1 (1-lb.) pkg. Primavera pasta, uncooked
2 medium raw carrots, shredded
2 medium raw zucchini, cut into julienne strips
2 medium tomatoes, chopped
1 cup small raw broccoli florets
1 cup small raw cauliflower
1 (16 oz.) can chick peas, drained
1 cup bottled Italian salad dressing
Cook primavera pasta according to directions
and drain with cold water.
In large bowl, combine pasta and remaining
ingredients; toss to mix.
Cover. Chill thoroughly. Stir gently before
serving. Serves 12
2/3 cup French dressing
2 tablespoons honey
2 tablespoons orange juice
¾ teaspoon paprika
Combine all ingredients and shake well.
Makes one cup. Excellent on fruit salads.
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1 cup yogurt
2 teaspoons lemon juice
2 teaspoons honey
Combine all ingredients and blend well.
2/3 cup lemon juice
1 1/3 cup olive oil
1 clove garlic (optional)
¼ teaspoon anise seed
¼ teaspoon dill weed
¼ teaspoon spearmint
¼ teaspoon Fines Herbs (if unavailable use
equal combination of sage, oregano,thyme,
basil, marjoram and rosemary).
Crush garlic (if used). Crush anise seeds
and add to garlic.
Crush other herbs into fine pieces and add
to oil and lemon juice.
Shake well and use on any green salad.
Refrigerate dressing.
1 red grapefruit
1 avocado
Cut grapefruit in half. Remove alternate
segments of grapefruit and replace with
avocado wedges.
Remove the core of the grapefruit and fill
cavity with poppy seed salad dressing to dip
the avocado and grapefruit segments.
Whole wheat or rye bread
Cucumber thinly sliced
Tomato thinly sliced
Onion thinly sliced
Mayonnaise or margarine
Place a lettuce leaf on whole wheat or rye
bread. On this place a layer of thinly sliced
cucumber,
then a layer of thinly sliced tomato and finish
with a paper thin slice of onion.
Add another slice of bread spread with
either mayonnaise or margarine.
3 scallions, chopped
½ cup unrefined corn germ oil
2 ½ tablespoons lemon juice or 2
Tablespoons cider vinegar or 7 umeboski
plums
1/3 cup tamari soy sauce
Blend all ingredients together in a blender
This dressing is best with umeboski plums,
but it is good with lemon juice or vinegar too!
Yields 1 cup of dressing.
1 10 oz. can red kidney beans
1 can chick peas
1can green beans
1 onion finely chopped
2 Tomatoes
French dressing
Drain beans, rinse with cold water. Place
all ingredients in bowl and pour
French dressing over toss lightly and chill.
Serve on bed of lettuce with tomato
wedges as garnish. Serves 4
1 cup honey
2 teaspoons dry mustard
2 cups unrefined oil (safflower, sesame, or
olive)
3 tablespoons poppy seed
2 teaspoons sea salt
¾ cup cider vinegar
3 tablespoons onion juice
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Combine all ingredients in blender and blend
for one minute. Yields 4 cups of dressing.
2 pear halves
1 kiwi sliced
2 tablespoons finely chopped walnuts
Lettuce
Arrange pear halves and kiwi on bed of
lettuce and sprinkle with walnuts.
Topping optional.
1 clove garlic (minced)
2 teaspoons sesame seed
½ cup olive oil
3 tablespoons lemon juice
Veggie salt to taste
Sauté garlic, sesame seeds and olive oil
lightly. Cool and shake well with rest of
ingredients.
Lettuce, shredded
Tomatoes,diced
Carrots, shredded
Combine all ingredients and sprinkle with TVP*
(textured vegetable protein).*
Top with salad dressing of choice.
1 pound raw, crisp spinach
1 clove garlic minced
1 onion grated
2 tablespoons lemon juice
7 tablespoons oil
Tomato wedges
3 hard cooked eggs quartered
Break up spinach. Blend garlic, onion, lemon
juice and oil together.
Toss spinach with dressing. Garnish with
tomato and eggs.