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sensational salads

yields 4 servings yields 4 servings
FENNEL AND LEMON SALAD VEGETABLE “SPIRAGHETTI” WITH
MARINARA SAUCE
A member of the anise family, fennel is as common in Mediterranean markets as celery and
carrots are in ours. The stalks form a kind of false bulb that has many of the properties of A spin on traditional spaghetti with tomato sauce. Daikon is in the
celery with a slight licorice flavor. Fennel is a good source of carotenes and is said to help in radish family, and looks like a parsnip. This salad also works well with the
weight reduction. This salad is delicious, refreshing, and surprisingly kid-friendly, too. It’s a Macadamia Alfredo Sauce (p. 178) or a pesto sauce of your choice (pp. 162–65).
great side salad, especially alongside a fish main.
2 zucchini, peeled
3 fennel bulbs 1. Remove the outermost layer of each fennel bulb. Save some of 1 carrot or beet , peeled
Juice and zest of 1 lemon the wispy fennel fronds to add to the salad. Wash the stalks as 4-inch piece daikon or 1 turnip, peeled
1 cup chopped fresh parsley you would fresh celery stalks and dice. ½ teaspoon salt
1 teaspoon sea salt 2. In a large bowl, combine the diced fennel with the lemon juice
Dash of ground black pepper and zest, parsley, and fennel fronds. Add the salt, pepper, and RAW MARINARA SAUCE
2 tablespoons olive oil oil. Toss and serve. 2 red bell peppers, chopped
¼ red onion, chopped
1 cup fresh basil
1 clove garlic
ROMA TOMATO VINAIGRETTE yields 6–8 servings ¼ cup olive oil
1 tablespoon Bragg liquid aminos
A lovely, refreshing salad for any time of the year. Deep red tomatoes are the best, because
of their abundance of the antioxidant lycopene, which can reduce the risk of many cancers, 1 teaspoon oregano
as well as the risk of coronary heart disease. 1 teaspoon thyme
Dash of stevia powder (optional)
8 Roma tomatoes, sliced 1. Arrange the tomatoes in one layer in a shallow baking dish. 2 teaspoons psyllium husks powder
1 cup olive or vegetable oil 2. In a medium bowl, combine the oil, vinegar, oregano, garlic,
1/3 cup wine vinegar salt, and pepper and pour the dressing over the tomatoes. 1. Use a mandolin or spiral vegetable cutter to spiralize the vegetables.
2 teaspoons oregano 3. Cover and chill for 2–3 hours, occasionally spooning the dress- 2. To soften the vegetables, sprinkle with the salt and let stand for 1 hour.
2 cloves garlic, minced ing over the tomatoes. 3. To prepare the sauce, blend all the ingredients until smooth. Top the Vegetable Spiraghetti with the
1 teaspoon sea salt 4. Before serving, arrange the tomatoes over the salad greens on marinara sauce and toss well.
¼ teaspoon ground black pepper individual plates. Sprinkle with the minced onion and parsley.
4 cups crisp salad greens (arugula, Drizzle some of the remaining dressing on top.
romaine, baby spinach)
½ red or Vidalia onion, minced
½ cup chopped fresh parsley

116 HEALTHY EVER AFTER under running water. center. Open and clean all layers each, and slit lengthwise into the ends, remove the outer leaf of well. To clean leeks, cut off the so it’s important to clean them (and can be infested with bugs), be used. Leeks are often dirty white part and the green should indication of freshness. Both the the large outer leaves are your that haven’t been trimmed, as RECIPE NOTE Buy leeks gredients. Serve chilled. In a large bowl, combine all the in- ½

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dressing.

ingredients and toss gently.

sliced

yields 8 servings

yields 6 servings