by Sue Rapley | Feb 10, 2026
Rainbow Salad Ingredients N The Salad: 4 cups each thinly sliced & cross-chopped white cabbage (discard hard cores, outer leaves) 4 cups each thinly sliced & cross-chopped purple cabbage (discard hard cores, outer leaves) 3 cups fresh arugula (or fresh baby...
by Sue Rapley | Feb 5, 2026
Quinoa Cucumber Salad with Feta, Dill, Mint Ingredients N The Salad: 1 cup (185 g) uncooked white quinoa 1 ½ cups (350 ml) filtered water (plus more as needed) fine sea or kosher salt as needed 2 large garlic cloves, peeled and put through a press or minced ¼ cup (60...
by Sue Rapley | Feb 5, 2026
Mustard Beet Salad Ingredients N The Salad: 4-6 medium beets N Dressing: 2 Tablespoons lemon juice 2 Tablespoons Dijon mustard 1 Tablespoon cider vinegar 1 Tablespoon olive oil 2 teaspoons dried dill weed 1 teaspoon sugar 1 Tablespoon chopped parsley (optional) dash...
by Sue Rapley | Jan 30, 2026
Massaged Kale Salad Ingredients N The Salad: 2 bunches raw kale 1/4 cup olive oil 1 lemon 1/2 cup pitted kalamata olives 1 to 2 garlic cloves crushed 1/2 cup currants 1/4 cup roasted pine nuts dash of sea salt and black pepper to taste } Prep Time: 20 Minutes ...
by Sue Rapley | Jan 30, 2026
Mango Blueberry Salad with Pecans and Basil Vinaigrette Ingredients N The Salad: 6 cups arugula 9 wedges of fresh cut mango 1 1/2 cups blueberries 1 cup pecan halves, toasted N Dressing: 1 (1/2 oz) package fresh basil leaves, chopped 1 garlic clove, minced 2 tbsp...
