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Surprising Sauerkraut Salad

This is a surprising sauerkraut salad! Very easy to make and can be hanging out in your fridge for a week to indulge in throughout the week. I call it surprising salad because it has sauerkraut in it and it is surprisingly tasty! I am not a sauerkraut lover but I know the health benefits of sauerkraut so I tried this out and love it!

 

Surprising Salad
Author: 
Recipe type: Appetizer
Serves: 10 servings
 
Delicious sauerkraut salad with vegetables, sugar and vinegar.
Ingredients
  • 2 cups well-drained sauerkraut
  • 2 cups shredded carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • ½ cup chopped onion ( I prefer a more mellow onion like a vidalia)
  • ¼ cup chopped pimento
  • ½ cup raw sugar
  • ⅓ cup white vinegar
  • 1 teaspoon sea salt
  • dash of black pepper
Instructions
  1. In a large mixing bowl, combine sauerkraut, carrots, celery, green pepper, onion and pimento.
  2. In a separate bowl, combine sugar, vinegar, salt and pepper: pour over sauerkraut mixture. Toss to mix. Refrigerate, covered , at least 4 hours before serving to allow flavors to combine. You can do this salad up a week before your event or the time you will serve it.

You may want to consider making your own sauerkraut too!

Some of the health benefits of sauerkraut include its ability to help your digestive health, boost circulation, aid in heart health by reducing bad cholesterol , offer quick energy, boost immune system, strengthen your bones, reduce inflammation, protect against certain cancers and even improve your vision and skin health.

 


 

Snow Pea Salad

Today at Happy Healthy Living we have a snow pea salad with peppers and mushrooms. This is a very easy healthy recipe that combines well with many different main dishes. This Salad is especially good with grilled chicken or fish. It is a combination of a few salads that I liked and has a bit of an Asian influence.

 

Snow Pea Salad
Author: 
Recipe type: Appetizer
Serves: 6-8 servings
 
Snow peas, peppers and mushroom salad.
Ingredients
  • 2 cups snow peas
  • 2 large red, green, yellow or orange peppers, sliced into rings
  • ½ pound fresh button mushrooms sliced
  • ½ cup walnut oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • ½ to 1 tablespoon sugar or a sweetener of choice
  • 1 tablespoon fresh squeezed lemon juice
  • Toasted sesame seeds
  • Fresh ground pepper & Himalayan salt to taste
Instructions
  1. Blanch snow peas 1 to 2 minutes. Drain. Rinse with cold running water to stop cooking. Let cool.
  2. In a large glass bowl, combine snow peas, pepper rings, and mushrooms.
  3. In a small container, combine oil, vinegar, sugar and lemon juice.
  4. Just before serving, toss vegetable mixture with oil mixture. Sprinkle with sesame seeds on top, salt and pepper to taste.

 


 

Couscous Salad with Radishes and Pine Nuts

Healthy Couscous Salad Recipe

Happy Healthy Living couscous salad is a very refreshing salad, the combination of couscous, radishes and pine nuts, seasoned with orange juice and cilantro make this a very distinctive side dish that complements roasted or grilled meats poultry or fish. This festive looking salad is a unique holiday addition to your table. This couscous salad is packed full of vitamin C which we all need a shot of during the holidays too!

This makes 6 servings.

couscous salad ingredientsCouscous Salad Ingredients:

  • 1 cup chicken or vegetable stock
  • 1 1/2 cups water
  • 1/4  teaspoon sea salt
  • 1 1/2 cups uncooked couscous
  • 1 1/4 cups orange juice divided
  • 1 tablespoons grated orange peel
  • 1/2 cup chopped fresh cilantro
  • 1/4  cup olive oil
  • 1 cup thinly sliced radishes
  • 3/4 cups pine nuts (pignolia) toasted*
  • 2 tablespoons cider vinegar
  • Sea salt & fresh ground black pepper to taste

Couscous Salad Directions:

In a medium saucepan, bring chicken stock , water and salt to a boil. Add couscous in a slow and steady steam, stir until liquid has been absorbed. Turn off heat. Cover and let stand 2 minutes or until couscous is tender.

boiling couscous

Spread couscous on a 15 x 10 x 1 baking sheet or other large container. Let cool 10 to 15 minutes. Separate clumps of couscous into individual grains by rubbing them between your palms or with a spatula.

couscous on pan

When couscous is cool, transfer to a large bowl. Add 1 cup of orange juice, orange peel and cilantro, toss to blend. You can always do this ahead of time and refrigerate up to 1 day.

couscous salad recipe

Before serving add oil, radishes , toasted pine nuts or walnuts, vinegar and remaining 1/4 cup orange juice, mix well. Season with Salt and Pepper and serve immediately.

couscous salad in bowl

 

Couscous Salad Tips

* Fresh (and as local as you can) pine nuts should be used. If you are making this salad out of pine nut season be careful where your pine nuts come from. We learned this from experience from a pesto recipe I tried with pine nuts imported from overseas. They left a metallic taste in our mouths for days which is not a pleasant taste.

Walnuts can be substituted if fresh pine nuts are not available. In my images you can see I ended up with walnuts at the time of my posting. I toasted them for approximately 5 minutes at 350 degrees, just long enough to bring out the oils.