12 Steps to Whole Foods

Making Salad the Star
Tomato-Onion-Cucumber Salad
Make this when you’re in a hurry but want your 60% raw meal—a favorite tradition in Europe.
3 English cucumbers, peeled and sliced thinly
½ red onion, sliced thinly
8-10 Roma tomatoes, quartered
optional: basil leaves, chopped
Sprinkle with balsamic vinegar, extra virgin olive oil, and fresh-ground pepper, and marinate for 30 min. if you
have time.
PARTY SALADS
I have noticed an interesting phenomenon: the salads people like best are the ones that have interesting
combinations of nuts and fruit in the greens. The next 10 salads are that kind—the ones you take to a party and
are the first to disappear. Everyone will ask you for the recipe. But your family will be delighted if you make
them at home, too, to avoid burning out on the “same old” salad.
Craisin Salad
1 head red leaf lettuce
2 heads Boston/Bibb/butter lettuce
1 large can mandarin oranges, drained
1 C Craisins
1 C mozzarella cheese, grated
1 C sliced almonds
1 Tbsp. butter
2 Tbsp. agave (raw, organic) or maple syrup
Sauté almonds over medium heat with butter and maple syrup, stirring constantly until light brown (be careful
not to burn). Set aside. Toss all remaining ingredients together. Add nuts and dressing and toss right before
serving. Serves 6-8.
The Craisin Salad Dressing (page 82) is perfect for this salad.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 63