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sensational salads
104 Kani Salad 126 Mock Potato Salad
105 Avocado-Quinoa Salad 126 Cauliflower Toss with Zucchini
105 Spinach Pesto Salad with Tortilla and Radishes
Chips 127 Cauliflower with Avocado and
107 Breakfast Salad Black Olives
108 Strawberry-Arugula Salad 128 Red Potato Salad
109 Romaine Salad with Lemon Dulse 129 Corn Pasta Salad with Yogurt
Dressing Dressing
yields 2 servings 109 Dill-icious Romaine and Snap Peas 131 Kohlrabi Salad
Salad 131 Apple-Kohlrabi Matchstick Salad
KANI SALAD 110 Cherry Tomato Crouton Salad 131 Kohlrabi Coleslaw
111 Romaine-Pear Salad with Roasted 132 Beet It Salad
2 frozen kani (imitation crab sticks),
cut into 2-inch pieces Cashews 132 Beet Relish
2 Persian cucumbers, unpeeled 112 Rainbow Salad 133 Beet Refresher
1/3 cup spicy mayonnaise (see recipe 113 Vegetable “Spiraghetti” with 133 Beet and Cabbage Salad with
note) Marinara Sauce Honey-Lemon Dressing
1 cup shredded purple cabbage 114 Spaghetti Squash Salad 134 Alfalfa Carrot Salad
2 tablespoons toasted sesame seeds
114 Sesame Julienne 135 Broccoli Slaw
1. Separate the kani pieces into 115 Classic Cucumber Salad 135 Sprout and Avocado Medley
strings. 116 Fennel and Lemon Salad 137 Party Sprouts
2. Cut the cucumbers into strips ap- 116 Roma Tomato Vinaigrette 138 Adzuki Bean Sprout Salad
proximately the same size as the 117 Tomato-Leek Salad 139 Dry Roasted Peanut Sprouts
kani.
3. In a large bowl, combine the kani 118 Carrot, Olive, and Craisin Salad 139 Sprouted Quinoa Salad
and cucumbers with the cabbage 119 Carrot-Apple Salad 140 Zesty Sprouted Bean and Sunflower
and mayonnaise. Sprinkle with 119 Fresh Corn Salad Salad
the sesame seeds. 121 Pressed Red Cabbage Salad with 140 Chickpea Salad with Almonds
Radishes 141 Tabbouleh Salad
RECIPE NOTE If spicy 121 Red Cabbage Sesame Salad 142 Avocado Daikon Salad
mayonnaise isn’t available in 122 Kale Cabbage Coconut Crunch 143 Avocado “Rainbowls”
your neighborhood, add onion 122 Cabbage with Honey Marinade 145 Eggplant Marinade
powder, garlic powder, dried 123 Cabbage Salad with Green Peas 145 Roasted Eggplant Salad
parsley, basil, and ground black
pepper to 1/3 cup mayonnaise. and Tarragon 146 Mediterranean Salad with Sour
123 Coleslaw with Avocado Dressing Cream Dressing
125 Cauliflower Dill Salad 146 Eggless Egg Salad
125 Cauliflower “Couscous” with 147 Almost Tuna Salad
Avocado-Quinoa Salad
104 HEALTHY EVER AFTER the vegetables. Top with the tortilla chips. tomato quarters over the spinach. Drizzle the pesto sauce over is reached. Mix well, adding drops of water until the desired consistency Shake well. Drizzle over the quinoa salad. the avocado and olive slices. cumber and spoon the quinoa over the cucumber. Top with 3. Place the spinach on four individual salad plates. Arrange the 2. In a small bowl combine the mayonnaise with the pesto sauce. 1. Cut the tomato

105

yields 4 servings

sprigs, chopped
and tomato. Cover and let stand for 30 minutes.
1 cube frozen cilantro or 4 fresh
2. While the quinoa is still hot, add the onion, cilantro, peppers,
¼ onion, sliced
Drain the excess water.
1 teaspoon salt
with the salt in 1 cup water for 5 minutes. Do not overcook.
6 hours
was soaked. In a 2-quart pot, cook the quinoa at a low boil
1 cup quinoa, soaked for
1. Drain and rinse the quinoa, discarding the water in which it
such as phosphorus, iron, and riboflavin.
has a slightly higher fiber content , while white makes a better choice for micronutrients
salads
Both red and white quinoa are high-quality sources of protein. Besides the taste, red quinoa
AVOCADO-QUINOA SALAD
yields 4 servings

sensational

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