Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing


    • 1/4 cup olive oil
    • 1/4 cup canola oil
    • 2 tsp orange zest
    • 1/4 cup fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 2 Tbsp honey
    • 2 tsp dijon mustard (Emeril’s is recommended)
    • 1/4 tsp salt
    • 1 Tbsp poppy seeds
  • 1 lb chicken, grilled (I threw in some orange zest and seasoning while cooking the chicken)
  • 9 oz baby spinach
  • 2 medium avocados, cored and diced
  • 1 cup crumbled feta
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries


  • Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  • Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.Recipe source: cooking classy

Bulgar Salad with Cucumbers, Peppers, Chickpeas, Lemon & Dill

 photo 4photo 2 (1)  photo 1

Servings: 4-6 as a side dish (2-3 as a main course)
Total Time: 40 Minutes


  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt, divided
  • 1/3 cup diced red onion
  • red bell pepper, diced (I like to use yellow too or even orange for extra color)
  • small English (or hothouse) cucumber, seeded and diced
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 15-ounce can chick peas, drained and rinsed
  • 1/4 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon sugar


  1. Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all of the water is absorbed.
  2. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Feel free to skip this step if you don’t mind the taste of raw onions.) Combine the cooked bulgur with the red onions, remaining teaspoon of salt (I know it seems like a lot but the salad is bland without it) and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

Nutrition Information

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Woodward Veggyburger


1 cup chopped onions
2 TBSP minced garlic
2 TBSP oil
1 tsp dried basil or 2 tsp fresh basil
2 cups of cooked brown rice
2/3 cup sunflower seeds
2/3 cup  cashews
1/3 cup of sesame seeds
1/3 cup of raw walnuts
1/3 cup of raw almonds
1/3 cup of tamari  (concentrated soy sauce)
2/3 cup tahini (sesame seed paste
1 tsp oilIMG_2784

Saute onions and garlic in 2 TBSP oil. When onions are translucent, add basil and mix well.
Add mixture to rice. Grind all seeds and nuts in blender until fine. Add to rice along with tamari and tahini.
Shape into patties and brown in nonstick pan  with one teaspoon oil.
Veggy buyrgers should be served in pita bread or burger buns with the usual toppings (tomato, lettuce, ketchup, relish, etc)

Variation: I didn’t have fresh onions or garlic on hand, so I just sprinkled some garlic powder and onion salt into the mix. I also used regular soy sauce and only added half the required amount.IMG_2786

Serves 6-8
Recipe from Newman’s own cookbook

Golden Curry Chicken Salad

I was recently reminded of this chicken salad recipe that my mom, my sister and I used to make when we would have company for tea. We found this recipe in a library book we had checked out & the recipe soon became a favorite of ours. photo 1_1 photo 2_1

2 c. finely chopped chicken
1/2 c. mayo
1/2 c. sour cream
1/2 c. celery
1/2 c. chopped cashews
1/2 c. chopped scallions with green
1/2 c. dried cherries/raisins
1 T lemon juice
2 t. curry powder
salt & pepper

Combine all ingredients & serve on thinly sliced homemade bread.
Sometimes I add fresh grapes instead of the cherries / raisins, and substitute pecans or walnuts for the cashews. I also like less celery and scallions in mine, but that’s merely personal preference.

Chinese Noodle Salad



This is one of our favorites 🙂

1 large head of Napa Cabbage, chopped & chilled
1 bunch of green scallion onions, chopped
1 pkg. Romen noodles, crushed
1/4 c. sesame seeds1/2 c. slivered almonds
1/2 stick of butter (optional)


1/2 c. sugar
1/4 c. vinegar (redwine or cider)

1/2 c. olive oil
1 Tbsp soysauce

Brown noodles, almonds, sesame seeds and butter in a pan on the stove. Stir/turn & watch that it doesn’t burn.
Cool and add to the cabbage and onions.
In another bowl, add sauce ingredients and mix well with a wire whisk or an electric mixer. Pour over the cabbage and mix until combined. Serve 🙂

Lentil Burgers

Vegetable-Based Alternative to Ground Meat



For Lentil Burgers:

1/2 small onion, roughly chopped

1 small carrot, peeled and roughly chopped

1 clove garlic, roughly chopped


1 tsp salt, divided

1/4 tsp. celery seed

1 lb. cooked lentils2 TBSP olive oil, divided

1/2 c. breadcrumbs

1/2 tsp. pepper

2 TBSP cornstarch

1/4 c. water1 TBSP Worcestershire sauce


For Taco Meat: 

1 small jalapeno, seeded & chopped

2 TBSP taco seasoning


Cook the lentils according to the package directions and drain. You don’t have to mash up your lentils, if you prefer them whole, but I like to mix them together in my kitchen aid mixer until the texture is smooth.IMG_4367

Rough cut onion, carrot, garlic and place in food processor. Add 1/2 teaspoon salt and celery seed and pulse until finely chopped. Add 1 TBSP olive oil to a saute pan & add carrot mixture and cook until just tender(about 3-5 min)

Place lentils, breadcrumbs, 1/2 tsp salt and pepper in a bowl. Add the cooked carrots over the top and slightly mash together.


Combine cornstarch, Worcestershire sauce and water; add to the lentil mixture. Mash together once again with a spoon or spatula. If making taco meat, add the jalapeno and taco seasoning.

Form burgers into patties, sliders or meatballs. Add 1 TBSP olive oil to pan and cook burgers on med-high heat until heated thoroughly and slightly crispy on the outside, about 5 minutes per side. Serve on a bun with your favorite toppings (lettuce,  tomatoes, ketchup and pickles are ours)

Notes: Mix can be used now or refrigerated for later or frozen for another time. If you want more firm burgers, you can also add 1/4 cup dry flaxmeal.





Mandarin Salad

Serves 6
For the salad:
1/4 c sliced almonds
1T plus 1t sugar
6 cups of lettuce (can be a mix-1/2 romaine, 1/2 green leaf)
2 medium stalks of celery
2 medium green onions
1 can (6 oz) Mandarin orange segments, drained
For sweet & sour dressing:
1/4 c vegetable oil
2T sugar
2T cider vinegar(can use white if that’s what you have)
1 T chopped fresh parsley
1/2 t salt
Dash of pepper
Dash of red pepper sauce.
– Cook Almonds and sugar in 1 quart saucepan over low heat, stirring constantly until sugar is melted and almonds are coated; cool and break apart. Set aside.
-Blend all ingredients for the sweet & sour dressing. Refrigerate until serving.
– Toss almonds, dressing and remaining ingredients.
(For 4x the dressing recipe, use: 1 c. oil,  1/2. sugar, 1/2 c. vinegar, 1/4 c.  parsley, etc)

Cranberry Almond Salad

Serves 4-6

For salad mix:
1 (10z) package of mixed greens
1 medium red apple, diced
1 medium green apple, diced
1 1/2 c shredded Parmesan cheese
1/2 c. dried cranberries
1/2 c slivered almonds, toasted

For dressing:
1 cup dried Cranberries
1/2 c sugar
1/2 c cider vinegar
1/4 c apple juice concentrate
1 t. salt
1 t. Ground mustard
1 t. Grated onion
1/2 c vegetable/canola oil (may add more if you want too… up to a cup)

In a blender, mix all ingredients, except for the oil. Once it’s all blended, add oil in a steady stream as blender is going. It will turn a dark pink when it’s done.
Pour dressing over salad right before serving.