Browsing Salads & Salad Dressings

Tomato Zucchini Toss

August22

Summary: I adapted a “Taste of Home” recipe to get the benefit of Grapeseed Oil, and using Wildtree ingredients that I had on hand. It turned out great…Mary Rose

Ingredients

  • 2 tbsp Cider Vinegar
  • 4 tsp Wildtree Onion & Chive Blend, #10413, or dried minced onions
  • 7 small Zucchini, thinly sliced
  • ½ cup Celery, chopped
  • ¼ cup Green Pepper, chopped
  • ¼ cup Sweet Red Pepper, chopped
  • ½ cup Cherry Tomatoes
  • Dressing: ⅓ cup Sugar
  • ⅓ cup Cider Vinegar, or try one of the new Wildtree Vinegars
  • 2 tbsp Wildtree Natural Grapeseed Oil, #10229
  • 1 tsp Rancher Steak Rub, #10416
  • 1 tsp Black Pepper, freshly ground

Instructions

  1. In a large bowl, combine vinegar and Onion Chive Blend
  2. Add the zucchini, celery, peppers and tomatoes
  3. Combine dressing ingredients and mix well
  4. Pour over vegetables and stir gently
  5. Cover and refrigerate for 8 hours or overnight
  6. Serve with a slotted spoon

Variations

If you use whole tomatoes instead of the cherry tomatoes, quarter them and add just before serving.

Number of servings (yield): 8

www.MyWildtree.com/maryrose/

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Sweet Spinach Salad

August11

Summary: This is a recipe that my good friend Ruth gave me, and I altered it using Wildtree products. Thanks Ruth…I think this is the best sweet salad ever! 

Ingredients

  • 1 bag Spinach Leaves, or use half lettuce, half spinach leaves
  • ½ Red Pepper, sliced to about 1/2″ long strips
  • Strawberries or Raspberries or Mandarin Oranges
  • Craisins, cherry flavored
    Dressing:
  • ¼ cup Strawberry Balsamic Vinegar or White Wine Vinegar
  • 3 tbsp  Natural Grapeseed Oil, #10229 or Olive Oil
  • 1 tsp Onion & Chive Blend, #10413 or 2 tsp fresh Chives
  • 1 tbsp Poppy Seeds
  • 1 tbsp Sesame Seeds
    Glazed Pecans:
  • 1 ½ cups Pecans, 6 oz. bag
  • 1 tbsp Natural Grapeseed Oil, #10229 or Coconut Oil or Olive Oil
  • 1 tbsp Sugar
  • 1 tsp Cajun Seasoning, #10190 or Cayenne Pepper

Instructions

  1. Prepare Glazed Pecans as follows: Preheat oven to 325
  2. Spray a baking pan with a nonstick spray such as Wildtree GSO in a mister bottle
  3. Mix the dry ingredients into a bag
  4. Stir pecans into the oil
  5. Then toss the pecans in with the dry ingredients and shake until well covered
  6. Bake 10 minutes, stirring every 3 minutes
  7. Combine salad dressing ingredients
  8. Combine spinach and fruit or fruits of your choice
  9. Wait until just before serving to toss together the salad fixings, dressing & glazed pecans

Quick Notes

This is a generous dressing recipe, and you may only use part of it

www.MyWildtree.com/maryrose

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Pasta Salad

August9

Summary: I don’t remember where I got this recipe, but it is a family favorite, so I now use my Wildtree Italian Dressing…Mary Rose

Ingredients

  • 2 14 oz packages Spiral Noodles, cooked
  • 3 Cucumbers, de-seeded & chopped
  • 3 Tomatoes, de-seeded & chopped
  • 2 Green Peppers, chopped
  • 1 ½ cups Celery, diced
  • ¾ cups Green Olives with Pimentos, chopped
  • ¾ cups Black Olives
  • 8 ounces plus of Wildtree Italian Dressing, #10276

Instructions

  1. Prepare the Italian Dressing & let sit for 1 hour in the fridge to develop flavors
  2. Blend all of the ingredients with the dressing the night before serving
  3. Toss and possibly add more dressing before serving
  4. To make the Wildtree dressing: Blend 4 teaspoons of the mix with 1/2 cup of your favorite vinegar, 6 tablespoons of water, 1 cup Natural Grapeseed Oil, #10229
www.MyWildtree.com/maryrose
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posted under Home, Pasta - Pizza - Quesadillas - Stromboli, Salads & Salad Dressings | No Comments »

Asian Coleslaw

July29

Asian Ginger Slaw

Ingredients

  • 1 package Coleslaw or Broccoli Slaw, shredded
  • 1 bunch Green Onions, sliced
  • 1 package Ramen Noodles, crumbled
  • 1 4-oz package Slivered Almonds
  • ¾ cup Asian Ginger Plum Dressing, #10217 or Gluten-Free Asian Ginger Plum Dressing & Marinade, #10899

Instructions

  1. Mix the vegetables & dressing together and refrigerate
  2. Add the almonds and noodles shortly before serving so they stay sort of crisp and crunchy and not soggy

Quick Notes

Adapted by Mary Rose from a favorite recipe

Recipe: Asian Plum Broccoli Slaw

Summary: Wildtree recipe

Ingredients

  • 2 cups broccoli slaw
  • 1/2 cup cashews
  • 1/2 cup Asian Ginger Plum Dressing, #10217 or or Gluten-Free Asian Ginger Plum Dressing & Marinade, #10899

Instructions

  1. Combine the broccoli slaw, cashews, and Asian Ginger-Plum Dressing & Marinade in a bowl and mix well
  2. Chill before serving

Quick Notes

Calories 400; Fat 31 g; Saturated Fat 5 g; Protein 6 g; Carb 27 g; Fiber 3 g; Chol 15 mg; Sodium 210 mg

www.MyWildtree.com/maryrose/

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Scampi Vegetables

July28

Ingredients

  • 1 package Vegetables, frozen
  • 1 tbsp Wildtree Scampi Blend, #10450 4.5 oz #10459 12 oz
  • 1 tbsp Wildtree Butter Grapeseed Oil, #10282 or Natural, #10229
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper

Instructions

  1. Cook vegetables according to package directions
  2. While the vegetables are hot, mix them with Scampi Blend and Butter Grapeseed Oil in a bowl or serving dish
  3. Add salt & pepper to taste

Quick Notes

Thanks to Grace for contributing this recipe to the Wildtree Site

www.MyWildtree.com/maryrose

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Dilled Vegetables

July28

Ingredients

  • 1 pound Fresh Vegetables, cut into 1 inch pieces
  • 3 tbsp Wildtree Dill Blend, #10191

Instructions

  1. Steam or grill vegetables to the desired degree of doneness
  2. Sprinkle the Dill Dip Blend over the vegetables

Quick Notes

This recipe is from the Wildtree Site

www.MyWildtree.com/maryrose

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2 Meals-Grilled Salmon/Salmon & Nectarine Salad

July21

Wildtree Grilled Salmon with Dill Sauce

Recipe: Grilled Salmon

Summary: Marlene Spiegel submitted this recipe to the Wildtree site.  I adjusted for larger quantities so that the reserve Salmon could be used for a second “next-day” meal.

Ingredients

  • 2 pounds Salmon
  • 1 Tbsp. Wildtree Zesty Lemon Grapeseed Oil, #10228
  • 3-4 tsp Wildtree Dill Blend, #10191
    Optional Dill Sauce:
  • ½ cup Lite Mayonnaise
  • ½ cup Sour Cream or plain Yogurt
  • 2 tsps more of Wildtree Dill Blend

Instructions

  1. Heat a well oiled grill to medium-high heat
  2. Brush the salmon with Zesty Lemon Grapeseed Oil.
  3. Sprinkle with Dill Blend
  4. Grill for 2-5 minutes per side
  5. Set aside some of the salmon for the second meal- Salmon Nectarine Salad

Variations

Sprinkle Salmon with Wildtree Lemon Rosemary Blend, #10356, instead of the Dill Blend.

Recipe: Salmon & Nectarine Salad With Honey-Lemon Dressing

Summary: I found this yummy salad recipe in a Hy-Vee magazine, and substituted Wildtree ingredients.

Ingredients

  • 6 cups Mixed Salad Greens
  • 4 Nectarines or Peaches, pitted & sliced
  • 1 ½ cups Green and/or Red Grapes, halved
  • Reserved Salmon from Grilled Salmon Recipe
    Dressing:
  • 1 Tbsp. Honey
  • 1 Tbsp. Apple Cider Vinegar or a Wildtree Vinegar
  • 4 tsp Wildtree Zesty Lemon Grapeseed Oil, #10228

Instructions

  1. Toss together greens, fruits and salmon
  2. Combine honey, vinegar and Zesty Lemon Grapeseed Oil
  3. Drizzle over salad

Quick Notes

For lunches to go: Transfer salads to individual containers. Pack in insulated lunch bags with ice packs to keep salads fresh.

Variations

Some may like to heat the salmon just before adding it to the salad at mealtime. Wildtree vinegar include Raspberry, Orange, Strawberry, Apple.

www.MyWildtree.com/maryrose/

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posted under Fish Recipes, Home, Salads & Salad Dressings | No Comments »

Taco Salad

July20

Summary:  Recipe by Mary Rose

Ingredients

  • Optional meat ingredient – ½ pound Hamburger, browned
  • 2 tbsp Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz
  • 1 can Kidney Beans, drained
  • 1/2 of a head of Lettuce or so, torn- or a bag of Mixed Greens
  • ¼ pound Cheddar Cheese, shredded (1 cup)
  • Tortilla Chips
  • Vegetables: Onion, Tomato, Green Pepper, Celery, Cucumber – all diced
  • Dressing:
  • 2 Tbsp Wildtree Taco Seasoning Mix, #10575 3-oz, #10474 8-oz
  • ½ cup Milk
  • ½ cup Lite Mayonnaise
  • ¼ cup Ketchup
  • 1/2 cup Italian Salad Dressing…to make Wildtree’s dressing for this salad, blend together:  3 tbsp Wildtree Garlic Grapeseed Oil, #10226….4 tbsp Cider Vinegar or other vinegar….1 ½ teaspoons Wildtree Italian Dressing Mix, #10726

Instructions

  1. Combine all salad dressing ingredients
  2. To develop flavors, allow dressing to sit in refrigerator before serving
  3. Blend Taco Seasoning with the kidney beans & meat if using meat
  4. Cut vegetables & tear lettuce
  5. Place lettuce in a large bowl
  6. Layer the salad ingredients on top of lettuce
  7. Add cheese
  8. Serve with tortilla chips and dressing

Variations

Left-over chili is a good substitute for the meat & bean mixture. Number of servings (yield): 6

www.MyWildtree.com/maryrose
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posted under Beef Recipes, Home, Italian-Mexican-Latin Dishes, Salads & Salad Dressings | No Comments »

Kimberly Loves Bean Dip

July18

Bean Dip

Ingredients

  • 1 can Re-fried Beans, vegetarian
  • 4 oz. Cream Cheese, softened
  • ¼ cup Sour Cream, lite
  • 2 Tbsp. Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz.
  • 1 Avocado
  • 1 cup Cheese, shredded
  • 3 Green Onions, diced- I use the ends only
  • 1 Tomato, diced
  • 1 can Black Olives, sliced
  • Optional: Chili Peppers, Green Peppers, Red Onion- diced

Instructions

  1. Mash avocado with fork & blend with cream cheese, sour cream & taco seasoning
  2. Add a splash of lemon juice or Wildtree Zesty Lemon Grapeseed Oil to retain the avocado color
  3. Layering order: Beans-Avocado/Cream Mixture-Cheese-Vegetables of your choice
  4. Serve with Tortilla Chips
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posted under Home, Italian-Mexican-Latin Dishes, Salads & Salad Dressings | No Comments »

Cauliflower Zucchini Toss

July14

Summary: A Taste of Home recipe – cut in half

Ingredients

  • 1 cup Caulifloweretts
  • 1 cup Zucchini, sliced
  • ¼ cup Green Onions, sliced
  • ¼ cup Ripe Olives, halved
  • Dressing: 3 tbsp Wildtree Natural Grapeseed Oil, #10229
  • 2 tbsp Orange Juice
  • 1 tbsp Cider Vinegar
  • ½ tsp Tarragon, dried
  • ½ tsp Orange Peel, grated
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 4 cups Salad Greens, torn

Instructions

  1. Add 1 in. of water to a saucepan; add cauliflower
  2. Bring to a boil
  3. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender
  4. Rinse in cold water; drain and place in a large bowl
  5. Add zucchini, onions and olives; toss
  6. In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well
  7. Pour over cauliflower mixture and toss to coat
  8. Cover and refrigerate for 2 hours
  9. Just before serving, toss with salad greens

Variations

I substituted Grapeseed Oil. In adapting recipes to use Grapeseed Oil, you can cut the quantity of oil called for by 1/3 sometimes 1/2 as much.

Number of servings (yield): 8

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