Salad | Blacksburg Belle

Roasted Brussel Sprout Salad

- July 28, 2013 | by April -

This salad is interesting because it’s light enough for the summer but hearty enough for the winter holidays. We enjoy it year-round. If you’re looking to add to your salad options, throw this one in the mix.

Ingredients:

1 pound Brussels sprouts

3 tablespoons Olive Oil

1 tablespoon Kosher Salt

1 teaspoon Pepper

2 handfuls coarsely chopped pecans

4 tablespoons vegan butter

2 handfuls chopped dried cranberries

Directions:

1. Preheat the oven to 400 degrees.

2. Cut the brown ends off the Brussels sprouts. Toss in a medium bowl with a generous amount of olive oil, salt and pepper. Spread over a sheet pan and bake for 35-40 minutes–until outside of the Brussels sprouts are brown and the insides are tender.

3. Meanwhile, toast the pecans on the stove in a medium saucepan over medium-high heat–about 2 minutes. Reduce the heat to medium, add the butter to the pan, and allow to melt. Cook for about 5-10 minutes until the butter has melted and reduced.

4. Add the cooked Brussels sprouts, butter/pecan mixture, and chopped cranberries to a bowl, and toss to combine. Serve immediately. Enjoy!

Grilled Corn and Asparagus Salad with Cilantro Lime Dressing

- June 2, 2013 | by April -

This is the most delicious summer salad. I feel spoiled–not deprived–when I eat this simple salad.

Ingredients for salad:

4 corns on the cob

1 bunch asparagus

olive oil

kosher salt

pepper

2 avocados, chopped

1 package grape tomatoes, halved

Ingredients for the dressing:

¼ cup cilantro

½ cup EVOO

juice of 1 lime

1 teaspoon lime zest

kosher salt

pepper

Directions for the grilled corn and asparagus:

1. Shuck the corn.

2. Slather the corn and asparagus with a generous amount of olive oil, salt and pepper.

3. Grill on a medium high, turning once they begin to brown. Once the corn and asparagus have finished, allow to cool.

4. Take the corn off the cob and cut the asparagus on a bias.

TIP: The corn gets sweeter as you cook it, so don’t be afraid to add a little color to it!

Directions for the dressing:

1. To make the dressing, combine all ingredients in a blender, blend until smooth.

To finish:

1. Combine the cooked corn, cooked asparagus, avocados, and grape tomatoes into a large bowl. Add the dressing and mix well.

9 Vegan and Gluten-Free Lunch Recipes

- May 13, 2013 | by April -

Being able to cook lunch every day is pretty awesome. I don’t miss the slapped together peanut butter and jelly sandwiches I used to throw in a paper bag for lunch when I worked at an office. But, I know some of you need lunch ideas that you can prepare ahead of time and take with you to work. This list includes some that fit into that category and others that need to be cooked and eaten right away. Something for everybody.

1. Spinach and Artichoke Grilled Cheese

If you like spinach and artichoke dip, you’ll loooooove this sandwich. My husband begs me to make this one. This needs to be eaten pretty much right away, so if you don’t work at home, try it on the weekend.

2. Roasted Cauliflower, Toasted Pine Nuts, and Avocado Salad

This is one of my favorite salads, because it’s so different than a “normal” salad.

3. Avocado Tomato Lettuce Wrap

If you’re looking for a healthy, almost raw lunch without eating a salad, try this wrap.

4. Veggie Sandwich

This is one of my go-tos when I want something fast and delicious. If you want to take this one to work with you, chop up the veggies and toast the bread but don’t put it all together until you’re ready to eat. That way the bread won’t get soggy. I hate soggy bread!

5. Chopped Salad with a Vegan Creamy Dressing

I thought being vegan meant no creamy salad dressings, but I was wrong. This one is super easy to make. Keep the dressing separate from the salad until you’re ready to chow down.

6. Quick and Easy Peanut Maifun with Broccoli

In the mood for Chinese? Try this super simple recipe that will take you less time than it would for you to wait for takeout. Plus, it’s much healthier. This is an awesome dish reheated, so make it the night before if you’re taking it with you to work.

7. Simple Tomato Salad

When I want to add something raw to my lunch, I often make this simple tomato salad with basil. It’s so much yummier than you would imagine.

8. Garden Salad with Simple Dressing

My health is my top priority, so I’ve been eating a lot of large salads. This one will fill you up and delight your taste buds.

9. Mushroom, Pepper, and Spinach Quesadilla

If you’re having one of THOSE days where you just need a little comfort food or pick-me-up, try this quesadilla. You can thank me later!

There you have it! Nine vegan and gluten-free lunch options. I hope that helps you mix it up.

Chopped Salad with a Creamy Vegan Dressing

- April 22, 2013 | by April -

If I don’t experiment with ingredients and dressing, I get bored of salads. And, I don’t want to feel bored when I eat, and I want to eat more raw veggies each day. My husband and I have been eating a big salad or veggie wrap or another raw dish every day lately. My body thanks me, but in order to keep it up, I’ve got to get creative. If you’re tired of your regular salad, this is a must try! My husband and I had it yesterday and today, because it’s that delicious.

I chop everything except the raisins for this salad, because it’s best when you get a little bit of everything in each bite. Trust me! It’s worth the extra time.

Ingredients for two big salads:

4 cups of mixed greens, chopped

1 and 1/2 cups of broccoli, chopped

2/3 cup of shredded carrots, chopped

1 avocado, chopped into square inch pieces

1/2 cup of raisins

1/3 cup of slivered almonds, chopped

1 lemon, juiced

3-4 tablespoons of EVOO

2 tablespoons of Vegenaise

salt and pepper to taste

Directions:

1. Combine the mixed greens, broccoli, carrots, avocado, raisins and almonds in a large bowl.

2. In a small bowl, whisk together the fresh lemon juice, EVOO and Vegenaise. Add salt and pepper to taste.

3. Dress the salad, mix everything up really good, and enjoy!

Simple Tomato Salad

- April 12, 2013 | by April -

I looooooove tomatoes. Tomato sandwiches slathered with a little Vegenaise on gluten-free bread. Yum times five million. This simple salad comes in a close second and it’s healthier {obviously}.

Just slice up a tomato, scatter torn basil leaves on top of the slices, drizzle EVOO over them, and then sprinkle with sea salt and freshly cracked black pepper.

It’s a delicious side salad for lunch or dinner, especially when it’s warm outside and you’re craving something light and juicy.

Are you a tomato lover? Do you have a special way you like to eat them?

Easily Add More Raw Veggies to Your Lunch: Garden Salad with Simple Dressing

- March 28, 2013 | by April -

Last summer, my husband and I traveled to Panama, so I could work with my partner-in-crime, Mayi, in person. We filmed a BUNCH of videos and took professional pictures.

Like any girl would, I wanted to look my best for the photos and video.

Leading up to our trip, my husband and I put ourselves on a “diet.” It wasn’t really a diet.

It only had one rule: At least half of our plates {for each meal} had to be covered with raw veggies.

Breakfast was easy, because we already had a large glass of green juice first thing in the morning. For lunch, we usually had a salad and something else. And, for dinner, we tried to get creative so we wouldn’t get bored with salads.

I lost about ten pounds and Kris lost about fifteen within a month and a half.

It was easy to stick with it, especially because it was such a simple plan. Even when we ate out, it was pretty effortless. We’d both order a large salad and then split something else like a veggie stir fry.

Nowadays, for lunch, we’re trying to get back to that plan. I’ll usually throw together a garden salad with whatever veggies we have and a simple dressing of olive oil and balsamic vinegar. Then, I’ll season it with salt and pepper. It’s yummy and neither one of us feel deprived because we usually have something else with it like soup, vegan grilled cheese, or veggie quesadilla.

We both stay full longer and feel healthier when we incorporate more raw veggies into our daily meals. If you’re looking to lose a little weight for summer, try filling half your plate with raw {or sometimes cooked} veggies and see if that doesn’t help you drop a bathing suit size.

Ingredients in the salad above: Romaine lettuce, cucumber, cherry tomatoes, avocado, green pepper, mushrooms, broccoli, extra virgin olive oil, balsamic vinegar, salt and pepper

Hearty Winter Salad

- February 17, 2013 | by April -

CranberrySalad1

I wanted to make a hearty winter salad that would fill us up. My husband suggested cranberries, and we went from there, deciding that walnuts, avocado and cucumber would complement each other nicely.

Salad Ingredients:

baby romaine {1 and 1/2 cups for each person}

cucumber slices {1/3 of a cucumber for each person}

avocado slices {1/3 of an avocado for each person}

walnuts {1/4 cup for each person}

dried cranberries {1/4 cup for each person}

Salad Dressing Ingredients:

1/2 cup EVOO

1/2 cup red wine vinegar

2 tablespoons oregano

salt and pepper to taste

CranberrySalad4

Directions:

1. Heat a small pan on medium-low. Add the walnuts and toast. {You’ll know when they are done when you start to smell them. Don’t let them burn, but they should brown a little.}

2. Whisk all of the dressing ingredients together and set aside.

3. Place the baby romaine on the plate and top with cucumber slices, avocado slices, walnuts, and cranberries.

4. Whisk the dressing again and then dress the salad.

CranberrySalad2

Roasted Cauliflower, Toasted Pine Nuts, and Avocado Salad

- January 12, 2013 | by April -

I have friends that could eat salads for every meal all week long. Not me. I enjoy salads, but I also get bored with lettuce and veggies quickly.

When we traveled to a wedding on Long Island in New York, all I could find to eat that was vegan and gluten-free were salads and plain grilled veggies. After four days of that, I wanted to rip someone’s head off.

When my husband and I make salads for lunch or dinner, we try to get creative to make them more exciting and better tasting. Often, we make our own dressing like the dijon mustard dressing on this salad, because they’re always better homemade. If you recreate this salad for yourself, you won’t feel deprived. It’s a good one.

Salad Ingredients:

Small head of cauliflower

2 tablespoons of extra virgin olive oil

salt and pepper for seasoning cauliflower

1/2 avocado for each person

1/4 cup of pine nuts for each person

1/4 cup of chopped yellow peppers for each person

1 cup of mixed greens for each person

Dressing Ingredients {Makes enough for four. I suggest making more than you need, because it’ll keep in the fridge for a week if you don’t use it all.}

1/3 cup extra virgin olive oil

1/3 rice vinegar

1 tablespoon worcestershire sauce

2 tablespoons dijon mustard

salt and pepper for seasoning

Directions for Salad:

1. Preheat the oven to 425 degrees.

2. Break/cut up the cauliflower into bite size pieces, and place them on a baking sheet in a single layer.

3. Drizzle the cauliflower with olive oil and season with salt and pepper. Bake for 15 minutes, flip the cauliflower around, and bake for another 15 minutes until golden brown. {Some pieces will look burnt, but they should. It gives them a sweet taste. Trust us on this one!}

4. Heat a small skillet on medium-low heat. Add the pine nuts and toast for about 5 minutes, tossing them frequently. You’ll know when they’re done, because you’ll start to smell the oils releasing and they’ll brown a little. You don’t want to burn them!

5. Make the dressing {directions below}.

6. When the cauliflower has a few minutes left, slice the avocado.

7. Place a cup of mixed greens on each plate and top with cauliflower, pine nuts, pepper pieces and avocado. Drizzle dressing on top and enjoy.

Directions for Dijon Mustard Dressing:

1. Add all of the ingredients to a blender and blend.

2. Taste and season with salt and pepper.

3. Set aside and allow flavors to meld.

{The dressing should be acidic, because the ingredients in this salad are very rich. Having a light, acidic mustard dressing pairs really well with the richness of the salad.