Recipes au Naturale

Please your taste buds with these fun, healthy Recipes Au Naturale. For all salad recipes, simply mix all listed ingredients together and enjoy!

Easy Two-Bean Salad

Red kidney beans – 1 can
White Cannelloni beans – 1 can
Celery – 1-2 stalks, sliced thin
Red onion – 1 medium, sliced thin
Carrot – 1, chopped small
Salt & pepper to taste
Wild Virginia – ½ cup

Butter Bean and Artichoke Heart Salad

Butter beans – 1 can
Artichoke hearts – 1 can, quartered
Red pepper – 1 chopped
Black olives – whole or coarsely chopped
Plum tomatoes – coarsely chopped
Parsley – to taste
Garlic – ¼ tsp. dried or 1 clove
Wild Virginia to taste

Living Salad

You can use any combo of veggies and blanch some of them, if you prefer.
Green cabbage
Red cabbage
Kale, shredded
Zukes and/or yellow squash
Red, green or orange peppers
Wild Virginia – ½ cup

Gazpacho with Wild Virginia boost

Cucumber – 1, peeled
Garlic – 2-4 cloves
V-8 or tomato juice – 46 oz.
Green, yellow, and/or red pepper – ¾ cup chopped and seeded
Tomato – 1 large, peeled, seeded and chopped
Scallions – 1 small bunch, finely chopped
Carrot – 1, finely chopped
Parsley – 1 tbsp.
Worcestershire Sauce – 1 tbsp.
Cilantro (optional) – 1 tbsp.
Tabasco sauce (optional) – 2 dashes
Salt & pepper to taste
Wild Virginia – ¼ cup

Chop half the cucumber and put in blender with garlic, Wild Virginia, and 1 cup v-8/tomato juice. Process until smooth. Add remaining ingredients, including the other half cucumber, chopped. Chill.

Wild Virginia Super Health Salad

Romaine lettuce – 1 head
Celery – 1 stalk, coarsely chopped
Carrot – 1, sliced thin on diagonal
Green pepper – 1, coarsely chopped
Walnuts or pecans
Sunflower Seeds
Bermuda Onion (optional)
Tomato (optional)
Wild Virigina, to taste

Kale and/or Collard Salad

Kale or collard greens – 4-6 cups with midribs removed or chopped small
Juice of 1/2 lemon and ¼ lemon zest
Garlic – 2 cloves mashed
Salt & pepper, to taste
Red Pepper flakes, to taste
Grated Pecorino cheese – 2/3 cup
Freshly made bread crumbs from lightly toasted bread (optional) – ½ cup
Wild Virigina, to taste

Whisk together lemon juice, zest, garlic, salt, pepper, red pepper.
Pour over greens in serving bowl. Toss well.
Add 2/3 of the cheese and toss again. Let sit for 5 minutes. Add bread crumbs, toss again, and top with remaining cheese. Add Wild Virginia to taste.

Cucumber Salad

KONICA MINOLTA DIGITAL CAMERACucumbers – 2 large, peeled, cut lengthwise and sliced in 1/4″ pieces
Bermuda onion – 1 small, thinly sliced
Tomato – 1 large, cut in wedges (or 12 cherry tomatoes)
Wild Virginia, to taste

Mix all ingredients and refrigerate for an hour before serving, if you have the time!

Grilled Vegetables

Slices of zucchinis, yellow squash, onions, green peppers and your other favorite vegetables
Wild Virginia, to taste
Coat vegetable slices with Wild Virginia.  Grill until tender, about 5 minutes per side, or bake in 400° oven on a cookie sheet for 20 minutes, turning once.

Easy Spinach Salad

Baby spinach – 1 small bag
Fresh lemon juice – 1 tbsp.
Handful of cut-up fruit: try red grapes, strawberries
Walnuts or sliced almonds (optional) – 1-2 tbsp.
Wild Virginia, to taste

Sprinkle lemon juice on spinach. Mix in Wild Virginia. Toss. Put fruit/nuts on top.