Salads O' Fun!

Posted on December 18, 2007 by Joel Fuhrman
Coconut Fruit Salad
1 cup cantaloupe, cut into bite sized pieces
1 cup honeydew melon, cut into bite sized pieces
1 cup pineapple, cut into bite sized pieces
1/2 cup green grapes, cut in half
1/2 cup red grapes, cut in half
1 pint organic strawberries, cut in half or quarters
1/2-1 pint blueberries
1/2 cup unsweetened shredded coconut, divided
Mix all ingredients together, reserving 1/4 cup of coconut. Sprinkle the reserved coconut over the top for a beautiful looking fruit salad. Serves 6.

The Big Chopped Salad
Savory Tomato Dressing
1 cup pasta sauce, no or low salt
3 tablespoons raw almond butter
2 tablespoons your choice of Dr. Fuhrman’s Vinegars, balsamic or any other vinegar
1 tablespoon Dr. Fuhrman's VegiZest (optional)


Salad Vegetables
20 ounces or 10 cups bunches romaine lettuce, washed, dried, and shredded
1 red bell pepper, chopped
1/2 cup garbanzo beans, cooked or canned
3 stalks organic celery, chopped
1/4 purple onion or sweet onion, thinly sliced
1/2 medium cucumber, cubed
1 medium tomato, cubed, or grape or cherry tomatoes halved
1 medium avocado, cubed
Whisk the four dressing ingredients, blending thoroughly. Toss dressing with salad ingredients and serve. 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.
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