RED CABBAGE RAISIN SLAW WITH VINAIGRETTE
8 ounces (about 4 cups) shredded red cabbage
1/2 cup chopped fresh cilantro
½ cup raisins
1/3 cup raw sunflower seeds, or anything like almonds,sesame seeds are fine as well.
1 ½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
½ teaspoon cumin
1 clove garlic, minced
1 teaspoon honey OR 100% PURE MAPLE SYRUP
¼ teaspoon smoked paprika
Toss together cabbage, cilantro, raisins and sunflower seeds in a salad bowl.
Whisk together oil, lemon juice, cumin, garlic, honey and smoked paprika in a small bowl. Drizzle dressing over salad and mix together
THIS AMOUNT MAKES ABOUT 4-5 SERVINGS, lasts for about 4 days in refrigerator. You can toss this over mixed greens or just have it by itself.
GRILLED SUMMER SALAD
1-2 HEADS OF ROMAINE LETTUCE
2 LARGE TOMATOES
1 ZUCCHINI SQUASH
1 YELLOW SUMMER SQUASH
1 LARGE ONION
2 LARGE PORTABELLA MUSHROOM CAPS
1 BUNCH OF ASPARAGUS
2 LARGE GOLDEN BEETS
2 COLORED PEPPERS OF CHOICE
2 cups of fresh or frozen non GMO corn. Either grill the corn on the cob or saute the niblets in a pan until browned. No need to use oil just keep turning them in a dry pan
1 HEAD OF RADICCHIO
MARINADE FOR VEGETABLES
FRESH CRACKED PEPPER
DRESSING FOR SALAD WHISK TOGETHER THESE INGREDIENTS
APPLE CIDER VINEGAR
CUT THE VEGETABLES INTO LARGE QUARTERS SO YOU CAN EASILY GRILL THEM. For the romaine you just take off the outer leaves. For the avocado you simply cut it in ½ so you can grill it face down. After you have everything cut up you can place them into large freezer bags and drizzle the marinade over them. Depending on how many vegetables you have you may need several bags. You can let the veggies marinate anywhere from 1 hr-1 day.
Grill everything up! Cut everything into bite size pieces and mix it all together! Enjoy!
Every time I make this it is quite a crowd pleaser and people are amazed at the flavor that comes out when you grill vegetables. Grill up any vegetables you like, it is certainly not limited to this list. Get creative and make some color.
ROASTED CAULIFLOWER AND CARROTS
CUT CAULIFLOWER AND CARROTS INTO BITE SIZE PIECES AND SPREAD ON A ROASTING PAN, SEASON WITH SEA SALT,PEPPER, DRIZZLE OF OLIVE OIL.
ROAST IN THE OVEN AT 350 DEGREES FOR 25 MIN OR UNTIL TENDER.