Allergen-Free Recipe - Candied Pumpkin Seed, Pear, & Spinach Salad

Get ready for a sweet and salty salad that is designed to offset a savory meal.  If  its too sweet for your tastes, add more spinach or some goat cheese (if you can eat goat cheese).

4 c. Baby Spinach Leaves
1 Pear (Red, D'Anjou, or your favorite)
1/4 c. Dried Cherries (Optional)
1/2 c. Candied Pumpkin Seeds (click here for the recipe)
6 tbls. Extra Virgin Olive Oil
2 tbls. Balsamic Vinegar

(1) Add all ingredients to a salad bowl.  Mix and serve.

Click here to see the entire 2014 Allergen-Free Thanksgiving Menu.  

The Goods (Recipe) - Savory Strawberry & Apricot Salad with Chicken

When strawberries are at their peak of perfection in the summer (or longer here in California), this salad is one of my go-to lunches.  The sweetness of the strawberries and apricots works in beautiful harmony with the salty acidity of the dressing.

4 Dried Apricots, Diced
1/2 Large Cucumber, Diced (and peeled and/or de-seeded)
1 c. Chopped Spring Mix (or Lettuce)
1/2 c. Chicken, Diced (from a roasted chicken)
1 Carrot, Sliced
3 Tbls. Roasted Sunflower Seeds
1/2 c. Diced Strawberries
1/2 Medium Avocado, Diced

3 Tbls. Balsamic Vinegar
1/4 c. Extra Virgin Olive Oil
Sprinkle of Salt

(1) Clean and cut all ingredients  If using raw sunflower seeds, dry toast them in a pan the same as when making sunflower seed butter (click here for that recipe).  Add to a bowl.  Mix and enjoy!

The Goods (Recipe) - Cucumber Dill Salad

We get a lot of cucumbers and dill in our weekly produce box.  This is one of our go to recipes for these ingredients.

2 Cucumbers
1/8 c. Chopped Dill
3 Tbls. Red Wine Vinegar
1 Tbls. Honey
Salt

(1) Peel cucumbers.  Slice in half and scoop out the seeds.  Discard seeds.

(2) Chop Dill.

(3) Combine all ingredients in a bowl and mix to incorporate.