Moroccan Carrot Salad

Moroccan Carrot Salad

Cumin and cayenne give this bright orange salad its bite. This is a great salad to take to dinner at a friend’s house because it is so healthy and looks just a tad fancier than other side dishes!

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Moroccan Carrot Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
  2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
  3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
  4. Add carrots, pistachios, and cilantro to dressing; toss to combine.
Recipe Notes

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.

Spinach Salad with Pomegranate and Avocado

Spinach Salad with Pomegranate and Avocado

The sunflower seeds and spinach in this unusual but delicious salad are top-notch sources of magnesium, which enables your body to create dopamine.

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Spinach Salad with Pomegranate and Avocado
Diet Level:6
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Prep Time 20 Minutes
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Ingredients
Prep Time 20 Minutes
Servings
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Ingredients
Diet Level:6
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Instructions
  1. Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
  2. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
  3. Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.
Parsley Leaf Salad

Parsley Leaf Salad

Parsley salad has an earthier flavor than one made with lettuce. This one, made with pine nuts, capers, and red onion makes each bite even more interesting and tasty.

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Parsley Leaf Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet.
  2. Toast in oven, shaking once, until golden and fragrant, about 10 minutes. Transfer to a plate to cool.
  3. With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl.
  4. Season with pepper; toss thoroughly with oil.
  5. Serves six.
Mixed Green Side Salad

Mixed Green Side Salad

A fresh, crisp side salad is a good way to reduce your calorie intake while packing in nutrition and flavor and upping your satiety levels. The best part is that many of your favorite main dish salads can be adjusted to become the perfect side.

Simple as it is beautiful, this light and bright salad is a perfect side for any meal. The vinaigrette adds a fresh taste as well as nutritional boost, thanks to the yellow pepper.

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Mixed Green Side Salad
Diet Level:5
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Prep Time 10 Minutes
Cook Time 10 Minutes
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Ingredients
  • 4 cups mixed greens (arugula, dandelion, mustard, mizuna), washed and torn into bite-size pieces
  • dressing see notes for recipe link
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
  • 4 cups mixed greens (arugula, dandelion, mustard, mizuna), washed and torn into bite-size pieces
  • dressing see notes for recipe link
Diet Level:5
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Instructions
  1. Place the greens in a large bowl.
  2. Pour your dressing over the greens, and toss well to coat.
Recipe Notes

You can either use Tessemae's Dressings. Go HERE for purchasing information. OR You can make your own dressing. We have a recipe for our Basic Vinaigrette HERE.

Shaved Parsnip Side Salad

Shaved Parsnip Side Salad

A surprisingly good source of vitamin C, the raw parsnips in this healthy side have slightly more of the antioxidant than their cooked counterparts.

You can either use one of Tessemae’s Dressings, or make your own from our Basic Vinaigrette Recipe.

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Shaved Parsnip Side Salad
Diet Level:6
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Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
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Ingredients
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.
Basic Vinaigrette

Basic Vinaigrette

Here is your Basic Vinaigrette Dressing for all your tossed salads!

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Basic Vinaigrette
Diet Level:5
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Prep Time 5 Minutes
Servings
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Ingredients
Prep Time 5 Minutes
Servings
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Ingredients
Diet Level:5
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Instructions
  1. Place vinegar in small bowl.
  2. Drizzle olive oil in, while whisking.
  3. Add salt and pepper.
Recipe Notes

You can change this around by changing the spices or types of vinegar. You can add a little garlic or mustard powder, a splash of orange juice or lemon juice or lime juice. If you want a little sweetness, you can add 2 dates.

Ranch Dressing

Ranch Dressing

Here is a great ranch dressing for all your tossed salads!

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Ranch Dressing
Diet Level:5
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Prep Time 5 Minutes
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Ingredients
Prep Time 5 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Mix all ingredients together.
Recipe Notes
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