Avocado Dressing

Avocado 3/4
Orange juice 4 oz
Apple Cider Vinegar 1 T
Garlic 1 clove
Nutritional Yeast 1 tsp
Sea Salt 1/8 tsp
Blend till desired consistency

Cashew Dressing

Cashew 1/2 cup soaked 2-8 hours
Olive Oil 1/8 cup
Date 2
Lemon 1
Apple Cider Vinegar 1 T
Garlic 1-2 cloves
Sea Salt 1/4 tsp
Black pepper pinch
Water 1/4 cup
Nori Sheet 1

Avocado Dressing

courtesy of Holly Jackman.

I can't wait to try this recipe. Holly and her husband own Roxberry. Our favorite place to get a healthy smoothy when we're on the go. She also sells Green Smoothie Girl products. She and her cute daughters have hosted GNO demonstrating healthy meals. They always prepare a lot so we get to taste too!

Avocado 1/2
Lemon 1/2
Apple Cider Vinegar 1 T
Garlic 1 clove
salt 1/8 tsp
blend till desired consistency...

Orange Poppyseed Dressing

1/4 c orange juice, freshly juiced
3 T red wine vinegar
2 T sugar
1 T Olive Oil
2 T sugar
1 tsp grated orange peel
1 tsp poppyseed
1/4 tsp salt

Combine all the ingredients together to make dressing.

For salad:
Spinach
1 (15oz) can mandarin oranges
1 1/2 cup sliced mushrooms
1 small red onion
3 cooked egg whites, coarsely chopped

Kidfresh Rainbow Rice Salad

Courtesy of Kidfresh.com

I loved this dish but I wouldn't describe it as kid friendly. My kids took one look at it and said, "yuck". Why are kids afraid of vegetables and healthy food? I should've dished up their plates before I mixed it together. They would've liked it better to have the ingredients separate on their plate. The good news is I have a healthy lunch waiting in the fridge! This is the perfect dish for me....

I used parmesan cheese instead of mozzarella. And I added the dressing as I dished it up to each plate. Most of my kids preferred ranch over the balsamic dressing. The fresh basil is a key ingredient. I also used lime instead of lemon. That's just a personal preference of mine! Enjoy!

Ingredients:

4 cups cooked brown rice

1 pound cooked chicken breast, cut into cubes

1 pound fresh mozzarella, diced

5 small tomatoes, diced

1 cup broccoli florets, steamed

2 carrots, peeled and shredded

1 cup corn kernels

½ cup fresh basil

2 lemons

Olive oil, to taste

Balsamic vinegar, to taste

Salt and pepper, to taste

Instructions:

1. 1. Put the cooked rice and chicken into a large mixing bowl
2. 2. Add the mozzarella, tomatoes, broccoli, carrots and corn to the bowl
3. 3. Remove the basil leaves form the stems. Tear the leaves into small pieces and add them to the bowl.
4. 4. Add the juice of the lemons, the olive oil and balsamic vinegar to the rice salad, a little at a time, until the desired taste is achieved. Mix the dressing into the salad well.
5. 5. Add salt and pepper to taste and eat!

Serves 4 to 6.

Apple 'n Cheddar Chicken Salad

Courtesy of Cooking Light, September 2010

2 cans (5 oz ea) tuna in water, drained and flaked (I opted for chicken instead of tuna)

1/3 cup mayo (I make my own)

1/4 cup chopped celery

1/4 cup apple, diced

1/4 cup dried cranberries

1/4 cup coarsely walnuts, chopped

4 slices cheddar or American cheese, cut up

2 Tbsp red onion, finely chopped

2 whole wheat pita breads, halved (I will serve mine as a salad with whole grain bread on the side)

Raspberry Salad

2 cups water

1 (6 oz) pkg raspberry-flavored gelatin

1 (10oz) pkg frozen raspberries with syrup

1 (20oz) can crushed pinapple, undrained

4 bananas

In medium saucepan bring water to a boil. Add gelatin and stir until dissolved. Refrigerate until thick and syrupy. Thaw unopened pkg of raspberries in cold water for about 10 min. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into a 9x13-inch dish. Let set overnight, if possible, or for several hours. Makes about 12 servings.

Courtesy of "The Essential Mormon Cookbook" by Julie Badger Jensen