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

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Walnut-Pear Green Salad

8 ounces (about 8 cups) baby salad mix
2 ounces (about 2 cups) arugula or watercress
1 pear, grated
1/4 cup currants
1/4 cup walnuts, crushed or chopped
2 tablespoons Dr. Fuhrman’s D’Anjou Pear Vinegar or balsamic vinegar
2 teaspoons olive oil
2 pears, peeled and sliced
1/4 cup walnut halves (optional)

Combine greens with grated pear, currants, and walnuts. Toss with vinegar & olive oil. Top with sliced pears and if desired, walnut halves. Serves 2.

Tossed Green Salad w/ Fruit

8 ounces baby salad mix
2 small heads romaine lettuce, torn or cut into bite sized pieces
2 cups watercress
1 cup broccoli sprouts
1 cup organic strawberries, sliced
2 green apples, chopped
2 tablespoons currants
4 tablespoons Dr. Fuhrman’s Blood Orange Vinegar
4 kiwis, sliced
2 tablespoons sunflower seeds

Toss all ingredients together except for sunflower seeds. Sprinkle seeds on top and serve. Serves 4.

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.