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12 Steps to Whole Foods

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Making Salad the Star<br />

Spinach-Strawberry Salad<br />

2 washed bags of spinach, <strong>to</strong>rn in<strong>to</strong> pieces<br />

4 C sliced strawberries<br />

½ C pecans<br />

optional: ¾ red onion, finely sliced<br />

Toss spinach, strawberries, and pecans. The Strawberry-Poppy Seed Dressing (page 83) is perfect for this<br />

salad. Serves 8-<strong>12</strong>.<br />

Cabbage Salad<br />

½ head red cabbage, shredded<br />

½ head green cabbage, shredded<br />

1½ C grapes, halved<br />

2 cans drained mandarin oranges<br />

1 C pumpkin seeds<br />

½ C almonds (or walnuts), sliced or chopped<br />

optional: ½ C Chinese crunchy noodles<br />

optional: ½ C raisins or Craisins<br />

Toss all ingredients along with any vinaigrette. The following dressings are also good with this salad.<br />

Serves 8-10.<br />

Asian Ginger Dressing (page 87)<br />

Balsamic-Miso Vinaigrette (page 88)<br />

Avocado Dressing (page 84)<br />

Ginger-Miso Dressing (page 89)<br />

(page 94)<br />

Broccoli-Cauliflower Salad<br />

1 head cauliflower, cut in<strong>to</strong> bite-sized chunks<br />

3 heads broccoli, cut in<strong>to</strong> bite-sized chunks<br />

½ red onion, sliced<br />

1 C raisins<br />

1 C sunflower seeds<br />

optional: 1 Tbsp. curry powder<br />

Lightly steam cauliflower and broccoli (8-10 min.), let cool. Add other ingredients except curry powder.<br />

Toss with the Avocado Dressing (page 84) (optionally mixed with 1 Tbsp. curry powder) or (page 94). Chill<br />

and serve. Serves 8-10.<br />

64 <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong><br />

© Copyright Robyn Openshaw

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