Hauser Diet Salad Recipes

    • WHAT YOU’LL NEED:

      Ingredients for the Salad:

      6 cups of your favorite dark leafy greens (we like spinach or arugula)
      1 small orange, or tangerine, peeled in segments
      ½ cup chopped walnuts, toasted
      ¾ -1 cup strawberries, sliced (the more fruit allowed in your diet, the more strawberries you can add)
      ¼ cup gorgonzola cheese crumbles

      Ingredients for the Dressing:

      3 TBSP sliced strawberries
      2 TBSP olive oil
      2 TBSP balsamic vinegar
      1 Tsp honey
      ¼ Tsp salt
      1/8 Tsp freshly ground pepper

      WHAT TO DO:

      1. Toast walnuts by heating in a skillet over low-medium heat; 3 minutes or until aromatic.
      2. Mix salad ingredients in bowl.
      3. Blend dressing ingredients together in food processor or blender. (if using very soft berries, you can mix with fork) Pour dressing over salad and serve.
    • Recipe: Spinach Salad With Sweet Onion Dressing

      WHAT YOU’LL NEED:

      1 cup mushrooms, cleaned and sliced
      2 bunches of spinach, cleaned and dried
      1 cup cherry tomatoes, halved
      1 tablespoon canola oil
      ½ cup chopped walnuts
      1 cup Sweet Onion dressing (See recipe below)
      1 cups Crispy Onion Rings (See recipe below)

      Ingredients for Sweet Onion Dressing:

      2 large onions, peeled and chopped
      1 tablespoon canola oil
      ½ cup balsamic vinegar
      ½ cup tamari soy sauce
      ½ cup white wine
      2 tablespoons garlic (or 2 cloves pressed)

      Ingredients for Crispy Onion Rings:

      2 onions, peeled and sliced in rings
      ¾ cup flour (use non-wheat flour if gluten sensitive)
      2 eggs, beaten
      ¾ cup bread crumbs
      1 teaspoon dried oregano
      1 teaspoon dried basil
      1 tablespoon garlic or 1 clove chopped
      ½ teaspoon sea salt or kosher salt
      ½ teaspoon pepper, freshly ground is optimal
      2 tablespoons grated Parmesean cheese

      WHAT TO DO:

      1. Wash the above salad ingredients. Slice as above.
      2. Lightly sauté the mushrooms in oil until just soft. Remove from heat.
      3. Place spinach, mushrooms and tomatoes in a large salad bowl. Set aside.
      4. Toss with 1 cup of dressing. Top with onion rings and sprinkle with nuts. (See below).

      For Dressing:

      1. Chop onions.
      2. Heat oil in pan. Sauté onions over low heat until soft and light brown, about 10 minutes.
      3. Place cooked onions, vinegar, wine, soy sauce, and garlic in a food processor or blender and puree.
      4. Store dressing in tightly covered container. Keeps up to a week. Yields two cups.

      For Crispy Onion Rings:

      1. Preheat oven to 400 degrees. Lightly grease baking sheet.
      2. Slice onions and break apart into rings.
      3. Put flour into a small flat bowl.
      4. Put beaten eggs in another bowl.
      5. Put bread crumbs, spices, and cheese in another bowl.
      6. Dip each onion in flour, then egg, then crumb mixture. Place on baking sheet.
      7. Bake at 400 degrees for 20 minutes or until light brown and crispy.
      Additives: to make a full meal out of this, feel free to add cooked chicken or beef to this recipe or any other vegetables like peppers, zucchini, cheese, nuts, dried fruit, etc.

       


      Recipe: Spinach Salad With Warm Bacon Dressing

      WHAT YOU’LL NEED:

      1 large bunch of fresh spinach
      6 strips of bacon, cooked and chopped, saving bacon grease
      2 eggs, hard boiled in sauce pan, then chopped
      2-3 green onions, chopped
      ½ cup Balsamic vinegar
      ½ tsp dried onion flakes
      ¼ cup sugar

      WHAT TO DO:

      1. Clean and dry spinach leaves. Place spinach and green onions in large salad bowl.
      2. Cook bacon per instructions. We like cooking bacon in a 400 degree oven on a cookie sheet. Cook eggs to hard boiled and chop.
      3. Add bacon, egg, and chopped green onions to spinach.
      4. For dressing: Combine bacon grease, vinegar, onion flakes, sugar and salt. Heat in sauce pan until just bubbling. Turn off heat.
      5. Pour dressing over spinach. Serve immediately.
      * Other variations: We like this recipe with added cheeses, such as crumbled bleu, goat, or feta. We also sometimes add nuts such as chopped pecans, walnuts, or pine nuts. We have also added some fruit for variation such as diced oranges, dried cranberries, or chopped dates.
    • WHAT YOU’LL NEED:

      1 small head Romaine lettuce, torn in pieces
      1 small head of leaf lettuce, torn in pieces
      1 jar/can (14 ounce) of artichoke hearts, drained and chopped in ¼’s
      1 jar/can hearts of palm (14 ounce), drained and chopped into bite size pieces
      1 large red onion, sliced in rings or chopped
      1 – 4 ounce jar of chopped pimento, drained
      ½ cup fresh shredded Parmesan cheese
      ½ cup olive oil
      1/3 cup tarragon vinegar
      salt and pepper to taste

      WHAT TO DO:

      1. In large salad bowl, combine lettuces, artichoke hearts, hearts of palm, red onion, pimentos.
      2. Add Parmesan cheese and toss gently.
      3. Blend oil and vinegar, mixing well.
      4. Pour over salad and toss gently.
      5. Add salt and pepper to taste.
      * Great side dish with Italian food!
    • WHAT YOU’LL NEED:

      2 cups pitted dates
      2 red apples
      4 cups shredded carrots
      1 tsp. grated orange rind
      2 tbsp. fresh orange juice
      ½ to 1 cup sour cream or yogurt (can use low fat if your diet requires)
      ¼ tsp. salt

      WHAT TO DO:

      1. Chop dates, place in mixing bowl.
      2. Quarter and dice apples, place in mixing bowl.
      3. Add shredded carrots, orange rind, stir.
      4. Add orange juice, sour cream/yogurt, and salt. Gently toss.
      5. Refrigerate covered until chilled.
    • Recently my friends gave me some fresh mangoes from their mango tree in SW Florida. Talk about delish! This recipe is great on a hot summer day—a great mix of sweet and tangy. I wanted to bring something interesting and refreshing to my book club tonight, so this is what I came up with from the ingredients I had on hand! Give it a try!

      WHAT YOU’LL NEED:

      2 mangos, cubed
      2 avocados, cubed
      1 lime, juiced
      2 Tbsp extra-virgin olive oil
      1/2 small red onion, thinly sliced
      1 Tbsp (or more) fresh cilantro or basil, chopped
      Kosher salt and fresh ground pepper

      WHAT TO DO:

      1. Put all of the ingredients together in a medium bowl.
      2. Toss gently with your hands or using a rubber spatula to coat.
      3. Best served immediately, if not, tightly cover with plastic wrap and refrigerate.

      TIP FOR YOUR TYPE:

      This dish is a perfect Bear/Monkey/Giraffe dish, allowing them to get a healthy dose of good fats, along with some fruit. Giraffes should reduce the amount of olive oil or omit it completely. Otters could have one serving of this salad, but unfortunately fruit is a no-no for Lions.

    • One of our absolute favorite things to make is fresh fruit salad. You can make this fruit salad with virtually any fruits. Pick what’s in season or available at your local farmer’s market. It makes a great side dish, lunch, brunch item, or even dessert.

      WHAT YOU’LL NEED:

      Ingredients for Fruit Dressing:

      Juice from 1-2 limes
      ¼ teaspoon salt (May need to double or triple the recipe depending on the amount of fruit you are using)

      Ingredients for Chopped Fruit:

      Fresh pineapple chunks
      Seedless grapes, halved
      Bing cherry halves
      Sliced strawberries
      Blueberries
      Kiwi, peeled, sliced, and halved
      Starfruit, peeled and sliced
      Cantaloupe and/or honeydew, peeled and chunked
      8 ounces of plain or fruit organic yogurt

      Sprinkle with:

      1 tablespoon of shredded or flaked unsweetened coconut
      ¼ cup raisins
      ¼ cup chopped dates
      1-2 tablespoon chopped Nut meats, finely ground in a blender

      WHAT TO DO:

      1. Slice or chop all fruits being used into bite-size pieces.
      2. Sprinkle lime juice and salt over the fruit, toss in the bowl and serve immediately.
      3. Top with some of your favorite yogurt and the other toppings, and there you have it! YUMMY!
    • WHAT YOU’LL NEED:

      4 cups of broccoli, chopped
      ¾ cup onion, diced
      6 slices bacon, cooked
      1/4-1/3 cup mayonnaise (depending on how creamy you like it)
      2 TBSP apple cider vinegar
      1 TBSP raw cane sugar
      Salt and pepper to taste
      1/4 cup shredded cheddar cheese

      WHAT TO DO:

      1. Cook bacon and then slice into bits.
      2. Chop broccoli and onion.
      3. Mix all ingredients well in large mixing bowl. Serve chilled.
    • WHAT YOU’LL NEED:

      1 cucumber sliced into small pieces
      3 TBSP onion, minced
      2 tsp sesame oil
      2 TBSP rice vinegar
      2 tsp soy sauce
      Pinch of red pepper flakes
      Pinch of salt and pepper, or to taste

      WHAT TO DO:

      1. Mix all ingredients in small bowl.
      2. Cover and refrigerate overnight.
    • WHAT YOU’LL NEED:

      1 – 14oz can of Artichoke hearts (quartered)
      2 tomatoes (chopped) (we like organic beef steak best)
      ½ medium green pepper (chopped)
      ½ cup raw mushrooms (sliced)
      2 cups raw spinach
      ½ cup onion (diced)
      1 garlic clove (pressed)
      3 Tbsp Olive oil
      2 Tsp Red Wine Vinegar
      1 Tsp Dijon mustard
      ½ Tsp Basil (or use fresh herbs if you have them)
      ½ Tsp Oregano
      Salt and pepper to taste (about ¼ Tsp of each)
      1 cup dry pasta (try something new – bowties or other fun shapes. Gluten-free diets use rice or corn pasta)

      WHAT TO DO:

      1. Bring water in pot to a boil. Add pasta, cook until soft, but al dente. Drain and run under cool water.
      2. Heat 1 Tbsp olive oil in large skillet. Sauté mushrooms for 2 minutes. Add spinach and sauté together for 2 minutes. Do not over cook.
      3. In large mixing bowl, mix artichoke hearts, red wine vinegar, remaining olive oil, Dijon mustard, basil, oregano, salt, and pepper. Add tomatoes, green pepper, and onion. Add the cooked and drained pasta. Add the sautéed mushrooms and spinach. Mix well. Serve at room temperature immediately or refrigerate for 1 hour and serve.
    • Once you start making your own salad dressing, you will never go back to bottled dressing – at least that is the case for us. It is so easy, fresh, and tasty, that it pales in comparison to bottled dressings. We make this salad a couple of times per week. We like to have on hand lots of fresh greens and veggies that we grown in our gardens, pick up at the farmers market or coop, or just purchase the regular ol’ way at the grocery store. But summertime is the best time to get really fresh produce – so try looking for a local farm stand or farmer’s market – it’s worth it for the taste of it!

      You can make this salad into a meal by topping it with meat (great way to use leftovers) – such as cooked chicken slices, organic ham strips, grilled shrimp, or sliced beef. Use whatever veggies you have on hand…but here are some suggestions…

      WHAT YOU’LL NEED:

      1 large bowl of mixed dark greens, washed
      1 large tomato, sliced
      1/2 cucumber, sliced
      1/2 cup carrots, shredded
      1/2 cup green pepper, thinly sliced
      1 avocado, sliced
      1 green onion, chopped
      Handful of your favorite olives (I like to try all kinds of new ones-Italian, Greek, etc. Check out the gourmet section of your local food store)

      DRESSING:

      1/4 cup extra virgin olive oil
      1/8 cup balsamic vinegar
      1 tsp honey
      2 Tbsp plain yogurt or sour cream
      Salt and pepper to taste

      WHAT TO DO:

      1. Place greens in a large salad bowl. Sprinkle with salt and pepper and toss. Top with veggies, olives, and/or meat/fish.
      2. For dressing: Mix olive oil, vinegar, and honey in a small bowl. Gradually whisk in yogurt/sour cream, salt/pepper.
      3. Drizzle dressing over salad and serve immediately.

      TIPS FOR YOUR TYPE:

      Lions, Otters and Bears can eat this as a meal or side dish. Lions and Otters will definitely want to add some meat to increase the protein content. Monkeys and Giraffes may wish to decrease the amount of olive oil in the dressing (or use less) and cut down the amount of avocado per serving.

      Monkeys and Giraffes may wish to add some mandarin orange slices or raisins for added taste, where Lions and Otters could add some slivered almonds or pecans for some crunch! Have fun with this! Nothing like a great salad in the summertime!

    • WHAT YOU’LL NEED:

      Ingredients for Salad:

      1 6-ounce package salad spinach
      1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
      Red onion slices

      Ingredients for Dressing:

      4 slices bacon or turkey bacon, cooked crisp and crumbled
      1/2 cup plain or orange-flavored honey
      1/2 cup lime juice
      2 tablespoons Dijon mustard

      WHAT TO DO:

      1. Wash and clean spinach. Divide evenly among 4 salad plates.
      2. Top each with 2 tablespoons sweetened dried cranberries and onion slices.
      3. Combine dressing ingredients in a small saucepan using a wire whisk. Heat on stovetop until warm. Makes about 1 cup.

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