SALAD RECIPES WITH ESSENTIAL OILS

Try a unique entree salad with aromatherapy oils for a very special meal. Please remember to use only food grade essentail oils for internal use. All of Young Living's oils are food grade and are safe to use in all types of cooking. Try some of the following recipes for your friends and family!

To purchase the oils used in these recipes at wholesale cost, please call Young Living at 1-800-371-2928 and use Independent Distributor #10279 for your sponsor and enroller or contact Maria Low at marialow2000@yahoo.com.

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Grilled Agave Chicken Salad

ORANGE MUSTARD BBQ SAUCE
4 Tbsp. Young Living Blue Agave
2 tsp. dry mustard
4 drops Young Living orange oil

Whisk agave, dry mustard, and orange oil in bowl until dry mustard is completely saturated. Set aside.

SPICY ORANGE VINAIGRETTE
7-10 drops Young Living orange oil
2 Tbsp. Young Living Blue Agave
1 tsp. spicy brown mustard
¼ c. extra virgin olive oil

Mix orange oil, agave, and mustard in blender. Remove the center portion of blender lid and slowly pour in extra virgin olive oil while blender is on to infuse extra virgin olive oil with other ingredients. Add extra virgin olive oil until a medium-thin consistency is obtained. Set aside; do not refrigerate.

SALAD
4 chicken breasts, cut into thin-sized strips
5 oz. package mixed baby greens
6 oz. package dried apricots, thinly sliced
6 oz. package dried cranberries
1 pint grape tomatoes
¾ c. whole almonds, roughly chopped

While grill is off, thoroughly spray with extra virgin olive oil cooking spray. Grill chicken until cooked through. About 5-10 minutes before removing chicken from grill, “paint” chicken with Orange-Mustard BBQ sauce. Allow to cool slightly.

Place handful of mixed baby greens onto plate. Place slightly cooled chicken onto greens, scattering apricots, cranberries, and 4-5 grape tomatoes around chicken. Chop almonds in food processor or place in plastic bag and beat with back of knife until almonds are broken into medium pieces, then add to salad. Drizzle salad with Spicy Orange Vinaigrette. Makes 7-8 servings.

Young Living Oils and products used in this recipe:
#3221 Blue Agave Nectar 8 oz OR
#3224 32 fl. oz. Blue Agave Nectar
#3602 Orange Essential Oil

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Mandarin Chicken Salad

4 chicken breasts
1 can mandarin oranges
½ c. sliced almonds
1 c. chow mein noodles
12 oz. fresh baby greens
4 c. Orange Dressing, divided in half

Marinate chicken breast for 3 hours in 2 cups Orange Dressing. Grill chicken, then cut into strips. Discard used marinade dressing. Toss mandarin oranges, almonds, noodles, and greens. Place chicken on top of salad mixture. Serve with remaining 2 cups orange dressing. Makes 4 servings.

Young Living Oils and products used in this recipe:
#3221 Blue Agave Nectar 8 oz OR
#3224 32 fl. oz. Blue Agave Nectar
#3557 Ginger Essential Oil

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Summer Fruit Salad

2-3 Tbsp. Young Living Blue Agave
3-4 drops Young Living orange oil
1 ½ c blueberries
1 c. peaches, cut into pieces
1 c. grapes, halved
2 c strawberries, quartered
2 kiwi fruit, cut into large pieces
2 bananas, sliced
4 mint leaves, cut (optional)

Mix agave and orange essential oil in separate container and place to the side, allowing the flavor of the orange oil to infuse into the agave. Rinse fruit and place in large bowl, except for bananas Add bananas just prior to serving to prevent discoloration. Drizzle agave mixture over fruit and gently fold mixture until fruit is saturated. Chill for 10 minutes, covered. Rinse mint leaves and dry thoroughly. Place mint leaves on top of each other and roll tightly. Shred mint leaves with kitchen scissors. Add shredded mint leaves to fruit and gently fold. Cover and chill for an additional 5 minutes. If placing fruit into individual serving dishes, place shredded mint leaves directly on top of fruit and serve. Makes 9 servings.

Young Living Oils and products used in this recipe:
#3221 Blue Agave Nectar 8 oz OR
#3224 32 fl. oz. Blue Agave Nectar
#3602 Orange Essential Oil

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Green Salad with Tomato Basil Vinaigrette

SALAD
Romaine lettuce
Red, yellow, or orange bell pepper
Mozzarella cheese (optional)
Cucumber
Celery
Romano cheese (optional)

VINIAGRETTE
In a blender, combine:
½ c. olive oil
¼ c. apple cider vinegar or lemon juice
¼ c. sun-dried tomatoes
½ c. avocado oil
5 medium-thick slices Roman tomato
1 tsp. salt
2-3 drops Young Living basil oil

Blend all ingredients except basil essential oil on high until smooth and creamy. Place in small mixing bowl and whisk in basil oil. Serve with salad. Makes 2-3 servings.

Young Living Oils and products used in this recipe:
#3500 Basil Essential Oil

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Wolfberry Coleslaw
Submitted by Margaret Blackburn

Combine in a large bowl:
1 head cabbage, grated
3-4 green onions, finely chopped
1 ¼ c. raw sunflower seeds
½ c Young Living dried wolfberries
1 carrot, coarsely grated
1 ½ c. jicama, chopped fine
½ c raisins

Mix well in a small bowl:
¼ c. extra virgin olive oil
4 Tbsp. pure rice vinegar
2 Tbsp. Young Living Blue Agave
½ tsp. salt
1 drop Young Living black pepper oil

Pour contents of small bowl over salad in large bowl and mix well. Refrigerate for several hours to allow flavors to infuse. Makes 16-18 servings.

Young Living Oils and products used in this recipe:
#3611 Black Pepper Essential Oil
Blue Agave item No. 3221 8 fl.oz. OR
Blue Agave Item No. 3224 32 fl.oz.
#6360 Dried Ningxia Wolfberries