This super greens salad bowl brings together some of the most nutritious green leaves raw broccoli, and it makes a perfect raw vegan side salad you would like to eat, even though you may not be vegan at all.

I am a super fan of salads. Food that is green makes me especially happy. There are other combinations in the previous posts, such as arugula mozzarella salad, wonderful summer green salad, and (talking of greens). This vegan walnut parsley pesto makes a precious ingredient for healthy fast food.

However, to make this mixed salad with super greens I chose:

• Spinach
• Arugula
• Endive
• Romaine
• Raw Broccoli

While you might think that a green salad is a safe choice for any gathering, some types of lettuce are better suited for different occasions. For example, Romaine lettuce is a good option for BBQ, while iceberg lettuce is better for a Thanksgiving feast. 

When creating your green salad bowl, you need to pick fresh greens from your closest farmers’ market and be comfortable combining them with your favorite vinaigrette.

Some of the world’s healthiest greens: Arugula, endive, spinach, and Romaine lettuce are packed with fiber, antioxidants, vitamins, and minerals. They’re also low in calories and carbs, making them perfect for weight loss and healthy eating.

I loved these tips on how always to eat seasonally. Not only will this help to keep your costs down, but it will also ensure that you’re eating fresh, locally-grown greens.

As you’ll soon see, there’s more to this simple dish than meets the eye! Be sure to have a selection of super greens and dressings so the entire family can add to this perfect salad. You could even put out a few different types of lettuce leaves so your party guests can choose from a wider variety.

IS SUPER GREENS SALAD MIX SUPPOSED TO TASTE BITTER?

Do not expect a mix of super greens salad to be sweet or savory.

Some people may find the bitterness of arugula to be too strong. If this is the case, you can do a few things to make the salad less bitter. 

1. One way is to add a sweeter vegetable like tomatoes, cucumbers, or bell peppers. 
2. Shake in a jar some creamy balsamic vinegar and olive oil to make a balsamic vinaigrette. However, you can jump into a classic vinaigrette with lemon juice and olive oil. But this is not what I did.
3. Slice an apple. It never fails! Apples make salads pretty magical.
4. My solution to this bitterness is shredded cheese. Feta cheese, Parmesan, Pecorino, or Provolone would work well. I shredded enough to get some in every bite. It mellows out the bitterness and creates a cheesy taste that is irresistible.

Shred a generous amount of your favorite cheese; that’s the secret.

Can you see it has snowed on my salad? Well, that’s a LOT of Parmesan. That was my choice.

Don’t get me wrong, vegans, you can leave the cheese out or pick a vegan cheese. Vegan cheese has a firmer texture than non-vegan cheese, and it goes just perfectly with this salad!

WHY ADD A RAW GREEN VEGETABLE IN A GREEN SALAD BOWL?

One reason to add a raw vegetable in a green salad recipe is that it adds flavor and texture. Raw vegetables are crunchy enough for bringing a new vibe to a salad. This can keep things exciting and make you want to eat salad more often.

Another reason to add a raw vegetable in a super greens salad mix is that it helps you to consume more vegetables. If you struggle to eat the recommended amount of vegetables per day, adding them to your salad is a great way to sneak them in.

Adding an ingredient you do not like into a salad bowl is a fantastic way to make it palatable. Raw vegetables can be tart, bitter, or spicy, so mixing them in a salad with other ingredients can help to balance out their flavors. If you are struggling to add raw vegetables to your diet, start adding them to salads.

If you choose not to cook a vegetable, this is an intelligent way to get used to the original taste. You may enjoy their natural taste more than the cooked version. If you want to increase your vegetable intake, try eating them raw.

I used this simple trick myself to eat wider varieties and more colorful meals. It’s healthy, I need that better skin!

Unless you like eating things raw, you can’t turn raw vegan overnight. If you want to add more raw vegetables to your diet, start by making small changes.

Try adding a few extra raw vegetables to your regular meals, or try eating one or two raw meals per week. Once you get comfortable eating raw vegetables, you can gradually increase the number of natural meals you eat each week.

This is the method I have used to cut off sugar and eat more quick&healthy meals.

Except for the nutrition part, do not forget that tossing plays the most critical role when it comes to presenting a beautiful salad.

HOW TO TOSS A SALAD

How you toss your green salad can make or break it. You want to make sure that the dressing is distributed evenly through all the ingredients. There are a few ways to do this:

• Have you leaves cleaned, dried and crispy. This is crucial if you want to make a good impression. Serving your salad cold and crisp will make you seem a chef.
• In a separate bowl, use your hands to toss the salad until all leaves look equally shiny. Do this very gently. Tossing the salad with your hands is a 100% successful technique because you know when the salad is evenly coated. This technique is still used in a lot of restaurants.
• Slowly add olive oil, like a sprinkle. Add as much as it gives it a glow… which means (again) only a sprinkle and make sure you gently swirl the leaves around your hands, so they get lightly coated.
• Then add sea salt. Seasoning the leaves with a dash of sea salt and black pepper then drizzling your salad dressing onto your salad can give it a nice, even crunch.
• Another tasty way to get an even coat is to brush it on or dip the pieces of lettuce in your dressing before you start assembling them into your salad bowl.

Although it is a quick solution, I don’t strongly suggest the last piece of advice. Do not apply to dip the leaves unless that salad is only yours, and you will eat it right away. This is a little risky for a leafy salad because leaves become soggy real quick!

You want it to look fresh, for as long as possible.

I repeat, unless this green salad is only for you, you better avoid this method.

It just depends on your preference and what you have available. Experiment and see what works best for you!

Super Greens Salad Mix

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★★★★★

5 from 1 review

• Author: Neyona
• Total Time: 10 minutes
• Yield: 2-3 servings
• Diet: Vegan

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Description

This salad packs lots of vitamins and antioxidants into a single bowl. It goes with every main dish. The best part is that it comes together under 10mins and is exceptionally versatile.

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Ingredients

Units USM

• 2 cups spinach
• 2 cups endive
• 2 cups arugula
• 2 cups romaine
• 3 cups raw broccoli
• 1 cup shredded cheese (Parmigiana)
• balsamic vinaigrette

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Instructions

• Make sure all the leaves are washed well and then dried.
• Wrap with a cooking towel or put them into a salad bowl to keep them cool and crispy in the fridge.
• Prepare the balsamic dressing in a jar. Put 2 tbsp balsamic vinaigrette, 4 tbsp olive oil, some salt, and freshly ground black pepper.
• Gently toss the leaves in a salad bowl with sprinkles of olive oil.
• Shred some of your favorite cheese on top of the salad.
• Serve and let everyone add as much dressing as they like. 

• Prep Time: 10 minutes
• Category: Salad
• Method: no cook
• Cuisine: Mediterranean

Keywords: green salad vegan salad raw vegetable salad

The post Easiest Super Greens Salad Mix appeared first on Mealraculous.

This salad requires the fewest ingredients in the world, but the dressing is a secret revealed that solves the problem of “how bitter arugula is.”

• Arugula, fresh, rinsed and dried.
• Mozzarella cheese, in bites (known as mozzarella mini-balls).
• Balsamic honey dressing. Combine creamy balsamic with traditional aceto balsamico di Modena, olive oil, a little from mozzarella juice, honey and salt. Please do not skip the step of combining the all these until they dissolve into a nice creamy dressing.

The truth is you won’t miss tomatoes at all. And no, it is not a classic dressing for a Caprese salad. But, it is the perfect salad when you are craving arugula, even though you don’t like its bitterness.

This dressing is how you can make arugula salad taste less bitter.

Let’s not forget that arugula falls into the super-greens category, so try to eat it every day in a different combination or a different dressing.

It is winter now, and tomatoes are not in season anymore. So, do not get tempted to buy them. No way their taste is going to be the same as summer tomatoes.

No tomatoes, no problem! So, it makes total sense for me to call this salad arugula mozzarella salad rather than Caprese salad with arugula.

However, tomatoes go with this salad, as it is still an Italian recipe.

Thank the Italians for Caprese salad, but pray for those who added arugula in it! It makes it so perfect!

How To Eat This Arugula – Mozzarella Salad?

This version of Caprese salad is a beautiful salad dish. It is quick to prepare; arugula is crunchy and easy to stretch into many servings.

For this arugula and mozzarella salad, I chose fresh arugula leaves from the farmers’ market. Baby arugulas would do the same.

Next, I bought mozzarella cheese in bites. Yes, these tiny mozzarella balls are so pretty, they avoid all the cutting. Big mozzarella balls are equally tasty, though.

The first suggestion is this Mediterranean type of bean stew. To me, beans+argula make THE PERFECT combo!

This arugula Caprese salad goes very well with kinds of pasta and casseroles. The second suggestion is this gnocchi recipe which I am SURE will go great with arugula and mozzarella salad.

The third suggestion is toast. Toast a slice of bread, then put this salad on it. You will have an easy on-the-go meal and a good solution for kids as well.

I know kids don’t like salads, but it draws their attention by presenting a slice of warm bread topped with “colorful” things. (speaking from my experience here)

The main tip when eating this salad is to marinate it 2 minutes before serving it. Make sure your arugula leaf is well dried, crunchy, and fresh. I, first, marinate it with only a sprinkle of olive oil so when I serve, it looks shiny. Then, I put the dressing jar on the table so everyone would add as much dressing as they liked.

What Does Arugula Go Well With?

Arugula goes well with two opposite tastes wrapping around it. I mean, it balances the sweet and the sour on the same plate.

Arugula goes well in every mixed green salad, even with this summerish vegan salad combination. It adds colors to summer recipes and goes perfect with the juicy fruit you will choose.

Generally speaking, arugula goes well in chicken salads, potato salads, almonds (toasted), eggs; garlic+olive oil+lemon (or any other vinegar); cheese (all of them!), tomatoes; peach; pears; watermelons; oranges; pasta.

However, I want to let you see some recipes to prove arugula can be perfect for winter.

1. Arugula with Pear and Burrata Salad
2. Try this vegan sandwich with gouda and arugula.
3. Try making arugula pasta dough.
4. Cook a nice and warm arugula risotto.

I hope you leave this page feeling inspired. I would appreciate your feedback on my version of arugula salad with honey balsamic dressing. Otherwise, “What more do you want?” LOL, I’m such a massive fan of ‘Friends.’

Oh, I thought I’d share one last thing.

I never knew there were people in the world who did not like tomatoes until I met my husband, LOL. That is why I came up with this recipe. It’s great for picky eaters.

Arugula Mozzarella Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Neyona
• Total Time: 5 minutes
• Yield: 2 people
• Diet: Vegetarian

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Description

This is the version of Caprese salad without tomatoes. Arugula Mozzarella Salad is crunchy, refreshing, and rich in taste. It is the perfect side dish for any time.

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Ingredients

Units USM

• 3 cups arugula (fresh)
• 6 mozzarella cheese (mini-balls)
• 1 cup cherry tomatoes (OPTIONAL)

Honey Balsamic Dressing

• 2 1/2 tbsp olive oil
• 1/2 tbsp creamy balsamic vinegar
• 1/2 tbsp aceto balsamico di Modena
• 1/2 tbsp mozarella juice
• 1/3 tbsp honey
• salt (a pinch)

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Instructions

1. Gently toss arugula and mozzarella with a sprinkle of olive oil, and serve
2. Shake all the dressing’s ingredient in a jar and add it as much as you like
3. Add cherry tomatoes cut in 4 (TOTALLY OPTIONAL)

Notes

To ensure the leaves are shiny once you serve them, toss with a little olive oil. Let everyone add dressing as they like.

Make sure arugula is not wet when making this salad. Liquids will make it soggy. 

• Prep Time: 5 minutes
• Category: Salad, Side Dish
• Method: no cook
• Cuisine: Mediterranean

Keywords: arugula mozzarella salad, arugula recipe, caprese salad with arugula

The post Arugula Mozzarella Salad appeared first on Mealraculous.

Quinoa salad with cherries and pistachios is the best quinoa salad recipe I have ever made! It is a new entry, and you all will love it!

Except for the fact that it is OH.MY.GOODNESS, it is also an easy quinoa salad recipe you can prepare even in the tiniest kitchen in the world. I’m no wrong, and I know it.

This cold summer salad requires no cooking: no pan, no oven, no heat. Ok, let’s not forget the fact that you need to have cooked quinoa. But if you already have some left in the fridge, please use it and create this miracle!

Well, as salads allow you to combine different textures and tastes in a single bowl, they remain the best choice for a quick and healthy meal. That’s why I love my summerish raw vegan green salad, my pear and gorgonzola salad (so chic!), another hydrating mixed green salad, and so many others I will post later on the blog.

This quinoa salad with cherries and pistachios is a five-star quinoa salad recipe and lets you have so much trial and error when it comes to the presentation because all of them WILL still look vibrant and colorful.

Anyways I have prepared three different presentations for you. Stay tuned; there is more!

Quinoa Salad With Cherries and Pistachios To Lick Your Fingers

Or, in other words, ingredients:

• Quinoa. Any type of quinoa is welcome. I had white quinoa and that is what I used. But other types of quinoa will not make a difference in taste.

By the way, did you know quinoa is super healthy? I knew it was rich in fiber and gluten-free, but I did not realize so many things! Make sure you include it more in your diet.

• Cherries. I always try to include seasonal fruit and veggies in everything I cook, and cherry is one main ingredient (because it is in season) in this easy quinoa salad recipe. It adds a natural juice to the salad and it incorporates a lovely sweetness.

Did you know it was NOT true that George Washington did cut a cherry tree? LOL, that’s funny! I always thought it was a real story.

• I used parsley and chives for adding a green sprinkle on the dish. Chop them very finely.
• This quinoa salad dressing recipe is honestly a basic olive oil and balsamic vinegar with a splash of honey, which allows you to enjoy a back to basics meal and a fully packed one. Don’t think too much of ‘what it could have been’ because the easier to make it, the fresher it will taste.
• Last but not least, the king of nuts: pistachio. Pistachios go very well with sweets, therefore paring it with cherries becomes a perfect combo.

Compose the plate like a pro!

Use a ring mold. In the first layer, mix quinoa and chives. In the second layer, put the halved cherries in a circular shape. Add chopped pistachios in the middle and around the plate.

Cooked Or Uncooked Quinoa?

The answer to every quinoa salad is BOTH!

This quinoa salad with cherries and pistachios is made with cooked quinoa. Frankly, I never used uncooked quinoa in any of my recipes because I am skeptical about how unhulled the seeds are.

I will quote this beneficial information I found earlier.

Steve Meyerowitz, a cookbook author and raw food advocate who has been featured on PBS and the Food Network, and in “Prevention” magazine, advises against consuming quinoa as a raw sprout. Meyerowitz says that quinoa sprouts are prone to rot and that the health dangers posed by eating molded sprouts outweighs the benefits of eating quinoa raw. Before adding uncooked quinoa to your diet, speak to your doctor or an experienced nutritionist about the possible advantages and drawbacks.

Michelle Kerns from healthyeating.sfgate.com

It is equally nutritious in sprout form, but cooking quinoa only takes 10-15 minutes, and it is safer this way. It is also easier and quicker to begin exploring different recipes with it.

Should Quinoa Salad Be Hot Or Cold?

As a cook, I say cold.

If you choose to make a salad with quinoa, you should make it cold.

If you want it warm, make sure the other ingredients are warm too. You can not make a cold salad when one of the ingredients is warm.

As it is neutral in taste, there are many versatile ways to include it in your diet, even as a soup. Check out my gluten-free soup packed in vegetables, grains, and seeds (including quinoa).

While cold quinoa is a comforting summer meal, it can turn into a perfect takeaway lunch too. I mean, it is a proper hostess! All the ingredients enhance their flavor when soaked in quinoa.

My quinoa salad with cherries and pistachios is packed with proteins, vitamins and it is so refreshing and good-looking . Also, look how gourmet it can also be!

Easy Tips For A Perfect Quinoa Salad

1. For a quinoa salad use cold quinoa.
2. You already know the dressing is to be added right before serving. But keep this rule in mind twice for quinoa salads.
3. Not as much dressing as in other salads. The other ingredients in a quinoa salad have their own liquid and each of them have a strong flavor. Make sure to not over-mix.
4. Cook less than the timing set in the package. Cooking it (for example) for 8 minutes instead of 15 minutes, and than drying it well, will make sure quinoa will still be crunchy and last longer in the fridge.
5. Be creative. You can serve it in a simple bowl, compose a ring mold like I have done in the flat black plate or dare to use a fine glass of wine (last picture).

Last but not least. Please let me know if this post inspired you to get up, open your fridge and start cooking.

Quinoa Salad With Cherries And Pistachios

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Nejona
• Total Time: 18 minutes
• Yield: 4

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Ingredients

Units USM

• 1 cup quinoa (white quinoa)
• 1 cup cherries
• 1/3 cup chives (finely chopped)
• 1/3 cup parsley (finely chopped)
• 1/2 cup pistachios

For the dressing

• 1 tbsp olive oil
• 1/2 tbsp creamy balsamic vinegar
• 1/8 tbsp honey

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Instructions

1. Wash all the ingredients in running water.
   
2. Boil the quinoa for 8 minutes.
3. Drain the quinoa and spread it on a parchment paper.
4. Finely chop the chives and parsley.
   
5. Remove the seeds from the cherries and then cut them in half.
6. Remove pistachios husks. ⅓ crunch it, ⅓ finely chop it and ⅓ leave it unhusked but whole.
7. Make sure your quinoa is very well dried and then mix it with parsley and chives.
8. Add cherries and pistachios at the end.

For the dressing

1. Simply mix the ingredients in a jar and shake well until they dissolve.
   
2. Add the dressing right before starting to eat.
   

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Appetizer, Salad, Side Dish
• Cuisine: Mediterranean

Keywords: gluten free salad, quinoa salad, vegan salad

The post Summer Quinoa Salad With Cherries And Pistachios appeared first on Mealraculous.