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Table Of Contents
Introduction
Chicken Taco Salad
Cauli Pumpkin Seed Slaw
Curried Sweet Potato Salad
Kale Chicken Salad
Beef Fiesta Salad
Red, White, & Blueberry Salad
11-Veggie Rainbow Slaw
Carrot Chicken Salad With Raisins
Strawberry Spinach Salad
Grape Almond Chicken Salad
Grain-Free Tabouleh
Apple Walnut Chicken Salad
Tuna & Bean Salad
Chef's Salad
Red, White & Blue Fruit Salad
Asian Slaw With Chicken
Nutty Kale With Italian Vinaigrette
Sesame BLTK Salad
Cucumber Tomato Salad
Tomato Corn Salad
Salmon Salad With Lemon Dill
Cucumber Chicken Salad
Marinated Mushroom Salad
5-Bean Salad
Green Bean & Tomato Salad
Mixed Brassica With Blueberry Balsamic
Spring Mix & Herbs With Pecans
Shrimp & Spring Mix
Quinoa & Chick Pea Salad
Dressy Chopped Salad With Hemp Seeds
Waldorf Fruit Salad
Mediterranean Rainbow Pasta Salad
DRESSINGS
BONUS RECIPE
Other Books To Love
Conclusion
Introduction

Thanks for purchasing my book, "Easy & Delicious Salad Recipes!"

I love to cook, garden, and spend time outdoors with my three guys (husband and two
sons). I hope you like this cookbook. I had fun creating, cooking, and photographing
each recipe. Please contact me any time through my site or Facebook. And don't
forget to leave a review for this book if you like it!
Salads are nutritious, delicious, and fun! But many people get caught in a rut!
I'm here to give you some new ideas to make your salads delicious and exciting again!
Two main things I want to note in order to make your salads both delicious and
nutritious. You should chop them up more finely and make your own dressings.
Yes - that's it!
Simple, right?
As you will see, I have chopped the ingredients of most of my salads finely. I believe
you will enjoy the texture and flavors much more this way.
Also, making your own dressings is way cheaper and more delicious than any store-
bought dressings you can buy. Not to mention, they will be more healthy. I have
included 13 dressing recipes in this book to get you started, including a healthy
homemade mayonnaise. Hopefully, this will inspire you to create your own delicious
combinations.
Also, I would like to add that I prefer lacinato kale (also called Tuscan or black) in
my salads, so that's what I've used in all these recipes that call for kale. I find that it
tends to be more tender than curly kale and lends well to raw eating. However, use
what you can find, what you have available, or what you prefer.
These salads were created to be delicious, healthy, and awe inspiring. I hope you
enjoy them and that they inspire you to create your own healthy recipes using your
favorite combinations.
Sally
www.herbsandgoodfood.com
Chicken Taco Salad

This salad has a zesty homemade Catalina dressing that is sure to win over your
family and friends. Great for a barbeque, picnic, or any day of the week.
Ingredients:

1 Tbs olive oil

1 pound boneless, skinless chicken, cut in 1-inch cubes
1 Tbs taco seasoning (see Bonus Recipe for homemade)
1/4 cup water
1 (15 ounce) can black beans, drained
1 cup red onion, chopped
1/3 cup frozen corn, thawed
20 cherry tomatoes, quartered
6 packed cups lettuce, chopped
1-2 cups tortilla chips, crushed

Catalina Dressing:

1/4 cup tomato sauce

1/8 cup honey (preferrably raw)
1/2 tsp paprika
1 tsp onion powder
 1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup olive oil
1/4 cup apple cider or red wine vinegar
1/4 tsp ground dry mustard

Instructions:

Brown chicken in oil on medium heat. Turn down heat. Add taco seasoning and
water and blend thoroughly with a fork or whisk. Set aside to cool.

Meanwhile, combine remaining salad ingredients in a very large bowl. Make dressing
by combining all dressing ingredients on a pint-size jar and shaking vigorously. Add
cooled chicken to salad mixture. Add desired amount of dressing and mix gently with
tongs or hands.

Enjoy!

Serves 6-8.
Cauli Pumpkin Seed Slaw

Ingredients:

2 cups cauliflower, finely chopped

1 cup purple cabbage, finely chopped
2 Tbs orange bell pepper
1/4 cup pumpkin seeds
1/2 tsp dried basil (or 1/2 Tbs fresh, finely chopped)
2 Tbs mayonnaise (see Dressing section for homemade)
1/4 tsp salt, more to taste
1/8 tsp ground black pepper

Instructions:
Combine all ingredients in a large bowl. Serve right away or refrigerate up to 5 days.
Serves 4.
Curried Sweet Potato Salad

Ingredients:

1 large sweet potato, peeled, chopped

4 cups baby spinach, chopped
2 cups cauliflower, finely chopped
1/4 tsp salt
1/8 tsp ground black pepper

Curry Red Pepper Vinaigrette Dressing:

2 Tbs red bell pepper, chopped

1 tsp curry powder
2 Tbs vinegar (red wine or apple cider)
1/8 tsp salt
1/8 tsp ground black pepper
1/4 cup olive oil

Instructions:
Cook potato in just enough water to cover for 5-8 minutes (don't overcook). Drain
water. Place in medium size bowl to cool. Add salt and black pepper. Meanwhile,
blend dressing ingredients in blender or food processor until smooth. Add spinach,
cauliflower, and dressing to potato mixture and stir gently to incorporate. Enjoy right
away.
Serves 4.
Kale Chicken Salad

Ingredients:

1 cup cooked chicken

2 cups kale, main stem removed, chopped
2/3 cup carrots, shredded
2 Tbs red bell pepper, finely chopped
1 cup purple cabbage, finely chopped
salt and ground black pepper to taste
sesame vinaigrette dressing

Sesame Vinaigrette Dressing:

2 Tbs sesame oil

1/2 cup olive oil
1/4 cup vinegar (apple cider or rice)
2 Tbs sesame seeds
1/4 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, finely minced (or 1/2 tsp garlic powder)
2 dashes paprika
Instructions:
Combine all ingredients except dressing in a medium to large bowl. Meanwhile,
combine all dressing ingredients in a pint jar. Cover and shake vigorously. Toss
about 1/4 cup dressing into the salad mixture. Serve right away and enjoy!
Serves 2-4.
Beef Fiesta Salad

Ingredients:

1 Tbs olive or coconut oil

1/2 pound lean beef, cooked, cut in small pieces
1 tsp taco seasoning (see Bonus Recipes for homemade mix)
2 cups Romaine or leaf lettuce, packed, cut in bite-size pieces
1/2 cup corn, fresh, frozen (thawed), or canned (drained)
12 grape or cherry tomatoes, halved
2 Tbs orange or yellow bell pepper, finely chopped
1 cup fresh cilantro, chopped

Lime Cilantro Dressing:

1 Tbs lime juice

1 garlic clove, minced
2 Tbs fresh cilantro, finely chopped
1/8 tsp ground coriander
3 Tbs olive oil
1/4 tsp salt
1/8 tsp ground black pepper
1/2 tsp honey (preferrably raw)
Instructions:
In a skillet on low to medium heat, cook beef in oil until browned. Set aside to cool.
Meanwhile, add the rest of the salad ingredients to a large bowl and mix. Add
dressing ingredients to a pint jar, cover, and shake until blended. Add desired amount
of dressing to salad ingredients along with cooled beef and mix thoroughly (I like to
use my hands). Enjoy right away.
Serves 4.
Red, White, & Blueberry Salad

Ingredients:

3 cups cauliflower, chopped

1 cup radishes, finely chopped
1/2 cup blueberries, fresh or frozen (thawed)
1/4 cup mayonnaise (see Dressing section for healthy homemade)
2 Roma tomatoes, deseeded and finely chopped
salt and black pepper to taste

Instructions:
Combine all ingredients in a medium-sized bowl. Enjoy right away.
Serves 2-4.
11-Veggie Rainbow Slaw

Full of veggies and flavor! Takes some time to make, but it's worth it. You can
make extra for another day, although it's best not to refrigerate with tomatoes
added. To solve this, you can leave out the tomatoes from the extra stored portion
until time to serve.
Ingredients:

1 cup cauliflower, finely chopped

1/2 cup purple cabbage, shredded or finely chopped
2 Tbs yellow bell pepper, finely chopped
2 radishes, finely chopped
1 cup packed lettuce, finely chopped
3 green onions or scallions, chopped
1 medium carrot, peeled, shredded
1/3 cup fresh parsley, chopped
3/4 cup cucumber, peeled, chopped
1/2 cup packed kale, spine removed, chopped (I like to use Tuscan or lacinato
kale)
6 cherry or grape tomatoes, quartered
4-5 Tbs mayonnaise (see Dressing section for homemade)
1/8 tsp salt, more to taste
1/8 tsp ground black pepper
 1/2 tsp ground coriander

Instructions:
Combine all ingredients in large bowl. Serve right away or store in refrigerator for up
to 5 days. Can also be served with homemade Ranch Dressing (see Dressing section)
in place of the mayo, salt, black pepper, and coriander.
Serves 4-6.
Carrot Chicken Salad With Raisins

The carrots in this salad give the whole salad a nice orange hue. The salty and
sweet flavors blend well with the nutmeg. One of my favorites!

Ingredients:

1 cup cooked chicken, chopped small

3 Tbs mayonnaise
1 cup shredded carrots
1/2 cup raisins
2 Tbs sesame seeds (optional)
1/4 tsp ground nutmeg
dash of salt and ground black pepper
1/2 cup celery, including some tops, chopped finely

Instructions:
Place all ingredients in a medium size bowl. Blend until incorporated. Serve on
bread or lettuce or enjoy alone. Keeps well in the refrigerator for up to 5 days.

Makes about 3-1/2 cups.

Strawberry Spinach Salad

Ingredients:

2 cups baby spinach

6 large strawberries, halved
1/4 cup cashew or almond pieces
2 Tbs sesame vinaigrette dressing

Sesame Vinaigrette Dressing:

1 Tbs sesame oil

1/4 cup olive oil
2 Tbs vinegar (apple cider or rice)
1 Tbs sesame seeds
1/8 tsp salt
1/8 tsp ground black pepper
1/4 tsp garlic powder
dash paprika (optional)

Instructions:
Combine all salad ingredients in a medium bowl. Add dressing ingredients to a pint
jar, cover, and shake until well incorporated. Add 2 Tbs dressing to salad and mix.
Enjoy right away.
Serves 2-4.
Grape Almond Chicken Salad

The crispy celery mingled with the sweet grapes and the savory chicken makes this
salad a winner in my book. I hope you like it too!

Ingredients:

1 cup cooked chicken, chopped small

2 Tbs mayonnaise
1/2 cup almonds, slivered or chopped
24 small red seedless grapes, halved
1/2 cup celery, chopped fine
salt and ground black pepper to taste

Instructions:
Place all ingredients in a medium size bowl. Blend until incorporated. Serve on
bread or lettuce or enjoy alone. Keeps well in the refrigerator for up to 5 days.

Makes about 2-1/2 cups.

Grain-Free Tabouleh

Ingredients:

1 cup cauli rice (cauliflower blended in blender or food processor)

1 cup fresh parsley, finely chopped
1/4 cup red onion, chopped
8 cherry or grape tomatoes, quartered
1/2 cup cucumber, peeled and chopped
1 Tbs lemon juice
2 Tbs olive oil
salt and black pepper to taste

Instructions:
In a medium-size bowl, combine all ingredients. Enjoy right away or refrigerate for
up to 5 days.
Serves 2-4.
Apple Walnut Chicken Salad

The added basil brings a wonderful depth to this refreshing salad. Use fresh basil
if you have it available.

Ingredients:

1-1/2 cups cooked chicken, diced or shredded

1/2 cup red apple, chopped (about half of an apple)
1/2 cup walnuts, chopped
1 tsp dried basil (or 1 Tbs fresh, chopped)
3 Tbs mayonnaise
1/4 cup celery, finely chopped
dash of salt and ground black pepper

Instructions:
Place all ingredients in a medium size bowl. Blend until incorporated. Serve on
bread or lettuce or enjoy alone. Keeps well in the refrigerator for up to 5 days.

Makes about 3 cups.

Tuna & Bean Salad

I love the taste of dill in this refreshing salad as well as the slight texture & crunch
the hemp seeds offer.

Ingredients:

2 cans tuna, drained

1 can white beans, drained
2 Tbs mayonnaise or Vegenaise
2 Tbs fresh parsley, chopped
1/4 tsp dill
1/4 tsp garlic powder
1/4 cup hemp or sunflower seeds
salt and pepper to taste

Instructions:

In a medium-size bowl, add tuna, beans, and mayo. Mix gently. Add parsley, dill,
garlic powder, and seeds and incorporate completely. Taste and add salt and pepper
as desired.
Serve over toast or a bed of spring mix greens.

Serves 4-6.
Chef's Salad

Ingredients:

2 cups lettuce (iceburg & leaf combo)

1 cup cucumber, peel and chopped
12-16 cherry or grape tomatoes, halved
4 bacon slices, cooked and crumbled
2 eggs, boiled and sliced or chopped
1 pound skinless chicken, cooked and cubed
1/2 - 3/4 cup feta cheese or goat cheese, crumbled (optional)

Zesty Thousand Island Dressing:

1/2 cup homemade mayonnaise

2 Tbs tomato sauce
1/4 cup red onion, roughly chopped
1 garlic clove
1 Tbs vinegar
1/2 tsp salt
1 tsp honey (preferrably raw)
1/8 tsp black pepper
1 tsp ground mustard
 1 Tbs fresh parsley (or 1 tsp dry)

Instructions:

Combine all salad ingredients in a medium to large bowl. Meanwhile, combine

dressing ingredients in a blender or food processor. Blend until smooth. Add desired
amount to salad.

Serves 2-4.
Red, White & Blue Fruit Salad

Ingredients:

1 cup fresh strawberries, halved or quartered

1 ripe banana, chopped
1 cup fresh blueberries (may use frozen, thawed)
1/2 cup plain yogurt
2 Tbs honey (preferrably raw)
2 dashes cinnamon

Instructions:
Combine ingredients in a medium-sized bowl. Serve right away or refrigerate for up
to 3 days.
Serves 2-4.
Asian Slaw With Chicken

Ingredients:

1/4 pound cooked chicken, cubed

1 cup purple cabbage, finely chopped
1-1/2 cups green cabbage, finely chopped
1/2 cup green onions or scallions, chopped
1 cup cashew pieces
1/2 cup shredded carrots
1/8 tsp ground black pepper
1/8 tsp salt, more to taste
sesame vinaigrette dressing

Sesame Vinaigrette Dressing:

2 Tbs sesame oil

1/2 cup olive oil
1/4 cup vinegar (apple cider or rice)
2 Tbs sesame seeds
1/4 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, finely minced (or 1/2 tsp garlic powder)
 2 dashes paprika

Instructions:
Combine all ingredients except dressing in a medium-size bowl. Meanwhile, combine
all dressing ingredients in a pint jar. Cover and shake vigorously until blended. Add
1/2 cup dressing to salad mixture and toss to combine. Serve right away or refrigerate
for up to 5 days.
Serves 2-4.
Nutty Kale With Italian Vinaigrette

Ingredients:

2 cups packed kale, chopped (I used lacinato or Tuscan)

1/2 cup walnuts, chopped
1/2 cup summer (yellow) squash or zucchini, chopped
8 large leaves fresh basil, chopped
2 Tbs fresh parsley, chopped
1/2 cup dried cranberries

Italian Balsamic Vinaigrette Dressing:

1 garlic clove (or 1/2 tsp garlic powder)

1/2 cup olive oil
1 Tbs fresh basil (1 tsp dry)
1 Tbs fresh oregano (1 tsp dry)
1/4 cup balsamic vinegar
1/8 tsp salt, more to taste
1/4 tsp ground black pepper
2 Tbs fresh parsley (2 tsp dry)
1 Tbs fresh thyme (1 tsp dry)
Instructions:

Combine all salad ingredients in a medium size bowl. Meanwhile, for dressing, if
using fresh ingredients, combine all ingredients in blender or food processor, and
blend until incorporated. If using dry, combine in a pint jar, cover, and shake until
incorporated. Add desired amount to salad mix and toss to combine. Serve right
away.

Serves 2-4.
Sesame BLTK Salad

Ingredients:

2 cups Romaine lettuce (I used red)

2 cups kale (I used lacinato or Tuscan)
4 slices cooked bacon, crumbled
16 cherry or grape tomatoes, halved
dressing of choice

Instructions:
Combine all ingredients in medium size bowl. Toss with dressing of choice. I used
sesame vinaigrette dressing, but ranch dressing is a good choice also. See Dressing
section for recipes.
Serves 4.
Cucumber Tomato Salad

Ingredients:

1 cup cucumbers, peeled, chopped

8-10 cherry or grape tomatoes, quartered
1/4 cup red onion, finely chopped
2 Tbs lemon dill dressing (below)

Lemon Dill Dressing:

2 tsp dry dill weed (or 2 Tbs fresh, finely chopped)

1/2 cup olive oil
3 Tbs lemon juice
1 tsp lemon zest
1/8 tsp salt, more to taste
1/8 tsp ground black pepper
1 garlic clove, finely minced (or 1/2 tsp garlic powder)

Instructions:

In a medium bowl, combine salad ingredients. Meanwhile, for dressing, if using fresh
ingredients, combine all ingredients in blender or food processor, and blend until
incorporated. If using dry, combine in a pint jar, cover, and shake until
incorporated. Add 2 Tbs to salad mixture. Combine and enjoy right away.
Refrigerate remaining salad and/or dressing for up to 3 days.

Serves 2-4.
Tomato Corn Salad

Ingredients:

2 cups corn, fresh or frozen (thawed)

12 cherry or grape tomatoes, quartered
1 cup fresh kale, spine removed, finely chopped
2 Tbs fresh basil (2 tsp dry)
salt and black pepper to taste
lime cilantro dressing

Lime Cilantro Dressing:

1 Tbs lime juice (from one lime)

1 garlic clove
2 Tbs fresh cilantro, chopped
1/8 tsp ground coriander
3 Tbs olive oil
1/4 tsp salt
1/8 tsp ground black pepper
1/2 tsp honey (preferrably raw)
Instructions:
Combine all salad ingredients in a medium to large bowl. For dressing, add all
ingredients to blender or food processor. Blend until smooth. Add desired amount of
dressing to salad and toss. Serve right away or refrigerate for up to 5 days.
Serves 2-4.
Salmon Salad With Lemon Dill

Ingredients:

1 cup packed kale, spine removed, chopped

1 cup packed iceburg lettuce, chopped
2 Tbs yellow bell pepper, finely chopped
1/2 cup cucumber, peeled and chopped
8-10 cherry or grape tomatoes, halved
1 Tbs fresh parsley, chopped
1/2 cup slivered almonds
1/4 cup feta cheese, crumbled (optional)
5 ounce salmon fillet, cooked

Lemon Dill Dressing:

2 Tbs fresh dill (2 tsp dry)

1/2 cup olive oil
3 Tbs lemon juice
1 tsp lemon zest
1/8 tsp salt, more to taste
1/8 tsp ground black pepper
1 garlic clove
Instructions:

Combine all ingredients except salmon and dressing in a medium to large bowl.
Meanwhile, in a blender or food processor, add dressing ingredients. Blend until
incorporated. Add desired amount of dressing to salad mixture. Top with whole or
crumbled salmon. Serve right away or refrigerate for up to 3 days.

Serves 2.
Cucumber Chicken Salad

Ingredients:

2 cups cooked chicken, shredded or chopped

1 cup cucumber, peeled and chopped
2/3 cup slivered almonds
24 red grapes, halved
salt and black pepper to taste
2-4 Tbs ranch dressing (homemade recipe in Dressing section)

Instructions:
Combine all ingredients in medium size bowl. Serve right away or refrigerate for up
to 5 days.
Serves 4-6.
Marinated Mushroom Salad

Ingredients:

8 ounces small mushrooms

1/2 cup shredded carrot
1/4 cup fresh parsley, chopped
2 garlic cloves, finely minced
2 Tbs pumpkin seeds or pepitos
1/4 tsp ground black pepper
1/2 - 1/3 cup Italian balsamic dressing

Italian Balsmic Dressing:

1 garlic clove (1/2 tsp garlic powder)

1/2 cup olive oil
1 Tbs fresh basil (1 tsp dry)
1 Tbs fresh oregano (1 tsp dry)
1/4 cup balsamic vinegar
1/8 tsp salt, more to taste
1/4 tsp ground black pepper
2 Tbs fresh parsley (2 tsp dry)
1 Tbs fresh thyme (1 tsp dry)
Instructions:

For dressing, if using fresh ingredients, combine all ingredients in blender or food
processor and blend until incorporated. If using dry, combine in a pint jar, and shake
until incorporated. Add 1/2 - 1/3 cup dressing to salad mixture and refrigerate 1-4
hours or overnight.

Serves 2-4.
5-Bean Salad

Ingredients:

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can white beans (navy, great northern, or cannellini), drained and
rinsed
3/4 cup fresh cooked green beans (or canned, drained)
3/4 cup red onion, finely chopped
1/3 cup yellow bell pepper, finely chopped
1 cup fresh parsley, finely chopped

Dressing:

1 Tbs dry mustard

1 Tbs celery salt
1/3 cup balsamic vinegar
3/4 cup olive oil
1/2 tsp ground black pepper
1 Tbs ground coriander
Instructions:
Combine all ingredients, including dressing ingredients, into a large bowl. Mix until
incorporated. Chill before serving or serve right away. Keeps up to 5 days in the
refrigerator.
Serves 6-8.
Green Bean Salad

Ingredients:

1 cup cooked green beans, fresh or canned (drained)

24 grape or cherry tomatoes, quartered
3/4 cup slivered almonds
6-8 leaves fresh basil, finely chopped
1/4 cup balsamic vinegar
1/2 cup olive oil
1/4 tsp salt, more to taste
1/4 tsp ground black pepper

Instructions:
Combine all ingredients in a medium-size bowl. Serve right away or refrigerate for
up to 5 days.
Serves 4.
Mixed Brassica With Blueberry Balsamic

Ingredients:

3 leaves kale, destemmed and chopped (1-1/2 cups)

1 cup broccoli, finely chopped
1 cup cauliflower, finely chopped
1 cup purple cabbage, chopped
1 cup green cabbage, chopped
1/2 cup radishes, chopped (5 medium)

Blueberry Balsamic Dressing:

1/2 cup blueberries (fresh or frozen, thawed)

1/4 tsp ground cinnamon
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp ground mustard
1/4 tsp ground black pepper
1/4 tsp salt

Instructions:
Combine all salad ingredients in a large bowl. Add dressing ingredients to a blender
or food processor. Blend until incorporated. Add dressing to salad mixture and
combine. Serve right away or refrigerate for up to 3 days.

Serves 4-6.
Dressy Chopped Salad With Hemp Seeds

Ingredients:

1 cup romaine lettuce (I used red), chopped

4 large leaves fresh basil, chopped
1-1/2 cup cauliflower, finely chopped
1/2 cup broccoli, finely chopped
1/3 cup hemp or sunflower seeds
6 cherry or grape tomatoes, quartered
1/4 cup fresh parsley, chopped
2 sliced cooked bacon, crumbled (optional)
3-4 Tbs creamy lemon coriander dressing

Creamy Lemon Coriander Dressing:

2 Tbs lemon juice (from one lemon

1 tsp lemon zest (from one lemon)
2 tsp ground coriander
1/8 tsp celery salt
1/4 cup olive oil
1/8 tsp salt
 1/4 tsp ground black pepper
2 Tbs homemade mayonnaise

Instructions:

For dressing, combine all ingredients in a pint jar. Shake until incorporated. Add
salad ingredients to a medium to large bowl. Add 3-4 Tbs of dressing to salad
mixture and toss. Serve right away.
Serves 2-4.
Shrimp & Spring Mix

Ingredients:

1 cup small salad shrimp, cooked

2 cups spring mix
1/2 cup slivered almonds
1/4 cup lemon dill dressing (see Dressing section)

Instructions:
Combine all ingredients in a medium size bowl. Serve right away.
Serves 2-4.
Quinoa & Chick Pea Salad

Ingredients:

2 cups cooked quinoa

1 cup chick peas (garbanzo beans), drained and rinsed
1/2 cup dried cranberries
1/2 cup slivered almonds
1/2 cup fresh parsley, chopped
2 tsp celery salt
1/4 cup olive oil
2 Tbs balsamic vinegar
1/4 tsp ground black pepper
2 tsp ground coriander
2 tsp dry mustard

Instructions:
Combine all ingredients in a medium to large bowl. Enjoy right away. Refrigerate
leftovers for up to 5 days.
Serves 4.
Dressy Chopped Salad With Hemp Seeds

Ingredients:

1 cup romaine lettuce (I used red), chopped

4 large leaves fresh basil, chopped
1-1/2 cup cauliflower, finely chopped
1/2 cup broccoli, finely chopped
1/3 cup hemp or sunflower seeds
6 cherry or grape tomatoes, quartered
1/4 cup fresh parsley, chopped
2 sliced cooked bacon, crumbled (optional)
3-4 Tbs creamy lemon coriander dressing

Creamy Lemon Coriander Dressing:

2 Tbs lemon juice (from one lemon

1 tsp lemon zest (from one lemon)
2 tsp ground coriander
1/8 tsp celery salt
1/4 cup olive oil
1/8 tsp salt
1/4 tsp ground black pepper
 2 Tbs homemade mayonnaise

Instructions:

For dressing, combine all ingredients in a pint jar. Shake until incorporated. Add
salad ingredients to a medium to large bowl. Add 3-4 Tbs of dressing to salad
mixture and toss. Serve right away.
Serves 2-4.
Waldorf Fruit Salad

Ingredients:

2 medium apples, cored and chopped

1 cup walnuts, chopped
1 stalk celery, chopped
1-1/2 cup iceburg lettuce, finely chopped
1/4 cup homemade mayonnaise (see Dressings)
2 tsp lime juice
2/3 cup red grapes (halved) or raisins
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried basil

Instructions:
Combine all ingredients in a large bowl. Serve right away or refrigerate for up to 5
days.
Serves 4-6.
Mediterranean Rainbow Pasta Salad

Ingredients:

2 cups gluten-free rainbow rotini pasta

4 cups water
dash salt
2/3 cup cucumbers, peeled and chopped
1/4 cup sliced black olives, drained and rinsed
12 cherry or grape tomatoes, quartered
1/4 cup feta cheese, crumbled (optional)
pesto (recipe below)

Pesto Dressing:

1/4 cup packed fresh basil leaves

1 large garlic clove
1/4 cup olive oil
1/4 cup cashews or almonds
1/4 tsp salt
1/8 tsp ground black pepper
1/8 cup grated parmesan cheese
Instructions:
Cook pasta in water and salt according to package directions. Drain water from pasta
and set aside to cool in medium size bowl. For dressing, combine all ingredients in
blender or food processor. Blend until relatively smooth. When pasta is cool, add
cucumbers, olives, tomatoes, dressing, and feta cheese (if using). Mix thoroughly and
serve right away.
Serves 4-6.
DRESSINGS
Mayonnaise

This recipe uses raw eggs. It's good to know where your eggs come from. Pastured
eggs are best, as the chickens get fresh air all day long and feed on fresh grass and
bugs. Raising your own chickens for their eggs is the best way to know what you're
getting. Next best thing is buying locally from a farmer or homesteader you trust.
Ingredients:

2 whole eggs
2 cups light olive oil
2 Tbs fresh lemon juice or apple cider vinegar
1 tsp salt
1 tsp ground mustard

Instructions:

Place eggs first, then the rest of the ingredients into a narrow, tall container (one that
an emersion blender will fit into). Begin to blend with blender sitting at the bottom.
Contents will slowly blend. After a minute or two, begin to lift the blender up and
down slightly. Mixture should begin to whip and fluff up and look like mayonnaise.
Add more salt or other ingredients to taste. Store tightly covered in the refrigerator
for up to 7 days.
_______________
Sesame Vinaigrette
Ingredients:
 2 Tbs sesame oil
1/2 cup olive oil
1/4 cup vinegar (apple cider or rice)
2 Tbs sesame seeds
1/4 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, finely minced (or 1/2 tsp garlic powder)
2 dashes paprika

Instructions:
Combine all ingredients in a pint jar. Shake until incorporated. Refrigerate for at
least one hour before serving for best flavor.
_______________
Curry Red Pepper Vinaigrette
Ingredients:

1/4 cup red bell pepper, chopped

2 tsp curry powder
1/4 cup vinegar (red wine or apple cider)
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup olive oil

Instructions:
Blend all ingredients in a blender or food processor. Refrigerate for at least one hour
before serving for best flavor.
_______________
Lime Cilantro Dressing
Ingredients:

1 Tbs lime juice (from one lime)

1 garlic clove
2 Tbs fresh cilantro, chopped
1/8 tsp ground coriander
3 Tbs olive oil
1/4 tsp salt
1/8 tsp ground black pepper
 1/2 tsp honey (preferrably raw)

Instructions:
Blend all ingredients in a blender or food processor. Refrigerate for at least one hour
before serving for best flavor.
_______________
Zesty Thousand Island
Ingredients:

1/2 cup homemade mayonnaise

2 Tbs tomato sauce
1/4 cup red onion, roughly chopped
1 garlic clove
1 Tbs vinegar
1/2 tsp salt
1 tsp honey (preferrably raw)
1/8 tsp black pepper
1 tsp ground mustard
1 Tbs fresh parsley (or 1 tsp dry)

Instructions:
Blend all ingredients in a blender or food processor until smooth. Refrigerate for at
least one hour before serving for best flavor.
_______________
Catalina
Ingredients:

1/4 cup tomato sauce

1/8 cup honey (preferrably raw)
1/2 tsp ground paprika
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp ground black pepper
1/2 cup olive oil
1/4 cup vinegar (I use raw apple cider vinegar)
1/4 tsp dry mustard
Instructions:
Combine all ingredients in a pint jar. Shake until incorporated. Refrigerate for at
least one hour before serving for best flavor.
Makes about 1 cup.
_______________
Blueberry Balsamic Vinaigrette
Ingredients:

1/2 cup blueberries (fresh or frozen, thawed)

1/4 tsp ground cinnamon
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp ground mustard
1/4 tsp ground black pepper
1/4 tsp salt

Instructions:
Combine all ingredients in a blender or food processor. Blend until incorporated.
Refrigerate for at least one hour before serving for best flavor.
_______________
Homestyle Ranch
Ingredients:

1/2 tsp onion powder

1/2 tsp garlic powder
1/4 cup fresh parsley
1/2 tsp dry dill weed
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup mayonnaise or plain yogurt
1 Tbs lemon juice
1/4 cup milk or coconut milk

Instructions:
Combine all ingredients in a blender or food processor. Blend until incorporated.
Refrigerate for at least one hour before serving for best flavor.
_______________
Italian Balsamic Vinaigrette
Ingredients:

1 garlic clove (or 1/2 tsp garlic powder)

1/2 cup olive oil
1 Tbs fresh basil (1 tsp dry)
1 Tbs fresh oregano (1 tsp dry)
1/4 cup balsamic vinegar
1/8 tsp salt, more to taste
1/4 tsp ground black pepper
2 Tbs fresh parsley (2 tsp dry)
1 Tbs fresh thyme (1 tsp dry)

Instructions:
If using fresh ingredients, combine all ingredients in blender or food processor, and
blend until incorporated. If using dry, combine in a pint jar, and shake until
incorporated. Refrigerate for at least one hour before serving for best flavor.
_______________
Lemon Dill
Ingredients:

2 Tbs fresh dill (2 tsp dry)

1/2 cup olive oil
3 Tbs lemon juice
1 tsp lemon zest
1/8 tsp salt, more to taste
1/8 tsp ground black pepper
1 garlic clove

Instructions:
Combine all ingredients in a blender or food processor. Blend until incorporated.
Refrigerate for at least one hour before serving for best flavor.
_______________
Creamy Lemon Coriander
Ingredients:
 2 Tbs lemon juice (from one lemon
1 tsp lemon zest (from one lemon)
2 tsp ground coriander
1/8 tsp celery salt
1/4 cup olive oil
1/8 tsp salt
1/4 tsp ground black pepper
2 Tbs homemade mayonnaise

Instructions:
Combine all ingredients in a pint jar. Shake until incorporated. Refrigerate for at
least one hour before serving for best flavor.
_______________
Ginger Lime
Ingredients:

1 tsp lime zest (from one lime)

juice of one lime
1/4 cup olive oil
1 tsp fresh ginger
1 garlic clove
1/4 tsp ground cumin
1/8 tsp salt
1/8 tsp ground black pepper

Instructions:
Combine all ingredients in a blender or food processor. Blend until incorporated.
Refrigerate for at least one hour before serving for best flavor.
_______________
Citrus Basil Dressing
Ingredients:

1 Tbs orange zest

1/4 cup orange juice
2 tsp dried basil (or 1/4 cup fresh, finely chopped)
1/8 tsp ground black pepper
1/4 tsp salt
 1 garlic clove
1/2 tsp fresh ginger
2 Tbs lemon juice (from 1 small lemon)
1/4 cup olive oil

Instructions:
Blend dressing ingredients in blender or food processor until smooth.
BONUS RECIPE
Taco Seasoning
Ingredients:

1 Tbs chili powder or cayenne pepper

1 tsp garlic powder
2 tsp onion powder
1/2 tsp salt
1/8 tsp ground black pepper
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp paprika

Instructions:
Mix all ingredients. Store in air-tight container in a cool, dry place. Equivalent to
approximately one 1.5-ounce taco seasoning packet.
Other Books To Love
I have written other books I believe you'll love.

Frugal Cooking With Beans: Over 40 Deliciously Simple Bean Recipes Using Dry
& Canned Beans

This book has over 40 delicious & simple recipes - each with a full-color picture -
most having both vegetarian and non-vegetarian versions. Soups, salads, breakfast
dishes, casseroles, appetizers, snacks - so many ways you can use beans to add flavor
and nutrition as well as help ease the strain on your pocketbook.

Learn how to properly soak, how to convert from canned beans to dry if your recipe
calls for dry (and vice versa). Plus a couple of my favorite bread recipes that were
handed down from my mother to accompany your beans.
Simply Delicious Gluten Free Slow Cooker Recipes: Easy Crockpot Recipes For
the Gluten Free Diet

Can gluten free be delicious? and simple too? ABSOLUTELY!

In this book, I show you how to have simple, delicious meals that are also suitable for
your gluten free diet - most with full-color pictures! Using your slow cooker is a great
way to save time. Coming home to a full meal after a hard day's work is such a relief!
When you're on a gluten free diet, you may think it will take you more time, but these
recipes will actually help you save time.

Delicious Cauliflower & Kale Recipes Using Two of the World's Best Superfoods

Cauliflower and kale are two of the world's most healthy vegetables.

In fact, many consider them superfoods! But how do you cook them? Can these highly
nutritious foods be delicious? I say, YES!

Learn how to prepare delicious recipes for kale and cauliflower with these simple,
straightforward recipes. Cauliflower and kale need never be boring or tasteless again!

All these recipes are grain free and dairy free - all with vegetarian and paleo options -
with full-color pictures.

Incredibly Delicious Chicken Recipes: Simple Gourmet Chicken Recipes For

Your Hearty Appetite

Chicken - So delicious, nutritious, and versatile! And there are a VAST NUMBER of
ways to enjoy its wonderful flavor!

This book has 40 incredibly delicious & simple recipes - each with a full-color
picture. Soups, salads, and casseroles. Slow-cooker meals as well as skillet, stock
pot, and oven meals. Many of the recipes have a gourmet twist, but they don't have to
cost you an arm and a leg to make them.

Also, you will learn how to save money by cooking the whole chicken and make use
of the carcass to make delicious, healthy stock - making your recipes more tasty than
ever!

If you love chicken and enjoy creating incredibly delicious foods, this book is for
you.
Conclusion
Thank you for purchasing and reading my book! I hope you've enjoyed it and found a
lot of recipes you want to try.
If you appreciated this book, would you please take just a couple minutes to review it
on Amazon? It would mean to much to me. Thank you in advance!

You can reach the book page at this link - http://www.amazon.com/dp/B00L4KTK6A

Then simply scroll down the page until you get to the button that says "Write A
Customer Review."

And don't forget to sign up for my e-mail list if you'd like to hear about new releases
in the future, including when they are discounted and free. You can do that here -

Thanks again!

Sally
www.herbsandgoodfood.com