Page 125 - 27040

sensational salads

RED POTATO SALAD yields 4 servings CAULIFLOWER DILL SALAD yields 2 servings

Most of the nutrients in potatoes are found in or under the skin. Potato skins are the 2 cups chopped cauliflower 1. In a large bowl, combine all the ingredients. Adjust the sea-
best source of potassium—vital for control of the heartbeat and blood pressure—in the ½ red bell pepper, cut into 1-inch sonings to taste.
vegetable kingdom.
strips 2. Marinate for at least 30 minutes before serving.
2½ pounds (about 12–15) mini red potatoes, 2 tablespoons apple cider vinegar 4 pearl onions, sliced
unpeeled and quartered or juice of 1 lemon 1 tablespoon olive oil
¾ cup water 1 teaspoon mustard 1 teaspoon fresh lemon juice
½ teaspoon salt 1 teaspoon salt 1 clove garlic, crushed
1 bunch scallions, green part only, chopped ½ cup oil ¼ cup fresh dill or 1 tablespoon
½ cup chopped fresh parsley Dash of ground black pepper dried dill
1 cup black olives, quartered Dash of Bragg liquid aminos
½ cup corn kernels (optional)

yields 10 servings
CAULIFLOWER “COUSCOUS” WITH POMEGRANATE
AND ARUGULA
1. Cook the potatoes in the water and salt for 15 A low-carb delicious alternative to traditional Israeli couscous, this quick and easy salad can
minutes until the water is absorbed. be served as a meal with chicken or fish nuggets on top, or as a delicious hot side dish when
2. Add the scallions, parsley, olives, and corn to tossed with roasted vegetables.
the potatoes and toss gently. 32 ounces cauliflower florets
3. In a separate bowl, combine the vinegar or (see recipe note) 1. In a food processor, grate the cauliflower until it resembles
couscous.
lemon juice, mustard, salt, oil, and pepper. Mix Juice of 1 lemon 2. In a large bowl, combine the cauliflower, lemon juice, zest, oil,
vigorously until smooth. Zest of 1 lemon (optional) parsley, pistachios, onion, dates, arugula or spinach, salt, and
4. Pour the dressing over the salad and toss gen- 3 tablespoons olive oil pepper. Serve immediately.
tly.
1 cup chopped fresh parsley
½ cup pistachios RECIPE NOTE If you prefer your cauliflower cooked,
½ red onion, sliced steam it for about 6 minutes after grating it, or simmer
5 dates, chopped, or 1 cup briefly in a minimal amount of water. Drain and chill before
pomegranate seeds adding the remaining ingredients.
1 cup fresh arugula or For the unique kick that black pepper gives, grind pepper-
baby spinach corns in a pepper grinder. You can substitute with ground
½ teaspoon sea salt black pepper if you don’t have peppercorns or a pepper
¼ teaspoon fresh cracked black grinder at hand.
peppercorns (see recipe note)

128 HEALTHY EVER AFTER to package directions. rice pasta. Just cook according pasta can be substituted for RECIPE NOTE The corn serving. Drain and rinse with cold water immediately. Sour pickles, sliced Broccoli or radish sprouts Red and green bell peppers, cut into 2-inch strips Kirby cucumbers, unpeeled and sliced Green peas Red cabbage, chopped Carrots, sliced YOGURT DRESSING 3. Combine the dressing ingredients and pour the dressing over the salad. Toss gently to coat

129

4 tablespoons chopped onion or sliced scallions
½ cup chopped celery
8 ounces corn pasta (see recipe note)
½ teaspoon salt
4 cups water
Ways
alternative for its interesting texture and flavor.
who are gluten sensitive or intolerant, but it’s also a good
it’s made out of ground corn. It’s a good alternative for those
Corn pasta is a type of pasta that’s gluten-free: instead of wheat,

WITH YOGURT DRESSING
Cauliflower
CORN PASTA SALAD
yields 8 servings

sensational salads

12
11