Healthy Recipes Quick » Salads & Salad Dressings (2024)

• ½ cup water
• ¼ cup quinoa
• 1 tablespoon Olive Oil
• 1 tablespoon sherry vinegar
• 2 teaspoon Greek Seasoning
• ½ cup roasted red peppers, diced
• ½ cup artichoke hearts, diced
• ¼ cup kalamata olives, diced
• ¼ cup chicken peas, drained and rinsed
• 1 cup romaine lettuce, chopped

Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat. Once the quinoa has cooled mix in the Olive Oil, sherry vinegar, and greek Seasoning.
4. Add this to the bottom of a 1 quart mason jar.
5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
6. Seal the jar and refrigerate until you are ready to eat.
7. Shake to mix up the ingredients.

Quick Notes

Calories: 480 Fat: 26g Saturated Fat: 2.5g Carbohydrates: 53g Fiber: 9g Protein: 13g Cholesterol: 0mg Sodium: 1040mg

Ingredients

• ½ cup water
• ¼ cup quinoa
• 1 teaspoon Taco Seasoning
• Pinch of salt
• ½ cup canned diced tomatoes (with liquid)
• 2 tablespoons Salsa
• ½ cup corn
• ¼ cup black beans
• ½ cup orange bell pepper
• ¼ cup shredded cheese
• 1 cup romaine, chopped

Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat.
4. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix.
5. Add this mixture to the bottom of 1 quart mason jar.
6. Layer with bell pepper, corn, black beans, and romaine.
7. Seal the jar and refrigerate until you are ready to eat.
8. Shake to mix up the ingredients.

Quick Notes

Nutritional Info

Calories: 470 Fat: 14g Saturated Fat: 6g Carbohydrates: 72g Fiber: 13g Protein: 22g Cholesterol: 30mg Sodium: 920mg

Ingredients

• Outer leaves of fresh Brussel Sprouts
• Optional – Iceberg Lettuce or other Salad Greens
• 2 Avocados, sliced
• 1 Blood Orange, segmented
• Pecan Halves, 1 handful
• 1/4 cup Olive Oil
• Juice of 1 Lemon
• 2 teaspoons Dijon Mustard
• 1 tablespoon Mayonnaise
• 1/2 teaspoon Poppy Seeds
• 1/2 teaspoon Sesame Seeds

Instructions

1. Wash & tear brussel sprouts (plus greens if using) & place on serving platter
2. Arrange sliced avocado’s, orange segments, & pecans on top of the greens
3. Stir together the five dressing ingredients & drizzle over the salad

Notes

Adapted from a recipe that I saw in a magazine at the beauty salon. I’ll have to get the exact magazine name & add credit later!

Ingredients

• Watermellon
• Strawberries
• Blueberries
• Bananas
• Other ideas: Cantloupe – Honeydew Mellon – Pineapple – Peaches – Raspberries or other Berries

Instructions

1. Cut off a little less than half of the watermellon with a good chef’s knife
2. Cut triangle shapes along the edge of the mellon
3. Use a scoop to form watermellon balls
4. Slice the fruits & gently toss in the watermellon basket
5. Refrigerate, and add banana slices just prior to serving

Ingredients

• 1 14.5 oz can Stewed Tomatoes
• 4-6 Roma Tomatoes, diced
• 1 tsp Kosher Salt
• 1 small package Pine Nuts
• Garlic to taste
• Fresh Basil
• Wildtree Basil Pesto Grapeseed Oil, #10224 or Butter Grapeseed Oil, #10282 or Olive Oil
• Farfalle – (Bowtie Pasta)

Instructions

1. Put the canned tomatoes in a bowl, dice them or break them up by hand
2. Refill the can with diced fresh tomatoes, & add that to the bowl
3. Meanwhile, toast the pine nuts in a small dry pan on the stove
4. When cooled, add to the tomatoes
5. Add salt, chopped garlic & basil and add to the bowl
6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
7. Serve over hot or cold Farfalle pasta

Quick Notes

My friend served this fabulous, but simple, pasta recipe of her mother’s, Sarita. My family was delighted with it…

Microformatting by hRecipe.

Ingredients

• 1 cup water
• 1 tablespoon Vegetable Bouillon Soup Base, #10757
• 1 cup Bulgur Wheat (cracked wheat)
• 1/4 cup Wildtree Roasted Garlic Grapeseed Oil, #10226
• 3 tablespoons Lemon Juice
• 1 tablespoon Red Wine Vinegar
• 1/2 tsp. ground Black Pepper
• 1 cup Cucumber, finely chopped
• 1 cup Tomato, finely chopped
• 1/2 cup Red Onion, finely chopped
• 1/2 cup finely chopped fresh Parsley
• 2 tablespoons finely chopped fresh Mint
• 1/2 cup crumbled Feta Cheese (about 2 oz.)

Instructions

1. Bring water and Vegetable Bouillon to a boil in 2-quart saucepan.
2. Stir in bulgur wheat and remove from heat. Cover and let stand for about 30 minutes; cool to room temperature.
3. Meanwhile, combine Grapeseed Oil, lemon juice, vinegar and black pepper in a medium sized bowl.
4. Add cooled bulgur wheat and remaining ingredients except cheese; toss to coat.
5. Fold in cheese and serve.

Quick Notes

Calories 300g; Fat 13g (Sat. Fat 3g); Protein 9g; Carb 42g; Fiber 10g; Chol 10mg; Sodium 300mg

www.MyWildtree.com/maryrose

Ingredients

• Coleslaw Salad: 1 package Coleslaw or Broccoli Slaw, shredded
• 1 bunch Green Onions, sliced
• 1 package Ramen Noodles, crumbled
• 1 4-oz package Slivered Almonds, toasted
• Dressing: 3 tablespoons Natural Grapeseed Oil, #10229
• ¼ cup White Wine Vinegar
• ¼ cup Sugar
• 2 teasoons California Style Garlic Pepper Blend, #10570

Instructions

1. Mix the vegetables & dressing together and refrigerate
2. Add the almonds and noodles shortly before serving so they stay crisp and crunchy and not soggy

The link you will need to order Wildtree products through me is: http://www.mywildtree.com/maryrose/

Ingredients

• 1 11 oz can Mandarin Oranges, drained
• ½ cup Green Onions, thinly sliced
• ⅓ cup Pecans, coarsely chopped – toasted or not toasted
• ⅛ tsp Black Pepper
• 4 cups Salad Greens, torn
• 1 medium Avocado, peeled & sliced
  For Salad Dressing
• Wildtree Strawberry Balsamic Vinegar or Orange Balsamic Vinegar or other vinegar
• Wildtree Natural Grapeseed Oil or Olive Oil
• Wildtree Italian Salad Dressing Mix

Instructions

1. To make about 1/4 cup of Wildtree Italian Dressing, wisk together: 1 tablespoon vinegar – 1 1/4 tablespoons water – 1 1/4 teaspoons Wildtree Italian Salad Dressing Mix – 2 tablespoons Natural Grapeseed Oil or Olive Oil – Allow to sit for 1 hour in order to develop flavors
2. In a large bowl, combine the oranges, onions, pecans and pepper
3. Cover and refrigerate for 30 minutes
4. Just before serving, place the greens in a large salad bowl
5. Top with orange mixture and avocado slices
6. Drizzle with dressing
7. Toss to coat

Ingredients

• 4 Baking Potatoes
• 1 tsp Butter
• Milk
• 1 – tsp Wildtree Garlic & Herb Blend, #10192
• 1/2 cup Cheddar Cheese, shredded

Instructions

1. Bake the potatoes at 400° for 45 minutes
2. Cut the potatoes lengthwise into halves
3. Scoop the pulp from the potatoes into a bowl, reserving the shells
4. Add the butter and desired amount of milk -gradually- to the pulp and mash
5. Add the Garlic & Herb Blend and mix well
6. Spoon the mixture into the reserved shells and sprinkle with the cheese
7. Arrange on a baking sheet
8. Bake at 350° until the cheese is bubbly

Ingredients

• 6 Cucumbers, sliced thinly
• ¾ cup Sour Cream
• 2 tbsp Vinegar
• 1 tbsp Wildtree Onion & Chive Blend, #10413
• Dash Salt
• Dash Pepper, white or black

Instructions

1. Combine all of the ingredients
2. The vinegar makes it frothy
3. Toss the cucumbers in the mixture and chill well

www.MyWildtree.com/maryrose

Ingredients

¼ tsp Salt
1 tbsp Powdered Sugar, plus more for topping
1 tsp Orange Blossom Water
1 Lemon, juiced
8 Carrots -about 3 1/2 cups, peeled and grated
2 Oranges, peeled & sliced with white pith removed
2 tsp Wildtree Natural Grapeseed Oil, #10229, plus more if desired
¼ cup Toasted Almond slices, for garnish

Instructions

1. Combine the first four ingredients in a medium bowl
2. Add carrot & toss to combine flavors
3. Top with orange slices
4. Drizzle with oil
5. Sprinkle with powdered sugar
6. Garnish with toasted almond slices, if desired

Ingredients

• Salad:
• 3-4 cups Lettuce, Use 2-3 kinds of lettuce
• 2 cups Raw Cauliflower
• 2 cups Cashews
• Dressing:
• 1 small Onion
• ¼ cup Vinegar
• ½ cup Sugar
• ⅛ tsp Black Pepper
• 1 tsp Celery Seed
• 2 tsp Prepared Mustard
• ⅔ cup Wildtree Natural Grapeseed Oil, #10229

Instructions

1. Blend onion and vinegar
2. Add remaining ingredients to the blend
3. Pour the dressing over the salad just before serving

www.MyWildtree.com/maryrose