Salad Bowls for a Crowd

 Dressing

3/4 cups Apple juice concentrate

 3 Tab olive oil

1/3 cups Balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1 Tab. garlic

minced

4 oz. Baby spinach

fresh, leaves

Salad

8 oz. Tomatoes

fresh, diced

4 oz. Cucumbers

fresh, diced

4 oz. Carrots

fresh, shredded

1/3 cup Red onions

fresh, thinly sliced

1/2 lb Cranberries

dried

23 Eggs

boiled, diced

4 oz. Apples

diced, fresh

1/2 lb Baby spinach

fresh, leaves

3/4 lb Romaine lettuce

fresh, shredded

Dressing: Pour apple juice concentrate, olive oil, vinegar, salt, pepper, garlic, and spinach into a blender. Blend on high speed until dressing is liquefied and smooth. Mix for 3–5 minutes. DO NOT OVERMIX.

Assembly per bowl:

First layer: 2 Tbsp spinach dressing on the bottom of each container.

Second layer: 1⁄4 cup tomatoes on top of spinach.

Third layer: 1⁄8 cup cucumbers on top of tomatoes.

Fourth layer: 1⁄4 cup carrots on top of cucumbers.

Fifth layer: 1⁄4 cup onions on top of carrots.

Sixth layer: 2 Tbsp cranberries on top of onions.

Seventh layer: 1⁄2 cup eggs on top of cranberries.

Eighth layer: 1⁄4 cup apples on top of eggs.

Ninth layer: 1⁄2 cup lettuce on top of apples.

Roasted Beet Salad (Galway Bay Irish Pub)

 

2 servings

10 oz Romaine

or Arugula

2 beets

roasted, sliced

4 tablespoons walnuts

chopped

4 counces goat cheese

mandarin oranges

4 tablespoons apple cider vinaigrette dressing

Top greens with beets, cheese, walnuts, oranges and dressing. Mix well.

White Bean Salad with Lemon and Tuna

1 x 15 oz cannellini beans

can, drained

0.33 red onion

diced

2 tsp fresh rosemary

chopped, or tarragon

1 ½ tsp lemon zest

grated

6 cups salad greens

washed, dried and torn into bite-sized

cherry tomatoes

optional

1 x 16 oz tuna

can, drained, optional

Lemon Garlic Dressing

3 Tbsp lemon juice

1 garlic clove

minced

¼ tsp salt

⅛ tsp crushed red pepper

black pepper

to taste

¼ cup olive oil

Step 1

Combine the beans, onion, herbs and lemon zest in a medium bowl. Add 1/4 cup Lemon-Garlic Dressing (below). Toss to coat well. This will keep, covered, in the refrigerator, for 1 day. Seven with a quarter of a can of tuna on top.

Step 2

Just before serving, place the arugula in a large bowl, Add the remainder of the Lemon-Garlic Dressing, the tomatoes and toss to coat well. Top with bean salad and tuna, if desired.

Lemon Garlic Dressing

Step 3

Combine everything except the oil in a bowl and then whisk in the oil.

Veggie & Hummus Sandwich

2 slices whole-grain bread
3 tablespoons hummus
¼ avocado, mashed
½ cup mixed salad greens

¼ medium red bell pepper, sliced
¼ cup sliced cucumber
¼ cup shredded carrot

Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.

To make ahead: Refrigerate sandwich for up to 4 hours.

Apple & Cheddar Pita Pockets

1 whole-wheat pita bread (6½-inch)

1 tablespoon brown mustard

1 medium apple, sliced

¼ cup shredded Cheddar cheese (1 oz.)

1 cup mixed salad greens

Cut pita in half and spread the insides with mustard, dividing evenly between the two halves. Stuff the pita with apple and cheese, dividing evenly. Arrange on a foil-lined toaster-oven pan. Toast, flipping once if necessary, until the cheese is starting to melt and the pitas are hot but not burning, 4 to 5 minutes. Remove from the toaster with a spatula. Carefully add greens to the pita pockets, dividing evenly.

Serving size: 2 pita pockets
Per serving: 354 calories; 11 g fat(5 g sat); 7 g fiber; 51 g carbohydrates; 14 g protein; 96 mcg folate; 28 mg cholesterol; 12 g sugars; 0 g added sugars; 1,901 IU vitamin A; 13 mg vitamin C; 246 mg calcium; 3 mg iron; 732 mg sodium

Cabbage Soup

3 tablespoons olive oil
1/2 head cabbage
1 cup celery, diced
1 white or yellow onion, diced
1 green bell pepper, diced
1 cup carrots, diced
2-3 cloves garlic,minced
8 cups Vegetable (or Chicken) broth or water
2-10 oz. cans Rotel tomatoes with chilies
2 tea. Italian seasoning
salt and pepper, to taste

Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots. Saute until slightly tender. Stir in garlic. Pour in broth. Stir in Rotel and cabbage. Bring to a boil and then reduce heat. Cook until cabbage is tender. Stir in Italian seasoning, black pepper and salt (if using) Taste broth and adjust seasoning if needed.

Source: Just A Pinch