Salads and Dressings RSS



All-Kinds-of-Love Tuna Salad

Ingredients: 1 7.5-ounce can line-caught tuna ½ cup good-quality mayonnaise Juice from half a lemon ½ tsp grated lemon rind ½ tsp Dr. Cowan’s Garden Leek Powder ½ tsp Dr. Cowan’s Garden Threefold Blend 1 medium carrot, diced ½ half apple, diced ¼ cup chopped pecans ¼ cup raisins ½ cup cooked garbanzo beans  Add lemon juice, grated lemon peel and powders to mayonnaise in a small bowl and whisk to blend. In a larger bowl, add tuna (separated and flaked with a fork) and all other ingredients. Pour mayonnaise mixture over all and stir to blend. Serve over lettuce greens tossed with your favorite vinaigrette.

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Red and Gold Beet Salad

Ingredients: 2 large red beets 2 large gold beets 2 Tbsp goat cheese 1/2 cup walnuts, chopped 1 Tbsp olive oil 1 Tbsp balsamic vinegar 1 Tbsp honey 1 sprig of rosemary 2 cloves of garlic 1 tsp Dr. Cowan’s Garden Leek Salt, plus extra for the top 1 tsp Dr. Cowan’s Garden Threefold Blend Powder Directions: Preheat oven to 400 degrees. Combine the walnuts, Threefold Blend Powder, Leek Salt, rosemary and garlic in a small pan and bake for 20 minutes, or until browned and aromatic. Wrap the beets first in baking parchment and then in aluminum foil and bake at 400 degrees for 30 minutes or until they are soft. Cool completely and peel off the skin. Cut into cubes. Toss...

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