Matthews - The Paleo Aficionado Salad Recipe Cookbook

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Grab the Entire Best-Selling
Paleo Aficionado Recipe Cookbook Collection Today!
The Paleo Aficionado Breakfast Recipe Cookbook The Paleo Aficionado Lunch Recipe Cookbook The Paleo Aficionado Dinner Recipe Cookbook The Paleo Aficionado Snack Recipe Cookbook The Paleo Aficionado Dessert Recipe Cookbook The Paleo Aficionado Salad Recipe Cookbook The Paleo Aficionado Soup Recipe Cookbook The Paleo Aficionado Seafood Recipe Cookbook The Paleo Aficionado Bread & Pastry Recipe Cookbook **SAVE 70%** Get All TEN and YOU SAVE $20.93! Limited Time Offer! Click Here Now! The Paleo Aficionado GRAND Master Collection Recipe Cookbook The Paleo Aficionado Salad Recipe Cookbook
3 by Amanda Matthews All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder.

Intro

Hi, First of all let me say THANK YOU so much for downloading my book, Im very excited to share some of my favorite Paleo recipes with you, the purpose of this book has been to provide you with a variety of simple, healthy and yet delicious Paleo recipes that you can use on a regular basis. If you like this book, please be so kind as to post a REVIEW on Amazon as you are reading it, because I need your feedback to make the next version better, and if you dont, then just ask for a refund and feel free to contact me if you have any questions, comments or concerns. Im sure youll enjoy the recipes youll find here, and please remember to tryout the rest of the books in the series. I wish you all the best in your Paleo Journey.

Amanda Matthews. Table of Contents

Apple Coleslaw

1/2 shredded cabbage head cup chopped celery cup chopped green pepper 1 chopped tart apple 2 shredded carrots 1/2 cup of olive oil 1/2 cup of lemon juice 1/2 cup of honey 1 tablespoon of sesame seeds Pepper to taste Combine the green peppers, celery, apples, carrots and cabbage in a large bowl. Whisk the remaining ingredients together in a small bowl. Pour the mixture over the cabbage mixture and toss to coat. Serves 4

Arugula Spinach Salad

1 cup of fresh spinach 1 chopped lettuce head 1 cup of Arugula leaves cored and cubed apples cup of walnuts or almonds Extra virgin olive oil Balsamic vinegar Salt and pepper to taste In a bowl, combine the arugula, lettuce and spinach. Add the nuts and apples.

Toss this mixture with salt, pepper, vinegar and olive oil before serving. Serves 4

Bacon Vegetable Salad

12 slices of bacon 1 sliced red bell pepper 2 pounds of rainbow chard 1 sliced onion 1 sliced zucchini Olive oil Salt and pepper to taste Drizzle olive oil into a hot frying pan. Chop and then saut all of the vegetables, sprinkle them with salt and pepper. Cook until vegetables are tender. In a separate frying pan, cook the bacon until crispy. To serve, place the vegetables on a plate and crumble the bacon on top.

Serves 4

Berry Feta Salad

chopped avocados 1 chopped Granny Smith apple cup of blueberries 1/2 cup of dried cranberries 1/4 cup of sunflower seeds 1/4 cup of sliced almonds 1/2 cup of crumbled feta cheese Extra virgin olive oil to taste Balsamic vinegar to taste Lettuce leaves Salt and black pepper to taste On a plate, make a bed with the lettuce. Add remaining ingredients and drizzle the olive oil and vinegar on top. Add salt and pepper as desired. Serves 4

Butternut Squash Grape Salad

1 cubed butt ernut squash cups of seedless grapes 1/4 c up extra-virgin olive oil 1 t ablespoon balsamic vinegar tablespoon of melted coconut oil strips of bacon ounces spinach 1/4 cup pine nuts 1 t easpoon Dijon mustard 1 t easpoon fresh chopped rosemary Salt and pepper to taste Begin by preheating the oven to 400 degrees F. Toss the grapes and butternut squash with coconut oil and roast on a baking sheet lined with aluminum foil for 25 minutes. Fry bacon until crispy and drain on paper towels.

In a bowl, combine the olive oil, balsamic vinegar, mustard and rosemary together with a whisk to make the dressing. Allow the squash and grapes to cool. Add the spinach and crumbled bacon to a bowl. Toss the pine nuts with the squash and grapes and add the mixture to the spinach. Add dressing, toss and enjoy. Serves 4

Carrot Salad

2 pound of shredded carrots tablespoon of honey cup of Paleo mayo Juice from one l ime Combine the mayo, honey and lime juice in a bowl.

Add carrots and toss to mix. Serves 4

Cashew Chicken Salad

diced chicken breasts avocados asparagus spears 2 tomatoes 1 large mango 1 red pepper 1 cup of roasted cashews 2 cups of baby spinach 2 tablespoons of Olive oil 1 teaspoon of balsamic vinegar 2 stock cubes Dressing: 4 tablespoons of olive oil 1 tablespoons of balsamic vinegar 1teaspoon of Dijon mustard For the dressing whisk all of the dressing ingredients into a bowl. Chop all of the ingredients except the chicken, cashews and asparagus and place into a salad bowl. Add the stock cubes to a pan of boiling water. In another pan combine the olive oil and balsamic vinegar and cook the asparagus for 5 minutes, until cooked. Add the chicken to the pot of boiling chicken stock and boil it for 5 minutes, until thoroughly cooked.

Combine all of the ingredients into the salad bowl, add the dressing and toss to coat well. Serves 4

Cauliflower Hummus Salad

2 pounds of cauliflower florets 1/2 cup finely chopped parsley 1/2 cup finely chopped fresh mint 1/2 cup chopped red onion The juice from two lemons 1/2 cup of olive oil 1 teas poon salt 1 teas poon black pepper 1/2 cup pine nuts Pulse the cauliflower in a food processor until it has the consistency of white rice. Set the bowl to the side. Blend the salt, pepper, olive oil, lemon juice, onion, mint and parsley in the food processor until it forms a smooth paste. Combine the paste with the cauliflower and mix well. Add pine nuts, stir and serve.

Serves 4

Chicken BLT Salad

Cooked chicken breasts 8 strips of Bacon Lettuce Leaves Red Onion Hard boiled eggs tomatoes 1 cup of Cashew Nuts Extra Virgin Olive Oil Salt and pepper to taste Cut chicken into strips. Fry the bacon and cut into chunks. Chop the tomatoes and cut the eggs in half. Place the lettuce on a plate and add the remaining ingredients. Toss. Add the cashews and the olive oil before serving.

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