Tag Archives: salad

Loaded Salad

“It is increasingly obvious that environmentally sustainable solutions to world hunger can only emerge as people eat more plant foods and fewer animal products. To me it is deeply moving that the same food choices that give us the best chance to eliminate world hunger are also those that take the least toll on the environment, contribute the most to our long-term health, are the safest, and are also, far and away, the most compassionate towards our fellow creatures.” -John Robbins (Author of Diet for a New America and The Food Revolution)

This salad & salad dressing are scrumdiddilyumptious!!


  • 2 cup red romaine
  • 2 cup green leaf lettuce
  • 1/2 avocado
  • 1/4 carrot, shaved
  • 1/4 cucumber, sliced
  • 3-4 pieces of marinated artichoke hearts
  • 1 T chia seeds
  • 1 T hemp seeds
  • 1/4 cup feta (exclude for vegan)
  • 1 hard boiled egg (exclude for vegan)

Toss the ingredients together.

Salad Dressing

  • 3 parts EVOO
  • 2 parts red wine vinegar
  • dried basil, sprinkle in generously
  • dried rosemary, sprinkle in generously
  • salt & pepper to taste

Whisk ingredients together.  It is a good practice to make your own salad dressings whenever possible because you don’t need to consume preservatives, additives, and ‘natural flavors’ that are terrible for your health!  It blows my mind that salad dressings often have in excess of 10-15 ingredients when you can make your own for a fraction of that.


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Bok Choy Asian Salad

One acre of prime land can produce many pounds of edible product. For example: 30,000 lbs of apples, 40,000 lbs of potatoes, 50,000 lbs of tomatoes, OR 250 lbs of beef

Bok choy is an excellent source of vitamins A, C, and K.  It is also full of antioxidants that help protect against breast, colon, and prostate cancers.  Bok choy can also be considered a “zero or negative” calorie food because 100 grams is only 13 calories.  Bok choy is popular among chinese dishes, but can be added to salads, sandwiches, and soups too.

Salad Ingredients

  • 1/4 stick of butter
  • 1 package of ramen noodles (don’t use the seasoning)
  • 1.5 oz sesame seeds
  • 1/2 cup sliced almonds
  • 1/2 head bok choy cut into bite size pieces
  • 3 green onions sliced (entire vegetable)

Salad Dressing Ingredients

  • 1/2 cup sesame oil (I did a little less than 1/2 cup, you can use other oils too if sesame is not available)
  • 1/2 cup rice vinegar
  • 4 tablespoons sugar
  • 4 teaspoons soy sauce

This recipe made about 4 salads with salad dressing left over.  Cut up washed bok choy (use both the leafy parts and the white stalks) and green onions.  In a skillet brown the almonds, sesame seeds, and the crunchy ramen noodles with the butter.  Constantly stir it so it doesn’t burn.  When it is done browning put it on a plate or a container so it doesn’t keep cooking in the pan.  For the salad dressing whisk the rice vinegar, sugar, and soy sauce first so the sugar dissolves.  Then add the oil and whisk. The recipe I followed called for 1 cup of sugar, but that sounded like way too much for my taste.  Then toss the crunchy topping, bok choy, green onions, and the salad dressing. Total prep time was about 10-15 minutes.


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