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       Volume I - June 29, 2007

Adventures in Vegetarianism
by Alice Osborne

(Here are three salad recipes using some of our 14 Super Foods! These recipes come from the booklet, Fresh Express. The Cook'n Vegetarian CD is also another great resource for vegetarian recipes.)

SASSY SPINACH SALAD
(serves 6)

1 (10 OZ) PKG baby spinach leaves
C mayonnaise
3 Tbsp raw honey
1 Tbsp fresh-squeezed lemon juice
1 Tbsp poppy seeds
1 pint fresh strawberries, stems removed and quartered
1 med. grapefruit, peeled, sectioned and cut into bite-sized pieces (about 1 C)
2 Tbsp dry-roasted pistachios, chopped

  • In small bowl, mix mayonnaise, honey, lemon juice and poppy seeds to make a poppy seed dressing.
  • Toss spinach, strawberries, grapefruit and poppy seed dressing. Top with pistachios.         
      Download this recipe.


    WALDORF SALAD
    (serves 4)

    2 C fresh romaine lettuce leaves
    2/3 C chopped celery (about 2 stalks)
    1/3 C chopped walnuts
    C mayonnaise
    C golden raisins
    1 C chopped fresh-cut pineapple
    1 Tbsp lemon juice
    3 C diced red apple (Delicious, Fuji, Gala, etc.)

  • In large bowl, combine celery, walnuts, raisins, mayonnaise, lemon juice, pineapple; mix until well combined.
  • Core and dice apples; promptly add apples to salad mixture to prevent browning.
  • Set salad aside 20 min., stirring occasionally.
  • To serve mound romaine lettuce on plates and top with Waldorf mixture.         
      Download this recipe.


    SWEET & SOUR LEAFY GREEN SALAD
    (serves 4)

    1 (10 oz) bag romaine or Italian blend lettuce
    3 C baby spinach leaves
    2 oranges, peeled and sliced
    2 C mushrooms, sliced
    1 C dried cranberries
    C red onion, sliced
    C Dijon honey mustard salad dressing
    to tsp coarsely ground black pepper

  • In large bowl mix all ingredients. Toss gently to coat well.         




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