Page 100 - 27040

97
xylitol, or a dash of stevia
walnuts
lettuce, rinsed and dried
10
yields 10 crepes
#27040_eyal - 27040_pnim_eyal.1.1.1 | 5 - A | 18-12-03 | 09:41:00 | SR:-- | Black
27040_eyal - 27040_pnim_eyal.1.1.1 | 5 - A | 18-12-03 | 09:41:00 | SR:-- | Yellow
27040_eyal - 27040_pnim_eyal.1.1.1 | 5 - A | 18-12-03 | 09:41:00 | SR:-- | Magenta
sensational and cinnamon. Place 2 tablespoons of the filling on each crepe and roll. Rewarm in melted butter. lightly browned, flipping once. Repeat with the remaining batter. apple juice, and oil. Stir or blend with an immersion blender until no lumps remain. 3. To prepare the filling, in a medium bowl, combine the farmer cheese, sugar, vanilla sugar, sour cream, 2. In a nonstick skillet, heat the butter o
#
salads Both red and white quinoa are high-quality sources of protein. Besides the taste, red quinoa
has a slightly higher fiber content , while white makes a better choice for micronutrients
such as phosphorus, iron, and riboflavin.
1. Drain and rinse the quinoa, discarding the water in which it
1 cup quinoa, soaked for
6 hours
with the salt in 1 cup water for 5 minutes. Do not overcook.
1 teaspoon salt was soaked. In a 2-quart pot, cook the quinoa at a low boil
¼ onion, sliced Drain the excess water.
1 cube frozen cilantro or 4 fresh 2. While the quinoa is still hot, add the onion, cilantro, peppers,
sprigs, chopped and tomato. Cover and let stand for 30 minutes.
1½-inch strip green bell pepper, 3. Distribute the lettuce between four salad plates. Add the cu-
cut into slivers cumber and spoon the quinoa over the cucumber. Top with
1½-inch strip yellow bell pepper, the avocado and olive slices.
cut into slivers 4. Combine the olive oil and lemon juice in a tightly covered jar.
1 plum tomato, cut into slivers Shake well. Drizzle over the quinoa salad.
½ pound salad greens, chopped
1 Persian cucumber, cubed
1 avocado, sliced and quartered
½ cup olives, pitted and halved
¼ cup olive oil
Juice of ½ lemon

SPINACH PESTO SALAD WITH TORTILLA CHIPS yields 4 servings

A colorful and charming appetizer salad.
2 beef or vine tomatoes, sliced 1. Cut the tomato slices into quarters.
½ cup Classic Basil Pesto (p. 163) 2. In a small bowl combine the mayonnaise with the pesto sauce.
1 tablespoon Homemade Mayonnaise Mix well, adding drops of water until the desired consistency
(p. 176) is reached.
8 ounces baby spinach, chopped 3. Place the spinach on four individual salad plates. Arrange the
coarsely tomato quarters over the spinach. Drizzle the pesto sauce over
1 packet (1.25 ounces) tortilla the vegetables. Top with the tortilla chips.
chips, sweet chili flavor

105 3. In a large bowl, combine the kani 2. Cut the cucumbers into strips ap- 1. Separate the kani pieces into 2 tablespoons toasted sesame seeds 1 cup shredded purple cabbage 1/3 cup spicy mayonnaise (see recipe 2 Persian cucumbers, unpeeled 2 frozen k

Pomegranate and Arugula
Avocado-Quinoa Salad
147
Almost Tuna Salad
Cauliflower “Couscous” with
125
Eggless Egg Salad
146
Cauliflower Dill Salad
125
Cream Dressing

Coleslaw with Avocado Dressing
123
pepper to 1/3 cup mayonnaise.
Mediterranean Salad with Sour
146
and Tarragon

parsley, basil, and ground black
Roasted Eggplant Salad
145
Cabbage Salad with Green Peas
123
powder, garlic powder, dried
Eggplant Marinade
145
122
Cabbage with Honey Marinade
your neighborhood, add onion
143
Avocado “Rainbowls”
mayonnaise isn’t available in
Kale Cabbage Coconut Crunch
122
RECIPE NOTE If spicy
Avocado Daikon Salad
142
Red Cabbage Sesame Salad
121
Tabbouleh Salad
141
Radishes
140
Chickpea Salad with Almonds
the sesame seeds.
121
Pressed Red Cabbage Salad with
and mayonnaise. Sprinkle with
Salad
119
Fresh Corn Salad
and cucumbers with the cabbage
Zesty Sprouted Bean and Sunflower
140
119
Carrot-Apple Salad
Sprouted Quinoa Salad
139
Carrot, Olive, and Craisin Salad
118
kani.
139
Dry Roasted Peanut Sprouts
117
Tomato-Leek Salad
proximately the same size as the
138
Adzuki Bean Sprout Salad
116
Roma Tomato Vinaigrette
Party Sprouts
137
Fennel and Lemon Salad
116
strings.
135
Sprout and Avocado Medley
115
Classic Cucumber Salad
Broccoli Slaw
135
Sesame Julienne
114
Alfalfa Carrot Salad
134
Spaghetti Squash Salad
114

Honey-Lemon Dressing

Marinara Sauce
note)
133
113
Beet and Cabbage Salad with
Vegetable “Spiraghetti” with
Beet Refresher
133
Rainbow Salad
112
cut into 2-inch pieces
132
Beet Relish
Cashews
Beet It Salad
132
111
Romaine-Pear Salad with Roasted
Kohlrabi Coleslaw
Cherry Tomato Crouton Salad
131
110
Apple-Kohlrabi Matchstick Salad
131
Salad
Kohlrabi Salad
131
Dill-icious Romaine and Snap Peas
109
yields 2 servings
Dressing
Dressing
Corn Pasta Salad with Yogurt
Romaine Salad with Lemon Dulse
129
109
Red Potato Salad
128
Strawberry-Arugula Salad
108
Breakfast Salad
Black Olives
107

Cauliflower with Avocado and
Chips
127
and Radishes
Spinach Pesto Salad with Tortilla
105

126
Avocado-Quinoa Salad
Cauliflower Toss with Zucchini
105
Kani Salad
104
Mock Potato Salad
126