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Broccoli Grape Salad Recipe | Dairy Free

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As we established back with the Bacon Wrapped Salmoneverything is better with bacon. Even salad. Even broccoli  Watch out broccoli haters, because this little salad is about to change your mind real quick!

This is arguably not the healthiest salad around, thanks to our sugary dressing… but sometimes (in salad, and in life) you just need a little extra sweetness to get through some undesirable situations.

Like eating broccoli.

Okay, I’m only kidding!

In all seriousness, I absolutely love broccoli!

However, as with any kid, when I was little I fought tooth and nail to avoid it… but now that I’m a big kid, I dearly appreciate what that mighty green vegetable has to offer! Like twice the vitamin C of an orange, almost as much calcium as whole milk, not to mention it’s anti-cancer and antiviral properties thanks to our pal selenium!

Yeah. I’ll take one of those, please.

It was actually broccoli salad (not this one specifically, but this recipe was inspired by it!)  that got me eating my broccoli. Looking back, it was likely due to the sugar in the dressing, but hey -it got me hooked! So if you’re a broccoli hater or simply need a little extra sweetness in your day (while still reaping the benefits broccoli has to offer) then turn up “Never Gonna Give You Up” by Rick Astley and let’s get right into it!

 

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Serves: 8   Prep Time: 20 minutes   Total Time: 1 hour 20 minutes

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ingredients

  • 16 -20 slices (roughly 1 pound) of bacon, cut into 1-inch pieces
  • 7 cups of fresh broccoli florets
  • 3 cups of cauliflower florets
  • 1 cup of mayonnaise or vegenaise
  • 1 cup of red and/or green seedless grapes, halved
  • 1/2 cup of finely chopped red onion
  • 1/4 cup of sugar
  • 2 tablespoons of red wine vinegar

directions

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble when cool.
  2. In a large bowl, stir together mayonnaise, grapes, red onion, sugar, and vinegar. Add broccoli, cauliflower, two-thirds of the bacon and mix until evenly coated. Place the remaining bacon in the refrigerator.
  3. Cover and chill the salad for at least 1 hour before enjoying.
  4. Sprinkle reserved bacon over the salad just before serving.
  5. Dish up & Enjoy!

 

Want a savory twist? Try adding just a pinch of Crystal Maldon, Sel Gris, or Himalayan Pink Sea Salt overtop of your salad for that mouthwatering, salty-sweet taste!

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There we have it! A beautiful, delicious salad that will leave any broccoli haters wanting more!

Health & Happiness,

Savannah

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Spinach Raspberry Salad Recipe

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Welcome the sun and warm weather with this sweet and sunny salad! From the bright red berries, the sweet dressing, and the candied almonds -you’re gonna start to wonder how a salad so sweet (and delicious) can be soo good for you!

Salad isn’t supposed to taste this good after all.

But I insist -it is!

All that spinach isn’t just sitting there looking pretty!  Spinach is a major superfood loaded with nutrients important for skin, hair, and bone health. Not only that, I heard that after you eat some you acquire a secret strength… enough to defeat your worst enemies in a single (…okay, a few) punches!

Don’t believe me? Just ask Popeye.

(and if you don’t know what I’m talking about, you definitely need to watch this!). 

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If that’s not a good enough reason to eat spinach then I don’t know what is!

So thanks to its valuable nutrients, sweetness (and not to mention the strength acquired after eating spinach), this lovely little salad makes the perfect addition to any meal -from patio lunches to candlelight dinners. Speaking of which, it’s a real easy dish to make your sweetie after they’ve had a long day.

Just a hint-ity hint hint to you romantics out there!

What are we waiting for? Turn up “The Boys of Summer” by Don Henley and let’s get started!

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Serves: 8   Prep Time: 15 minutes   Total Time: 15 minutes

  • 1lb (16 ounces, or approximately 10 cups) of baby spinach, washed
  • 2 cups of raspberries, washed
  • 0 – 1/4 cup of red onion, thinly sliced  (depending on how much you want to kiss your sweetie later. I used an 1/8th of a cup  …cause I only kinda wanted to…aha)

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  • 1/4 cup of sugar
  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 1/4 teaspoon of paprika

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  • 1/2 cup of sliced almonds
  • 2 tablespoons of brown sugar
  • 1 tablespoon of water
  • 1/4 teaspoon of vanilla extract
  • 1/8 teaspoon of Sel Gris or Himalayan Pink Sea Salt (Just a pinch!)

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Start with the candied almonds. Begin by combining almonds, brown sugar, water, vanilla, and salt in a small saucepan. Turn the burner to medium heat and  stir constantly for 2-3 minutes or until the almonds are evenly covered and most of the water has boiled off.

Remove from heat and spread out almond slices on a layer of wax paper. Allow to cool while you work on the rest of the salad.

P.s. These make a tasty snack! If you’re anything like me, you’re gonna wanna make extra!

Just a side note: The almonds will be slightly sticky if made right before mixing the salad. I think it’s great, as it sticks to the leafy greens! However, if you don’t want that, make the candied nuts an hour or so before preparing the salad to allow the almonds to cool thoroughly.

In a jar or other container combine sugar, olive oil, vinegar and paprika. Shake well until evenly mixed. Set aside.

In a large bowl combine together all the ingredients that make up the raspberry salad base. Add the dressing and candied almonds. Toss until the leafy greens are evenly coated.

Dish up and enjoy!

Want a savory twist? Try adding just a pinch of Crystal Maldon, Sel Gris, Japanese Matcha, or Himalayan Pink Sea Salt overtop of your salad for that mouthwatering, salty-sweet taste!

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There we go! That’s all there is to this beautiful summer salad. As with the Smashed Blackberry Salad, this dish is best enjoyed outside in the sunshine!

Health & Happiness,

Savannah

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Lilac Lemon Salad

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Remember how I said that playing with berries was the best part of summer dishes?

I was wrong. I was dead wrong.

Playing with the flavors of berries is one thing…but playing with flowers in dishes is a whole new experience. Mere hours before creating this dish I tasted my very first flower. I was swept up in childlike wonder. My eyes suddenly opened to this whole new world that was there the whole time. A well-kept secret hidden in plain sight.

I was absolutely awestruck.

The possibility of combining two of my favorite things fueled a passion I’ve never felt before. Hours in the kitchen felt like minutes and before I knew it this beautiful salad was born. Lilacs naturally have a distinct lemony taste with pungent overtones, so I paired the lovely lemony flower with very mild vegetables and poured a lemon dressing over top. I wanted lemon to be the star of the show, and to my delight, it shined so brightly that (even days later) I can’t help but smile when thinking about this little summer salad.

A little side note on the lemon in this salad. My family is obsessed with lemon, we like flavor and love it when our salad packs a punch. I adapted the lemon dressing from Jamie Oliver’s Garden Salad, adding more than one of the most recognized chef’s out there and it still wasn’t enough. We ended up doing 5 tablespoons of lemon in the dressing to please our taste buds, but you do you!

Playing and experimenting with your food is the greatest part of cooking. Start with three tablespoons and slowly add more from there to make your taste buds happy. You can’t go wrong as long as you listen to your tummy, I promise!

As far as I can tell, there is no other salad quite like this one. A secret between just you and me. I know you’re ready to get right into it however, there are a few key points we must go over about cooking with flowers before we can get started.

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  • Be absolutely sure what kind of flower you’ve got ready to pop in your mouth. Not all flowers are edible and can be poisonous. If you’ve got any doubt at all about the kind of flower you’ve got DON’T eat it!
  • Never eat flowers found by a roadway or a park. Roadway flowers are often covered in dust and exhaust from passing vehicles. As for parks, you never know if they’ve been sprayed with pesticides. Don’t risk it. Pesticides aren’t good for people.
  • Never eat flowers you pick up from a store or nursery unless you know for certain that they are guaranteed pesticide free. Again, pesticides aren’t good for people.

While I can’t say what pesticides were sprayed on most nursery flowers  (if any), just know that pesticides once sprayed on a plant don’t last forever. Check out this link here to find out the half-life of some pesticides. Five half-lives is deemed safe for consumption (eg. if a half-life was deemed 7 days, you could arguably eat it in 35 days). A scary topic I know, but just think about what’s sprayed on wheat and vegetables you buy that follow the same rule. 

So what I’m trying to say, even if you did buy perennials from your local store years or several months ago -you’re likely good to go! My own lilacs were bought from a nursery over eight years ago! Of course, I am by no means an expert in pesticides, so if you know any different please let me know! 

  • Growing edible flowers from seed are the safest way to enjoy edible flowers without worrying about pesticides.
  • If you’re new to eating flowers, eat only small amounts (Don’t worry, the amount in this salad is small. I got you covered. I’m a flower newbie too). For most people eating edible flowers is fine, but for some -especially those with allergies and food sensitivities there is a small chance of flowers causing an allergic reaction.

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Whew. That was a lot. Are you still there? Hopefully I didn’t scare you off.

This really is a delightful salad and I’d hate to have you avoid it out of fear. Eating flowers isn’t that scary so long as you know where they came from and that you’ve certainly got the right kind! So if you’re ready to enjoy a secret that the majority of the world is too slow to catch up on turn up “Walkin’ In Memphis” by Marc Cohn and let’s get started!

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Serves: 6   Prep Time: 15 minutes   Total Time: 15 minutes

  • 5 oz (approximately 5 cups) of baby mixed greens, washed
  • 1/2 a cucumber, sliced and quartered
  • 3/4 cup of cauliflower, chopped
  • 2 tablespoons of lilac flowers

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In a large bowl combine the washed baby greens, quartered cucumber, and cauliflower chopped as thinly as desired. Set aside.

In a jar or other sealed container combine lemon juice, olive oil, oregano, and sea salt. Shake until well mixed. Be sure to start with 3 tablespoons of lemon juice and dip a leafy green into your dressing to try it. Add more lemon slowly, shaking and trying the dressing each time you add more until you’ve reached your desired ‘lemon-y ness’.

Now that you’re happy with your dressing, it’s time to move on to the best part… the lilacs!

Pick a few branches off your lilac bush and don’t be afraid to pick more than you need! The extra branches make a perfect (not to mention beautiful) centerpiece at the table – especially for this meal.

Before we start picking the flowers off, fill up a small dish with cold water. This will keep the flowerheads from drooping or wilting while you pick the rest.

Grab a branch and gently remove the delicate flowers by grabbing the base of the flowerhead and pulling upwards. Place each removed flower in the cold water,  repeating until you’ve got two tablespoons of flowers. Rinse and drain the flowers thoroughly. Set aside.

Put the rest of the branches in a vase or mason jar on the table.

Toss together the dressing and the salad. Sprinkle the delicate lilacs overtop of your fresh greens, then dish up and enjoy your summer salad!

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That’s all there is to this absolutely stunning summer salad!

Health & Happiness,

Savannah

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Smashed Blackberry Salad

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The best part of summer dishes is being able to play with ingredients that are once again back in season. Nothing says summer like sunshine and the sweet, large berries that accompany it! So it should come as no surprise that this sweet blackberry salad has summer written all over it. It’s healthy, easy, and delicious so you can spend less time cooking and more time doing what you love -enjoying the sunshine!

Just between you and me, this salad can also become an entire healthy (and satisfying) entree by topping your salad with grilled, chopped chicken breast. While we will be focusing on just the salad for this recipe, don’t be afraid to try it later on!

What are we waiting for? Turn up “Summer of 69” by Bryan Adams and let’s just get right into it!

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Serves: 6  Prep Time: 10 minutes   Total Time: 10 minutes

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  • 8oz (roughly 5 cups) of baby spinach or baby greens
  • 2 cups of blackberries, washed
  • 1/2 cup of feta
  • 1/2 cup of grape tomatoes, halved
  • 1/2 a red onion, thinly chopped

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  • 1/2 cup of pecans, halved or sliced almonds
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1/8 teaspoon of Himalayan Pink or Sel Gris Sea Salt (Just a pinch!)
  • 1/8 teaspoon vanilla extract

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  • 2 cups of blackberries
  • 1 cup of balsamic vinegar
  • 1/2 cup of plain yogurt
  • 1 tablespoon of sugar

 

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For the candied pecans: In a medium saucepan toss in the pecans or almonds, sugar, water, vanilla, and salt. Turn the burner to medium heat and stir constantly for 2-3 minutes until the nuts are evenly coated and most of the water has boiled off.

Remove from heat and spread nuts out evenly on a layer of wax paper. Allow to cool while you work on the rest of the salad.

P.s. These make a tasty snack too, if you’re anything like me -you’ll wanna make extra!

*The pecans or almonds will be slightly sticky if made right before mixing the salad. I think it’s great, as it sticks to the leafy greens! However, if you don’t want that, make the candied nuts an hour or so before preparing the salad to allow pecans to cool thoroughly.

For the dressing: In a blender, pulse blackberries and balsamic vinegar together until well mixed. Pour mixture into a fine mesh strainer to separate the seeds from the rest blackberry juices.

In a jar or other container with a lid, combine the (seed-free) blackberry and balsamic vinegar mixture with the plain yogurt and sugar. Shake until well mixed.

For the finale: In a large bowl, mix together all the ingredients that make up the smashed blackberry base. Add the candied pecans or almonds, dressing, and toss together until the salad is thoroughly coated.

Dish up and enjoy!

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There we have it! A deliciously sweet, summer blackberry salad. Enjoy!

Health & Happiness,

Savannah

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Cowboy Up Salad

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Coming from a meat and potatoes kind of family, my mother fought a constant battle for years to get us kids to eat our freaking vegetables. While I love them now, (thank you mama) it wasn’t always the case. Now that I’m older and moved out like a big kid now, I’ll occasionally find myself falling into the same rut.

Why have a salad when I can have pizza, right?

My mom came to the rescue once again with this beauty and it’s meat & potato only eaters, cowboy approved! Time to saddle up, and get this salad on the table! In country spirit, turn up “Where The Green Grass Grows” by Tim Mcgraw and let’s get right into it!

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Serves: 6   Time: 15 minutes   Total Time: 15 minutes

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  • 2-3 chicken breast, cooked and diced
  • 1/2 cup of couscous, cooked
  • 1 cup of cherry tomatoes, quartered
  • 1 cup of sweet corn
  • 4 cups of romaine lettuce, chopped
  • 1 cup of asiago cheese, shredded
  • 1/2 cup of dried cranberries
  • 1/2 cup of pumpkin seeds
  • 1/4 cup of red onion, diced

 Dressing:

 

 

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For the dressing: In a jar or other sealed container, combine all ingredients and shake until well blended. Alternatively, you could put all the ingredients into a blender and blend it together (..but who wants to wash a blender, am I right?)

If you’re aiming for presentation: In a large bowl, toss in all the romaine lettuce. Then add all the other ingredients being sure to give each ingredient it’s own little section of the bowl so that they touch but hardly overlap. With its stark contrasting greens, reds, and yellows you can bet your family or friends will have their socks knocked off with a glimpse of this salad. It’s B-E-A-U-tiful!

Toss salad together with the dressing at the table when you’re ready to eat.

If you don’t give a damn: (Hey, no judgments here -I get you!) In a large bowl add all ingredients and toss together with the dressing.

This salad will keep for a week, but good luck keeping it uneaten for that  long!

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So there we have it! A filling, delicious ‘cowboy’ approved salad that will leave you wanting more!

Health & Happiness,

Savannah

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Categories
Recipes

Picnic Potato Salad

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Hey Boo Boo! Looks like we’ve got ourselves a picnic potato salad! Not only is this red potato salad recipe creamy (and delicious), but it’s incredibly EASY. Let’s get started by putting on “Take me home tonight” by Eddie Money, and get ready to master this classic once and for all.

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Serves:  8   Prep: 10 minutes   Cook: 20 minutes   Total Time: 30 minutes

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  • 8 red potatoes, diced into bite-sized chunks
  • 1 tablespoon fresh rosemary, chopped (for boiled potatoes)
  • 1 teaspoon of Rosemary Sea Salt (for boiled potatoes)

 

DRESSING

  • 1 ½ cups mayonnaise
  • 2 tablespoons of cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 celery stalks, diced
  • 5 hard-boiled eggs
  • Parsley

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Peel red potatoes if desired (you’ll be missing out on some nutrients if you do, plus not peeling is less work. Gotta love that!). If you aren’t peeling them, scrub the skin thoroughly. Dice potatoes into bite-sized pieces.

In a large pot add diced potatoes, chopped rosemary, and 1 teaspoon of sea salt. Bring to a boil and cook until soft -roughly 20 minutes. Drain and cool to room temperature.

If you don’t have hard boiled eggs handy, start them now. Place eggs in a pot covering them in 1-2 inches of cold water. Turn burner to high heat, bring to a rolling boil. Once boiling, remove pot from heat and let them sit in the hot water for roughly 10-12 minutes. Strain and rinse eggs in cold water to stop the cooking. Place in fridge until ready to use. In a large bowl, mix together mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper. Add cooled diced potatoes and diced celery stalks. Mix until potatoes are evenly covered. Peel and slice hard boiled eggs, stir into potato mixture. Sprinkle with parsley for color. Serve immediately or store in the fridge for up to 3 days. [/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/04/potatosalad2.jpg” animation=”off” sticky=”on”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to homemade creamy potato salad! You’re well on your way to being picnic ready. Put on some shorts, lay down a checkered blanket, and get out there and enjoy the sunshine!

Health & Happiness,

Savannah

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Categories
Recipes

Simple Pasta Salad

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Skip the artificial flavors and preservatives living in premade pasta salads and dig into this super simple pasta salad! This cold little pasta is sure to warm your heart (and your tummy) with its fresh vegetables and delectable herbs.

Rejoice because your search is over! Now you’ve got the perfect addition to any potluck, barbeque, or side dish to your delish main course. So turn up “Faith” by George Michael and let’s get started because this easy homemade pasta salad is made with love in 20 minutes or less!

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Serves:  6-8  Prep: 10 minutes   Cook: 10 minutes   Total Time: 20 minutes

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  •  4 cups of uncooked rotini, elbow macaroni, or other desired pasta
  • 8 cherry tomatoes, quartered
  • 4 celery stalks, diced
  • 3 carrots, chopped
  • 1/4 red onion, diced
  • 1/2 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • Everyday S&P, Himalayan Pink, or Sel Gris Sea Salt to taste

Looking for a different taste? Make your salad extra dill-y with the help of Delightfully Dill or amp up the garlic with a pinch of our Roasted Garlic Sea Salt.

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Bring a large pot of water to a roaring boil. Toss in your pasta of choice and cook for roughly 8-12 minutes or until al dente. Drain and rinse well under cold water to cool.

While pasta is cooking, chop the tomatoes, celery, carrots, and onion.

Once cooled, combine all ingredients into a large bowl making sure to coat the pasta evenly.

Serve immediately or store in the fridge for up to 3 days.

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  • For meat lovers add 1/2 cup salami, cubed
  • For vegetable lovers add (one or both) 1 red or green bell pepper, diced
  • For cheese lovers add 1/4 cup of parmesan cheese
  • For a vegan alternative substitute mayonnaise with veganaise or something similar

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See? Nothing to it! Creamy homemade pasta salad with minimal effort, that’s what I’m talking about!

Health & Happiness

Savannah

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