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
Making Salad the Star Beet-Pear-Feta Salad 4 beets 3 ripe pears 1 head of butter lettuce, washed and dried 1 C pumpkin seeds, soaked overnight and drained juice of ¾ a lemon ¼ C olive oil 7 oz. feta cheese sea salt freshly ground pepper optional: mint leaves, chopped Cut the beets and pears finely into matchsticks. Add pumpkin seeds. Drizzle the lemon juice and olive oil over all and toss. Crumble feta (and optional mint leaves) on top. Sprinkle with sea salt and freshly ground pepper. Serve on leaves of butter lettuce. (Optionally, the salad can be served as a wrap inside the lettuce leaves.) Serves 6. © Copyright Robyn Openshaw 12 Steps to Whole Foods 73
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Making Salad the Star<br />
Beet-Pear-Feta Salad<br />
4 beets<br />
3 ripe pears<br />
1 head of butter lettuce, washed and dried<br />
1 C pumpkin seeds, soaked overnight and drained<br />
juice of ¾ a lemon<br />
¼ C olive oil<br />
7 oz. feta cheese<br />
sea salt<br />
freshly ground pepper<br />
optional: mint leaves, chopped<br />
Cut the beets and pears finely in<strong>to</strong> matchsticks. Add pumpkin seeds. Drizzle the lemon juice and olive oil over<br />
all and <strong>to</strong>ss. Crumble feta (and optional mint leaves) on <strong>to</strong>p. Sprinkle with sea salt and freshly ground pepper.<br />
Serve on leaves of butter lettuce. (Optionally, the salad can be served as a wrap inside the lettuce leaves.)<br />
Serves 6.<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 73
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