Salads for Two

Posted on June 16, 2008 by Joel Fuhrman

Romaine, Spinach, Watercress Salad with Fruit and Nuts
Blasamic Vinaigrette
1/2 cup water
6 tablespoons roasted garlic rice vinegar
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons 100% grape fruit spread or raisins
4 cloves garlic, pressed
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder

Salad
1 head (about 6 cups) romaine lettuce, shredded
5 ounces (about 5 cups) organic baby spinach
1/2 bunch watercress leaves
1 apple, grated
1 pear, grated
4 tablespoons chopped walnuts
1/4 cup raisins or currents (optional)
Blend all vinaigrette ingredients together in a high powered blender. Combine salad ingredients. Toss salad with light amount of vinaigrette. Serves 2.

Green Velvet Vegetable Salad
Green Velvet Dressing
3/4 cup water
1/2 cup fresh lemon juice
1/2 cup raw tahini (pureed sesame seeds)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
4 tablespoons raw cashews
2 tablespoons Dr. Fuhrman’s VegiZest
1/2 tablespoon chopped fresh tarragon (optional)
2 teaspoons Bragg Liquid Aminos or low sodium soy sauce
2 cloves garlic, chopped


Salad
10 ounces (about 10 cups) mixed salad greens
1/2 cup shredded zucchini
1/2 cup fresh or frozen corn
1/2 cup diced red bell pepper
1/4 cup chopped scallions
1 cup sprouts (assorted varieties)
Blend all dressing ingredients in a high powered blender until smooth. Serves 2.
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