Posts Tagged Whole Foods Market

Strawberry Spinach Salad w/ Orange Raspberry Vinaigrette

Source: Me and Whole Foods Market

The salad itself is tasty, but it is the dressing that makes it even better.  Whole Foods wouldn’t give me the quantities, only the ingredients so here is what I came up with.

Salad: (Serves 4)
1/2 pound baby spinach
1 cup strawberries, thinly sliced
2 ounces feta, crumbled

Vinaigrette: (Makes about 1 cup)
1/3 cup canola oil
1/4 cup raspberry vinegar
1/4 cup orange juice
1/4 tsp salt
Freshly ground pepper to taste
(The Whole Foods Market dressing has olive oil and chives in it, both of which I left out, but might add next time.)

Salad: Toss all ingredients in bowl.

Vinaigrette: Mix all ingredients in container with a tight-fitting lid; shake well to combine. Drizzle over salad.


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Tahini Oat Cookies

Source: Whole Foods MarketTahini Oat Cookie

Loved the taste of these cookies. The combination of tahini + grain (oatmeal) makes a complete protein. Check out the site for other users substitutions.

1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds

Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.

In a large mixing bowl, combine oats, flour, salt and baking powder.

Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.

Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. (Next time I think I’ll just add them into the mixture)

Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.

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