15 ounces or 10 cups mixed greens or baby salad greensDistribute greens, vegetables (except carrots), and lentils on dinner plates. Then distribute grated carrots. Sprinkle with sunflower seeds and pour dressing over salads. Serves 2.
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
3 ounces romaine lettucePile 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.
5 ounces organic baby spinach
12 ounces frozen strawberries, thawed, reserving juice
Raw Fruit and Vegetables
4 ounces fresh organic baby spinachArrange spinach on a plate and top with fresh fruit. Serves 1.
1 Granny Smith apple, chopped
6 organic strawberries, chopped
1/2 cup blueberries
Pecan Maple Apple Salad
3 green apples, peeled and coredShred 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.
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