Salads
Baby Greens and Roasted Butternut Squash Salad (serves 2) | |
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Ingredients:
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Method:In a large salad bowl, gently mix the baby greens and roasted butternut. Sprinkle with pumpkin seeds and lightly drizzle with either the balsamic or lemon vinaigrette dressing How to Roast Butternut Squash Cubes1. Pre heat oven to 375 degrees 2. Peel and remove seeds from the butternut 3. Cut the flesh into small cubes and place on a baking tray 4. Drizzle with enough extra virgin olive oil to lightly coat the cubes, sprinkle with coarse sea salt and roast in the oven for about 45 mins till lightly brown on the outside |
Mixed Greens with Clemetines (serves 2-3) | |
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Ingredients:
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Method:Combine all ingredients and drizzle with either the balsamic or lemon vinaigrette dressing |
Spinach and Strawberry Salad (serves 2-3) | |
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Ingredients:
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Method:Combine all ingredients and drizzle with either the balsamic or lemon vinaigrette dressing. |
Quinoa and Black Bean Salad (Serves 4) | |
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Ingredients:
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Method:1. Mix together the lime zest, lime juice, raw honey, cumin, crushed garlic, olive oil, and red pepper flakes if using them. 2. Cook the quinoa according to instructions on the box and allow to cool. 3. Mix all the ingredients together in a larger bowl. 4. Salt and pepper to taste. |
Salad Dressing Choices
Balsamic Vinaigrette (makes about one cup) | |
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Ingredients:
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Method:Combine all ingredients in a glass jar and shake well till thoroughly blended |
Lemon Vinaigrette (makes about one cup) | |
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Ingredients:
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Method:Combine all ingredients in a glass jar and shake well till thoroughly blended. |