Paleo Salad Recipes - Part 1

Organic tea recipes: http://shrsl.com/185h4

1. Broccoli, Cauliflower & Orange Salad

Unlike a traditional salad, this dish incorporates some of the most common brassicas, giving this dish an earthy and fulfilling quality. Even better is that this dish resembles more of a potato-salad replacement versus a mixed greens blend, making it a perfect bring-along for a pot-luck or group picnic.

Ingredients:

– 1 broccoli head, cut into small florets

– 1 cauliflower head, cut into small florets

– 6 to 8 bacon slices, cooked and crumbled

– 2 oranges, peeled and segmented

– 1/2 red onion, minced

– 1/2 cup homemade mayonnaise

– 2 tbsp. fresh lemon juice

– 2 tbsp. red wine vinegar

– 1/4 cup extra virgin olive oil

– Sea salt and freshly ground black pepper

Directions:

– In a bowl, combine the mayonnaise, lemon juice, red wine vinegar, and olive oil; season with salt and pepper to taste

– Whisk until everything is well emulsified

– Place the cauliflower, broccoli, oranges, onion, and bacon in a large salad bowl

– Pour the dressing over and gently toss everything until well combined

– Refrigerate covered for 30 minutes or more before serving

Nutrition:

– Protein: 15g/11%

– Carbs: 26g/20%

– Fat: 40g/69%

2. Warm Spinach & Pear Salad

This salad dish differs from most for one important reason – we’re going to serve this warm instead of cold. Besides that, this dish remains true to form in most ways – delicious greens layered with unique ingredients that make this dish a great accompaniment for dinner time or for a quick lunch.

Ingredients:

– 2 pears, diced

– 10 mushrooms, sliced

– 1/2 red onion, sliced

– 5 to 6 cups baby spinach

– 1/4 cup balsamic vinegar

– 1/4 cup sliced almonds

– 2 tbsp. olive oil

– Fresh parsley

– Sea salt

– Freshly ground black pepper

Directions:

– Heat olive oil in a skillet over medium heat

– Add the pears, mushrooms, and red onion to the skillet and cook everything until soft, 4 to 5 minutes

– Pour in the balsamic vinegar, toss everything, and season with salt and pepper to taste

– Add the spinach and cook 1 to 2 minutes until warm

– Serve topped with sliced almonds and parsley

Nutrition:

– Protein: 4g/9%

– Carbs: 18g/40%

– Fat: 10g/51%

Paleo Salad Recipes – Part 2 video:

Organic tea recipes: http://shrsl.com/185h4

Paleo Salad Recipes - Part 1#PaleoLunch