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Posts tagged Salads
Yummo-schmumo!
Apr 20th
Herbs taste good and make excellent photo subjects. Dill with morning dew drops.
Spring DelightsConfused on how to say that, well I had to guess at how to spell it! It’s an expression I use all the time when I taste something delicious, and yesterday was one of those days. I was cleaning out all the winter weeds from the herb garden. In the process I had to dig up a few volunteers that had come up in the middle of other herbs, and managed to break a stem off the oregano.
While preparing a salad for lunch I pulled out all More >
Carrot & Raisin Salad With A Twist
Jul 26th
I’ve always liked carrot and raisin salad. As a kid we’d take it along for picnics, or have it on hot summer nights. When I stopped eating eggs, though, it put a damper on the salad, since I could no longer use mayo. This was before eggless mayo was popular and tasted good.
One evening I was really hankering for a carrot and raisin salad, so I started playing in the kitchen and this recipe is what I came up with.
Carrot & Raisin Salad with Citrus Dressing
- 6 medium carrots, shredded
- 2 cups raisins
- 3 Tbs. orange juice concentrate
- Juice of 1/2 lime
- 1 Tbs. sunflower More >
Cool Dining
Jul 5th
The summer heat is on here with days in the 90s. That’s enough to make anyone want to turn off their stove or oven. I was browsing around the Internet, looking for new and interesting recipes when I found several salad recipes on Mother Nature Network. Two of the salads actually call for cooking, but the other 3 are no-cook varieties.
I’m particularly interested in the tomato-watermelon salad, as this is the second time in a week that I’ve seen a recipe call for tomatoes and watermelon in the same dish. I must try that combo out, as it is not More >
First Spring Salad
Apr 18th
Salad, boring for most. Consisting of iceberg lettuce, a couple pale pink tomato slices, maybe a slimy cucumber slice. What could be more disgusting.
Enter a fresh spring greens & herbs salad from your very own garden! That’s what we had today. Just a few weeks into the spring harvest and we’ve got greens big enough to make a tasty salad.
Leaf lettuce, arugula, mizuna, tatsoi, mesclun mix, chard and spinach for greens. Garden and lemon thyme, Greek and golden oregano, salad burnet, bronze fennel, for fresh herbs. Add a few store bought lettuce leaves, a wonderful organic tomato that ripened to More >