12 Steps to Whole Foods

Making Salad the Star
Waldorf Salad
1 large celery root, peeled and cut into thin 3" sticks
10 oz. spring mix greens
2 large handfuls of spinach
3 Jonathan or Gala apples, cut into thin 3" sticks
¼ C lemon juice
¾ C raisins
1 C walnuts, chopped
Dressing:
2 Tbsp. Dijon mustard
½ C yogurt
1 C extra virgin olive oil
¼ C white wine vinegar
2 Tbsp. agave (raw, organic)
¼ tsp. sea salt
Blanch celery root sticks in boiling water for 1 min., rinse in cold water, and drain. Put them in a bowl, stir in
lemon juice, and refrigerate for a few hours. Blend all dressing ingredients in a high-powered blender until
smooth. Toss all ingredients with dressing. Serves 8-10.
Asian Salad
1 head red leaf lettuce, washed and torn up
1 head green leaf lettuce, washed and torn up
1 C cilantro, chopped
1 C dried currants
1 C dried coconut flakes (larger than shreds)
1 C peanuts
Toss all and serve with the (page 94) or Asian Ginger Dressing (page 87). Serves 8-10.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 67