Salads

Light and Simple Salad

Prep Time: 5 minutes
Yield: 4-6 servings

Ingredients:
4-6 large handfuls of mesclun salad mix
1/4 cup roasted sunflower or pumpkin seeds
6 red radishes, thinly sliced

Directions:
1. Toss all ingredients.
2. Serve with the dressing of your choice.

Variations:
Add grated carrot, thinly sliced cucumber or celery.

Carrot and Raisin Salad

Prep Time: 5 minutes
Yield: 4 servings

Ingredients:
1 pound carrots, grated
2/3 cup raisins
1 1/2 cups orange juice
1 tablespoon freshly grated ginger root

Directions:
1. Soak raisins in orange juice for 1 hour (overnight is fine).
2. Mix all ingredients in a bowl and marinate for 1 hour or overnight.

Sprout Salad

Prep Time: 10 minutes
Yield: 4 servings

Ingredients:
1 cup mung bean sprouts
1 cup alfalfa or radish sprouts
1/2 cup each daikon and carrots, cut into matchsticks or grated, mixed with a pinch of salt
1 bunch watercress or arugula, washed and chopped

Dressing:
2 tablespoons tahini
1 tablespoon umeboshi paste
2 tablespoons lemon juice
1 tablespoon mellow white miso

Directions:
1. Prepare carrots and daikon with salt and let sit while you prepare the rest of the ingredients.
2. Wash the sprouts well.
3. Combine the dressing ingredients.
4. Mix the vegetables with the dressing and serve.

Tricolor Salad With Creamy Raspberry Dressing

Prep Time: 10 minutes
Yield: 2 cups, serves 4

Ingredients:
2 Belgium endives or white part of curly chicory
1 radicchio
1 bunch arugula

Dressing:
1 package Mori-Nu silken tofu or 10 ounces silken tofu
4-6 tablespoons raspberry jam
2 tablespoons canola oil
3 tablespoons raspberry or umeboshi vinegar
1/4 cup water
1/2 teaspoon sea salt

Directions:
1. Wash and dry salad greens. Arrange them over the individual salad platters.
2. Combine dressing ingredients in a blender and process until smooth.
3. Drizzle dressing over the greens and serve.

Minty Fresh Cucumber Salad

Prep Time: 10 minutes
Cooking Time: 30 minutes
Yield: 4 servings

Ingredients:
2 cucumbers
1 green apple
1 handful fresh mint
1-3 pinches of sea salt
juice of 1/2 lemon

Directions:
1. Peel stripes on the cucumbers.
2. Thinly slice the cucumbers and apple - the thinner the better!
3. Rub the salt into the slices.
4. Finely chop the mint and mix it into the salad.
5. Press gently for 30 minutes
6. Add the lemon juice and serve garnished with a few whole mint leaves.

Note:
You can rinse the salt off if you want to, after pressing. You don't need to press this salad. You can let it sit and marinate for an hour instead—just use a little extra salt.

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