Name: Salad with Carrot Orange Ginger Miso Dressing
Yield: 2 large salads
Ingredients: 10 baby carrots; 1 T freshly grated ginger; 1 small yellow or white onion (about size of a ½ cup quartered); Juice of an orange (3 T); 3 T white miso paste; 1 T reduced sodium soy sauce; 2 T rice vinegar; 3-4 cups of Chopped Spinach; 1 green bell pepper chopped; 1 cucumber diced; 1 to mato diced; 2-3 T scallions (green onions chopped)

Greek Quinoa Salad with Feta

August 26, 2019 Jenn Ross Leave a comment

Greek Quinoa Salad with Feta – Quinoa Salad | Healthy Eats by Jennie

This Quinoa Salad tastes so cool and refreshing, it is perfect for the Summer! Summer is prime time for cucumbers and tomatoes. A perfect way to enjoy those fresh summer delights are in this salad! This is also a perfect salad to make ahead of time during a food prepping session. read more

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Arugula Salad with Lime Tahini Ginger Dressing

December 3, 2018 Jenn Ross Leave a comment

Arugula Salad with Lime Tahini Ginger Dressing
Prep time: 10-15 minutes
Cook time: N/A

Arugula Salad with Lime Tahini Ginger Dressing – Vegan Salad Dressing | Healthy Eats by Jennie read more

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Tahini Beet Salad

November 26, 2018 Jenn Ross Leave a comment

Tahini Beet Salad
Prep time: 10 minutes
Cook time: 90 minutes

Tahini Beet Salad – Beet Salad | Healthy Eats by Jennie Zahav is one of my top favorite restaurants in Philadelphia! In the beginning of dinner, they give you an amazing spread of various Israeli salads. One of those salads is a Beet Salad. I never really liked Beets. I LOVE the Zahav Beet Salad! You can even buy the Zahav cookbook, which I did! The Beet Salad recipe is in this cookbook! The Zahav version in the cookbook uses fresh beets and a lot of salt. This Tahini Beet salad is a healthy spin of Zahav’s Beet Salad. It attempts to be easier (uses canned beets) and healthier (less salt). This salad will turn you into a beet lover! Try this recipe and try the real thing at the Zahav restaurant! read more

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Salad with Carrot Orange Ginger Miso Dressing

November 1, 2018 Jenn Ross Leave a comment

Salad with Carrot Orange Ginger Miso Dressing

I LOVE getting the house salads as sushi / Japanese restaurants since the Orange Ginger Dressing is so tasty! There are several ways I have been making this Orange Ginger Dressing, and here is one of my versions that includes Miso Paste. Orange Ginger Dressing is oil free and extremely healthy. I hope you enjoy this version of Orange Ginger Dressing as much as I do!

Course Salad

Cuisine Japanese

Keyword vegetarian

Servings 2 large salads

Ingredients

Dressing Ingredients:

10 baby carrots
1 T freshly grated ginger
1 small yellow or white onion about size of a ½ cup quartered
Juice of an orange 3 T
3 T white miso paste
1 T reduced sodium soy sauce
2 T rice vinegar

Salad Ingredients:

3-4 cups of Chopped Spinach
1 green bell pepper chopped
1 cucumber diced
1 to mato diced
2-3 T scallions green onions chopped

Instructions

Make the dressing by placing all ingredients in a food processor and process for a few minutes until well blended.
Assemble the salad by placing spinach at the bottom of individual salad bowls, and then top with the remaining salad ingredients.
Then top the salads off with a few Table spoons of the dressing (you can also serve some of the dressing on the side).

Recipe Notes

Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator.

The above salad ingredients can make about 2 large salads or 4 small salads.

You will likely have extra dressing to make more salads.

For dinner one night, try pairing this salad with one of my miso soup recipes: Miso Veggie Noodle Soup or Miso Soup with Veggies and Quinoa.

ginger miso salad

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Kale and Quinoa Salad with Spicy Thai Peanut Dressing

October 18, 2018 Jenn Ross Leave a comment

Kale and Quinoa Salad with Spicy Thai Peanut Dressing

I wanted to get into making more salads with Oil Free Salad Dressing. In thinking of other dressings and dips that are oil free that I have made before, the delicious and flavorful dipping sauce I used in my Roasted Broccoli with Spicy Thai Peanut Dipping Sauce recipe came to mind. I transformed the dipping sauce in that recipe to a bold and flavorful Oil Free Salad Dressing. This salad is awesome with this spicy and tasty Oil Free Salad Dressing!

Course Salad

Cuisine thai

Keyword vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Instructions

Salad Directions:

Begin by cooking your quinoa (according to package directions).
Then start making your dressing (See below for Dressing Directions).
Once quinoa is done, divide quinoa into 2 salad bowls.
Then top each with all remaining salad ingredients.
Drizzle each salad bowl with 1 T of the dressing (or more to taste, you can also serve some dressing on the side). Each individual can then add more dressing as needed, and mix ingredients together within their own bowl.

Dressing Directions:

Place all dressing ingredients in a medium-sized mixing bowl and whisk together until well blended.

Recipe Notes

Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator. This dressing can be spicy to some who do not like spicy; you can always reduce the amount of sriracha or omit depending on your spice tolerance (or of course add more if you like spicy). The above salad makes 2 servings, but the dressing makes more, so you could use the dressing on another day for more of this salad or some other salad variation.

kale and quinoa salad