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Healthy Edible Flowers - Choosing and Preparing

Salads healthy herbal

Salads healthy herbal

Salads herbal healthy can make as many ways as you can imagine. Will be limited in what can only buy at the store or grow your own garden.

I read somewhere that a head of iceberg lettuce loses 50% of its nutritional value within 24 hours of being harvested. I wonder how long it took after the lettuce was harvested at hand in the warehouse? How long before they came to sit there behind the scenes at the grocery store? How long before it was put on the shelf for you to buy?

I like making my healthy herbal salad production that went right from my garden directly to my refrigerator and then to my table. Then I know they are fresh and nutritious. I would also like to know that no pesticides or chemical fertilizers were used in the food. It can be a lot of work up own garden, but I like to think my family is healthier because of it.

Gardening can also be very relaxing. When I feel stressed, anxious and sometimes a little angry, I get lost in my garden and before I know I forgot all about the stress, tension and anger.

As the change stations that you probably are doing different kinds of salads. In the spring you'll be using the tender leaves of young people, appearing for the first time since the ground. This is when dandelions are more flavorful. In summer and autumn are going to use more mature plants and those that are not available in the spring.

Your healthy herbal salad taste much fresher and better if you leave the bottle of salad dressing in the store and make your own. They are simple, inexpensive and fast. You will find some basic recipes in this article that you can customize to your liking.

For a healthy use herbal salad at least one or more of these green as the basis for the salad.
Spinach
Iceberg lettuce
The dandelion, which must be harvested in early spring or late fall or the leaves will be very bitter.
Cos
Radicchio lettuce
Boston Lettuce
Bibb Lettuce
Leaf lettuce
Cabbage, red or green

Here are a good combination to get the salad healthy herbal begun.
½ head romaine lettuce
A small handful of fresh leaves of dandelion young
1 handful of fresh spinach leaves

Then add one or more of the following to give your healthy herbal salad color taste and texture.
Green or red pepper, thinly sliced
Red onion, thinly sliced
The tomatoes in bite-size pieces
Radishes, thinly sliced
Carrots, grated
Cucumbers, thinly sliced
Olives
Grilled strips of chicken or turkey
Cheese, sliced thin strips
Deli meat or ham into thin strips
Cauliflower into small pieces
Peas, cooked, chilled and drained
Cooked and chilled asparagus
Boiled eggs, chilled and sliced
Artichoke hearts, canned or fresh cooked and sliced
Smoked Oysters
Shrimp
Crabmeat

Then add one or more of the following herbs to add subtle flavor to your salad healthy herbal.
1 tablespoon chopped parsley, fresh
1 tablespoon chopped mint leaves, fresh
3 cloves garlic, finely chopped
3 green onions chopped
1 tablespoon fresh oregano leaves
3 medium mushrooms, sliced
Fennel bulbs, thinly sliced raw and
Rose petals, violets, calendula petals. These are edible and add color and flavor.
Sunflower seeds
Pine

Salad dressing healthy herbal
¼ cup oil
2 tablespoons (apple cider vinegar, red wine, etc.)
Juice of 1 lemon or orange or apple juice
½ teaspoon dry mustard
1 teaspoon basil, oregano, chives, parsley or mint leaves
Salt and pepper to taste
Red pepper, optional

Mix the salad dressing to healthy herbal in a jar or bottle and store in refrigerate until needed. Shake before using.

Mix the salad ingredients herbal healthy in a large bowl, pour the dressing over the mixture yy all serve.

You can change the flavor of your dressing, adding different herbs. If using fresh herbs that can be mixed directly in the salad if you prefer. Dried herbs are much stronger than fresh ones in order to use only half of all that is fresh herbs. Dried herbs should be added to based salad dressing and healthy plants kept in the refrigerator for an hour or less before
using.

Cole Slaw

1 cabbage green grated or chopped
¼ red cabbage, shredded or chopped
1 apple, grated or chopped

Dressing

¾ cup milk
¼ cup vinegar
¼ cup mayonnaise
1 teaspoon oregano or herbs of your choice.
1 package serving size of stevia (an herb very sweet, with little or no calories) or you can use 2 teaspoons sugar
Salt and pepper to taste.

Mix ingredients for dressing. If you used the dried herbs will have to leave mixture aside in the refrigerator for about half an hour before serving.

To serve the salad cole mix the ingredients, including seasoning In a large bowl and serve cold.

Herbs Tomato and Cucumber Salad

3 large tomatoes, cut into Bite Size Pieces
2 small cucumbers to medium thinly sliced
½ teaspoon fresh basil or oregano
salt and pepper to taste
Mayonnaise

Stir all ingredients and serve cold.

Potato salad with herbs

4 or 5 large potatoes, boiled, peeled and chopped
4 or 5 eggs, chopped (optional)
1 cup cheese, cut into ½ inch tiles
1 medium onion, chopped
2 stalks celery, thinly sliced
1 olives, drained and sliced
1 2 tablespoons oregano or thyme, parsley or herbs of choice
2, or 3 heaping tablespoons pickle
2 tablespoons mustard
Salt and pepper to taste
1 cup mayonnaise (you can add more if needed)

Mix all ingredients in large bowl. Let stand in refrigerator for 2 to 3 hours to allow flavors to blend. Serve chilled.

Herbal Tuna Salad

2 cans white tuna pieces
1 celery stalk, finely chopped
2 green onions, finely chopped
½ can of black olives, chopped
2 boiled eggs, chopped
2 radishes, chopped
1 teaspoon fresh basil, oregano, rosemary or herbs of choice
2 tablespoons tartar sauce
½ to ¾ cup mayonnaise

Mix all ingredients and serve cold on a bed of lettuce.

Chicken salad with herbs

2 cans chicken
1 stalk celery
2 green onions, finely chopped
½ can black olives, chopped
2 eggs chopped hard
1 teaspoon chopped fresh mint leaves
½ cup chopped walnuts
½ to ¾ cup mayonnaise

Mix all ingredients In a medium bowl. Sprinkle with pepper and store in refrigerator. Serve chilled.

Macaroni Salad Herbs

3 cups cooked macaroni
4 or 5 hard boiled eggs, chopped (optional)
1 cup ham, cut into ½ inch squares
1 medium onion, chopped
2 celery stalks finely chopped
1 olives, drained and sliced
2 or 3 heaping tablespoons pickle
½ cup peas, lightly cooked, chilled and drained
1 tablespoon thyme oregano, parsley or herbs of choice
Salt and pepper to taste
¾ to 1 cup mayonnaise (adjust amount to taste)
1 tablespoon petals fresh marigold

Mix all ingredients except the petals of calendula in a medium bowl. Sprinkle marigold petals over the salad. Marigold petals are a light, spicy flavor.

Heaven I'm hungry! I love to cook and I like sharing my recipes, but typing all of these recipes sure makes me hungry. I'll send more recipes again, but now I have to eat. See ya.

To learn more about herbs and how to use them visit www.healthyherbalplants.com./

About the Author

Dina Hunter is the author and owner of www.healthyherbalplants.com She is a firm believer in natural healing with fresh natural foods and herbs.She uses herbs for pain, stress and joint care As a cancer survivor she has done a lot of research on herbs to help recover from the effects of chemotherapy and radiation.

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