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Prep
Difficulty
Medium
Time
Estimate
30 mins
1. The Cocoa Vinaigrette and Cocoa Dusted Almonds can be made in advance.
2. There is just enough in the vinaigrette recipe for two servings of dressing for each salad. Adjust the servings as needed.
3. If two simple salads do not seem complete for dinner, serve the meal with an extra protein or a slice of bread.
4. Toss together the Beet Slaw first- it will linger nicely for a day or two as the flavors meld.
5. Use the Cocoa Almonds in the Warm Chard Salad, which is best made just prior to serving.
Almonds are simply dusted with cocoa, a pinch of cayenne for just a kick and a drop of sugar for a touch of sweetness. These whip up fast and last for a week or more to snack on or chop up and sprinkle on everything from breakfast to salads to desserts.
This vinaigrette is slightly sweet, slightly bitter with notes of orange. While it almost looks like it, this dressing does not have any cloyingly sweet chocolate syrups in it. This is all-natural deliciousness, perfect for drizzling on many types of salads. The aphrodisiacs ginger & garlic are added to give this romantic dressing an extra boost of love.
Dazzling red beets, carrots and shocking bits of cocoa bitterness from the cacao nibs, which are bits and pieces of raw cacao pods all shine together in this unique salad. To complete the chocolate effect we couldn’t resist tossing it with this Cocoa Vinaigrette.
This salad is a bit adventurous. Be tempted to try it, if only to experience the silky texture of the cocoa throughout the winter greens. Apples, dried cherries & the Cocoa Vinaigrette are warmed and tossed onto creamy goat cheese, crunchy almonds and fresh chard. Substitute cranberries for the dried cherries and another dark leafy green for the swiss chard, if unavailable. Leave out the cheese for a dairy-free or vegan option.
