June Challenge!

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Can you believe it is almost June? I can’t believe summer is almost here! With the warm weather I always crave more fresh salad and cold fruity drinks! I was inspired by Angela’s at Oh She Glows Summer Salad Challenge. The challenge is to include one fresh salad every day for the month of June! Now, that doesn’t mean you have to eat a “lettuce and tomato” salad every day! Make your salads fun and exciting! A “salad” can include anything from grains, beans, nuts/seeds, vegetables and fruit! I think what defines a “salad” is to have at least one ingredient (preferably a main ingredient) that is FRESH! I think an important aspect of making “healthy salads” is to try and keep the dressing on the lighter side. In other words… don’t use 1/4 c of oil in your dressing (actually don’t use any oil). Instead, try using whole nut butters in your dressing or chopped nuts in your salad with a vinegar based dressing. I will also be posting some yummy salad dressings to give you some ideas. So without further ado…. I have two completely different “salad” recipes to hopefully get you inspired! Also, to make this more fun, I thought I would tweet a pic of my #saladaday! So if you are interested, make sure to follow me on twitter!

Cheesy Mexican Noodle Salad

I love noodles (or anything in noodle form)! The “noodles” in this salad are actually a combination of cucumber and zucchini noodles. I steam my zucchini noodles a little bit, just because I don’t love raw zucchini (unless it is really young zucchini). You can use whatever vegetable you like to make noodles (carrot, sweet potato, cucumber, zucchini, yellow squash, etc). If you don’t have a spiralizer, you can use a vegetable peeler to make thick noodles. It takes a little longer, but it still works! I would suggest getting a spiralizer though! It is so easy to make yummy noodles!

The salad contains lettuce, cucumber and zucchini noodles and topped off with steamed broccoli. If you wanted to make this a more filling meal, you could add some beans or grains. The salad dressing is what “makes” the salad!

Cheesy Mexican Sauce: I chose to make this sauce on the “lighter” side therefore, I did not use any nuts. If you want it a little richer, add 1/4 c cashews!

11/2 c defrosted frozen corn

1 c carrot juice (preferably fresh)

¼ c sundried tomatoes soaked

1 c soy milk

1 t xanthum gum

1 large red pepper

1 t cumin

½ t paprika

½ t garlic powder

½ t oregano

¼ c nutritional yeast

2 T balsamic vinegar

1 t Dijon mustard

Blend all ingredients until smooth! Let sit for a few minutes to thicken before serving!

The next salad could be a complete meal on its own. It is nutty, sweet, savory and filling! I love wild rice and check out the nutritional benefits! Wild rice has 25 percent less calories then brown rice, 30 percent more protein, four times as much vitamin E and six times as much as folate. I really just love the earthy flavor… 😉

Wild Rice Salad

I used pears, pecans and dried cherries in this salad. You can use whatever combination of fruit and nuts you like. Apples, walnuts and raisins would be just as yummy!

1 cup chopped pears

2 cups wild rice

1 cup chopped celery

½ c chopped red pepper

¼ cup chopped parsley

¼ cup chopped green onion

¼ c chopped raisins/cherries

1 T fresh thyme

¼ c chopped pecans

Dressing:

1 T Dijon mustard

¼ c tangerine juice

3 T white balsamic/rice vinegar/lemon

¼ c cashew cheese (optional)

Combine all ingredients together except the dressing and cashew cheese. Mix the dressing together and poor it over the salad. Let the salad marinate until ready to serve. Just before serving, top it with the cashew cheese.

If you missed it: Moroccan Apricot Pistachio Carrot Salad

Submitted to: Wellness Weekend, Slightly Indulgent Tuesday, Allergy Free Wednesdays, Allergy Friendly Friday

8 Comments

  1. Pingback: June Challenge! | Sweet & Healthy Living | Healthy Living

  2. Just stumbled on your site and am so glad I did! That wild rice salad looks delicious. I love the idea of using fruit with cooked grains.

  3. Such an amazing combination of flavors in your wild rice salad. I would love if you would share this on my foodie friday party today. I will pin it too.

  4. Yes! My kind of food!
    I don’t think I will stop thinking about that spiralizer!!!! ;D
    xo

  5. I can definitely achieve this=) Wow! Yum….so delicious! I know…I can’t believe summer is here! My birthday is coming!

  6. Congrats… you are being featured on foodie friday today. Stop by and grab your featured button. thanks again.

  7. Pingback: Fox in the Kitchen – Recipe: Sweet and Spicy Kale Chips :: MMM (Must Make Monday)

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