Sugar Salad Food

SUGAR SALAD

Steps:

• Whisk the vegetable oil, vinegar, and sugar in a small bowl. Place the lettuce in a large bowl. Drizzle the oil mixture over the lettuce and toss to coat.

BLOOD SUGAR LOWERING SALAD

Steps:

• In a bowl, place diced avocado and lime juice and mix well in order to avoid oxidation.
• Remove the skin of grapefruit using a knife and section the meat. Catch the dripping juice in a bowl while doing this. Use the juice and a half of grapefruit sections for something else.
• Cut the grapefruit sections in half and add them to the avocado along with blueberries and onion.
• In a small bowl, mix apple cider vinegar, olive oil and salt and pepper to make dressing.
• Add this dressing to the salad and mix.
• Infuse love and serve!

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

FRESH SUGAR SNAP PEA SALAD

Steps:

• Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

NO-SUGAR THREE BEAN SALAD

Steps:

• In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

SUGAR SNAP PEA COBB SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the vinaigrette: Whisk together the olive oil, lemon juice, mustard, vinegar and shallot in a small bowl until combined. Season with salt and pepper. Set aside.
• For the salad: Arrange the bacon on a rimmed baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Cool.
• Arrange the arugula, snap peas, tomatoes, avocado and eggs on a large serving platter and drizzle with the vinaigrette. Crumble the bacon on top and sprinkle with blue cheese crumbles before serving.

MY THREE BEAN SALAD-NO SUGAR

Steps:

• Bring a bot of water to a boil. Cut green beans in thirds and add to boiling water. Cook until tender, about 5 minutes.
• In a large bowl whisk together the basil, oregano, pepper, garlic, salt, oil, vinegar and hot sauce.
• Drian the green beans and rinse in cold water.
• Add the beans, bell pepper, and scallions.
• Allow salad to marinate 4-24 hours.

SUGAR SNAP SALAD

Steps:

• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
• Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD: Can be made 1 day ahead. Cover dressing and salad separately and chill.
• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.