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sensational salads

yields 10–12 servings
SPAGHETTI SQUASH SALAD
Spaghetti squash, true to its name, is a good substitute for pasta.

1 spaghetti squash, unpeeled 1. Preheat the oven to 375˚ F.
1 red Holland bell pepper, diced 2. Cut the squash in half lengthwise. Scoop out the seeds and
1 green bell pepper, diced place cut side down into a baking pan. Fill the pan with half
¼ Vidalia onion, minced an inch of water and bake until squash punctures easily with a yields 10–12 servings
1 cup shredded carrots fork, about 45 minutes. Remove the squash from oven and let
½ cup sunflower seeds cool.
1 teaspoon salt 3. Run the tongs of a fork through the flesh of the squash, creat- CLASSIC
CUCUMBER SALAD
1 cup Cashew Mayonnaise (p. 177) ing your spaghetti. Place in a large bowl.
4. Combine with the peppers, onion, carrots, sunflower seeds, This salad is best if prepared at least
salt, and mayonnaise. Serve at room temperature. 6 hours before serving to allow the
flavors to blend. The salad will remain
fresh in the refrigerator for up to a
week.
yields 4 servings
SESAME JULIENNE 1 Vidalia onion, sliced
Use a julienne peeler to julienne the carrots and zucchini, where the vegetables are cut into 10 unpeeled Kirby cucumbers, sliced
short, thin strips. For the red pepper and celery, use a sharp knife to cut matchstick-size Juice of 3 lemons
pieces. 1 red bell pepper, cut into strips

1 cup carrots, julienned 2 tablespoons unrefined 1 tablespoon sea salt
1 cup celery, julienned sesame oil Dash of ground black pepper
1 cup red bell pepper, 2 tablespoons fresh lemon juice Dash of stevia
julienned 1–2 tablespoons Bragg liquid In a large bowl, combine all the in-
1 cup zucchini, julienned aminos gredients. Refrigerate and let mari-
1 cup sliced fresh mushrooms 2 tablespoons sesame seeds nate for at least 6 hours before serv-
2 scallions, sliced diagonally ing.

Combine all the ingredients in a salad bowl and serve.

Sesame Julienne
114 HEALTHY EVER AFTER salad. Serve immediately. ing ingredients and pour over the berries. pears, cashews, and dried cran- (optional) sweetener blueberries size pieces 2. In a small bowl, combine the dress- 1. In a large bowl, toss the lettuce, 1 tablespoon chopped red onion 3 teaspoons poppy seeds 2 tablespoons xylitol or any ¼ teaspoon sea salt ½ teaspoon mustard ¼ cup freshly squeezed lemon juice ½ cup oil DRESSING ½ cup dried cranberries or ½ cup roasted cashews 3 yellow pears, cut int

111

yields 4 servings

yields 6 servings