Salmon Salad

GF, GrF, DF

Ingredients
2 cans skinless, boneless wild salmon (Bear and Wolf is a good brand found at Costco)
1-2 stalks of celery, diced
1 apple or pear, cubed or ½ - ¾ cup red grapes, sliced in half
2 tablespoons lemon juice or mayonnaise
6 cups mixed greens
2 carrots, shredded
2/3 cup walnuts or slivered almonds

Directions 
1. Open the canned salmon and place in a medium sized bowl.
2. Mix diced celery and sliced grapes or apples in with salmon and stir in lemon juice.
3. Plate up 1 cup of greens on each plate. Sprinkle shredded carrots and walnuts over the greens.
4. Scoop ½ cup of salmon and place on top of salad greens.
5. Drizzle balsamic vinaigrette over salmon and salad greens.
6. Enjoy!

Basil-Balsamic Salad Dressing
½ cup extra-virgin olive oil
6 tablespoons balsamic vinegar
3 tablespoons finely chopped basil
1-2 cloves garlic, minced
2 teaspoons Dijon mustard
2 teaspoons of agave nectar, pure maple syrup, or honey
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt 

Place all ingredients in a jar with a lid and shake well. Drizzle over your favorite green salad or fresh tomatoes and mozzarella. You can also use this dressing to make a perky cold white bean or pasta salad – a perfect nutritious side dish.

*You can keep dressing stored in the refrigerator for up to 2 weeks

 Recipe by Leigh Wagner PhD, MS, RDN

Green Sesame Sunflower Salad

GF, GrF, DF, V, Vegan

 Ingredients
Salad
1 head of broccoli or 2 broccoli crowns
1 bunch Swiss chard, leaves removed and chopped into bite-sized pieces, tender stems finely chopped
½ small red onion, finely chopped
½ cup sunflower or pumpkin seeds
½ - 1 medium apple, diced or chopped
*Optional: Sesame seeds

Dressing
1/3 cup sesame oil or combination of sesame and olive oils
1/3 cup apple cider vinegar (Bragg’s is a good brand)
1-2 teaspoons natural sweetener (raw honey, pure maple syrup) or 5-8 drops Stevia
1 tablespoon soy sauce, wheat-free tamari, coconut aminos, or Bragg’s aminos
½ - 1 teaspoon ground ginger
*Leftover dressing can be used for salads or marinade

 Directions 
1.  Prepare all salad ingredients and place in a large bowl.
2. Mix dressing ingredients over salad ingredients and add more, to your liking. You can determine your preference for dressing amount. Leftover dressing may be used for side salads, marinades or dressings for another day.

*This tastes better if you stir periodically

Recipe by Leigh Wagner PhD, MS, RDN

Corn and Tomato Salad with Fresh Herbs

Tomato Corn Cilantro Salad.jpg

GF, DF, V, Vegan 

Ingredients
4 ears of corn – shucked and cleaned of silk
1 pint (2 cups) cherry tomatoes
½ bunch cilantro chopped
3 green onions, sliced
Juice of 2 limes or 2-3 Tablespoons lime juice
Salt and pepper to taste

 Directions  
1. With water, wash and drain all fresh produce.
2. If tomatoes are large, cut in half.
3. Cut corn kernels off of cob. Hold corncob upright with flat end on cutting board and cut straight down with knife.
4. Chop cilantro. Cut tough stems from cilantro and use leaves and upper stems. Roll cilantro and tender stems and chop.
5. In a large bowl, combine all ingredients. Mix well. Add salt and pepper to taste.

Variations:
Add chopped cucumber, red or green bell pepper and/or green beans
If you like spicy food, add a dash of cayenne pepper or 1 finely chopped jalapeno pepper
Substitute basil, mint and/or parsley for cilantro.
Add 1 can of rinsed garbanzo, white and/or black beans

 Recipe by Leigh Wagner PhD, MS, RDN

Basil Cucumber Salad

GF, GrF, DF, V, Vegan

Ingredients
2 medium cucumbers, cut into thin slices (may choose to peel first)
½ cup thinly sliced basil
2 to 3 cloves garlic, chopped
¼ - ½ teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
Salt to taste

 Directions  
1.  In a medium-sized bowl toss together the sliced cucumbers, basil, garlic, and chili flakes. In a small separate bowl, whisk together the coconut vinegar and coconut nectar. Pour over cucumbers. Season with sea salt to taste. The salad is best served after the cucumbers have marinated for about an hour. Leftovers can be stored in the refrigerator for up to 4 days.

Yield: 4 to 6 servings

Recipe by Leigh Wagner PhD, MS, RDN