In large bowl, combine broccoli, onion, raisins and bacon
Add vinegar pepper and sunflower seeds and toss well to combine
The original recipe which I got from my Grandma, included a 1/4 cup sugar (most recipes from the 50’s era seem to have a lot of sugar :)). I omitted all sugar to make this a paleo salad, and it tasted great!
This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!
2 Tbsp olive oil
2 tsps. lemon juice
1 avocado, peeled and thinly sliced
1 apple, peeled, cored and chopped
3 oz. sea vegetable mix
Whisk olive oil, lemon juice
Add avocado, apple, and sea vegetables and gently toss
My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!
Here you go! 🙂
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
1 teaspoon dried dill
1/2 teaspoon black pepper
1 tablespoon fresh parsley (optional)
1 to 2 tablespoons milk (to make thinner if desired)
Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!
2 medium red beets, peeled and grated
3 medium carrots, peeled and grated
1 cup baby kale
3 Tbsp sesame seeds
3 Tbsp apple cider vinegar
1-2 Tbsp maple syrup
Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂
6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
2 carrots, shredded
1 c. radishes, thinly sliced
1 c. green onions, thinly sliced
4-6 ounces sugar snap pea pods (slice diagonally) (I substituted green pepper.)
1 c. cilantro, chopped
1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
Optional: roast chicken for protein and satsuma or mandarin oranges
3 T sugar (I used 1/2 that)
3 T white wine vinegar
1 T soy sauce
1/2 t. grated fresh ginger
1 clove garlic minced (I used more to taste; maybe triple)