Cold Plate | Recipe For Organic Salads

Who doesn't love a good cold plate?
A great assortment of organic salads :)



Featured on this cold plate is:
Mustard Spinach potato salad
Spicy noodle salad
Deviled egg in ramekin
Mixed in-season vegetables (Baby carrot & Lemon Cucumber)

Mustard Spinach potato salad:
Boil 10 medium organic potatoes until soft , Drain.
Chop 3 cups of fresh organic garden spinach and boil for 2 minutes until soft (don’t over cook)
Mash Potatoes and spinach together with:
1/4 cup organic mayo (fresh egg mayo is best)
4 TBS grass fed butter
1/4 cup organic milk (or soy milk)
5 TBS organic yellow mustard
4 TBS raw honey
1 tsp organic garlic powder
1/2 tsp organic onion powder
1/2 tsp salt

Spicy Noodle Salad
Cook 4 cups of your favorite rice pasta (thin noodles are best)
To warm pasta add:
1 tsp grass fed butter
1 TBS organic ACV (apple cider vinegar)
1 TBS raw Honey
1/4 cup organic mayo
In food processor chop
1/2 organic sweet red pepper
1 stalk organic celery
1/4 organic green pepper
4 organic spring onions (green onions)
1 hot organic chili pepper (2 if your brave)
1 small organic dill pickle
Stir in to pasta and let cool.

Deviled egg in Ramekin
to serve 4:
4 glass custard ramekins crack a large grass fed egg into each and place in a shallow covered pan of water (water should reach up half the sides of the ramekin).
Boil until yolks are hard.

Carefully with a spoon pop yolks out into a food processor then add:
3 TBS organic mayo (recipe for homemade mayo here)
1 tsp organic mustard
1 tsp organic ketchup
1/4 tsp organic garlic powder
1/8 tsp organic organic onion powder
dash of cracked pepper.

Process until smooth.
Refill the yolk holes in the ramekins by spooning yolk mixture in or using a piping bag.
Sprinkle top with capsicum or cracked black pepper.
Serve above salads together with fresh garden veggies.

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