Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

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Very Veggie Salad

15 ounces or 10 cups mixed greens or baby salad greens
1/2 cup halved cherry tomatoes
1 avocado, cubed
1/4 cup chopped green onions
1 red bell pepper, thinly sliced
left over steamed vegetables (optional)
1/2 15-ounce can lentils, drained, or 1 cups cooked lentils
2 medium carrots, grated
1/4 cup raw sunflower seeds
1/2 cup dressing of choice

Distribute greens, vegetables (except carrots), and lentils on dinner plates. Then distribute grated carrots. Sprinkle with sunflower seeds and pour dressing over salads. Serves 2.

Spinach-Strawberry Salad

3 ounces romaine lettuce
5 ounces organic baby spinach
12 ounces frozen strawberries, thawed, reserving juice

Pile the lettuce and spinach leaves on a plate and lay the defrosted strawberries on top. Pour the juice from the thawed strawberries over the greens. Serves 2.

Raw Fruit and Vegetables

4 ounces fresh organic baby spinach
1 Granny Smith apple, chopped
6 organic strawberries, chopped
1/2 cup blueberries

Arrange spinach on a plate and top with fresh fruit. Serves 1.

Pecan Maple Apple Salad

3 green apples, peeled and cored
10 ounces mixed baby greens
1/2 cup raw pecans, chopped
1/2 cup currants
2 tablespoons pure maple syrup
1/4 cup Dr. Fuhrman's Spicy Pecan Vinegar

Shred apple into greens using a grater or peeler. Add the chopped pecans and currants. Combine maple syrup and vinegar. Pour over salad. Mix all ingredients together thoroughly. Serves 2.