Archive for the ‘Salad Recipes’ Category

A-t-il une meuilleure façon de débuter la journée qu’avec une magnifique salade de fuits? Évidemment, il est possible d’utiliser n’importe quels fruits. Attention, si vous utilisez des bananes, des poires ou des pommes, attendez à la dernière minute avant de les incorporer à la salade, sinon, ces fruits risquent de brunir.

Désolée si l’idée d’un chat près de la nourriture vous donne envie de vomir. Mon chat aime la salade de fruits, que voulez-vous!?

1 cuillère à soupe de nectar d’agave
Jus d’une demi lime
2 cuillère à soupe de menthe fraîche, hachée
2 clémentines
1 orange
1/2 papaye, coupée en dés
1 tasse de fraises, tranchées
Environ 10 pruneaux, tranchés

Combiner le sirop d’agave avec la lime, y ajouter la menthe hachée. Combiner les fruits frais et les fruits séchés dans un grand bol. Y ajouter le sirop à la lime. Couvrir et réfrigérer 30 minutes ou toutes la nuit. Garnir avec de la menthe fraîche.

Environ 4 portions

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This salad combines different colors and textures. The citrus burst of clementines, the fluffiness of millet, the smooth texture of black beans, the crunchiness of roasted almonds with the fresh, crisp addition of fresh cilantro. I make salads like this one often. Colorful, highly nutritious, fresh, tasteful salads. Combine any grain, fruit, bean, fresh herb and nut for an easy lunch. Millet is a grain that is still widely unknown. It is packed with magnesium which is, for example, known to help decrease symptoms of asthma and reduce the frequency of migraine headaches.

1 cup millet
1 cup black beans (canned is fine), rinsed and drained
2 clementines, cut-up in medium-size pieces (or substitute one orange)
1/2 cup fresh or frozen peas
1/4 cup roasted almonds
1/4 cup cilantro, chopped
Nutty Citrus Dressing :
2 tablespoons walnut oil
1 tablespoon sesame oil
Juice of one small lime
1 teaspoon agave nectar or honey
Pinch of paprika
Sea salt, to taste

Cook the millet according to the manufacturer’s direction.

In the mean time, prepare the dressing. In a large bowl, combine all dressing ingredients and whisk briefly with a fork. Add rinsed black beans, cooled millet, chopped clementines and peas. Mix until all ingredients are well combined. Add chopped cilantro and roasted almonds just before serving.

Serves 4

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Today is my day off from work. I had planned to volunteer at a local restaurant (Robin des Bois). The owner donates all profits to non-for-profit organizations. Sadly, upon arrival, the manager kindly informed me that there was a mistake and that they already had enough volunteers for the day. They felt bad enough to give me coffee and lunch to go. Grilled artisanal bread topped with sweet and white potato, wild mushrooms, Emmental cheese and a white sauce (probably some kind of bechamel). I made the salad below to accompany the broiled open-faced sandwich. Perhaps I’ll try volunteering some other time.

Baby spinach
1 pomegranate
1/4 cup roasted hazelnuts
Maple-Balsamic Dressing
3 tablespoons walnut oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon maple sirup
Black pepper and fleur de sel
To remove seeds from pomegranate, cut fruit in quarters in a bowl filled with cold water. With a spoon, scoop out the seeds. The seeds with sink and the membranes will float.
Roast hazelnuts in a 375F degrees oven for about 10-15 minutes.
Divide baby spinach into 4 plates. Top with pomegranate seeds and roasted hazelnuts. Drizzle with maple dressing and sprinkle with  fleur de sel.
Serves 4

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Quinoa Beet Salad with Miso-Tahini Dressing

Quinoa Beet Salad with Miso-Tahini Dressing


If you prepare the quinoa (or have leftover quinoa) and the beets the day before, this salad is super quick to put together. Quinoa is a seed (not a grain) that is extremely high in protein, making it a very good choice for vegans and vegetarians. Beets are surprisingly soft and almost buttery when cooked. I love their sweet taste and I was once known for my beet addiction. Thankfully, they promote optimum health and are very low in calories. Their deep colored flesh make them a nice (visual) addition to many meals. Plus, beets help fight cancer!



Quinoa Beet Salad with Miso-Tahini Dressing












1 cup quinoa

2 cups water

1 can chick peas (garbanzo beans), rinsed and drained

5 or 6 cooked beets, sliced

2 green onions, minced

Fresh parsley, cilantro or mint, chopped

Sesame seeds for garnish


Miso-Tahini dressing :

¼ tahini

1 tablespoon miso

Juice of about half a lemon (about ¼ cup)

Lemon zest

2 tablespoons hot water

Pinch of cayenne pepper


Place unpeeled beets in medium saucepan, cover with water and add a pinch of salt. Bring to a boil over high heat. Reduce heat and simmer until beets are tender, about 30 minutes depending on the size of your beets. Allow the beets to cool, rinse and peel.

While the beets are cooking, rinse the quinoa and cook according to package directions (1 cup quinoa for 2 cups water, simmer for about 15-20 minutes).

To make the dressing : mix all ingredients in a small bowl and whisk until the consistency resembles a liquid paste.

Toss the cooked quinoa, beets, garbanzo beans and green onions in a large bowl, drizzle with half the dressing, top with fresh parsley and sesame seeds. Serve remaining dressing on the side.


Serves 4

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