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sensational salads

yields 8 servings
MOCK POTATO SALAD

24 ounces frozen cauliflower 1. Blanch the cauliflower in boiling water for 1 minute. Drain. Cut
florets into bite-size pieces.
1 ear fresh corn 2. Cut the corn kernels off the cob with the sharp end of a ser-
2 carrots, shredded rated knife.
1 cup frozen green peas 3. In a large bowl, combine the cauliflower with the corn, car- yields 4 servings
3 sour pickles, cubed rots, peas, pickles, leek, mayonnaise, salt, and cayenne. Serve
1 leek, diced (optional) at room temperature.
½ cup mayonnaise CAULIFLOWER
1 teaspoon sea salt WITH AVOCADO
Dash of cayenne pepper VARIATION To turn this salad into a filling protein-rich AND BLACK OLIVES
dish, substitute the cauliflower with 1 pound lima beans. 2 cups chopped cauliflower
Cook the lima beans for 1 hour until well cooked but firm.
1 avocado, diced
¼ cup diced red onion
¼ cup chopped fresh basil
¼ cup pitted and chopped black
olives
CAULIFLOWER TOSS WITH ZUCCHINI yields 6 servings 1/8 cup finely diced red bell pepper
AND RADISHES 2 tablespoons fresh lemon juice

8 ounces cauliflower florets 1. In a large bowl, toss all the ingredients together. In a large bowl, combine all the in-
1 unpeeled zucchini, thinly sliced 2. Serve with Vinaigrette Dressing (p. 167). gredients. Serve immediately.
3 red radishes, thinly sliced
2 cups salad greens (arugula,
radicchio, spinach, romaine,
or iceberg lettuce)

Cauliflower Toss with
Zucchini and Radishes
126 HEALTHY EVER AFTER pepper (optional) liquid aminos Dash of cayenne 1 teaspoon Bragg lemon juice 2–3 tablespoons fresh ¼ cup water 1 clove garlic 1 avocado DRESSING 3. Toss the salad with the dressing. Marinate for at least 30 minutes before serving. 2. In a blender or food processor, puree the dressing ingredients until smooth. 1. In a large bowl, toss the cabbage, carrot, celery, and parsley. ½ cup chopped fresh parsley 1 cup thinly sliced celery (optional) 1 cup shredded carrot 1 cup thin

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yields 6 servings

yields 4 servings