Disease Proof

Elegant Salads

Baba Ganoush Salad
Baba Ganoush
1 eggplant
1 cup garbanzo beans, cooked or canned
2 tablespoons raw tahini
2 tablespoons lemon juice
4 cloves garlic, finely chopped
1/3 cup bean liquid from can of garbanzo beans, or water
1 teaspoon Bragg Liquid Aminos


Salad
10 ounces organic spinach
3 shiitake mushrooms, thinly sliced
1/4 onion, thinly sliced
1 cup cherry tomatoes
1 medium cucumber, chopped
1 medium red bell pepper, chopped
Prick eggplant and bake on baking sheet at 350 degrees for 45 minutes. Scoop out eggplant meat. In a blender or Vita-Mix combine eggplant, garbanzo beans, tahini, lemon juice, garlic, bean liquid, and liquid aminos. Blend until smooth. Combine salad ingredients and toss with dressing. This can also be served with whole wheat pita or stuffed in a wrap. Serves 4.

Beet and Fresh Herb Vegetable Salad w/ Fruit and Nuts

4 cups romaine lettuce, torn into pieces
4 cups mixed greens
4 cups organic spinach
1 cup endive, chopped
1 small beet, peeled and grated
1/2 medium cucumber, peeled if not organic and sliced
1 apple, chopped
1/2 tomato, chopped
1/2 cup fresh or frozen peas, thawed
1/2 small sweet onion, thinly sliced
1/4 cup cilantro, chopped
1/4 cup fresh oregano, chopped
1/3 cup fresh basil, chopped
1/4 cup sunflower seed nuts
1/4 cup sliced almonds
edible flower petals, such as marigolds (optional)
1/2 avocado, sliced
Dr. Fuhrman’s Spicy Pecan Vinegar or rice vinegar, to taste
Pile romaine lettuce, mixed greens, spinach and endive in a bowl, then add rest of ingredients except the nuts, avocado, flower petals and vinegar . Toss to mix, then sprinkle with the nuts and flower petals and place the avocado slices on top. Sprinkle the vinegar over all or over individual portions. Serves 4.

Citrus Avocado Salad with Dijon Fig Dressing
Salad
12 ounces romaine lettuce, washed and torn in bite-sized pieces
1 avocado, sliced
1/2 sweet onion, sliced in thin rounds
2 oranges, peeled and sliced in rounds
1 cup grape tomatoes, halved
1/2 cup walnuts


Dressing
3 tablespoons water
1 tablespoon Dr. Fuhrman's VegiZest
1/3 cup Dr. Fuhrman's Black Fig Vinegar
1 tablespoon Dijon mustard
2 tablespoons raw almond butter
1 tablespoon ketchup, low sodium
1 tablespoon minced garlic
Whisk dressing ingredients together until smooth and pour over salad. Serves 4.
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