Holiday Waldorf

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Ingredients

  • 1 cup chopped pecans
  • 1 cup celery, thinly sliced
  • 1 cup red seedless grapes
  • 1 cup cranberries
  • 1 red apple, cored and chopped
  • 1 green apple, cored and chopped
  • 1/2 cup mayonnaise
  • 1 Tbsp white vinegar
  • 1 Tbsp sugar
  • Salt
  • Pepper

Method

In a medium sized bowl, whisk together the mayonnaise, vinegar and sugar. Add 1/4 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, cranberries and pecans.

 

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Tangy Crudite Salad

crudite salad
Ingredients
1 cup of chopped broccoli
1 cup chopped cauliflower
1 cup of chopped carrots
1/2 cup cranberries
1/2 cup of diced dried apricots
1/2 cup of cashews

Dressing
1/2 cup light mayonnaise
1 tablespoons white vinegar
1/8 cup sugar
Salt and freshly ground black pepper

Directions

Cut the broccoli, cauliflower and carrots into bite-size pieces.
Place in a large bowl. Add the cranberries, apricots and cashews.
In a small bowl, combine the remaining ingredients, stirring well.
Add to crudite mixture and toss gently.

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Apple Coleslaw

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Ingredients

Poppy Seed Honey Dressing:

1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
1 purplemedium cabbage, cored, finely shredded
4 large apples, chopped
1 cup cranberries, optional
1 cup of pecans

Directions

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, apples,Ā  cranberries, and pecans. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

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Chai Steel Cut Oats with Vanilla Rice Milk

chai oats

Ingredients

1 cup steel cut oats
3 cups boiling water
1/2 cup vanilla rice milk

Toppings

1/4 teaspoon organic sucanat
1/4 teaspoon chai spice mix
1 diced apple
Cranberries
Pecan pieces

Directions

In a large saucepot, boil water once at boil add oats and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the rice milk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with sucanat, chai spice mix, apple, cranberries and pecan pieces

Tangy Crudite Salad

Many people have New Years Resolutions, I am one of them, mine is the – standard – weight loss! So experimenting with salads is key for me. Salad ruts seem to hinder weight loss. Here is the latest salad experiment, so far so good! Enjoy!

Ingredients
1 cup of chopped broccoli
1 cup chopped cauliflower
1 cup of chopped carrots
1/2 cup cranberries
1/2 cup of diced dried apricots
1/2 cup of cashews

1/2 cup light mayonnaise
1 tablespoons white vinegar
1/8 cup sugar Salt and freshly ground black pepper

Directions

Cut the broccoli, cauliflower and carrots into bite-size pieces.
Place in a large bowl. Add the cranberries, apricots and cashews.
In a small bowl, combine the remaining ingredients, stirring well.
Add to crudite mixture and toss gently.

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Christmas Salad

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Ingredients:

1/3 cup white sugar
1/3 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
1/3 cup vegetable oil
1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1 red apple -diced
1 pear – diced

Directions:

1. In a shakeable jar, combine sugar, lemon juice, onion, mustard and salt. Shake until well blended. Add oil into mixture. Add poppy seeds and shake
2. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, chopped apricots, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

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Sweet Cranberry Pecan Quinoa Salad

Quinoa

Prepare 2 cups of quinoa as instructed – let cool

Add:
1 cup of pecans
1 cup of cranberries
1/2 cup of crumbled goat cheese

Dressing:
1/3 cup of maple syrup
1/3 cup of balsamic vinegar
1/3 cup olive oil

Shake dressing pour over salad and blend