Browsing Salads & Salad Dressings

Vegetable Medley Salad

January4

Recipe: Wildtree Vegetable Medley Salad

Summary: Our Rosemary Garlic Dressing & Marinade is so versatile! We feature it as a marinade, but you can also try it out with a vegetable medley salad, as shown here!

Vegetable Medley Salad

posted under Appetizers & Dips, Home, Salads & Salad Dressings | Comments Off on Vegetable Medley Salad

Mediterranean Quinoa ~ Mason Jar Salad Recipe

July14

Mediterranean Quinoa Mason Jar Salad

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 tablespoon Wildtree Natural Grapeseed Oil, #10229
  • 1 tablespoon sherry vinegar
  • 2 teaspoon Wildtree Opa! Greek Seasoning, #10695
  • ½ cup roasted red peppers, diced
  • ½ cup artichoke hearts, diced
  • ¼ cup kalamata olives, diced
  • ¼ cup chicken peas, drained and rinsed
  • 1 cup romaine lettuce, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat. Once the quinoa has cooled mix in the Grapeseed Oil, sherry vinegar, and Opa Seasoning.
  4. Add this to the bottom of a 1 quart mason jar.
  5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
  6. Seal the jar and refrigerate until you are ready to eat.
  7. Shake to mix up the ingredients.

Quick Notes

Calories: 480 Fat: 26g Saturated Fat: 2.5g Carbohydrates: 53g Fiber: 9g Protein: 13g Cholesterol: 0mg Sodium: 1040mg

Number of servings (yield): 4

  ~ CLICK HERE ~ to find more Mason Jar Salad Recipes (Under the Recipes Tab)

Fiesta Quinoa Mason Jar Salad

July14

Wildtree Fiesta Quinoa Mason Jar Salad

Recipe: Wildtree Fiesta Quinoa Mason Jar Salad

Summary: Nutritional Information – 2 Servings

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 teaspoon Wildtree Taco Seasoning
  • Pinch of salt
  • ½ cup canned diced tomatoes (with liquid)
  • 2 tablespoons Wildtree Fiesta Salsa Mix
  • ½ cup corn
  • ¼ cup black beans
  • ½ cup orange bell pepper
  • ¼ cup shredded cheese
  • 1 cup romaine, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat.
  4. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix.
  5. Add this mixture to the bottom of 1 quart mason jar.
  6. Layer with bell pepper, corn, black beans, and romaine.
  7. Seal the jar and refrigerate until you are ready to eat.
  8. Shake to mix up the ingredients.

Quick Notes

Nutritional Info

Calories: 470      Fat: 14g      Saturated Fat: 6g      Carbohydrates: 72g   Fiber: 13g      Protein: 22g   Cholesterol: 30mg      Sodium: 920mg

Ten Wildtree Mason Jar Salad Recipes

July13

Wildtree Mason Jar Salad Recipes

Click the image to see the Wildtree Recipe page, and type Mason Jar Salad in the Search Bar. (Not Mason Jar Salads, plural… just search Mason Jar Salad.)

  • End of Summer Mason Jar Salad
  • Caesar Pasta Mason Jar Salad
  • Wedge Mason Jar Salad
  • Asian Chick Pea Mason Jar Salad
  • Moroccan Couscous Mason Jar Salad
  • Greek Pasta Mason Jar Salad
  • Fiesta Quinoa Mason Jar Salad
  • Curry Rice Mason Jar Salad
  • Mediterranean Quinoa Mason Jar Salad
  • Caprese Pasta Mason Jar Salad

Brussel Sprouts & Avocado Salad

October20


Brussel Sprouts & Avocado Salad

Ingredients

  • Outer leaves of fresh Brussel Sprouts
  • Optional – Iceberg Lettuce or other Salad Greens
  • 2 Avocados, sliced
  • 1 Blood Orange, segmented
  • Pecan Halves, 1 handful
  • 1/4 cup Zesty Lemon Grapeseed Oil, #10228
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon Mayonnaise
  • 1/2 teaspoon Poppy Seeds
  • 1/2 teaspoon Sesame Seeds

Instructions

  1. Wash & tear brussel sprouts (plus greens if using) & place on serving platter
  2. Arrange sliced avocado’s, orange segments, & pecans on top of the greens
  3. Stir together the five dressing ingredients & drizzle over the salad

Notes

Adapted from a recipe that I saw in a magazine at the beauty salon. I’ll have to get the exact magazine name & add credit later!

Microformatting by hRecipe

Caesar Vinaigrette

November15

Wildtree Caesar ViniagretteRecipe: Wildtree Caesar Vinaigrette

Ingredients

  • ¼ cup Vinegar (apple cider, red wine, or balsamic)
  • 3 tablespoons water
  • 1 package Wildtree Classic Caesar Dressing Mix, #10777
  • ½ cup Wildtree Natural Grapeseed Oil, #10229 or try the Basil Pesto Grapeseed Oil, #10224

Instructions

  1. In a small bowl, combine vinegar, water, dressing mix and oil
  2. Whisk together until well blended
  3. Allow dressing to sit 1 hour before serving to develop flavors
  4. Refrigerate prepared dressing for up to 4 weeks

Quick Notes

Calories 129; Fat 8g; Saturated Fat 1g; Carb 12g; Fiber 2g; Protein 1g; Chol 5mg; Sodium 290mg

Microformatting by hRecipe.

Classic Caesar Salad Dressing

November15

Caesar Salad DressingRecipe: Wildtree Caesar Salad Dressing

Summary: Wildtree Package Directions

Ingredients

  • 1 pkg Wildtree Classic Caesar Dressing Mix, #10777
  • ½ cup Mayonnaise
  • ½ cup Milk

Instructions

  1. Whisk all ingredients together in a small bowl
  2. Let stand, covered, in the refrigerator for at least 30 minutes
  3. Serve immediately or store in an air-tight container for 1 week

Quick Notes

Calories 130; Fat 13g; Saturated Fat 2g; Carb 2g; Fiber 0g; Protein 2g; Chol 10mg; Sodium 190mg

Number of servings (yield): 8

Microformatting by hRecipe

Kelle’s First Watermelon Basket

August3

Watermelon Basket

Ingredients

  • Watermellon
  • Strawberries
  • Blueberries
  • Bananas
  • Other ideas: Cantloupe – Honeydew Mellon – Pineapple – Peaches – Raspberries or other Berries

Instructions

  1. Cut off a little less than half of the watermellon with a good chef’s knife
  2. Cut triangle shapes along the edge of the mellon
  3. Use a scoop to form watermellon balls
  4. Slice the fruits & gently toss in the watermellon basket
  5. Refrigerate, and add banana slices just prior to serving

Microformatting by hRecipe

Sarita’s Pasta Salad

August3

Sarita's Pasta Salad

Ingredients

  • 1 14.5 oz can Stewed Tomatoes
  • 4-6 Roma Tomatoes, diced
  • 1 tsp Kosher Salt
  • 1 small package Pine Nuts
  • Garlic to taste
  • Fresh Basil
  • Wildtree Basil Pesto Grapeseed Oil, #10224 or Butter Grapeseed Oil, #10282 or Olive Oil
  • Farfalle – (Bowtie Pasta)

Instructions

  1. Put the canned tomatoes in a bowl, dice them or break them up by hand
  2. Refill the can with diced fresh tomatoes, & add that to the bowl
  3. Meanwhile, toast the pine nuts in a small dry pan on the stove
  4. When cooled, add to the tomatoes
  5. Add salt, chopped garlic & basil and add to the bowl
  6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
  7. Serve over hot or cold Farfalle pasta

Quick Notes

My friend served this fabulous, but simple, pasta recipe of her mother’s, Sarita. My family was delighted with it…

Microformatting by hRecipe.

Tabboule Salad

February11

Recipe: Tabboule Salad

Summary: Wildtree Site Recipe

Ingredients

  • 1 cup water
  • 1 tablespoon Vegetable Bouillon Soup Base, #10757
  • 1 cup Bulgur Wheat (cracked wheat)
  • 1/4 cup Wildtree Roasted Garlic Grapeseed Oil, #10226
  • 3 tablespoons Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1/2 tsp. ground Black Pepper
  • 1 cup Cucumber, finely chopped
  • 1 cup Tomato, finely chopped
  • 1/2 cup Red Onion, finely chopped
  • 1/2 cup finely chopped fresh Parsley
  • 2 tablespoons finely chopped fresh Mint
  • 1/2 cup crumbled Feta Cheese (about 2 oz.)

Instructions

  1. Bring water and Vegetable Bouillon to a boil in 2-quart saucepan.
  2. Stir in bulgur wheat and remove from heat. Cover and let stand for about 30 minutes; cool to room temperature.
  3. Meanwhile, combine Grapeseed Oil, lemon juice, vinegar and black pepper in a medium sized bowl.
  4. Add cooled bulgur wheat and remaining ingredients except cheese; toss to coat.
  5. Fold in cheese and serve.

Quick Notes

Calories 300g; Fat 13g (Sat. Fat 3g); Protein 9g; Carb 42g; Fiber 10g; Chol 10mg; Sodium 300mg

www.MyWildtree.com/maryrose

Microformatting by hRecipe

Coleslaw Salad

September6

Summary: People who don’t even like Coleslaw will like this recipe! Adapted from a favorite recipe by Mary Rose.

Ingredients

  • Coleslaw Salad: 1 package Coleslaw or Broccoli Slaw, shredded
  • 1 bunch Green Onions, sliced
  • 1 package Ramen Noodles, crumbled
  • 1 4-oz package Slivered Almonds, toasted
  • Dressing: 3 tablespoons Natural Grapeseed Oil, #10229
  • ¼ cup White Wine Vinegar
  • ¼ cup Sugar
  • 2 teasoons California Style Garlic Pepper Blend, #10570

Instructions

  1. Mix the vegetables & dressing together and refrigerate
  2. Add the almonds and noodles shortly before serving so they stay crisp and crunchy and not soggy

The link you will need to order Wildtree products through me is:  http://www.mywildtree.com/maryrose/

Microformatting by hRecipe.

Avocado Mandarin Tossed Salad

September6

SummaryI used the Wildtree Salad Dressing mix to create this Taste of Home recipe… delicious!

Avocado Mandarin Tossed Salad

Ingredients

  • 1 11 oz can Mandarin Oranges, drained
  • ½ cup Green Onions, thinly sliced
  • ⅓ cup Pecans, coarsely chopped – toasted or not toasted
  • ⅛ tsp Black Pepper
  • 4 cups Salad Greens, torn
  • 1 medium Avocado, peeled & sliced
    For Salad Dressing
  • Wildtree Strawberry Balsamic Vinegar or Orange Balsamic Vinegar or other vinegar
  • Wildtree Natural Grapeseed Oil or Olive Oil
  • Wildtree Italian Salad Dressing Mix

Instructions

  1. To make about 1/4 cup of Wildtree Italian Dressing, wisk together: 1 tablespoon vinegar – 1 1/4 tablespoons water – 1 1/4 teaspoons Wildtree Italian Salad Dressing Mix – 2 tablespoons Natural Grapeseed Oil or Olive Oil – Allow to sit for 1 hour in order to develop flavors
  2. In a large bowl, combine the oranges, onions, pecans and pepper
  3. Cover and refrigerate for 30 minutes
  4. Just before serving, place the greens in a large salad bowl
  5. Top with orange mixture and avocado slices
  6. Drizzle with dressing
  7. Toss to coat

Number of servings (yield): 8

www.MyWildtree.com/maryrose/

Microformatting by hRecipe

« Older Entries



Secure-Subscribe to our Email Newsletter

Email
*

First Name
*

Last Name

"The Perfect Blend" Wildtree Newsletter contains Monthly Specials & Monthly Menu Ideas with Recipes PLUS Grocery Lists. As a thank you for trying the newsletter, I will send you my "20 Best Tips For Blissful Meal Preparation". We will never spam or give out your contact information.

* required



Please do -Like- our Facebook page with healthy & quick recipes for you.