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any salad ideas?

i'm looking for new ways to make my raw salads.

any ideas?


  • I second that salad- it's very good (the avocado and cherry one)! Another suggestion, but not a recipe: Try a new veggie, fruit, or leafy green every so often. It really makes a difference! I was raised on iceburge lettuce and had no idea of all the different greens out there. And try unusual combinations too. Get creative.

  • I really like this curried kale salad: http://www.therawtarian.com/community/recipe/curry-hurry.

    I'd never eaten kale before I tried this and I was very impressed and the combination work so well.

    In fact I think I'm going to have to make this salad for lunch this week. :-)

  • My favorite winter salad: Romaine lettuce, orange segments, grapefruit segments, and chopped pistachio nuts. So pretty and so delicious. :)



  • I love cole slaws too - shredded cabbage, spiralized carrots, diced tomato, cucumber, and whatever, sprouts, sesame or sunflower seeds in a dressing of nama shoyu, ACV and agave syrup.

  • I just had kale for the first time over the weekend and loved it! Usually I like romaine hearts, spinach, tomatoes, and sometimes fruits in my salad. Since pomegranate is in season those are great for salads too. I actually work with Safeway and we have this Pomegranate-Orange Salad with Toasted Hazelnuts, which sounds delicious if you guys are interested in trying it out.

    Pomegranate-Orange Salad with Toasted Hazelnuts

    * 3/4 cup (about 4 oz.) hazelnuts

    * 2 oranges (1 to 11/4 lbs. total)

    * 1 tablespoon pomegranate juice

    * 1 tablespoon raspberry vinegar

    * 1 1/2 teaspoons clover honey

    * 1/2 teaspoon Safeway SELECT® Dijon Mustard

    * 1/4 cup O Organicsâ„¢ Extra Virgin Olive Oil

    * Salt and freshly ground pepper

    * 3/4 cup pomegranate seeds

    * 5 ounces baby arugula, rinsed and crisped

    Note: You can replace the arugula with mixed baby greens or baby spinach, if desired.


    Preheat oven to 350°. Pour hazelnuts into a baking pan and bake, stirring occasionally, until nuts are golden beneath skins, 7 to 10 minutes. Pour nuts onto a clean cloth towel. When nuts are cool enough to handle, rub them in towel to remove loosened skins. Finely chop nuts; set aside.


    Use a sharp knife to remove peel and white pith from oranges. Working over a bowl to catch juice, cut between membranes to release orange segments into bowl. Drain oranges, reserving juice.


    For the dressing, whisk together 1 tablespoon reserved orange juice (save remaining orange juice for another use), pomegranate juice, vinegar, honey, and mustard. Slowly whisk in olive oil. Season to taste with salt and pepper.


    To serve, place arugula in a large shallow serving bowl and toss with 2 tablespoons dressing. Scatter hazelnuts, orange segments, and pomegranate seeds over arugula. Serve immediately, serving remaining dressing on the side.

    Per serving: 269 cal., 75% (202 cal.) from fat; 3.7 g protein; 22.4 g fat (2.4 g sat.); 18 g carbo (3.8 g fiber); 20 mg sodium; 0 mg chol.

    And if you guys want more salad recipes just check out www.safeway.com.

  • I love to have a simple base for a salad and add different combinations of fresh herbs.

    A mixture of greens, lots of herbs, lemon juice, cold pressed olive oil, avocado, perhaps a few almonds... that's my perfect salad.

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