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119
yields 8 servings
yields 10 servings
sensational salads Add the cinnamon and orange juice. Serve chilled. carrots. 2. In a large bowl, combine the pineapple, apples, and carrots. 1. In a food processor, shred the pineapple and apples. Grate the lemon juice DRESSING Dash of garlic powder Dash of onion powder 1/8 teaspoon ground black pepper ½ teaspoon sea salt ¼ cup vinegar or freshly squeezed ½ cup oil salad and toss. rings separated (arugula, romaine, spinach) chop

yields 6 servings

ROMAINE-PEAR
SALAD WITH ROASTED
yields 4 servings CASHEWS
Although the ingredients in this salad
CARROT, OLIVE, are diverse, they blend well and make
AND CRAISIN SALAD a delicious salad that will enhance
any meal.
Try this intriguing combination of
ingredients. So easy, so good. 1 head romaine lettuce, cut into bite-
size pieces
3 carrots, grated 3 yellow pears, cut into wedges
½ cup sliced olives ½ cup roasted cashews
¼ cup dried cranberries
½ cup dried cranberries or
¼ cup sunflower seeds blueberries
Juice of 1 lemon
1 level tablespoon mayonnaise
DRESSING
In a medium bowl, combine all the ½ cup oil
ingredients. Chill and serve. ¼ cup freshly squeezed lemon juice
½ teaspoon mustard
¼ teaspoon sea salt
2 tablespoons xylitol or any
sweetener
3 teaspoons poppy seeds
1 tablespoon chopped red onion
(optional)
1. In a large bowl, toss the lettuce,
pears, cashews, and dried cran-
berries.
2. In a small bowl, combine the dress-
ing ingredients and pour over the
salad. Serve immediately.

Fresh Corn Salad Cherry Tomato Crouton Salad
118 HEALTHY EVER AFTER ing. nate for at least 6 hours before serv- gredients. Refrigerate and let mari- In a large bowl, combine all the in- Dash of stevia Dash of ground black pepper 1 tablespoon sea salt 1 red bell pepper, cut into strips Juice of 3 lemons 10 unpeeled Kirby cucumbers, sliced 1 Vidalia onion, sliced week. fresh in the refrigerator for up to a flavors to blend. The salad will remain 6 hours before serving to allow the This salad is best

115

julienned

yields 10–12 servings