12 Steps to Whole Foods

Making Salad the Star
Orange-Walnut-Gorgonzola Salad
1 C walnut pieces
10 oz. mixed greens
1 head butter lettuce (or romaine if unavailable), chopped
2 large navel oranges, peeled and sectioned, with each section cut in half
½ red onion, sliced
1 tub Gorgonzola cheese, crumbled
optional: 1 can kidney beans, well drained
Toast walnuts in a dry sauté pan or under an oven broiler until browned (being careful not to burn them). Toss
all salad ingredients except cheese. Sprinkle crumbled cheese on top of each serving.
The Strawberry-Poppy Seed Dressing (page 83) is perfect for this salad. Serves 8-10.
Jicama-Coconut-Grapefruit Salad
1 10-oz. bag spinach
1 large jicama, peeled and cut into matchsticks
1 C dried coconut (large flakes, or shredded if not available)
3 grapefruits, halved and sections scooped out with grapefruit spoon and extra juice reserved
½ C walnuts, chopped
Dressing:
½ C grapefruit juice (squeeze out of grapefruits after sectioning them)
¼ C honey (raw)
2 tsp. dill weed
2 garlic cloves
Blend dressing ingredients in a high-powered blender until smooth, and toss with salad ingredients. Let sit for
30 min. or more to marinate spinach before serving. Serves 6-8.
66 12 Steps to Whole Foods
© Copyright Robyn Openshaw