Yummy salad recipe with no sugar and no mayo

amother

Wed, Dec 13 2023, 11:54 am

And no artificial flavors.
Any ideas?

amother

Magnolia

Wed, Dec 13 2023, 11:56 am

Tomato salad with red wine vinegar
Chickpea salad with various veggies and olive oil
Corn salad
Savory carrot salad

amother

Chicory

Wed, Dec 13 2023, 11:57 am

You mean no carbs at all, or no white sugar?
There are many recipes using honey or maple syrup in the dressing, if thats interesting.

emzod42

Wed, Dec 13 2023, 12:01 pm

This one is delicious warm or cold: https://smittenkitchen.com/200.....alad/

I've used the tahini dressing on other things too.

amother

Wed, Dec 13 2023, 12:10 pm

amother Magnolia wrote:

Tomato salad with red wine vinegar
Chickpea salad with various veggies and olive oil
Corn salad
Savory carrot salad

Thank you! Do you mind posting the exact recipe for the chickpea salad?

amother

Wed, Dec 13 2023, 12:11 pm

amother Chicory wrote:

You mean no carbs at all, or no white sugar?
There are many recipes using honey or maple syrup in the dressing, if thats interesting.

Honey and maple syrup both are ok. I need exact recipes though or it won’t be helpful to me. Thank you for all those taking the time!

amother

Wed, Dec 13 2023, 12:11 pm

emzod42 wrote:

This one is delicious warm or cold: https://smittenkitchen.com/200.....alad/

I've used the tahini dressing on other things too.

Thank you! Looks yum but wayyy too much work for me personally

amother

Bottlebrush

Wed, Dec 13 2023, 12:29 pm

My family favorite is just Israeli salad. Cut up cucumbers, tomatoes, peppers into small pieces. Squeeze a lemon, toss with oil (olive tastes better) and salt to taste. We’re Israeli enough that lemons go with everything.

amother

Calendula

Wed, Dec 13 2023, 12:37 pm

This one is from whisk:

1/4 cup olive oil
3 tbsps honey
2 tbsps mustard
I cube frozen garlic
Salt and pepper to taste

amother

Magnolia

Wed, Dec 13 2023, 12:38 pm

amother OP wrote:

Thank you! Do you mind posting the exact recipe for the chickpea salad?

https://www.imamother.com/foru.....69594

1 can chickpeas, drained and rinsed
1 can baby corn, drained and sliced
2 big tomatoes, diced
1 purple onion, diced
3 sour pickles, diced
3 tbsp olive oil
1 tsp salt (taste, may need another 1/2 tsp)
1/4 tsp pepper to taste

Mix and season. Serve cold.

amother

Wed, Dec 13 2023, 12:38 pm

amother Calendula wrote:

This one is from whisk:

1/4 cup olive oil
3 tbsps honey
2 tbsps mustard
I cube frozen garlic
Salt and pepper to taste

Thank you so much! And what’s the salad recipe? Which veggies

amother

Peach

Wed, Dec 13 2023, 12:50 pm

You can make avocado salad dressing.
Delicious and creamy without the mayonnaise.
I don’t have the exact recipe on me at the moment, but I am sure you can google one of them

amother

Chicory

Wed, Dec 13 2023, 12:58 pm

amother OP wrote:

Honey and maple syrup both are ok. I need exact recipes though or it won’t be helpful to me. Thank you for all those taking the time!

Spring mix or spinach leaves
Persian cucumber, half-circle sliced
purple onion, thin half circles
walnuts
crumbled feta cheese or fried pastrami (dairy or meat)
roasted sweet potato, (diced, baked on 400F with a little oil, salt and pepper for about 40 min, or when starting to brown)
pomegranate arils

Dressing:
1/2 cup olive oil
2 Tbsp honey
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 clove garlic, crushed
salt and pepper to taste

Amarante

Thu, Dec 14 2023, 1:08 pm

I don't know if this qualifies as a salad but it is very good - easy - and very healthy as it is a Moosewood recipe.

You roast the veggies ahead of time so everything comes together quickly

Italian Couscous and Vegetable Salad

Excerpt From: The Moosewood Collective - The Moosewood Restaurant Table.

We love the nutty taste of whole wheat couscous, and because it is just slightly more substantial than refined couscous, it holds its own when mixed with a variety of ingredients. This satisfying main dish salad can be the centerpiece of a lunch or light supper, or part of a Mediterranean spread.

Cheese is optional and not necessary so recipe is pareve

Yields 8 cups

Serves 4 to 6

Time: 35 minutes

COUSCOUS

1½ cups whole wheat couscous
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground fennel seeds
1 tablespoon extra-virgin olive oil
1½ cups boiling water

SALAD

1 cup diced bell peppers (a mix of red, yellow, and orange is nice)
1 cup halved grape or cherry tomatoes
1 cup diced zucchini
½ cup diced fresh fennel bulb
1 teaspoon minced or pressed garlic
1 tablespoon extra-virgin olive oil
½ teaspoon salt
1 (15-ounce) can cannellini beans, drained and rinsed
½ cup coarsely chopped fresh basil
½ cup coarsely chopped fresh parsley
½ to ¾ cup crumbled or grated ricotta salata, feta, or chèvre cheese (optional)

DRESSING

3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
½ teaspoon salt

Make the couscous: Put the couscous, salt, black pepper, ground fennel, olive oil, and boiling water in a large bowl and stir to combine. Immediately cover the bowl with aluminum foil, plastic wrap, or a plate and set aside to steam. After 10 minutes, fluff the couscous with a fork.

Make the salad: Preheat the broiler. In another bowl, mix together the bell peppers, tomatoes, zucchini, fresh fennel, garlic, oil, and salt. Spread out on a shallow rimmed baking sheet and broil close to the heat source for 10 minutes, stirring after 5 minutes.

Set aside to cool.

Stir the cooled vegetables into the couscous along with the beans, basil, and parsley. If you’re adding cheese, either stir it into the salad, or sprinkle it on top just before serving.

Make the dressing: In a small cup or bowl, whisk together the oil, vinegar, and salt. Pour it over the salad and mix thoroughly.

Serve the salad at room temperature or chilled.

SERVING AND MENU IDEAS

With grain, vegetables, and beans, this hearty salad just needs a stocky soup such as Aigo Bouido to make a flavorful meal. We like to create a combo plate with this salad and either Spicy Butternut Squash Dip or Radish and Herbed Chèvre Spread.

Amarante

Thu, Dec 14 2023, 1:09 pm

This recipe is from a very expensive takeout place in Los Angeles.

It's delicious and made ahead as it improves with age

The chickpeas are gently toasted on the stovetop with an aromatic curry blend that includes earthy coriander and cumin and a touch of heat from ground cayenne pepper. Caramelized onions add richness, with bright notes coming from fresh cilantro and lemon juice. And if you didn’t mention it, your friends might never guess the finished dish is vegetarian. Of course, you could serve the salad as soon as it’s cool enough to eat, but this is one dish that only improves with time.

CURRIED CHICKPEAS FROM JOAN’S ON THIRD

Total time: 20 minutes, plus cooling time | Serves 4
Note: Adapted from Joan’s on Third.

1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

1. In a large saute pan over medium-high heat, saute the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.

Amarante

Thu, Dec 14 2023, 1:22 pm

Beet and Arugula Salad With Spiced Yogurt - Vegan - Pareve

Source: Vegan Cooking For Two - America's Test Kitchen

Cooking the beets in the microwave is a surprisingly effective and easy alternative to roasting. The beets on this salad are good warm or cold, and if you make them and mix the yogurt in advance, the salad can be plated and ready to serve in about 5 minutes.

Servings: 2-3

Ingredients

1 pound beets, trimmed, peeled and cut in 3/4-inch dice (see VARIATION)
1/2 cup water
1/2 teaspoon fine salt, divided, plus more as needed
1 cup plain plant-based yogurt, such as almond or cashew
2 tablespoons chopped fresh tender herbs, such as cilantro, mint or dill
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 teaspoon grated fresh ginger
Finely grated zest of 1 lime
1 garlic clove, minced or pressed
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon freshly ground black pepper, plus more as needed
2 cups (2 ounces) baby arugula
2 tablespoons toasted and chopped pistachios or almonds, divided
2 teaspoons fresh lime juice, divided

Directions

In a microwaveable bowl, combine the beets, water and 1/4 teaspoon of the salt. Cover the bowl and cook in the microwave on HIGH for 8 minutes. Stir and microwave on HIGH for an additional 7 minutes, or until the beets can be easily pierced with a paring knife. If any liquid remains in the bowl, drain, and let the beets cool slightly, about 10 minutes.

Meanwhile, in a small bowl, mix together the yogurt, herbs, 1 tablespoon of the oil, the ginger, lime zest, garlic, cumin, coriander and pepper until combined. Divide the yogurt between 2 or 3 plates and spread it in a thin layer.

In a medium bowl, toss the arugula, 1 tablespoon of the nuts, 1 teaspoon of the oil, 1 teaspoon of the lime juice and the remaining 1/4 teaspoon of salt. Divide the mixture over the yogurt on the plates.

When the beets are cool, add them to the bowl you mixed the arugula in, add the remaining 1 teaspoon of oil and the remaining 1 teaspoon of lime juice, then season to taste with salt and pepper. Divide the beets between the plates, scattering them over the top. Garnish with the remaining pistachios or almonds, and serve.

Make ahead: The beets can be cooked up to 4 days in advance and refrigerated until ready to serve. The spiced yogurt can be mixed up to 4 days in advance and refrigerated until ready to serve.

VARIATION: If you’d rather roast the beets, position a rack in the middle of the oven and preheat to 425 degrees. Wrap each beet in aluminum foil, then place directly on the rack. Roast for about 45 minutes, or just until the beets can be pierced with the tip of a paring knife. (Larger beets may require more time.) Use tongs to transfer the wrapped beets to a work surface as well as to open the foil for the steam to escape. Let the beets rest until cool enough to handle. When they are, discard the foil and peel; their skins should rub off easily, or use a paring knife, as needed. Cut the beets in 3/4-inch dice and proceed with the recipe.

amother

Mistyrose

Thu, Dec 14 2023, 2:41 pm

amother Magnolia wrote:

https://www.imamother.com/forum/viewtopic.php?t=69594

1 can chickpeas, drained and rinsed
1 can baby corn, drained and sliced
2 big tomatoes, diced
1 purple onion, diced
3 sour pickles, diced
3 tbsp olive oil
1 tsp salt (taste, may need another 1/2 tsp)
1/4 tsp pepper to taste

Mix and season. Serve cold.

Did this need to marinate or serve immediately?

Iymnok

Thu, Dec 14 2023, 2:54 pm

Your regular lettuce salad with cottage cheese and granulated garlic.

Just balsamic vinegar and olive oil. On any mix of fresh, sauteed or roasted vegetables.

amother

Magnolia

Thu, Dec 14 2023, 2:54 pm

amother Mistyrose wrote:

Did this need to marinate or serve immediately?

I serve immediately. I use cold vegetables if possible.

amother

Daphne

Thu, Dec 14 2023, 4:12 pm

Roasted beet salad:

3-4 medium beets, cubed
Salt
Pepper
Olive oil
2 tsp Shawarma or Hawaij spice (can be subbed using equal parts cumin, coriander, and turmeric)
2 garlic cloves, minced
Fresh dill (optional)

Toss beets with salt, pepper, spices and oil and spread onto a cookie sheet. Bake at 400° for 45 mins or until soft.

Take out and leave to cool.

Once cooled, add to bowl with minced garlic and dill. Toss and enjoy!

Even better the next day. Also delicious when added to lettuce salads.

Health salad:

1/2 head white cabbage, shredded
1 red pepper, sliced thin (or diced)
1 green pepper, sliced thin (or diced)
4 Kirby cucumbers, diced
1 medium carrot, shredded (or half bag pre-shredded carrots)

1/4 cup apple cider vinegar
2 tsp sweetener of choice
Salt
Pepper

Combine all ingredients and mix.
Refrigerate for at least 2 hours before eating.