12 Steps to Whole Foods

Dressing Up Your Salads
Orange-Walnut Salad Dressing
½ C extra virgin olive oil
C orange juice
¼ C agave (raw, organic) or honey (raw)
2 Tbsp. balsamic vinegar
2 tsp. Dijon mustard
¼ tsp. dried oregano
¼ tsp. black pepper
optional: 2 Tbsp. alfalfa sprouts
Blend all in a high-powered blender just until smooth. This dressing is perfect with the Craisin Salad (page 63).
Makes 1½ cups.
Avocado Dressing
Avocado is rich in the best fats. I often eat an entire large avocado with a meal, day after day, and don’t gain
weight. You needn’t fear eating avocados in abundance if you love them, and they make a lovely salad
dressing.
2 large avocados
½ C fresh lemon juice
2 Tbsp. extra virgin olive oil
3 Tbsp. rice vinegar
2 cloves garlic
2 Tbsp. Nama Shoyu (page 339) or Bragg Liquid Aminos (page 338)
½ tsp. freshly ground pepper
½ tsp. sea salt
2-4 Tbsp. water to achieve desired consistency
optional: 2 Tbsp. alfalfa sprouts
Blend all ingredients in a high-powered blender until smooth. Toss a liberal amount with salad immediately
before serving. Makes 2-2½ cups.
84 12 Steps to Whole Foods
© Copyright Robyn Openshaw