Tag Archives: Fresh Food

Broccoli Radicchio Salad with Bacon


Broccoli Radicchio Bacon Salad with Cranberries

This flavorful, nutrient rich, salad with chopped radicchio and oven roasted broccoli is a delicious mixture of crunchy, sweet and salty. The salad is tossed with apple juice sweetened cranberries, salty bacon and is drizzled with a honey lemon vinaigrette. The colors are bright and vibrant, and it keeps well in the refrigerator for three days.

Radicchio originated in Italy, and gives the salad a pop of  color as well as phytonutrients, flavonoids, vitamin c, k and b vitamins. It has a bold flavor and looks similar to red cabbage, but is nothing like it other than color. It is a member of the chicory family.

Broccoli is a vegetable in the cruciferous family and is full of nutrients. At the top of the list is vitamin k, c, chromium, folate and many more. This is a really delicious and eye catching salad!

Broccoli Radicchio Salad with Bacon and Cranberries Paleo AIP

Broccoli Radicchio Salad with Bacon

Ingredients:

8 Cups of Raw Broccoli Florets plus 2 Tablespoons of Olive Oil or Avocado Oil and 1/4 teaspoon of sea salt

Two small heads of Radicchio (8 Cups) Washed and shredded with a sharp knife

1/2 Cup of Crumbled Cooked Bacon (I used sugar free Paleo bacon)

1/4 Cup of Apple Juice Sweetened Cranberries (I use these)

Preheat your oven to 400º degrees F. Toss the broccoli florets in the oil and sea salt. Roast in your preheated oven in the center rack for approximately 25 to 30 minutes until crispy and brown. They will be almost like a chip. They should be golden brown and crispy on the edges, but not burned.

Meanwhile, place your washed and shredded radicchio into a large bowl and make the vinaigrette.

Honey Lemon Vinaigrette

Ingredients:

1/4 Cup of Olive Oil

1 Tablespoons of Fresh Lemon Juice

2 Tablespoons of White Balsamic Vinegar (my favorite brand)

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

Directions: Whisk together all the ingredients until emulsified.

Pour the dressing over the radicchio. Pour the prepared dressing over the top and toss to coat thoroughly. When the broccoli is done, place it on top of the dressed radicchio while it is hot. Add the cranberries and crumbled bacon. I like to serve it layered like this with a long set of salad tongs.

That’s it! It’s ready to serve, and as I said, this salad stays fresh in the refrigerator for several days. The radicchio is a sturdy leaf and doesn’t wilt or get soggy with the vinaigrette added to it, and the flavors just get better.

Sam

Broccoli Radicchio Salad with Bacon Paleo AIP Gluten Free

 

Asian Cabbage Salad with Cashews


Here’s a new Asian Cabbage Salad with Cashews recipe you can make as a side dish, or add a protein, like chicken to make it a main dish salad!

Asian Cabbage Salad with Cashews

Asian Cabbage Salad with Cashews

You parboil the shredded cabbage for just 3 minutes to soften it a bit, then add the dressing and remaining ingredients.

After it chills in the fridge for a few hours, all the flavors meld together deliciously.

Asian Cabbage Salad with Cashews

Just before serving, sprinkle the salad with crunchy cashews and a little extra sea salt and pepper!

 

Asian Cabbage Salad with Cashews

Asian Cabbage Salad with Cashews

 

Asian Cabbage Salad with Cashews

Ingredients:

1/2 of a Green Cabbage, Shredded with a Sharp Knife

1/4 Cup of Shredded Carrots

3 Green Onions, Sliced

1/2 Cup of Coarsely Chopped Cashews

Dressing:

1 Tablespoon of Fish Sauce (I use Red Boat)

1 Tablespoon of Coconut Aminos

Juice of 2 Limes

1/2 Cup of Full Fat Coconut Milk

2 Tablespoons of Garlic Olive Oil or (Olive Oil and 1 Clove of Minced Garlic)

1 Teaspoon of Sea Salt

1/2 Teaspoon of Black Pepper

Directions: Bring a large pot of salted water to a boil over high heat. While the water is coming to a boil, whisk together your dressing and prep the rest of the ingredients.

When the water is at a rolling boil, add the shredded cabbage and cook for 3 minutes. Pour the cabbage into a colander, and drain thoroughly.

Add the warm cabbage to a large bowl along with the green onions and carrots. Pour the dressing over the vegetables and toss to coat well. Refrigerate for 2 hours before serving and up to a day. Before serving, sprinkle with the chopped cashews and some additional sea salt and pepper to taste.

Have a fabulous day! 🙂

Eat Your Nutrients!

Eat Your Nutrients!

 

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