Are you one of those people who avoid makings salads because they seem time-consuming and labor intensive? Well, now you have no excuse – these salads are simple, delicious, fresh, and best of all, quick.

Organic Celery, Carrot, and Caper Salad

Ingredients

  • 4 Celery stalks, finely chopped
  • 2 Carrots, grated
  • 1 Tablespoon Capers, drained
  • Coleslaw dressing (see below)

Directions

Toss together with coleslaw dressing and serve.

Orange, Red Onion and Kalamata Olive Salad

Ingredients

  • 2 Oranges
  • 1/2 Cup red onion, cut into half moons
  • 6-9 Kalamata Olives pitted and chopped
  • Maple balsamic vinaigrette (see below)

Directions

With a  paring knife, remove the skin of 2 oranges. Remove all visible white pith. Slice oranges into slices across the grain. Toss with remaining ingredients and maple vinaigrette.

Spring Mix with Avocado and Toasted Pumpkin Seed Salad

Ingredients

  • 1/2 Cup pumpkin seeds
  • 5 oz. Spring mix salad
  • 1 Avocado sliced into slim wedges
  • Coleslaw dressing (see below)

Directions

In a small skillet, add the pumpkin seeds. Toast until the kernels make a popping sound. In a salad bowl, add spring mix, avocado, and toasted pumpkin seeds serve and drizzle coleslaw dressing over top.

Coleslaw Dressing

Yields 1 1/2 cups

Ingredients

  • 1 Tablespoon Brown mustard seeds, toasted
  • 1 cup mayonnaise
  • 2 tablespoons Apple cider vinegar
  • 1/4 cup Pure honey
  • 1/4 teaspoon Sea Salt
  • 2 Tablespoons Dijon mustards

Directions

Whisk together all ingredients until well combined. Keep refrigerated until needed. Best if made a day ahead so flavors develop.

Maple Balsamic Vinaigrette

Yields 1 1/4 cups

Ingredients

  • 5 -6 Tablespoons Balsamic vinegar
  • 2 Teasonns Dijon mustard
  • 3 -4 Tablespoons Pure maple syrup
  • 1/2 Cup Exra virgin olive oil
  • 1/2 Cup Canola oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

In a food processor or bowl, whisk the first 3 ingredients together, adding slowly at the end.

Taste to correct the balance of sweet and sour flavors, add more vinegar or maple syrup as needed. Store the vinaigrette in the refrigerator for several weeks.