Asian Style Ribs with Ginger-Orange Glaze

Prepare for your mouth to water because these Asian Style Ribs with Ginger-Orange Glaze are fall off the bone good! And they are Paleo and made in the crock pot, what could be better?
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Paleo/Crock Pot Asian Style Ribs with Ginger Orange Glaze

The Big Book of Paleo Slow Cooking!

This recipe comes to you from The Big Book of Paleo Slow Cooking: 200 Nourishing Recipes That Cook Carefree, for Everyday Dinners and Weekend Feasts by Natalie Perry. This book is a must have in my humble opinion: 200 gorgeous Paleo recipes all made in the crock pot for easy, convenient meals the whole family will love. The Big Book of Paleo Slow Cooking includes recipes for appetizers, soups and chilis, chicken, turkey, beef, pork, lamb, fish/seafood, vegetable sides, even sweets and desserts! But that’s not all:
139 recipes are Whole 30 compliant or easily adapted to be so. Woot!
176 are nut free or easily adaptable
167 recipes are egg-free
36 recipes are AIP-compliant (Auto-Immune Paleo) or easily adaptable

Now, Let’s Get To The Ribs!

Brushed with an Asian inspired marinade, then cooked in the crock pot until tender the meat on these delectable ribs literally falls off the bone. But we aren’t done yet, because we still need to talk about the that glaze…

Paleo/ Crock Pot Asian Style Ribs with Ginger Orange Glaze

The Glaze:

Tangy, deliciously sticky, and addictive this glaze is the perfect finish to these tender ribs. Are you drooling yet? The fact that this recipe is Paleo and made in the crock pot is just a big bonus. I know, I know, you want the recipe. I won’t make you wait any longer.

Asian Style Ribs with Ginger-Orange Glaze

The Recipe: Asian Style Ribs with Ginger-Orange Glaze

What you need: you will need a crock pot and an asian chili sauce called Sambal Oelek, if you can’t find it in the Asian aisle of your grocery store you can find it here.And be sure to check out  The Big Book of Paleo Slow Cooking on Amazon!

5 from 9 votes
The Recipe: Asian Style Ribs with Ginger Orange Glaze
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 45 mins
 

Ribs, who doesn't love them? Especially when made in the crock pot so the meat is so tender it falls off the bone. And this glaze! So tangy and delicious it's addictive. This recipe is Paleo, but with a small tweak can be made Whole 30, just skip the honey! 

Course: Main Course
Cuisine: Asian
Keyword: easy dinner recipe, Paleo recipes, Whole30 recipe
Servings: 6 servings
Author: Natalie Perry
Ingredients
  • 1 full rack of spare or back ribs
  • 1 Tablespoon sea salt 18g
  • 1/2 cup coconut aminos 80 ml
  • 4 Tablespoons honey divided (80g) skip if doing Whole 30
  • 1 1/2 teaspoons sesame oil 7.5 ml
  • 1 1/2 teaspoons sambal oelek or other Asian chili garlic paste
  • 1 1/2 teaspoon fish sauce
  • 2" knob of fresh ginger, grated and divided 5cm
  • 1 orange
  • 1 Tablespoon rice vinegar 15ml
  • Pinch red pepper flakes
Instructions
  1. Place ribs on a rimmed baking sheet or large platter
  2. Combine salt, coconut aminos, 1 Tablsepoon (20g) honey, sesame oil, chili paste, fish sauce, and half the grated ginger in a small bowl. Whisk together, then pour it over the rack of ribs. Use your hands to spread the marinade over both sides of rack. Let sit for 30 minutes.
  3. Transfer the ribs and marinade into a 6 quart (5.7 liter) slow cooker, cutting the rack in half and layering if necessary. Add 1/4 cup water (60ml) of water to bottom of cooker, and cook on low for 5-6 hours, until the meat is tender and shreds easily.
  4. Remove ribs for slow cooker and place on rimmed cookie sheet. Preheat the broiler.
  5. Pour on cup (235ml) of cooking juices from slow cooker into a small skillet. Add 1/2 teaspoon of orange zest and the juice form the orange to the skillet. Add the other half of the ginger, 3 Tablespoons (60g) of honey, the rice vinegar, and red pepper flakes to the skillet as well.Heat to boiling and let it bubble for 6-8 minutes, until glaze has thickened slightly and begins to look syrupy and coat a spoon.
  6. Brush some glaze over the ribs and broil them for 2-3 minutes, until bubbly. Brush another layer of glaze over them and return to broiler until bubbly.
  7. Serve the ribs with the rest of the glaze!

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

 

Spiced Lamb Patties with Cauliflower “Tabbouleh”!

I am always so happy when my Sun Basket Box arrives because I know inside that recyclable box are the ingredients for three meals that look like this! Fortunately, Sun Basket has generously shared this recipe for Spiced Lamb Patties and Cauliflower Tabbouleh with The Organic Kitchen. Lucky me/lucky you!
(This post contains affiliate links. See full disclosure at bottom of post)

Spiced Lamb Patties with Cauliflower

Get $30 off your Sun Basket order! Organic ingredients from the best West Coast farms and easy, healthy recipes delivered weekly.$30 off Sun Basket

Why Do I Recommend Sun Basket?

Easy, Delicious Recipes

  • The food is delicious! You choose 3 recipes for 2 or 4 people at $11.49 per meal
    Customize with Paleo, Gluten–Free, and Vegetarian options. Most recipes take about 30 minutes to prepare.

Certified Organic, Non GMO and Sustainably Sourced

  • Just how I like it! Ingredients are seasonal (better for you and the planet) and pre–measured – less hassle, less waste!
    Skip the grocery store and discover new products and flavors that are hard to find on your own. Plus you become a better cook!

Convenient Delivery

  • Weekly delivery to your door. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used and Sun Basket provides free pick up of packaging.

Sun Basket delivers to AL, AZ, CA, CO, CT, DC, DE, FL, GA, ID, IL, IN, KY, MA, MD, ME, MI, MS, NC, NH, NJ, NV, NY, OH, OR, PA, RI, SC, TN, UT, VA, WA, WV, VT, & parts of AR.

Spiced Lamb Patties with Cauliflower

Oh and let me reiterate… the meals look like this and they taste incredible too.

Spiced Lamb Patties with Cauliflower

The Recipe: Spiced Lamb Patties with Cauliflower “Tabbouleh”

Tips and what you will need: This quick meal incorporates two Paleo/Whole 30 compliant takes on Middle Eastern classics. Finely minced cauliflower is used in place of bulgur wheat in the tabbouleh. The ground lamb is seasoned with baharat, a classic Middle Eastern spice blend. You will need a microplane to zest lemon and a good knife or food processor for cauliflower. TIME SAVING TIP Trader Joe’s sells fresh cauliflower already chopped into “rice” or in this case tabouleh!

5 from 4 votes
Spiced Lamb Patties with Cauliflower "Tabbouleh" from Sun Basket!
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

An incredible paleo take on Middle Eastern Food. Trader Joe's sells fresh cauliflower already chopped into "rice" or in this case tabouleh. It's a real time saver!

Course: Main Course
Cuisine: Greek
Keyword: easy dinner recipe, Paleo recipes
Servings: 2 servings
Author: Linda Spiker
Ingredients
Tahini Dressing
  • 1/3 cup tahini
  • 1 clove garlic minced
  • Juice of one lemon
  • 2-3 tablespoons warm water or olive oil for thinning
  • Pinch sea salt
  • a few turns freshly ground black pepper
Tabbouleh:
  • 10 ounces cauliflower or buy fresh cauliflower rice at Trader Joe's
  • 1 to 2 Persian cucumbers
  • 1 to mato
  • 2 Tablespoons fresh curly-leaf parsley
  • 1 lemon
  • 2 Tablespoons fresh cilantro
  • olive oil
Lamb Patties:
  • 10 ounces ground lamb
  • 2 teaspoons baharat powder
  • ½ teaspoon Marash chile flakes optional
Instructions
Tahini dressing:
  1. Combine ingredients in a small bowl, whisk till smooth, adding liquids as needed for thinning. Adjust seasonings to taste. Set aside.
Make the tabbouleh:
  1. Using a chopping knife or a food processor, chop the cauliflower into rice-size pieces.
  2. Cut the cucumber into ¼-inch cubes.
  3. Chop the tomato.
  4. Pick and chop the parsley leaves; discard the stems.
  5. Zest and juice the lemon.
  6. In a pot over medium heat, warm 1 tablespoon olive oil until hot but not smoking. Add the cauliflower and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 4 minutes. Transfer the cauliflower to a mixing bowl. Add the cucumber, tomato, and parsley, and lightly toss to combine. Add the lemon zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper, and toss lightly to coat.
Make the lamb patties:
  1. Chop the cilantro.
  2. In a mixing bowl, combine the cilantro with the ground lamb and baharat. Season generously with salt and pepper, and gently mix until just combined. Shape the lamb mixture into patties about ½ inch thick.
  3. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the lamb patties and cook until browned, 3 to 4 minutes per side for medium.
  4. Transfer the lamb patties to individual plates. Drizzle them with the tahini dressing and sprinkle them with as much of the Marash chili flakes as you like. Serve with the cauliflower tabbouleh and any remaining tahini dressing on the side.

Enjoy and thanks for stopping by! ~ Linda Spiker

Get 3 Meals Free from Sun Basket! Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. $30 off Sun Basket

Post tags: gluten free option, dairy free, paleo

Whole 30 Pulled Pork Taco Bites!

These little Pulled Pork Taco Bites taste as beautiful as they look! They are just the right combination of sweet, savory, salty and spicy!
(This post contains affiliate links. I may make a commission off sales, your price remains the same)

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

The base of our little bites are made with butternut squash, peeled with a Y” peeler and then thinly sliced using a mandolin. It is really important to buy a butternut squash that can fit in the mandolin. Make sure the top of the squash is no more than 4″ in diameter, but don’t go much smaller or your bites will be tiny after cooking!

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

To bake, simply brush with olive oil and bake until soft and maybe a little brown around the edges.

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

Pulled pork is a snap to make! I rub the pork shoulder, also known as pork butt, with a combination of sea salt, pepper, garlic, cumin, and ground chili powder and then cook in the Instant Pot. An hour later I have tender, juicy pulled pork! This recipe can also be slowly cooked in a crock pot, I will be providing instructions for both.

Pulled pork is so tender you can just use to forks to shred. Then place on top of butternut squash…

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

…and top with your choice of colorful salsa or guacamole.

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

Yum! The perfect Whole 30 appetizer or dinner if served with a big salad or my Mexican Potatoes (or both!) We had them for dinner last night and loved them! If you would like to learn more about The Whole 30, feel free to follow The Organic Kitchen Whole 30 Pinterest Recipe Board and The Facebook Support page!

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

Garnish with lime, cilantro and purple cabbage and you have a beautiful, colorful taco bite!

Don't give up on taco Tuesday just because you're eating Whole 30 or Paleo. You're going to love these Whole 30 Pulled Pork Taco Bites!

The Recipes: Mango Salsa, Pico De Gallo, Chunky Guacamole

Tips and What you will need: It is imperative before handling hot chilis that you know how! View this tutorial. You ALWAYS need a good knife (my favorite). 

The Recipe: Pulled Pork Taco Bites!

Tips and what you will need:  You will need to buy a butternut squash that can fit in your mandolin. Choose a squash that has a top that is no more that 4″ in diameter, but don’t go too narrow or your bites will be very small! (The top of a BN Squash is narrower than the bottom where the seeds are, you will be using the top). Learn how to peel a butternut squash here. You will need  a Y” peeler fro peeling, and for slicing butternut squash, a mandolin.  For pulled pork you will need the Instant Pot or a crock pot. You can find chipotle chili powder in most grocery stores but if you have a problem you can find it here. You will need broth, if you prefer homemade (I do) see my recipe here. More Instant Pot Recipes: Eggs en Cocotte, BBQ Baby Back Ribs, Pulled Pork Tacos.

4.84 from 6 votes
Pulled Pork Taco Bites (Crock Pot or Instant Pot!)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

You will need to buy a butternut squash that can fit in your mandolin. Choose a squash that has a top that is no more that 4" in diameter, but don't go too narrow or your bites will be very small! (The top is narrower than the bottom where the seeds are). Variation: You can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster but you have to pay attention to them whereas in the oven they require little attention.

Course: Main Course
Cuisine: Mexican
Keyword: easy dinner recipe, Instant Pot, slow cooker recipe
Author: Linda Spiker
Ingredients
Butternut Squash:
  • 1 butternut squash top no more than 4" in diameter so it can fit in your mandolin. Peel and slice on the thinnest or second to thinnest setting on mandolin. If you use a thicker setting they will need to bake longer. (see peeling instruction above)
  • Olive oil
Pork
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder
  • 1 large yellow onion peeled and thinly sliced
  • 1 ~ 4 pound pork shoulder (also known as pork butt, bone in or out) cut into fist size pieces
  • 1 cup chicken or beef broth my recipe link above
  • Garnish: sliced purple cabbage chopped cilantro and lime wedges if desired.
Instructions
  1. Variation: If you prefer you can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster than baking them in the oven, but you have to pay attention to them whereas in the oven they require little attention.
Butternut Squash prep:
  1. Preheat oven to 400 degrees and place parchment on a cookie sheet.
  2. Peel butternut squash using a "Y" peeler. (see link above for how to peel a butternut squash)
  3. Cut the top (the narrower part) off the bottom of the squash (where the seeds are).
  4. Cut the butternut squash into several three inch segments for easier use in the mandolin.
  5. Set mandolin on thinnest or second to thinnest setting and carefully slice the squash. You should be able to get at least 20 slices (often more from one squash)
  6. Once sliced place butternut squash medallions on parchment covered cookie sheet in single layer and brush both sides with olive oil. Place in oven on center rack and bake for 20 minutes, turning at the halfway point. Remove from oven, top with pork and toppings. Serve!
Pork:
  1. Combine all spices and mix well.
  2. Place onions and broth in crock pot ot instant pot.
  3. Rub pork on all sides with spices.
  4. Add pork to crock pot or instant pot.
  5. For Crock Pot: Set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, it makes the posrk a bit more tender.
  6. For Instant Pot: Close lid and make sure release valve is sealed.
  7. Press 'meat' option and set to 50 minutes. When meat is done, carefully release valve with oven mitt or spoon to release pressure.
  8. Remove from pot and place on cutting board. Discard liquid and onions.

  9. Use two forks to shred pork, discarding fat along the way.

  10. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  11. Place a mound of pork on top of each medallion of butternut squash, top with salsa of your choice and garnish with sliced purple cabbage and chopped cilantro.

For pulled pork in an hour use the Instant Pot! Order the Instant Pot from Amazon or click the banner below to order directly from Instant Pot!

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

All photos and recipes are copyrighted by Linda Spiker.

Post tags: Whole 30, grain free, dairy free, gluten free, paleo

My Five Favorite Summer Salad Dressings!

Summer and salads, two of my favorite things. And a summer salad deserves only the best dressing! Homemade dressings are so easy to make and infinitely better tasting and better for you than store bought. And seriously, most take less than three minutes to make, so why would you ever use anything else?
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

 

The Formula for a Great Dressing:

Salad dressing actually has a formula: two parts healthy oil to one part acid. ‘Acid’ is either fruit juice or vinegar. For those of you that don’t get the “part” thing…this means you use twice as much oil than vinegar or fruit juice. Example: 1/2 cup olive oil and a 1/4 cup vinegar. Or 4 Tablespoons oil, 2 Tablespoons fruit juice. Got it? Good! Then you add a bit of flavor enhancers like: honey, mustard, tahini, sea salt, freshly ground pepper, chili powder, chives, garlic, green onions and voila! A healthy, delicious salad dressing in just a few minutes!

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

I chose these five dressings because they are very simple and taste great on a wide variety of salads. (This Mango Salad can be found here) For recipes using these salad dressings please see the bottom of this page!

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

Salads I Use These Dressings On:

Grilled Chicken Salad with Honey Lemon Vinaigrette
Greens with Tangerine Dressing
The Organic Kitchen House Salad
Mango Salad with Citrus Vinaigrette 
Summer Berry Salad
Kale Salad with Citrus Dressing

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

The Recipes: My Five Favorite Summer Salad Dressings

Tips and what you will need: a hand held juicer or citrus juicer, a good quality balsamic vinegar,  good quality white balsamic vinegar (I highly recommend this one!) and a good quality raspberry vinegar. A good quality sea salt,  mini whisk, and mason jars or any container with a lid. I just try to avoid plastic (affiliate links) When tangerines are in season I make sure to freeze the juice in small portions to thaw and use when not in season, very convenient!

5 from 13 votes
My Five Favorite Summer Salad Dressings!
Prep Time
3 mins
Total Time
3 mins
 

I use the lemon, tangerine and citrus vinaigrettes on almost any salad! They are very versatile. I save the raspberry vinaigrette for greens with berries, apples, nuts, soft cheeses etc..., the traditional balsamic is great on just about anything too, I tend to serve it with salads heavy with veggies like tomatoes, cukes, and avocado or on my traditional house salad (recipe at bottom of page).

Cuisine: American
Keyword: easy lunch recipe, summer recipe
Servings: 6
Author: Linda Spiker
Ingredients
Lemon Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup fresh squeezed lemon Juice
  • 2 Tablespoons green onions sliced
  • 1 Tablespoon honey
  • pinch sea salt
  • freshly ground pepper
Raspberry Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup A'Olivier Raspberry Vinegar. Trust me! See link above.
  • 1 Tablespoon honey
  • Juice of half a lemon
  • 1 Tablespoon chives chopped
  • pinch sea salt
  • freshly ground pepper
Traditional Balsamic Vinaigrette
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup quality balsamic vinegar
  • 1 tsp grainy mustard
  • 2 Tablespoons green onions sliced
  • pinch sea salt
  • freshly ground pepper
Citrus Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • zest of one lemon
  • juice of 1 orange 1 lemon, 1 lime
  • 1 tsp mustard
  • 1 tablespoon white balsamic
  • 1 tablespoon honey
  • 1/8 tsp cayenne pepper
  • 1 tablespoon shallot peeled and chopped
  • pinch sea salt
  • freshly ground pepper
Tangerine Dressing:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup fresh tangerine juice
  • 2 tsp honey
  • zest and juice of 1 small lemon
  • 1 small clove garlic peeled and chopped
  • pinch sea salt
  • freshly ground pepper
Instructions
  1. Place all in ingredients in a bowl and whisk. Store in mason jars and refrigerate for up to a week.
  2. Alternative method for Citrus Vinaigrette: If you would like a thick creamy version of this dressing (really nice!) put all ingredients in blender except olive oil. Blend, then drizzle olive oil in steadily. Dressing will emulsify and become thick and creamy.

For tips on making amazing salads click here! Happy salad eating ~ Linda Spiker

Salads I Use These Dressings On:

Grilled Chicken Salad with Honey Lemon Vinaigrette
Greens with Tangerine Dressing
The Organic Kitchen House Salad
Mango Salad with Citrus Vinaigrette 
Summer Berry Salad

 

 May I Please Ask A Favor?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

The Secrets to Making an Amazing Salad!

Salads are kind of my thing.

I teach over 30 different salads in my cooking classes at The Organic Kitchen. Salads are a delicious way to get your family to eat greens, fruits and vegetables in one fell swoop. If you want your family to eat salads, and not only eat them, but LOVE to eat them, here are a few tips that can make that happen! (Links to the recipes for most of these salads will be at the bottom of this post)

The Secrets to Making Amazing Salads!

Variety!

No one wants to eat the same salad over and over year after year. The key to keeping salads interesting is changing it up! Use a variety of lettuces and greens: baby spring mix, spinach, kale, romaine, red leaf, mesclun, butter leaf …you get the picture. But just in case you don’t… here are a few pictures…

Herb Mix:

Secrets to Making an Amazing Salad

 

Romaine:

Secrets to Making an Amazing Salad

 

Baby Spinach:

Secrets to Making an Amazing Salad

 

Mixed baby greens…

Secrets to Making an Amazing Salad

 

Red leaf lettuce…

Secrets to Making an Amazing SaladChanging up the greens is a good start, but we also want variety in the ingredients we place on top of our greens.

Add color!

Color not only makes a salad more beautiful, it’s a way to guarantee you are getting a wide variety of nutrients. The more color you eat, the more vitamins and minerals you are consuming. Add color with seasonal fruits and veggies. Produce is always higher in nutrients when it’s in season.

Winter:

Secrets to Making an Amazing Salad

Spring:

Secrets to Making an Amazing Salad

Summer:

Secrets to Making an Amazing Salad

Fall:

Secrets to Making an Amazing Salad

Texture!

I always provide texture in my salads by using a combination of something creamy or soft, like feta, creamy goat cheese, shaved asiago, or avocado with something crispy or with a snap, like raw nuts, caramelized nuts* or…

Secrets to Making an Amazing Salad

…snap peas, red onions or fennel…

Secrets to Making an Amazing Salad

…or grains like brown rice or seeds like these roasted salted pepitas!

Secrets to Making an Amazing Salad

Warm it up!

Another way to add variety is to change up the temperature. A warm salad is a cozy and healthy option! Add warm breaded goat cheese or grilled veggies!

Secrets to Making an Amazing Salad

Secrets to Making an Amazing Salad

Dressing!

Last, but soooooo not least… add a variety of dressings to your repertoire! I use a variety of dressings for my family and cooking classes, all are delicious and good for you. The key to a delicious dressing is a combination of a healthy fat provided by olive or nut oils, and then an acid such as citrus juice or vinegar. We make passionfruit, raspberry, tangerine, fig, pomegranate, Champagne, Pear Chardonnay, white and traditional balsamic vinaigrettes and more! Homemade dressings are so worth the 2-5 minutes they take to prepare!

So here is the formula for healthy delicious salad dressings:

2 parts oil (olive or nut oils) to 1 part acid (vinegar or citrus or fruit juice). This means you will use twice as much oil as vinegar. EX: 1/2 cup olive oil to a 1/4 cup balsamic vinegar or juice. You can whisk that together and keep it that simple or add flavor enhancers such as chives, green onions, minced garlic or honey. Then add a little sea salt and pepper and you have a delicious healthy salad dressing. That’s it! If you need reassurance check out the recipes below, or enter salads in my search bar (upper right) and plenty of recipes will pop up!

Secrets to Making an Amazing Salad

I hope you enjoyed these tips and learned a little something along the way. Scroll down for recipe links to some of the salads in this post.

Secrets to Making an Amazing Salad

Greens with Pears and Fig Balsamic
Chopped Salad with Apple Vinaigrette
The Fresh and Easy Salad
Greens with Roasted Butternut Squash
Greens with Pomegranate Vinaigrette
Greens with Peaches and Golden Balsamic
Greens with Roasted Carrots and Beets
The Heirloom Salad
Wild Rice and Arugula Salad
Greens with Warm Breaded Goat Cheese
Easy Caesar Salad

Grilled Veggie Salad
Greens with Cherries and Nectarines 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

Post tags: How to, vegetable, vegetables, gluten free, dairy free