Healthy Herbal Salads
Healthy Herbal Salads can be made in as many ways as you can imagine. You will be limited only in what you can buy in the store or grow in your own garden.
I read somewhere that a head of iceberg lettuce loses 50% of it’s nutritional value within 24 hours of being harvested. I wonder how long it took after the lettuce was harvested to deliver it to the warehouse? How long did it sit there before it made it to the backroom of the grocery store? How long before it was put on the shelf for you to buy?
I like to make my healthy herbal salads from produce that went right from my garden directly to my refrigerator and then to my table. Then I know they’re fresh and nutritious. I also like to know that no chemical pesticides or fertilizers were used on my food. It can be a lot of work raising my own garden but I like to think my family is healthier because of it.
Gardening can also be very relaxing. When I’m feeling stressed out, anxious and sometimes a little angry I get lost in my garden and before I know it I’ve forgotten all about the stress, strain and anger.
As the seasons change you’ll probably find yourself making different kinds of salads. In the spring you’ll be using the tender young leaves as they first emerge from the ground. This is when dandelion greens are tastiest. In summer and autumn you’ll be using more mature plants and those that aren’t available in the spring.
Your healthy herbal salads will taste much fresher and better if you leave the bottled salad dressings at the store and make your own. They are simple, inexpensive and quickly made. You will find some basic recipes in this article which you can customize to your own liking.
For a healthy herbal salad use at least one or more of these greens as the base for your salad. Spinach Iceberg lettuce Dandelion greens, they must be harvested in early spring or late fall or the leaves will be very bitter. Romaine lettuce Radicchio lettuce Boston lettuce Bibb lettuce Leaf lettuce Cabbage, red or green
Here is a good combination to get your healthy herbal salad started. ½ head of romaine lettuce A small handful of fresh young dandelion leaves 1 small handful of young spinach leaves
Then, add one or more of the following to give your healthy herbal salad color, flavor and texture. Green or red peppers, thinly sliced Red onions, thinly sliced Tomatoes, in bite sized pieces Radishes, thinly sliced Carrots, grated Cucumbers, thinly sliced Olives Grilled chicken or turkey strips Cheese, thinly sliced in strips Deli beef or ham in thin strips Cauliflower in bite size pieces Peas, cooked, chilled and drained Cooked and chilled asparagus Boiled eggs, chilled and sliced Artichoke hearts, canned or cooked fresh and sliced Smoked oysters Shrimp Crabmeat Then add one or more of the following herbs to add subtle flavor to your healthy herbal salad. 1 tablespoon chopped parsley, fresh 1 tablespoon chopped mint leaves, fresh 3 cloves thinly sliced garlic 3 chopped green onions 1 tablespoon oregano leaves, fresh 3 medium mushrooms, sliced Fennel bulbs, raw and thinly sliced Rose petals, violets, calendula petals. These are edible and will add color as well as flavor. Sunflower seeds Pine nuts
Healthy herbal salad dressing ¼ cup oil 2 tablespoons vinegar (apple cider, red wine, etc) Juice of 1 lemon or orange or apple juice ½ teaspoon dry mustard 1 teaspoon basil, oregano, chives, parsley or mint leaves Salt and pepper to taste Red pepper, optional
Mix the healthy herbal salad dressing in a jar or bottle and store in the refrigerator until needed. Shake before using.
Mix the ingredients for your healthy herbal salad in a large bowl, pour dressing over all and mix and serve.
You can change the flavor of your dressing by adding different herbs. If you are using fresh herbs they can be mixed directly into the salad if you prefer. Dry herbs are much stronger than fresh ones so use only about half as much as you would the fresh herbs. Dry herbs should be added to your healthy herbal salad dressing and stored in the refrigerator for an hour or so before using.
Cole Slaw
1 head green cabbage, grated or chopped¼ head red cabbage, grated or chopped1 apple, grated or chopped
Dressing
¾ cup milk¼ cup vinegar¼ cup mayonnaise1 teaspoon oregano or herbs of your choice.1 serving size package of stevia ( a very sweet herb with little or no calories) or you can use 2 teaspoons sugarSalt and pepper to taste.
Mix the ingredients for the dressing. If you used dried herbs you will need to let the dressing stand in the refrigerator for one half to one hour before serving.
To serve the cole slaw toss all ingredients, including dressing in a large bowl and serve cold.
Herbed Tomato and Cucumber Salad
3 large tomatoes cut in bite size pieces2 small to medium cucumbers, thinly sliced½ teaspoon fresh basil or oregano salt and pepper to tasteMayonnaise
Stir all ingredients together and serve cold.
Herbed Potato Salad
4 or 5 large potatoes, cooked, peeled and chopped4 or 5 eggs, chopped (optional)1 cup cheese, cut in ½ inch squares1 medium onion, chopped2 stalks celery, thinly sliced1 can olives, drained and sliced1 or 2 tablespoons thyme, oregano, parsley or other herbs of your choice2 or 3 heaping tablespoons pickle relish2 tablespoons mustardSalt and pepper to taste1 cup mayonnaise (you may add more if necessary)
Mix all ingredients in a large bowl. Let stand in the refrigerator for 2 or 3 hours for the flavors to blend. Serve cold.
Herbed Tuna Salad
2 cans white, chunk tuna1 stalk celery, finely chopped2 green onions, finely chopped½ can black olives, chopped2 boiled eggs, chopped2 radishes, chopped1 teaspoon fresh basil, oregano, rosemary or herbs of your choice2 tablespoons tartar sauce½ to ¾ cup mayonnaise
Mix all ingredients and serve cold on a bed of lettuce.
Herbed Chicken Salad
2 cans chicken1 stalk celery2 green onions, finely chopped½ can black olives, chopped2 boiled eggs, chopped 1 teaspoon fresh mint leaves, chopped½ cup chopped nuts½ to ¾ cup mayonnaise
Mix all ingredients in a medium bowl. Sprinkle with paprika and store in the refrigerator. Serve cold.
Herbed Macaroni Salad
3 cups cooked macaroni4 or 5 hard boiled eggs, chopped (optional)1 cup ham, cut in ½ inch squares1 medium onion, chopped2 stalks celery, finely chopped1 can olives, drained and sliced2 or 3 heaping tablespoons pickle relish½ cup peas, lightly cooked, chilled and drained1 tablespoon thyme, oregano, parsley or other herbs of your choiceSalt and pepper to taste¾ to 1 cup mayonnaise (adjust the amount to your taste)1 tablespoon fresh calendula petals
Mix all ingredients except calendula petals in medium bowl. Sprinkle the calendula petals over the salad. Calendula petals have a light, peppery taste.
Heavens I’m hungry! I love to cook and I love to share my recipes but typing all of these recipes sure makes me hungry. I’ll send more recipes out again but now I gotta eat. See ya.
To find out more about herbs and how to use them visit www.healthyherbalplants.com./