Category Archives: Salads

Berry Quinoa Avocado Salad with Lime Poppyseed Vinagrette

This is one of those salads you want to eat every day for the rest of your life.

    • 1/4 cup olive oil
    • 1/4 cup canola oil
    • 1 tsp lime zest
    • 3 1/2 Tbsp fresh lime juice
    • 2 1/2 Tbsp honey
    • 1 tsp dijon mustard
    • 1/4 tsp salt
    • 2 tsp poppy seeds
  • 2 cups cooked quinoa (about 2/3 cup dry)
  • 1 cup sliced almonds, toasted
  • 9 oz baby kale or baby spinach
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 2 medium avocados, peeled, cored and diced
  • 5 oz feta cheese, crumbled


  • In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar). Pour into a container and stir in poppy seeds. Store in refrigerator.
  • For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.
  • Recipe and photo source: Cooking Classy

Spinach Salad

One of those family recipes from 30 something years ago or more.  We’re having this for New Years Eve dinner at my parents house.

2 bunches of spinach
2 cups sprouts
1 can waterchestnuts
cooked bacon, crumbled
2 hard boiled eggs, diced

1/3 cup ketchup
1 c oil
1/2 cup sugar
1/2 cup chopped onion

Potato Salad with Artichokes and Asparagus

We LOVED this.

makes 6 healthy salad-side servings

Can be made up to 4 hours ahead of time and chilled.  Stir in asparagus just before serving.

8 oz asparagus, ends trimmed, spears cut into 1″ pieces
2 lbs red potatoes, cut into 1″ thick chunks
2 strips bacon, chopped
2/3 cup chopped shallots
2 t fresh chopped fresh rosemary
5 t olive oil
1 1/2 T red wine vinegar
2 T plain yogurt (I used the vanilla yo baby we had in the fridge)
1 1/2 T coarse grain mustard
salt and pepper
1 can (14 oz) artichoke hearts, drained and quartered
2 T capers, optional

Boil salted water and cook asparagus until barely fork-tender, about 3 minutes.  Remove asparagus and run with cold water to stop ccooking. Add potatoes to water and cook until tender when pierced, 8-10 minutes.  Drain and set aside.

Cook bacon, crumble.  Toss with shallots and rosemary.

In a bowl, combine olive oil, vinegar, yogurt, mustard and salt and pepper to taste. Whisk well, until blended and creamy.

Toss asparagus, potatoes, shallot mixture, artichoke hearts, capers (optional), and dressing.  Season with salt and pepper.  Serve warm or at room temperature.

Per Serving: 323 calories, 19 g fat, 3.5 g fiber, 6 g protein, 32 g carb

Peach Fluff

You can make this apricot fluff, strawberry fluff – any fluff you want.  I was kind of skeptical at first; the recipe sounded odd, didn’t have decent directions, and I couldn’t picture the stuff in my mind.  Below are the directions that worked for us, and a picture I remembered to take of the left overs, because I like you that much.  In trying to get the kids to eat their dinner, I hid a few pastel colored mini-marshmallows in theirs, and they were in heaven.

1 small box peach jello
1 cup boiling water

Put in a blender, and start whizzing.

Add 1 can (8 oz) peaches, drained

Blend, then add 1 – 8 oz pkg cream cheese.  Blend well.

The original directions said “refrigerate until almost set” before this next step, but I left this in the fridge for 5ish hours (soft but set), then added 8 oz Cool Whip and mix in well.

Black Bean, Corn, and Avocado Salad

We love this.  The fresh cilantro makes it pop.  Yum.

1 can black beans, rinsed and drained
2 c. corn kernels (fresh or canned shoepeg is great)
1 pint cherry tomatoes, halved
1 avocado, chopped
1 jalapeno pepper, seeded and minced
1/4 c. fresh lime juice
2 t. grated lime zest
1/4 c. chopped fresh cilantro
1/2 t. salt

Fabulous as a side OR as a salsa with tortilla chips.

(6 pts for 1 1/2 cups)