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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 COLESLAW WITH AVOCADO DRESSING DRESSING AND TARRAGON CABBAGE SALAD WITH GREEN PEAS 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, an

123

yields 6 servings

yields 4 servings