Caprese Salad

I love Caprese Salad! So do my kids! They cheer when I set it on the table. Now you can totally make this the pretty way by slicing your tomatoes in rings, placing a basil leaf and slice of cheese on top and then drizzling with the dressing. But for my family, I would need like 5 plates done like that for how much they eat of it. Do you know how long that would take? Just for them to gobble them right up. So I just mix it all up in one big bowl. Not as pretty presentation-wise, but oh so yummy!

Ingredients:
5 medium organic tomatoes, sliced
1 8oz chunk of fresh mozzarella
20 or so basil leaves, chiffon (put leaves in one pile, roll them up, and slice)
3:1 oil to vinegar (you need about a 1/2 cup total)
Olive oil, organic
White Wine vinegar, organic
1/2 ts sea salt
3 cloves organic garlic, chopped

In a measuring cup mix together oil, vinegar, salt, garlic, and basil leaves. In a large bowl mix together tomatoes and mozzarella, toss with dressing.

Mexican Corn Salad

This is a very light and refreshing salad. The flavors burst in your mouth! Impress your family and friends with this colorful salad.

Ingredients:

4 ears organic corn, cut off the cob (If corn on the cob is not available, organic canned corn can be used)

3 tomatoes, chopped. (Or one package of grape tomatoes, sliced in half)

1 bunch green onions, chopped

1 handful cilantro, chopped

2 organic red peppers, chopped (If you can find organic orange peppers that would add another color)

Dressing:

1/4 cup olive oil

Juice of one lime

Juice of one lemon

2 TB chopped cilantro

1 ts parsley

1/4 ts chili powder

1/2-1 ts sea salt (start with less and add more if you think it needs it)

Blend dressing together and pour over salad, toss.

Greek Salad Dressing

Ingredients:
1 cup red wine vinegar
1 cup extra virgin olive oil
Juice of one lemon
1 TB dried oregano
1 ts sea salt
4 cloves of organic garlic, chopped
Optional: 4 ounces feta, chopped (Separate directions below)

Place all ingredients in a bowl or large measuring cup and whisk. Slowly add the oil while whisking. Let sit for atleast 30 minutes before serving for flavors to mingle. Taste-too tangy for your taste, add some more olive oil, a little at a time. Store in fridge. Fresh garlic in olive oil at room temperature will grow botulism, not good.

Directions with feta. Place all ingredients except oil and feta in a blender. Add oil in a thin stream while mixing at a low speed. Add feta, blend for about 30 seconds. Again, let sit for flavors to mingle, and then store in fridge to avoid the whole botulism thing.

For a quick greek salad while flavors are mingling:
4 handfuls of mixed greens
2 tomatoes, chopped -  or one package of grape tomatoes
1-2 cucumbers,sliced
Half a jar of kalamata olives
1 onion, sliced

Toss all ingredients together with dressing and enjoy!

Asian Chicken Salad

Want flavors that explode in your mouth? Try this delicious salad. It can be a low calorie meal itself or a great side dish to stir fry or other favorite Asian main dishes.

Ingredients: (organic is always recommended!)
3 TB rice vinegar
2 TB Braggs liguid aminos (or organic soy sauce, NEVER non-organic)
1 TB ground organic ginger (fresh can be used if you have it, add 2-3 TB)
2 ts wasabi powder
3 TB organic sugar (I prefer sucanat. Just never use white refined sugar for anything...except a craft project ;)
1 TB sesame seeds
1/2 cup organic sesame oil
1 bag pre-shredded red cabbage
6 cups chopped romaine, organic
1 cup shredded carrots, organic
1 cup diced pineapple
1 cup diced mango
2 cups diced cooked chicken, organic
1 cup cooked chow mein noodles

Whisk together vinegar, braggs or soy sauce, ginger, wasabi powder, sugar, and sesame seeds in a small bowl until well blended. While whisking, pour oil into bowl in a thin stream. Set aside.

In a large bowl, toss together cabbage, romaine,  carrots, pineapple, mango, chicken, and noodles. Pour dressing over mixture and toss gently. Serve.