Salads for side and main entree- meatless only

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Salads for side and main entree- meatless only

by AM

Jul 30, 2011

I am trying to move toward a 50 percent raw diet and am looking for a variety of salad recipes outside the typical lettuce, tomato type salad.

I'm thinking along the lines of the Spinach Strawberry Salad, Mediterranean Salads, Carrot Raisin Salad.

Do you have any in your recipe stash that you love? Maybe something your mom used to make?

No meat please.

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What about cheese? Caprese Salad

Tomatoes - one small to medium or one half large per person.

Mozzarella - I use the fresh form in medallions packed in water.

Onion - about the same diameter as the tomatoes if possible.

Fresh basil leaves - you can use dried but it won't be as pretty.

Garlic, crushed with sea or kosher sal...See MoreCaprese Salad

Tomatoes - one small to medium or one half large per person.

Mozzarella - I use the fresh form in medallions packed in water.

Onion - about the same diameter as the tomatoes if possible.

Fresh basil leaves - you can use dried but it won't be as pretty.

Garlic, crushed with sea or kosher salt.

Extra Virgin Olive Oil - it can be a light olive oil if you don't care for the 'bite' of EVOO.

Balsamic or good red wine vinegar.

Chill a plate or platter (depends on how many people will be eating the salad) in the fridge or freezer. While it is chilling slice the tomatoes 1/4 to 1/2 inch thick. Slice cheese about 1/4 inch thick if not using the medallions. If using the medallions and they seem too thick it is possible to slide a knife through them to make two slices (looks rustic) but be careful. Also, if using the medallions you can 'squish' them flatter with the heel of your hand to better match a really large tomato. Slice the onion thin but keeping it in rounds. Rinse and dry the basil leaves then stack several (to your taste) and roll them up into a tube and thinly slice across the tube to make shreds and set aside. Crush a clove of garlic for every 4 slices of tomato or crush as much or as little garlic (or none) as you want by first smashing the clove with the flat of a butcher knife. Lay the yet to be peeled garlic on a hard surface, place the largest part of the knife over the clove then slam the heel of your hand or your fist down on top of the knife approximately where it covers the clove. Remove the papery husk then place it back on the hard surface. Sprinkle a good pinch (or two) of the salt on the smashed clove and, using the butcher knife, mash the salt into the garlic until it is mush by pushing down on the flat of the knife while sliding it across the smashed clove. Pour some EVOO (enough that the garlic can swim around in it) into a small dish, add the smashed and salted garlic and stir it around and let it rest. Take the chilled plate or platter out of the fridge or freezer and start laying tomato, mozzarella, and onion slices, alternating them in a circular pattern until you get to the middle of the plate/platter. Do it any way you want but I would suggest you go light on the onion unless you have used a sweet variety. I have even taken the onion slices apart and used just a few rings between toms and cheese. Drizzle a bit of the EVOO over the salad then distribute the garlic and EVOO mixture as evenly as possible over the salad -- you can add the garlic to the EVOO you plan to drizzle but then you have less control over quantity of EVOO -- then drizzle about half as much vinegar over salad. Sprinkle the basil shreds all over the salad and serve. You can put the salad in the fridge for a bit before serving but don't let is sit too long, it's still best to serve right away. So, as I read my directions I realize that a lot of salads can be created using other components so use your imagination and go crazy.

On 7/30/11, AM wrote: > I am trying to move toward a 50 percent raw diet and am > looking for a variety of salad recipes outside the typical > lettuce, tomato type salad. > > I'm thinking along the lines of the Spinach Strawberry > Salad, Mediterranean Salads, Carrot Raisin Salad. > > Do you have any in your recipe stash that you love? Maybe > something your mom used to make? > > No meat please. >

Jul 31, 2011

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