Artisan Romaine

I found this lettuce by accident. I was shopping at Costco last week, and well, you know how it is, you just end up buying a bulk amount of something you aren't even sure what it is. This time my impulse buy turned out to be a gold mine!

This "artisan lettuce" is a tight little bundle of romaine, just perfect for wraps and dips. The company even has a web site with recipes! Check it out here.

I made tacos using the lettuce instead of tortillas, it turned out great. The leaves are just the right size for eating with your hands and they are sturdy enough to stuff full. I highly recommend this lettuce!

 

Chicken Berry Salad with Honey Mustard Dressing

There are just some flavors that unexpectedly go great together and this is one of those surprising combinations. A great salad that is a meal and goes together quickly.

Chicken Berry Salad with Honey Mustard Dressing

Serves 2

Ingredients:

2 c. fresh spinach

1 c. diced cooked chicken (or turkey)

1/2 c. fresh or frozen blueberries

1/2 c. whole pecans

1 slice goat cheese

1 recipe Honey Mustard Sauce

Method:

1. Layer ingredients in a bowl beginning with spinach and going in order listed. Top with dressing and serve immediately.

Recipe Review: Honey Mustard Sauce/Dressing by My Big Fat Grain Free Life

Although in the original recipe from My Big Fat Grain Free Life this is called a sauce, I used it as a salad dressing and it was phenomenal! If you love the honey-mustard combination you have to try this!

Strawberry Toasted Pecan Chicken Salad

Every month in the newsletter at church they post a recipe. I have never been able to eat any of them so this month I was ecstatic to see this recipe, and I immediately came home and made it. This is a great summer meal, not only does it keep the kitchen cool but it is refreshing and filling.

Strawberry Toasted Pecan Chicken Salad

Ingredients:
2 c. roasted chicken breast, chopped
1/4 c. toasted pecans (I used sprouted ones)
2 c. hulled and quartered strawberries
1/4 c. finely diced red onion
1/4 c. finely diced celery
1/4 c. finely chopped cilantro leaves
2 T. Balsamic or white wine vinegar
2 tsp. olive oil
4 c. salad greens

Method:

1. Combine all ingredients except salad greens. Refrigerate 1 hour.

2. Divide greens onto 2 serving plates and top with chicken mixture.

3. Serve and enjoy!

Creamy Raw Feta Chive Dressing

Note: Feta cheese is not allowed on the SCD

Lately I have been experimenting with raw dairy products. In the beginning of the SCD I couldn't even tolerate the homemade yogurt. Over a year later I can have as much yogurt as I want, but cheese is another story. I still get sick when I eat more than a few bites of cheese. Talking with a friend she suggested I try raw cheese as the enzymes have not been destroyed through the heating process and for some people it is easier to digest. I found some raw dairy milk and cheese at Real Foods in Heber City. I have had no problems with the cheddar and jalepeno cheddar so this last week I purchased some raw goat feta to try. The first recipe I tried was this salad dressing, I am in love! Creamy and so flavorful and just in time for the garden greens to be harvested.

Creamy Raw Feta Chive Dressing

Ingredients:
1/4 c. Raw Feta Cheese
2 T. white wine vinegar
3 T. fresh chives, snipped into small pieces
2 T. water
1/3 c. olive oil
Salt and Pepper to taste

Method:
1. Mash the feta with a fork until it is smooth.
2. Place all ingredients into a small jar along with the feta and shake.
3. Serve over your favorite salad greens.

Leftovers Oriental Salad or Wraps

We have had 2 of our 3 Thanksgiving dinners now, I cooked a turkey with the trimmings last week, on Sunday we celebrated with my side of the family and this week we will celebrate with my husband's side. How lucky is that? Here is a great recipe to use up all the turkey leftovers (and the leftovers from the veggie tray), it tastes great with chicken too.

Leftover Oriental Salad

1 recipe Oriental Dressing (from Nourishing Traditions Cookbook)
2 c. chopped leftover poultry meat
assorted leftover raw veggies; green onion, red bell pepper, celery, shredded carrots, steamed broccoli, etc.
1 c. steamed white rice (omit if your diet doesn't allow grains)
2 T. toasted sesame seeds
5-6 c. torn or finely cut romaine lettuce leaves

Combine everything but the dressing and lightly toss. Top with dressing (you probably won't use all of it) and serve immediately.

Leftover Oriental Lettuce Wraps

1 recipe Oriental Dressing (from Nourishing Traditions Cookbook)
3 c. chopped leftover poultry meat
assorted leftover raw veggies; green onion, red bell pepper, celery, shredded carrots, steamed broccoli, etc.
2 c. steamed white rice (omit if your diet doesn't allow grains)
2 T. toasted sesame seeds
1 head romaine lettuce, wash and separate the leaves
hot chili sauce

Combine the meat and veggies with 3/4-1 c. dressing. The mixture should be wet. Refrigerate 1 hour then top with sesame seeds. To serve take a lettuce leaf and fill it with equal parts rice and meat mixture then garnish with chili sauce.

The Best Darn Ranch Dressing

I have to say I finally found a great creamy dressing that is SCD legal and Primal, not to mention fabulous. I strongly recommend using homemade mayonnaise, it makes all the difference.

Creamy Ranch Dressing

1/2 c. Homemade Mayonnaise
1/2 c. Dripped Yogurt
1 T. white wine vinegar
2 tsp. dry dill weed or 2 T. dried dill weed
1/2 teaspoon granulated garlic
dash onion powder
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

1. Place all ingredients in a glass jar with a lid.
2. Shake the heck out of it.
3. Serve with your favorite salad, pizza, fries, veggies, chicken, eggs.........

Buttery Bacon Pea Sprout Salad

This salad is very flavorful and can be a main or side dish.

1 head butter lettuce
1/2 lb. bacon cut into small pieces
1 c. pea sprouts
1 tomato, cut into bite sized pieces
3-4 slices provolone cheese (this is one time that splurging on the imported kind is worth it)
Kosher salt
freshly ground pepper

Cook the bacon pieces until crispy, drain on paper towel. While the bacon is cooling wash and tear lettuce into bite sized pieces. Dry with paper towels or in a salad spinner. Layer lettuce, bacon, tomatoes, cheese and sprouts. Top with salt and pepper. I served this with a drizzle of olive oil for dressing.

Recipe Review: Cool As A Cucumber Salad

Can you tell it is getting really hot here and the summer veggies are coming on? The garden is starting to produce and by the evening it is way too hot to want to cook. I have been grilling outside and coming up with salads to cool us down.

This one my husband called pasta salad without the pasta, and a friend of mine ate it as a topping on bread. I really liked it just like this. I think you could adapt it many different ways. We have had it twice in the last week and I just can't get enough of it. I like the fact that I can make it up ahead of time and it goes with just about anything. I subbed honey for the agave and apple cider vinegar for the balsamic vinegar which is not SCD legal.

You can find the recipe here at Karina's Kitchen

Refreshing Summer Salad with Raspberry Vinaigrette

Refreshing Summer Salad

This salad can be served as a side or main dish. It is very refreshing on a hot summer day.

Refreshing Summer Salad

4 c. torn romaine lettuce leaves, washed
2 c. torn spinach leaves, washed
1 small can mandarin oranges, drained
6 oz fresh raspberries washed and gently patted dry
1/2 c. pine nuts
1 c. crumbled bacon pieces
1 recipe Ina's Vinaigrette made with raspberries

Toss all ingredients together and serve immediately. If you are planning on saving some for another meal do not put dressing on until ready to serve.

Ina's Blackberry Vinaigrette Dressing

This recipe is my first official guest post. It comes from a Canadian Reader, Ina. Ina is a dear woman who has shared with me some killer recipes. This one is so fast and easy and so gourmet it leaves me breathless. It is the kind of recipe you serve to your non-believer friends. You know the ones I mean, the ones who pull a sour face when they find out you are on a restrictive diet, the ones who say, "I am soooo sorry", and you can't wait to show them what you do eat.

Ina also says this can be made with any kind of berry. Thanks Ina!

Ina's Blackberry Vinaigrette

1 c. fresh or frozen blackberries
2 T. honey
1 garlic clove, minced
4 tsp. Dijon mustard
3 T. Red Wine vinegar
3/4 - 1 c. Extra Virgin Olive Oil
Salt and Pepper to taste
1/8 tsp. xanthan gum (omit for SCD)

Place blackberries and honey in a saucepan on low heat. Mash with a fork while the mixture is heating up. Once it has come to a simmer remove from heat. Mash through a strainer into a glass jar.

Add remaining ingredients and shake well. Adjust seasonings to taste.

SCD Taco Salad with Creamy Avacado Dressing

This is a very filling salad, looks beautiful and travels well, what more could you ask for?

SCD Taco Salad

1 lb. ground beef
1/2 tsp. minced garlic
salt and pepper
1 small can tomato sauce or tomato juice (check label for added sugar)
1/4 tsp. Tabasco
1 T. taco seasoning (I order mine from San Francisco Herb, no fillers or sugar added)
SCD Black Beans
Shredded Lettuce
Shredded cheddar cheese
Chopped tomato, onion, bell pepper, and olives
Yo cheese and salsa or dressing for garnish
Lime slices

Brown ground beef with garlic and salt and pepper, stirring to break up large pieces. When it is all browned drain well. Add tomato sauce or juice, seasoning, and Tabasco. Simmer 15 minutes or until all liquid has been absorbed.

Arrange salad in a large bowl, you can mix everything together or serve everything separately and your guests can put together their own salad. Top with a squeeze of fresh lime juice.

Creamy Avacado Dressing or Dip

1/2 avacado
3 T. SCD yogurt
3 shakes tabasco
1-2 T. honey

Combine all ingredients in a small food processor or mix together with an immersion blender. This makes a very creamy and rich dressing or dip.

Instant Salad Dressing

Instant Salad Dressing

2 tsp. olive oil
1/4 lemon or 1 1/2 tsp. lemon juice
Your favorite Seasoning Salt (I use Jane's Krazy Mixed Up Seasoning Salt)
Your favorite Pepper (I use Jane's Krazy Mixed up Pepper)
Ground red pepper

Prepare your salad in an individual serving bowl. Drizzle olive oil all over and then squeeze the lemon all over( or drizzle lemon juice). Top with a sprinkle of seasonings, ending with the pepper. Toss the salad and enjoy!