12 Steps to Whole Foods

Making Salad the Star
Spinach-Orzo Ensalata
This is my duplication of my favorite salad they used to serve at Macaroni Grill, but nutritious and
vegetarian—and I think it even tastes better. It’s a hit everywhere I take it.
1 C uncooked whole-wheat orzo pasta (boil it approx. 6-7 min. and rinse well to keep grains separate,
then cool)
10+ C spinach (about 2 10-oz. bags), chopped
1 pkg. fresh basil, cut into ribbons
2 tomatoes, diced small
1 can black olives, sliced
2 oz. capers (half a 4-oz. jar), drained
½ C raw pine nuts
optional: shaved Parmesan to taste
Toss all ingredients except optional Parmesan. Add dressing to taste (the Tangy Dill Dressing on page 85 is
perfect) and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.
Avocado-Almond Salad
This is one of my favorite salads—filling as an entire lunch.
6 medium tomatoes, chopped
6 avocados, diced
1 C raw almonds, soaked and drained, then chopped
1 C celery, finely chopped
1 green onion, chopped
½ C chopped cilantro
2 Tbsp. fresh lemon juice
dash of agave (raw, organic)
¼ tsp. sea salt or Trocomare
optional: 1 Tbsp. nutritional yeast
optional: ½ tsp. cayenne
Mix and enjoy! Serves 6.
72 12 Steps to Whole Foods
© Copyright Robyn Openshaw