Category Archives: Salads

Categories RECIPE, Salads

Crabmeat Salad

  • ½ Cup Red Wine Vinegar
  • 2 Tbsp EVOO
  • 1 Tbsp Vintage Harbor Seasoning
  • 1 ½ Cups Chopped Tomatoes
  • ½ Cup Chopped Bell Peppers
  • 1 Cup Chopped Cucumbers
  • ¼ Cup Chopped White Onion
  • 8oz Lump Crabmeat
  1. Stir Vinegar, EVOO and seasoning in a medium bowl.
  2. Add all of the other ingredients except for the crab.
  3. Toss well to coat and refrigerate for 30 minutes.
  4. Add crabmeat to the top stir in and Enjoy!
Serve as a salad or bell pepper slices
Categories RECIPE, Salads

Sweet & Tangy Chinese Chicken Salad

Serving Information
Phase 2, or Phase 4 , or Beyond Calories per serving: 283 Servings: 1
  • 1 orange
  • 3 oz cooked chicken breast
  • 8 oz cabbage
  • 1/2 c Organic Chicken stock
  • 1/2 T minced garlic
  • 1/2 t dry mustard
  • 1 T Bragg’s Liquid Aminos
  • 2 t apple cider vinegar
  • 1/4 t dry ginger
  1. Chop up cabbage
  2. Heat 1/2 cup of chicken stock in a skillet over medium-high heat
  3. Sautee your cabbage in chicken stock for approximately 5 minutes until tender
  4. Dice grilled chicken and orange into small pieces
  5. Add chicken, orange, and minced garlic to cooked cabbage and cook for 1 minute
  6. Remove from heat
  7. In a small bowl, combine dry mustard powder, Bragg’s Liquid Aminos, apple cider vinegar, ginger, and stevia
  8. Mix well until dissolved
  9. Pour dressing over chicken salad and mix well
Categories RECIPE, Salads

Sweet Apple Chicken Salad

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 266 Servings: 1
3 oz chicken, cooked and diced
1 apple, diced
8 oz celery, chopped
3 T lemon juice
1/8 t cinnamon
Dash of nutmeg
Dash of pink salt
stevia, to taste
Lemon wedge
1. Mix ingredients together, sprinkle with Stevia and cinnamon.
2. Chill for 20 minutes.
3. Serve with a wedge of lemon and enjoy
Categories RECIPE, Salads

Cucumber Dill Salad

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 35 Servings: 1
6 oz cucumber
1 T vinegar
1 t dill
stevia, to taste
black pepper, to taste
pink salt, to taste
  1. Slice and quarter cucumber.
  2. Place vinegar, dill, stevia, salt and black pepper in a small bowl.
  3. Stir in the cucumber pieces.
  4. Serve immediately or refrigerate for later.
Categories RECIPE, Salads

Artichoke Salad

  • Artichokes⁠
  • Red Onion⁠
  • Celery⁠
  • Chives⁠
  • Avocado Mayo⁠
  • Paprika⁠
  • Garlic Powder⁠
  • Black Pepper⁠
  • Pink Salt⁠
  • Lemon Juice⁠
  • Dulse Flakes (optional)⁠
⁠Chop, mince mix let flavors combine and enjoy!⁠
Optional: Add a protein chop or shred Chicken or Tuna ⁠
Vegan: Swap Avocado mayo for cashew mayo
Program Approved: Swap Avocado Mayo for Liquid Aminos