Category: Sulfite-Free

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Shaved Carrot, Cucumber, and Sweet Onion Salad

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

Ingredients: 1 ½ tablespoons cider vinegar 1 ½ tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 ½ cups thinly shaved carrot 1 small Vidalia onion, very thinly vertically sliced 1 ½ cups thinly shaved cucumber 1 cup fresh flat-leaf parsley leaves

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Pan-Seared Spicy Scallops Salad

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Lupine-Free, Mediterranean, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Wheat-Free

Scallops have a muscle used for opening and closing their shells. This small muscle is very tough and should be removed before cooking. Simply peel the muscle from the scallop and discard. Advertisement – Continue Reading Below 2 tomatoes, chopped 1 mango, peeled, pitted, and chopped 1/2 small onion, chopped 1/4 cup chopped cilantro 2

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Fruit Salad with Blackberry and Ginger-Lime Syrup

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kidney-Friendly, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, No oil added, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

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Prosciutto-Wrapped Chicken with Tomato-Basil Salad

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Wheat-Free

Ingredients: 2 medium shallots 4 (4-oz.) skinless, boneless chicken thighs or chicken breast cutlets 1 (1-oz.) pkg. fresh basil, divided 8 thin slices prosciutto (4 oz.) 6 large multicolored heirloom tomatoes, thinly sliced 3 tablespoons olive oil, divided ¼ teaspoon kosher salt

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Watermelon and Strawberry Salad with Chile Vinaigrette

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

This sweet and spicy fruit salad makes a refreshing side dish with a summer meal. The salt and chile balance the sweetness of the fruit and provide the perfect savory note. Click here to see In Season: Watermelon Galore! 2 tablespoon finely chopped red onion 2 tablespoon lime juice salt, to taste 1 thai or

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Grilled Shrimp, Arugula and Watermelon Salad

Celery-Free, Dairy-Free, DASH, Egg-Free, Gluten-Free, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Wheat-Free

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Beet and Cucumber Salad with Toasted Almond Salsa Verde

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Vegan, Vegetarian, Wheat-Free

Photo by Annie Schlechter Serves 4 to 6 Author Notes In spring, when the last beets are ready for harvest and the first cucumbers are coming into season, we like to serve them together with this delicious toasted almond salsa verde with a great bite. At the Rome Sustainable Food Project we prefer to “broast”

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Spinach and Sweet Potato Salad

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Wheat-Free

I think of this as a meal rather than as a side salad. A little bacon goes a long way here. The recipe can be made up to the final step an hour or so ahead. Reheat the dressing over very low heat before finishing. Advertisement – Continue Reading Below 2 lg sweet potatoes (about

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Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Keto-Friendly, Kidney-Friendly, Kosher, Low Potassium, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, No oil added, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Vegan, Vegetarian, Wheat-Free

Nick Cobarruvias draws on his Mexican heritage for his menu at San Francisco’s Otra, layering complex flavor combinations into dishes like this crisp-tender cabbage salad. At the restaurant, he seasons the charred cabbage with the chile-lime butter, which is mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from

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Honey Balsamic Apple Pecan Chicken Salad

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, No oil added, Paleo, Peanut-Free, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Wheat-Free

By FPR Dec. 28, 2016 6:29 pm EST A light and fresh salad that can be served alone, as a side, or in lettuce cups as an appetizer. The sweetness of apples and grapes is blended with a creamy yogurt -based honey balsamic dressing. 1 pound foster farms simply raised chicken breast 2 chopped apples 1

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