Celery Root Salad

If you've got a food processor, this salad is really quick to make. Since it's made with root vegetables, you can make a larger quantity and eat it over several days. We often make it to go with a roast chicken or as a side dish for bean casseroles.

Equal parts carrots and celery root
White or cider vinegar to taste
Olive oil
Chopped green onion

Clean and chop carrots and celery root in food processor until ground very small. Add chopped green onion, vinegar, and olive oil. Stir together and serve cold.

Steamed Vegetable Salad

If you're looking for a potluck salad for the holidays, here's a good one. It's colorful and full of flavor. Make it a day ahead to give the vegetables a chance to marinate.

2 cups broccoli florets
2 cups cauliflower florets
2 cups baby carrot, halved

Dressing:
1/2 cup olive oil
2 Tbs. cider vinegar
3 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. fresh ground pepper


Steam the vegetables, making sure they are still crisp. Rinse under cold water. Put in large bowl. Mix together the dressing ingredients in a jar with a lid, and let it set for about 20 minutes. Shake well and drizzle over vegetables. Refrigerate salad and serve cold.

Herbed Vinaigrette

Here is a nice alternative to bottled dressings. Mix up a double batch to keep in the fridge if you prefer. I put mine in a glass jar and give it a couple shakes before putting on a salad. Experiment with different herbs or add chopped garlic for variety.

2 Tbs. vinegar
1/2 tsp. sea salt
1/4 tsp. fresh ground pepper
1/2 cup quality olive oil
1 tsp. basil
1 tsp. oregano

Mix all together in a glass jar with a tight-fitting lid. If using dried herbs, let it sit for about 30 minutes before using. Shake before pouring on salad.

Basil & Tomato Pasta Salad

Here's a nice dish when you want to forgo the meat for dinner. The whole wheat pasta makes it filling and full of flavor, and if you're lucky enough to have leftovers for lunch the next day, it's even better! Great for those potlucks too.

1 pint grape tomatoes
2 tsp. minced garlic
1 handful chopped fresh basil
1/2 cup olive oil
1 Tbs. red wine or balsamic vinegar
Sea salt and fresh ground pepper to taste
12 oz. whole wheat organic pasta
4 quarts water, boiling
1/2 cup fresh grated Parmesan cheese
1/2 cup black olives (optional)

In a large bowl, lightly mash the grape tomatoes. Add garlic, basil, olive oil, vinegar, and salt and pepper. Toss well to mix and set aside. Cook the pasta per package instructions, drain, and add to tomato mixture. Toss; serve with freshly grated Parmesan.

The Easiest Salad You'll Ever Make

This truly is a quick and easy salad. Made with cabbage, it gives you an opportunity to enjoy this vegetable raw - something most of us don't do very often. With the fresh dill, it's great to liven up a meal. If you eat meat, it works well as a side to balance out beef. Enjoy!

1/4 head cabbage, finely sliced
1 onion, finely sliced
1 handful cut fresh dill
Sea salt to taste
A good olive oil
Cider Vinegar

Rinse the sliced cabbage and put it in a bowl with the salt. Crunch the cabbage with your hand. (This softens the cabbage and helps bring out the flavor.) Add the onion, dill, olive oil, and vinegar. That's it! Now, did I promise an easy salad or what?