Ingredients: * 1 tablespoon olive oil * salt and pepper * 3-4 head belgian endive * 1 head radicchio * 1 pint strawberry Instructions: Blend all the dressing ingredients, EXCEPT the poppy seeds, in a blender until smooth. Fold in the poppy seeds by hand. Set aside until ready to use. Heat a grill pan
Category: Sesame-Free
Red Cabbage Spinach & Beetroot Detox S
Posted on January 19 2017 This is by far my absolute favourite detox salad that I have made to date!! The variety of flavours and colours go together so well, and the way it’s prepared with everything spiralled and cut up fairly small, you get all the flavours in every mouthful which is just the best! Yum
Zucchini & Pine Nut Salad
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Christmas Fruit Salad
Ingredients: 2 medium (6 oz. each) blood oranges 1 Tbsp. extra-virgin olive oil 1 1/2 tsp. honey 1 1/2 tsp. chopped fresh mint leaves 1 medium (8 oz.) green Anjou pear, cored and thinly sliced (about 1 1/2 cups) 2 small (3 oz. each) kiwis, peeled and sliced (about 1/2 cup) 1 cup seedless green
Simple Carrot Salad
I cannot get enough simple carrot recipes – it’s one vegetable that’s always in season and affordable, not to mention the kids love it! This Simple Carrot Salad is perfect for prepping the night before – or making a large batch and enjoying throughout the week. This simple carrot salad is French-inspired, but can be altered with additional
Spring Cleanse Salad
Ingredients: 4 cup Kale (chopped) 2 cup Cabbage (shredded) 8 Radishes (thinly sliced) 3 Avocados (cubed) 2 Apples (cubed) 3 tablespoon Olive oil 3 tablespoon Lemon Juice 2 tablespoon Hot Sauce Sea Salt (to taste) Black Pepper (to taste)
Chargrilled Romanesque Cauliflower Salad
Recipe January 2, 2015 · By Monica Shaw I am an ardent lover of cauliflower. And as a veggie lover who sidelines as a mathematician, a mathematical cauliflower is an extra special thing. Enter the Romanesque cauliflower (also known as Romanesco or Romanesco broccoli), a beautiful example of a Fibonacci fractal in the natural world
Roasted beetroot and orange salad
Ingredients: 1 kilogram baby beetroots, trimmed 2 oranges (480g) 75 gram baby spinach leaves 1/2 cup (55g) coarsely chopped roasted walnuts 1 tablespoon white wine vinegar 2 teaspoon caraway seeds salt and pepper, to taste
Arugula, Fennel, and Orange Salad
Ingredients: 1 tablespoon honey 1 tablespoon lemon juice 0.5 teaspoon salt 0.5 teaspoon ground black pepper 0.25 cup olive oil 1 bunch arugula 2 orange, peeled and segmented 1 bulb fennel bulb, thinly sliced 2 tablespoons sliced black olives
Algerian Flafla (Bell Pepper Salad)
Ingredients: 3 green bell peppers 1 tablespoon olive oil 1 tablespoon finely chopped red onion 1 clove garlic, minced salt and pepper to taste 1 roma (plum) tomato, diced
