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Awesome Sauce

Awesome Sauce

Awesome Sauce
 
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Something like ranch but better! Cool, creamy, spicy and versatile. Can be used as a salad dressing, dip or as a sauce.
Author:
Recipe type: Topping
Cuisine: Sauce
Serves: 1¼ cup
Ingredients
  • ½ cup plain kefir
  • 1½ tablespoons dried parsley
  • 1 tablespoon honey
  • 1 tablespoon of grated Parmesan
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Bragg’s liquid aminos
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh thyme, roughly chopped
  • ¼ teaspoon ground black pepper
  • 2 garlic cloves minced (1 teaspoon)
  • 1 jalapeno, stemmed and seeded
  • ¾ cup light mayonnaise
Instructions
  1. Place everything in a food processor or blender and puree.
  2. Add in mayo and pulse 3-4 times until mixed in. Pour into small bowl, stir and refrigerate for 1 hour. Serve chilled with veggies and chips or on top of tacos, burgers and fries!

 

15 Min Ponzu Shaved Carrot Salad

15 Min Ponzu Shaved Carrot Salad

15 Min Ponzu Shaved Carrot Salad
 
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Author:
Recipe type: Salad
Serves: 6 servings
Ingredients
  • 16 carrots (I used rainbow carrots)
  • ¼ cup panko crumbs
  • ¼ cup scallions, chopped
  • ¼ cup carrot stalks, chopped (or replace with equal parts scallions or parsley)
  • ¼ teaspoon sea salt
  • 2 teaspoons black sesame seeds
Ponzu Vinaigrette
  • ¼ cup safflower or olive oil
  • 3 tablespoons agave or honey
  • 2 tablespoons ponzu
  • ½ tablespoon fish sauce
  • ¼ teaspoon powdered ginger
  • ⅛ cup rice wine vinegar
  • ½ tablespoon garlic
Instructions
Vinaigrette Preparation
  1. Add all vinaigrette ingredients to a blender or food processor and blitz until emulsified, approximate 20 seconds. Refrigerate until ready to use.
Salad Preparation
  1. Shave carrots thin with a vegetable peeler or mandolin and add to a large bowl. Pour vinaigrette over the carrots and toss.
  2. In a separate medium bowl add panko crumbs scallions, carrot stalks and sea salt and toss thoroughly. Sprinkle the crumb mixture over the carrots and toss again until they are spread throughout the salad. OPTIONAL: Sprinkle the top of the salad with black sesame seeds and a bit of more panko crumbs if available.
NOTE: Wait to add the panko crumb mixture until right before you are ready to serve in order avoid sogginess.

     

    Jalapeno & Prosecco Vinaigrette

    Jalapeno & Prosecco Vinaigrette

    5.0 from 1 reviews
    Jalapeno & Prosecco Vinaigrette
     
    Cook time
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    Author:
    Recipe type: Salad Dressing
    Serves: 2 cups
    Ingredients
    • 1 jalapeno (deseeded)
    • ½ cup of olive oil
    • ⅓ cup tablespoon prosecco
    • ¼ cup mint
    • 2 tablespoons honey
    • ¼ teaspoon salt
    • ¼ teaspoon coarse black pepper
    • ¼ teaspoon of lemon zest
    • a pinch of red pepper flakes
    Instructions
    1. Add all ingredients to a food processor or blender and blitz until emulsified then refrigerate.

     

    SUMMER STONE FRUIT SALAD

    SUMMER STONE FRUIT SALAD

    SUMMER STONE FRUIT SALAD
     
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    Author:
    Recipe type: Salad
    Serves: 3-4 servings
    Ingredients
    • 4½ - 5 cups of pitted and sliced stone fruit (I used a peach, nectarine, two plums, two apricots and 2 pluots)
    • ¼ cup microgreens
    • ¼ cup pecans, chopped
    • ⅛ cup mint
    • ⅛ cup feta
    • jalapeno & prosecco vinaigrette
    Instructions
    1. Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
    2. Combine sliced fruits in a serving bowl. Add feta, toasted pecans, microgreens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.

     

    Smoked Salmon Mediterranean Salad

    Smoked Salmon Mediterranean Salad

    Smoked Salmon Mediterranean Salad
     
    Smoked Salmon Mediterranean Salad is layered with bright and crunchy veggies and a delicious creamy green vinaigrette. This recipe serves as a beautiful side dish when hosting guests but can easily double duty as your own light and healthy meal.
    Author:
    Recipe type: Salad
    Cuisine: Whole30, Paleo
    Ingredients
    • 1 (4oz) pack of hot smoked salmon
    • 8 ounces green beans, ends trimmed
    • 1 bag (5 oz) spring mix lettuce
    • 1 pound sliced potatoes (about medium 2)
    • 1 cup sliced (1/8 inch) halved red onion
    • 1 cup cherry or grape tomatoes, each cut in half lengthwise
    • ⅛ -¼ cup currants
    • 1 pound sliced potatoes (about medium 2)
    • 2 hard boiled eggs, sliced lengthwise
    • 2 tablespoons sliced almonds
    • olive oil
    • salt and pepper
    • creamy green vinaigrette
    Instructions
    1. Preheat oven 350 degrees. On a baking sheet, spread out the potato slices, drizzle with olive oil and generously sprinkle with salt and pepper. Place in oven for 20 minutes.
    2. Fill a large bowl with water and ice. And set aside. Then fill a medium saucepan halfway with water and on high heat bring water to a rolling boil. Add salt, and green beans and cook for approximately 4 to 6 minutes. Remove green beans from the boiling water, add them to the ice water bath and let set.
    3. Break apart salmon fillet until it is flaky.
    4. On a platter, set a bed of lettuce and layer on top the potatoes, green beans, onions, tomatoes, eggs, almonds, currants, and salmon. Sprinkle with additional salt and pepper.
    5. Drizzle with creamy green vinaigrette and toss when ready to serve.