Posts Tagged ‘red onion’

Cool as a Cucumber Salad and Colorful Beet Salad

Friday, August 23rd, 2019

Here are two easy recipes that can be considered cooking by the strings of your apron recipes because you can use any number of spices and dressing with them. Also, there are no specific amounts; just eyeballing them instead.

Cool as a Cucumber Salad

Quick look at nutritional profile of cukes: Cucumbers are good sources of phytonutrients (plant chemicals that have protective or disease preventive properties) such flavonoids, lignans and triterpenes, which have antioxidant, anti-inflammatory and anti-cancer benefits, according to World’s Healthiest Foods. Source:


Cucumber Salad

Utensils: Cutting board & knife, one bowl for mixing and one for serving
Prep. Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten-Free, No Sugar


1-2 organic cucumber(s), washed and peeled if skin is tough
sliced (red) onion – 2-4 slices
(plum) vinegar or lemon juice (one lemon)
salt and pepper to taste (optional)
(black) sesame seeds


1. Slice washed (and peeled or unpeeled) cucumber(s) thinly and place in a mixing bowl.
2. Add sliced onion.
3. Add about 1/3 cup vinegar or juice of one lemon
4. Add salt & pepper, if using.
5. Place in a serving bowl and sprinkle on sesame seeds. Allow to marinate in the fridge for at least one hour. Serve chilled.

Variation: Add 2 small pieces of fresh ginger and/or one small minced clove of garlic



Colorful Beet Salad

Utensils: 2-quart saucepan for cooking beets, bowl, cutting board and knife, serving platter|
Prep. Time: 15 minutes
Cooking Time: About 45 minutes for beets; can be cooked ahead of time.
Categories: Vegan, Gluten-Free, No Sugar Added


1. One large red beet and one large yellow beet (organic)
2. Two slices of large onion
3. Juice of one lemon or Hold Your Horses Dressing+
4. Sea Salt (optional)
5. Sesame seeds
6. Green or Black olives


1. Scrub beets and place in enough water to cook until they can be pierced with a fork.
2. Remove from water and allow to cool in a bowl. When cool, you can remove the skins with a knife or sometimes by sliding the skin off with your fingers.
3. Slice thinly and place on a large platter. Add slices of onion and sprinkle with salt, if using. Add juice of one lemon, sprinkling it over the platter.
4. Add sesame seeds and olives *and serve chilled.

Note: I love Castlevetrano olives because they are green AND ripe.


+ Hold-Your-Horses-Dressing from a previous posting:

  • Everything can be done in the blender or food processor and requires no cooking, so I am skipping my Utensils, Prep Time, Cooking Time, and Categories. It is vegan with no added salt or sugar unless you choose to use them. It is also gluten-free, but not soy free.Ingredientsone container tofu (1/4 container in the refrigerated section)*
    one garlic clove, minced or small piece of minced shallot
    grated fresh horseradish to taste, about one tablespoon (no sugar added, if from a jar)
    deli mustard to taste, about 1 tsp. (optional)
    one small pickle (I use Bubbie’s natural pickles with no vinegar)
    sesame seeds for garnish
    water or veg. stock (Can also use the pickle juice for part of the liquid for a zestier dressing)


    1. Cut tofu up into smaller pieces. Mince garlic or shallot. Grate horseradish, if fresh. Cut up pickle. Add mustard, if using. Place in blender.
    2. Start with about 1/4 cup water or stock and buzz until smooth. Add more liquid as needed.  (For a dip, use more tofu to thicken.)
    3. For dressing, place in a small pitcher for pouring.  For dip, place in a small serving bowl and sprinkle on sesame seeds. Refrigerate after use.* Regular tofu comes refrigerated in tubs as either firm or extra firm. Silken tofu comes in a box on the shelf and need not be refrigerated until after it is opened. Silken tofu is much softer and smoother and easier to blend, so would probably
      work best for the dressing, but either kind works. Because of these differences in texture, the liquid should be added a little at a time to obtain the consistency you wish.




Holiday Dishes: Spinach/Pomegranate/Fennel Salad

Friday, December 8th, 2017

NOTE: My archives have several holiday salads from previous postings.  However, I did make a spinach/pomegranate salad for Thanksgiving, so I am posting that today and may post some from my archives after I return from California. It is similar to one I did in 2009, but good enough to reprise with variations.

This recipe (and others to come) feature leafy greens, with red and white accents, to reflect the green of pine trees, the red of the holly berries , and the white of snow. Coincidentally, these are also Christmas colors (while Hanukkah focuses on blue and white), but not sure which came first, the colors influencing the holidays, or the holidays influencing the color scheme.

Since pomegranate seeds (arils) are featured, here is some nutritional info from
www.  and written by  Joe Leech, MS on August 18, 2016.

Pomegranates have an impressive nutrient profile: One cup of arils (174 grams) contains:

  • Fiber: 7 grams.
  • Protein: 3 grams.
  • Vitamin C: 30% of the RDA.
  • Vitamin K: 36% of the RDA.
  • Folate: 16% of the RDA.
  • Potassium: 12% of the RDA.

The pomegranate arils (seeds) are also very sweet, with one cup containing 24 grams of sugar, and 144 calories. However, where pomegranates really shine is in their content of powerful plant compounds, some of which have potent medicinal properties. At the end of the day, pomegranates are among the healthiest foods on the planet.

BOTTOM LINE: The pomegranate is a fruit that contains hundreds of edible seeds called arils. They are rich in fiber, vitamins, minerals and bioactive plant compounds, but they also contain some sugar. (My salad calls for 1/2-1 cup and serves 4 people, so if each person eats 1/4 cup of pomegranate seeds, that = 6 grams of natural sugar… and also fiber.)

There are two unique substances in pomegranates that are responsible for most of their health benefits. Punicalagins, extremely powerful antioxidants found in the juice and peel of a pomegranate.

Pomegranate has impressive anti-inflammatory effects. Chronic inflammation is among the leading drivers of many killer diseases. This includes heart disease, cancer, type 2 diabetes, Alzheimer’s disease and even obesity. Pomegranate has potent anti-inflammatory properties, which are largely mediated by the antioxidant properties of the punicalagins.Laboratory studies have shown that pomegranate extract can slow down cancer cell reproduction, and even induce apoptosis (cell death) in cancer cells (8, 9).

Holiday Salad

Utensils: Strainer or salad spinner, bowl, cutting board and knife
Prep. Time: 10 minutes (if pomegranate seeds already removed from fruit)
Cooking Time: None!
Categories: Vegan (V), Gluten Free (GF), No Sugar Added (NSA)

Note: The amounts are only suggestions. Use more or less of what you like and feel free to make substitutions. The feta is an optional variation, which would then make the salad vegetarian, but not vegan.


3-4 cups organic greens, washed and dried (I used baby spinach and red tipped Romaine)
1/2 cup (org.) washed and sliced fennel bulb (Feel free to substitute sliced red onion or leek as alternatives to fennel bulb.)
1/2-1 cup pomegranate seeds, called arils
1/4-1/2 cup pecan pieces*
salt & pepper to taste
2-3 Tbl. Olive oil and juice of one small lemon juice (or your favorite dressing)


Place the washed greens, sliced fennel, pomegranate seeds, and pecan pieces in a bowl.
Add salt & pepper, if you wish. Toss with olive oil and freshly squeezed lemon right before serving, tossing to coat all the leaves with the dressing. Serve immediately.

* I roasted the pecan pieces and tossed them with Coconut Aminos or soy sauce for added flavor (optional). Nuts are also a nutrtional powerhouse.

Variation: If cheese is on your diet, feel free to sprinkle on some fresh feta, crumbled.