toss to coat.
  4. Serve immediately.

Note: You can make this with red beets alone, but in the spring, when baby golden beets are available, they make a colorful addition. Try substituting orange juice for the vinegar.

asian chicken & noodle salad

CSC_0231 adjusted - Asian Chicken Noodle

This cold noodle salad is a great choice for a summer luncheon or brunch; with a mixture of textures and tastes that is easy to customize.

Prep Time: 20 m
Serves: 4
Calories: 185, Sodium: 188 mg, Dietary Fiber: 2.7 g, Total Fat: 7.3 g, Total Carbs: 16.1 g, Protein: 16.2 g

Ingredients:

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“PASTA”
2 large zucchinis
SALAD
½ lb. skinless, boneless chicken breasts, cut in small pieces (
2 cups mixed salad greens
2 green onions, sliced thin
3 Tbsp. rice wine
1/3 cup low-calorie sesame-soy dressing
1 large garlic clove, minced
1 tsp. powdered ginger
1 Tbsp. canola oil
½ cup shredded carrot
1 Tbsp. toasted sesame seeds
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Instructions:
  1. Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  2. Combine the ginger, garlic, and rice wine in a large, Ziplock bag. Add the chicken pieces and refrigerate for at least an hour. (May be refrigerated overnight.)
  3. When ready to assemble the salad, drain the chicken and stir-fry in a medium-size skillet with the oil.
  4. While the chicken is cooking, combine the pasta with the sesame-soy salad dressing, mixing well to coat.
  5. Arrange the salad greens in a large bowl, top with the pasta, then with the chicken pieces.
  6. Garnish with the green onions and additional sesame seeds.