Spinach and Kale Salad
What better way to get your greens than in a flavorful wilted salad.
Spinach Salad with Mango Vinaigrette
Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. Makes 4 to 6 servings Mango…
Spinach Salad with Oranges and Warm Goat Cheese
Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve. Cut goat cheese into fourths and pat each portion between your hands to form a…
Spinach with Sesame Miso Sauce
Some miso varieties are quite salty, but the Saikyo shiro miso called for in this sauce has a sweet, caramel-like taste.
Strawberry and Kiwi Salad
This is a colourful salad that combines bright red strawberries with vibrant green kiwi fruit. I suggest finely chopping the mint and mixing it in with the fruit, ut you can also use whole mint leaves for a garnish.
Strawberry Kiwi Salad
This is a colourful salad that combines bright red strawberries with vibrant green kiwi fruit. While we suggest finely chopping the mint and mixing it in with the fruit, you can also use whole mint leaves for a garnish. Toss this salad with Poppy Seed…
Strawberry Vinaigrette
This beautiful, deep-pink vinaigrette is lush and intriguing. The flavor is a perfect foil for rich, succulent scallops, cold poached chicken or a summer salad of mixed greens.
Strawberry, Mango & Lentil Salad with Balsamic Dressing
The combination of sweet and silky mango and avocado, slightly tangy tomatoes and strawberries in a balsamic dressing makes this a multi-dimensional salad. When left just the slightest bit crunchy, lentils taste similar to nuts.
Thai Chicken Salad with Figs
This dish is low in fat, sodium and cholesterol. And it tastes wonderful!
Tibetan Goji Berry Salad
Combine broth & wheat berries in small saucepan and place over medium heat and bring to boil. Reduce heat to very low, cover and simmer for 35 minutes, until most of the water has been absorbed and the kernels are tender, yet chewy. Drain any excess…