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yields 6 servings
sensational salads 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 into wed

yields 6 servings yields 10 servings
CHERRY TOMATO CROUTON SALAD CARROT-APPLE SALAD
You’ll enjoy the blended flavors of this salad. Choose the croutons of your choice—tofu This bright salad will add a vivid accent to your table and is an excellent source of
(for a gluten-free version) or garlic—or toss with both! Add the tofu croutons to salads and antioxidants and calcium.
soups for extra protein in your meals or enjoy them as a midday snack.
1 fresh pineapple 1. In a food processor, shred the pineapple and apples. Grate the
1 clove garlic, halved GARLIC CROUTONS 2 sweet apples, peeled and cored carrots.
1/3 cup olive oil 1 tablespoon butter or oil 4 medium carrots, peeled 2. In a large bowl, combine the pineapple, apples, and carrots.
½ teaspoon salt 2 slices whole wheat bread 1 teaspoon cinnamon Add the cinnamon and orange juice. Serve chilled.
Dash of ground white pepper Garlic powder and salt for 1 cup orange juice
1/8 teaspoon curry powder or sprinkling
dry mustard (optional)
1 head romaine or iceberg lettuce TOFU CROUTONS yields 8 servings
1 lemon, halved (optional) 14 ounces firm tofu FRESH CORN SALAD
½ cup shredded parmesan or ½ cup sesame seeds Fresh corn is a great source of chlorophyll, but chlorophyll is easily destroyed by heat. Try
mozzarella cheese (optional) Salt for sprinkling serving corn raw to enjoy a crispy and healthful snack. If cooked corn is desired, heat the
1 pint cherry tomatoes, halved 1 cup olive oil, for frying water to no more than 110˚ F.

4 ears fresh corn DRESSING
1. Rub a large salad bowl with the garlic clove halves. If desired, allow small pieces of garlic to remain 8 ounces (about 2 cups) ½ cup oil
in the bowl. chopped salad greens ¼ cup vinegar or freshly squeezed
2. Add the oil, salt, pepper, and curry powder or dry mustard and mix thoroughly. (arugula, romaine, spinach) lemon juice
3. Tear the lettuce into bite-size pieces and add to the bowl. Toss until the leaves are well coated and 2 beef tomatoes, chopped ½ teaspoon sea salt
glistening. 3 pearl onions, sliced and 1/8 teaspoon ground black pepper
4. To prepare the tofu croutons, drain the tofu. Cut into ½-inch strips and blot dry with paper towels. rings separated Dash of onion powder
Cut the strips into ½-inch cubes. ¼ cup chopped parsley Dash of garlic powder
5. Sprinkle the tofu cubes with the sesame seeds and salt. Press a paper towel into the cubes so that
the seeds stick to the tofu. 1. With a sharp knife, cut the corn kernels off the cobs.
6. Heat the oil in a small saucepan. Deep-fry the tofu until golden and crisp. Drain on paper towels. 2. In a large bowl, combine the corn, lettuce, tomatoes, onion rings, and parsley.
7. To prepare the garlic croutons, preheat the oven to 350˚ F. Spread the butter or oil over the bread 3. In a small bowl, combine the dressing ingredients. Pour the dressing over the corn
slices. Sprinkle with the garlic powder and salt. salad and toss.
8. Cut the bread into ½-inch cubes and place in a baking pan. Bake until golden and crisp, for 15 min-
utes.
9. Squeeze the juice from the lemon halves, if desired, onto the salad and sprinkle with the cheese,
tomatoes, and croutons. Toss gently and serve.

110 HEALTHY EVER AFTER 119