Asian Noodle Salad with Toasted Sesame Dressing

1 - 8 oz. package soba or thin rice noodles
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds

2 Tbls toasted sesame oil
3 tbsp. tamari
3 tbsp. balsamic
1 tbsp. maple syrup
1 tbsp. hot pepper oil

Optional Additions
shredded cabbage
chopped carrots
sliced scallion
sweet peppers
cubed tofu

1. Cook noodles according to package instructions. Drain, rinse, and set aside.
2. Combine dressing ingredients in a mason jar with a lid and shake vigorously to combine.
3. Add dressing and cilantro to cooked noodle and stir to combine. Add veggies and tofu, if using and stir.
4. Sprinkle toasted sesame seeds on portions at the time of serving.

Winter Salad with Beets & Kale

1 clove garlic – pressed
2 tsp raspberry jam
1 1/2 tsp grainy mustard
1 1/2 tsp apple cider vinegar
3 Tbsp Olive oil

5 cups packed torn kale leaves (lacinato or Red Russian are best)
2 cups shredded beets
2 Tbsp salted, roasted pumpkin seeds
salt & pepper to taste

1. Combine dressing ingredients in a jar and shake to mix.
2. Toss kale and beets together. Sprinkle with salt and pepper and toss again.
3. Add dressing and toss yet again. Scatter pumpkin seeds on top and serve.

Veggie Confetti Salad

½ lb. green beans trimmed and snapped in two
3 carrots –grated
1 clove garlic minced or crushed
½ green pepper-chopped
1 handful basil leaves-chopped
1 lemon cucumber or ½ large slicing cucumber-chopped
2 tomatoes-chopped (try to remove some of the seeds and juice before chopping into cubes
Optional:  ¼ cup sautéed red onion
1 T olive oil
2 T balsamic vinegar
1 tsp crushed oregano
1/2 cup crumbled feta
Optional: Toasted walnuts or pine nuts

Lightly steam green beans for a few minutes until bright green but still crunchy.
Rinse in cold water to stop cooking.
Chop all veggies and combine in a large salad bowl.
Add oil, vinegar, oregano and toss to coat.
Sprinkle feta and nuts on top and serve.

Tomato Cucumber Salad with Mint

1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 cup chopped red onion
1/2 cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

1.In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
2.Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.



1 cup dry bulgur wheat
1-1/2 cups boiling water
1 to 1-1/2 teaspoons salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper to taste
4 scallions, finely minced (whites & greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced (or 1 to 2 Tablespoons dried mint)
2 medium-sized ripe tomatoes, diced

Alterations: Consider the bulger and the dressing to be the base. Add whatever raw veggies you want. I have used carrots and kohlrabi in the spring.

1. Combine bulgur and boiling water in a medium to large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes, minimum).
2. In a pint jar combine salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly.
3. Toss chopped veggies of your choice with the bulger, then add dressing and toss again.
4. Refrigerate for an hour or so before serving.

Optional: Serve cold with warm wedges of lightly toasted pita bread.
Serves 6 – 8.

Spicy Carrot Ribbon Salad

1 lb carrots
2 Tbs. fresh lime juice
Kosher salt
1/2 cup red onion, thinly sliced
1 tsp coriander seeds, crushed
1/8 tsp. crushed red pepper flakes
2 Tbs. finely chopped fresh flat leaf parsley
1 Tbs. extra-virgin olive oil

1. Peel the carrots, then shave them into long thin ribbons, using a vegetable peeler. You need 4 cups.
2. In a medium bowl, toss the carrots with 1 Tbsp. of the lime juice and 1/4 tsp salt and let sit for 15 minutes.
3. In a small bowl, combing the onion with the remaining 1 Tbs. lime juice, the coriander seeds, pepper flakes, and 1/4 tsp. salt.
4. Let sit for 10 minutes, then add to the carrots along with the parsley. Toss to combine, drizzle with olive oil, and serve.

Spicy Cabbage Salad

Make this salad as spicy as you like by adding Asian chili paste to taste. Pre-salting the cabbage and allowing it to drain creates crisp, mildly flavored salad. Draining time is about 2 hours, so remember to prepare the cabbage ahead.
5-6 cups grated green cabbage
1 1/2 tsp salt
1 tsp grated fresh ginger root
1/4 to 1/2 tsp Asian chili paste
2 tsp dark sesame oil
1 tsp brown sugar, packed
2 tsp soy sauce
2 tsp rice vinegar
2 TBSP minced scallions

To Prepare:
1. Place the cabbage in a colander, toss with the salt, and set the colander in the sink. Let it stand at room temperature for about 2 hours.
2. Rinse the cabbage with cool running water and drain well, pressing out some of the liquid.
3. Mix together the ginger root, chili paste, sesame oil, brown sugar, vinegar, soy sauce, and scallions in a large bowl.
4. Add the drained cabbage to the bowl and toss well with the seasonings.
Serve at room temperature or chilled.


Shaved Rutabaga & Turnip Salad with Scallions

1 lb rutabaga
2 medium turnips (about 10 oz)
1 Tbs. rice vinegar
1/4 tsp Dijon mustard
Kosher salt
2 medium scallions sliced on the diagonal (keep while and green parts separate)
3 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh flat leaf parsley

1. Trim the root and stem ends from the rutabaga, peel it and cut it lengthwise into 1 inch thick
slabs. Trim and peel the turnips. Using the vegetable peeler, shave enough rutabaga and turnip into ribbons so that you have 2 cups of each.
2. In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt.
3. Add the rutabaga, toss, and let sit for 15 minutes. Add the turnip and the white parts of the scallions. Toss and let sit for another 5 minutes.
4. Add the olive oil, parsley, and the green parts of the scallions. Toss gently and serve.


Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

2 large fennel bulbs (about 4 lbs total)
3 Tbs. fresh lemon juice
Kosher salt
1/2 cup sliced almonds, toasted
1/4 cup fresh mint leaves, torn
1/4 cup extra-virgin olive oil
Coarsely ground black pepper

1. Trim the stalks from the fennel bulbs and remove the tough outer layer. Cut the bulbs in half lengthwise and core. Using a mandolin, shave the fennel crosswise; you’ll have about 6 cups. (If you don’t have a mandolin, quarter each bulb and use a vegetable peeler to shave them lengthwise.)
2. In a medium bowl, toss the fennel with the lemon juice and 1/2 tsp of slat and let sit for 10 minutes.
3. Add half the almonds and mint and all of the olive oil and toss to combine.
4. Transfer the salad to a platter or divide it among serving plates. Scatter the remaining almonds and mint over the top, finish with a few grinds of pepper, and serve.


Sesame Kale Cabbage Salad

1. Shred or thinly slice and mix together:
2 lbs red cabbage
1 bunch kale (Toscano is our favorite, but any kind will do)
¼ cup red onion
2. Add ¼ cup (or more) roasted, chopped walnuts3. Mix dressing ingredients and toss into veggies:
Zest of one lemon or 1 T lemon juice
1 T toasted sesame oil
2 T canola oil
¼ T grated or finely chopped fresh ginger
½ tsp salt
½ tsp sugar

Red And Green Salad


8 ounces fresh mushrooms, quartered
1 cup Reed’s Powerhouse Dressing (recipe below)
1 Ib green beans, trimmed
2 cups water
1 Ib beets, trimmed to 1 inch of greens, roots left attached, well rinsed
Romaine lettuce leaves for lining platter
Radicchio or red cabbage leaves for lining platter
1 large red onion, sliced and separated into rings
8-10 cherry tomatoes for garnish
1 cup ripe black olives for garnish
1/4 cup Horseradish Cream (recipe below)

1) In a medium bowl, toss mushrooms with enough dressing to coat. Cover and refrigerate several
hours or overnight.
2) In a large saucepan over medium-high heat, cook beans in boiling salted water to cover until tender-crisp, 6-7 minutes.
3) Cool under running water, drain, and put in a small bowl. toss with just enough dressing to coat the beans. Cover and marinate several hours or overnight in refrigerator.
4) In a large saucepan over high heat, bring the 2 cups of water to boil. Add beets, cover, reduce heat to medium-low, and cook until beets are tender, 30-40 minutes.
5) Cool beets under cold running water and drain. Slip off skins and trim tops and roots.
6) Slice beets crosswise and, in a small bowl, toss with enough dressing to coat. Cover and refrigerate several hours or overnight.
7) To assemble salad:

– Place romaine leaves at one end of a large platter and radicchio leaves at opposite end.
– Arrange beans on radicchio leaves and beets on romaine leaves.
– Mound mushrooms in center, top with onion rings, and garnish with tomatoes and olives.
– Spread Horseradish Cream on beets, but do not cover entirely.
– Serve at once.
Serves 6-8

1/4 cup olive oil
1/4 cup vegetable oil
3 Tbsp. red wine vinegar
2 garlic cloves, coarsely chopped
1 green onion, including some tender green tops, coarsely chopped
2 parsley sprigs, coarsely chopped
1/4 tsp salt
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1/4 tsp dried basil (1/2 tsp fresh, chopped)
1/4 tsp celery salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 Tbsp. grated Parmesan cheese
1 tsp Dijon mustard
– Combine all ingredients in a food processor or blender, blend well. Transfer to a container with a tight-fitting lid, refrigerate till ready to use. Shake well before using.
Makes about 1 cup

2/3 cup plain nonfat yogurt
1 Tbsp. freshly grated horseradish or prepared horseradish
1/4 tsp dry mustard
– In a small bowl, stir together all ingredients till well mixed. Cover and refrigerate until ready to use.
Makes about 3/4 cup




Parsnip Remoulade

1 lb parsnips
2 Tbs. white wine vinegar
Kosher salt
1/3 cup creme fraiche (see note below)
2 Tbs. drained capers, coarsely chopped
Coarsely ground black pepper

1. Peel parsnips, then shave them with a vegetable peeler into long, thin ribbons. Discard the core.
You want about 3 1/2 cups.
2. In a medium bowl, toss the parsnips with the vinegar and 1 tsp salt. Let sit for 10 minutes.
3. Drain the parsnips in a colander and squeeze out as much vinegar as possible.
4. Transfer to a medium bowl, add the creme fraiche, olive oil, and capers and toss to combine. Season to taste with salt and pepper and serve.

Note about creme fraiche:
Read this link to learn what exactly creme fraiche is and possible substitutions.


New Potato and Beet Salad

4 cups of water
1/4 tsp salt
5 large new potatoes (1 1/2 Ibs) unpeeled, scrubbed and halved.
1 medium cucumber, peeled, halved lengthwise, seeded and diced.
1 1/2 Ibs beets, trimmed to 1 inch of greens, and roots left attached.
1/4 cup diced red onion
1/2 cup chopped celery
fresh Dill vinaigrette (recipe below)
1/2 cup sour cream
1 Tbsp of prepared horse radish
1 large hard-cooked egg
chopped dill greens for garnish

1/4 cup olive oil
3 Tbsp red wine vinegar
1/4 cup chopped fresh dill
1 Tbsp Dijon mustard
1/4 tsp salt
fresh ground pepper (to taste)
– whisk all ingredients together

1) Boil potatoes in 2 cups of water with salt for 20 minutes. cool, and cut into bite sized pieces.
2) Boil beets in 2 cups of water for 30-40 minutes. cool, slip off skins, slice crosswise and set
3) When beets and potatoes are being cooled, whisk together the vinaigrette.
4) In a medium bowl toss potato, cucumber, onion, celery, with a few Tbsp of dill vinaigrette.
5) In another medium bowl toss the beets with a few Tbsp of vinaigrette.
To serve:
1) Arrange beet slices around the outside of a large serving plate, mound potato mixture in the center of the beets (drizzle more dressing onto potatoes if needed).
2) Combine sour cream and horseradish, and spoon on top of potatoes.
3) Garnish with chopped egg and dill sprigs

Marinated Tomatoes With Fresh Herb Dressing


4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper

*Combine all ingredients in a food processor or blender, blend till smooth

1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Marinated Green Bean Salad With Hazelnuts and Blue Cheese

1 Ib green beans, trimmed
1/2 cup diced red onion
Vinaigrette for vegetables (See recipe below)
1/2 cup crumbled blue cheese
1/3 cup chopped toasted hazelnuts*
Tomato wedges for garnish
Fresh basil leaves for garnish
* To toast hazelnuts, place nuts on a baking sheet in a 350 degree oven and bake until lightly browned, 10-12 minutes. Wrap in a clean, rough towel and rub nuts together to remove most of the skins.

1 T fresh lemon juice
1 T white wine vinegar
1 T Dijon mustard
1 T chopped fresh basil or 1/2 tsp dried basil
1/4 tsp sugar
1/2 tsp salt
Freshly ground pepper (to taste)
1/3 cup vegetable oil
-Whisk together all ingredients in a bowl

1) In a saucepan over medium heat, cook green beans in gently boiling salted water to cover until tender-crisp. 6-7 minutes.
2) Cool under cold running water and drain
3) Put in a medium bowl, add onion and Vinaigrette, and toss.
4) Cover and refrigerate for several hours or overnight
5) To serve, drain bean mixture and place on a plate. (reserve drained dressing for another use).
6) Sprinkle with blue cheese and hazelnuts, and garnish with tomato wedges and basil leaves.
Serves: 4



Korean Cucumber Salad

3 cucumbers
1 TBLS salt
1 tsp sesame oil
1 clove garlic
1/4 tsp cayenne pepper
1 tsp sugar

1. Slice cucumbers, sprinkle with salt, mix, and let sit for 30 minutes.
2. After 30 minutes, squeeze out water.
3. Crush garlic and combine with sesame oil, pepper, and sugar.
4. Add to cucumbers and mix.

Julienned Beet, Broccoli Stem and Carrot Salad

1 raw golden beet, peeled and julienned (you could use a red beet, but it will color the dish)
3 raw broccoli stems, peeled and julienned
2 carrots, julienned
1/2 cup raisins
1/4 cup chopped fresh parsley or cilantro
1 cup chopped toasted cashews

1 small shallot, minced
1 T lemon juice
2 T maple or honey mustard
2 T brown rice syrup
1/2 cup extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper

1. Combine beet, broccoli stems, carrots, chickpeas, raisins, and parsley or cilantro in a large bowl.
2. In a separate bowl, combine dressing ingredients with whisk or handheld blender.
3. Pour dressing over vegetables, toss to combine, top with toasted cashews and serve.
Serves 6

Honey Balsamic Beet Salad

2 lbs. trimmed and scrubbed baby beets (or largely cubed bigger beets)
1/2 cup balsamic vinegar
1 Tbsp honey
1 Tbsp olive oil
Salt and pepper to taste
1 1/2 cup cooked quinoa
2 cups arugula or other green
a few sprigs fresh tarragon

1. Place the beets in a baking pan. Combine vinegar, oil, and honey and pour over beets. Sprinkle with salt and pepper. Cover with foil and bake at 400 for about 40 minutes or until tender.
2. On a platter layer the greens, quinoa, and beets. Drizzle roasting juices over the top and sprinkle with shopped tarragon.



Holiday Kale Salad

2 cups fresh cranberries
4-5 cloves fresh garlic, unpeeled
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp. Dijon mustard
2 tsp finely shredded lemon peel
4 cups chopped kale
2 cups cooked wild rice, cooled
1 small bulb fennel, cored and shaved or cut into very thin wedges
1 cup chopped walnuts, toasted
1/2 cup thinly sliced red sweet pepper
1/2 cup thinly sliced red onion

1. Pre-heat oven to 375. Line a 15x10x1 inch baking pan with foil or parchment. Place the cranberries and garlic cloves on pan. Drizzle with 1 Tbsp of the olive oil; sprinkle with 1/4 tsp each salt and ground black pepper. Roast uncovered for 20-25 minutes or until garlic is soft and cranberries are browned at the edges and wrinkled. Allow to cool until garlic can be handled and then finely chop the garlic cloves.
2. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper.
3. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat.

Harvest Slaw

2 cloves garlic, chopped
2 tsp crushed caraway seeds
3 Tbsp olive oil
¼ cup cider vinegar
1 Tbsp honey
4 cups finely shredded red cabbage
2 apples, thinly sliced
1 handful dried cranberries
1 handful toasted pecans
¼ cup cilantro, chopped

Cook garlic and caraway in olive oil for about 1 minute.
Whisk in cider vinegar and honey and heat through.
In a large bowl, toss shredded red cabbage with the apple slices, cranberries, and pecans.
Toss with warm dressing and top with cilantro.