Garden Of Eden Blended Salad Recipes

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ALMOST-FAMOUS GARDEN SALAD



Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
  • Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
  • Photography by Kate Sears

HEALTHY GARDEN SALAD



Healthy Garden Salad image

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

Provided by Kitties 2

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Yield 8

Number Of Ingredients 12

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
⅓ cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
¾ teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 33.4 g, Fat 9.8 g, Fiber 8.7 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 438.3 mg, Sugar 3.1 g

GARDEN OF EDEN SOUP



Garden of Eden Soup image

Categories     Avocado     Summer     Kosher

Yield MAKES ABOUT 5 CUPS

Number Of Ingredients 13

1 large English or other thin-skinned cucumber, seeded and coarsely chopped
1/2 cup plain yogurt, plus more for garnish
1/4 cup loosely packed cilantro leaves
3 tablespoons champagne vinegar, more as needed
2 tablespoons freshly squeezed lime juice, more as needed
6 large fresh mint leaves
1 medium jalapeño, coarsely chopped (for less heat, remove the seeds first)
1 large scallion, chopped into 1-inch pieces
Kosher salt
3/4 cup water
2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with a fork
1/4 cup extra-virgin olive oil
Thinly sliced chives, for garnish

Steps:

  • Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeño, scallion, 1 teaspoon salt, and the water in a blender. Puree just until smooth. Add the avocados and pulse a few times just to blend. (Don't blend any more than necessary, as it will over-aerate and thicken the soup undesirably.)
  • Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil.
  • Taste and stir in more salt, vinegar, or lime juice as needed. Garnish with a dollop of yogurt and a sprinkle of chives.

GARDEN OF EDEN (BLENDED SALAD)



GARDEN OF EDEN (BLENDED SALAD) image

Categories     Salad     Vegetable

Number Of Ingredients 4

6 ounces baby romaine lettuce
6 ounces organic baby spinach
4 figs soaked overnight in 1/4 cups soy milk
2 tablespoons Dr. Fuhrman's Black Fig Vinegar

Steps:

  • Blend all ingredients together.

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