Kneaders Copycat Broccoli Salad

 

Dressing:

1 1/2 C Mayonaise

3 Tbsp Lemon Juice

3 Tbsp Apple Cider Vinegar

1/3 C Sugar

1/2 tsp Salt

Salad:

8 C Broccoli Flowerets (cut into bite sized pieces)

1 lb of cooked and crumbled Bacon (or one cup prepared bacon pieces)

1 + C Baby Spinach

2 + C Red Seedless Grapes

1/2 C Sunflower Seeds

1/2 C Red Onion (diced)

1 C Raisins (I like Craisins or Dried Cherries better!)

Make the dressing and set aside.  Mix all the ingredients together and pour the dressing on top and mix well!  This salad should be chilled for at least half an hour before serving.

(I stole the photo and the FLAVORS from Kneaders... but the way it's put together is my combination.  It's a yummy, easy summer salad.)

Coleslaw...

 

8 C Cabbage (Green/Purple - shredded)

1 C Carrots (shredded) 

1/2 C Sweet Onion (grated)

1/2 C Sugar

1 t Season Salt

1 t Dry Mustard

1 t Celery Seed

1/4 C Olive Oil

1/3 C Apple Cider Vinegar

1/4 C Mayonaise

 

Combine veggies.  In a small saucepan, combine remaining ingredients except the mayo.  With a whisk, blend well.  Heat until boiling.  Add mayonaise, stir well.  Pour hot over cabbage mixture.  Stir to coat and chill well.

 

(I love coleslaw!  Usually store bought.   KFC, Smoking Apple, Boston Market... But I wanted to be able to make it and not use the nasty pre-made Coleslaw Dressing.  This is my version of a more vinegar based "Carolina" than a western slaw.  My mom's slaw was mayo based and included fresh tomatoes.  If I ever find one that tastes like hers, I'll add it. )

 



Crazy Macaroons...RAW

1 C. Walnuts

3/4 C. Dried Cranberries

1/4 C. Coconut Water

1/4 C. Finely Shredded Fresh Coconut

Prepare coconut. (Pour water from coconut into cup, Shred 1/4 C. from the meat of the coconut. Set aside.) Place walnuts and cranberries in a food processor; blend until chunky chopped. Add coconut water; process until desired consistency. Shape walnut/cran/coconut mixture into balls. Roll in shredded coconut and chill for 1 hour. Makes 8 cookies.

(Created 11/20/2008. I like them...)

Peach Ice Cream...RAW

1 C. Fresh Frozen Peaches
2 Tbsp. Unpasteurized, Live Culture Yogurt
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 1/2 tsp. Pure Maple Syrup

In a food processor, process until desired consistency.

(The total calorie count for a 1+ C. serving should be about 105 calories. These are pure and natural calories. No chemicals or sugar substitutions. Compare to the Lo-Cal ice creams you can buy and the 1/2 C. serving size they offer. For taste and nutrition, this wins hands down! You won't miss anything if your family is eating ice cream! In fact, your family will ask for this instead of ice cream. P.S. These peaches were off my tree...)

Zucchinetti Marinara...RAW

2 Roma Tomatoes
1/8 Green Pepper
1/8 Red Pepper
1/2 Green Onion (diced)
1/2 Small Carrot (chopped)
2 Tbsp. Fresh Thyme
2 Tbsp. Fresh Basil
2 Tbsp. Fresh Oregano
1 Clove of Garlic (pressed)
1/4 tsp. Celtic Sea Salt
1 Zucchini

Place all ingredients EXCEPT zucchini in a food processor and process until desired consistency. Shred the zucchini with a cheese grater onto a plate. Top with the processed sauce. Serves 1.

(If you're eating raw and your family is eating "spaghetti" you won't feel left out with this recipe. That is until they pass the french bread...)