Green Bean Salad

2 ¼ cup of green beans, cut in 2-inch pieces
2 ½ tsp. fresh lemon juice
½ tsp. fresh mint, minced
2 tsp. olive oil
½ tsp. dried dill
1 cup of celery, sliced diagonally in ¼-inch pieces
Sea salt
Freshly ground pepper
2 tsp. fresh parsley, chopped
1 ripe tomato, cut in wedges

Steam-cook green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, and salt and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, stir in the lemon/mint mixture and parsley; refrigerate. Before serving, garnish with tomato wedges.

Beet and Orange Salad with Citrus Vinaigrette

4 medium beets, stems trimmed to 1 inch
1 large navel orange
8 large Boston lettuce leaves
1-2 Tbsp. diced red onion

Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.

To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions.

For the dressing:

¼ cup orange juice
1 Tbsp. lemon juice
2 tsp. balsamic vinegar
½ tsp. salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil

In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.

Veggie Fajita Salad

1 Tbsp. Cumin
2 tsp. Chili Powder
Sea Salt and Ground Pepper to taste

Mix in small bowl together.

If you can have meat on your diet:
4 chicken breast cut into 1/2" strips - dip in mixture until coated.
1 Tbsp Extra Virgin Olive Oil - heat in skillet and saute chicken until almost done.

1 Tbsp. Fresh Lime Juice
1 Red Bell Pepper - julienned
1 Green Bell Pepper - julienned
1 small Zuchinni - julienned
1 small Yellow Crookneck Squash - julienned
1/2 pound fresh mushrooms - sliced
1 small onion - halved and sliced
1 medium carrot - julienned

Add to chicken and saute 5-7 minutes or til crisp-tender.  Enjoy as a topping on a big green salad, or just by itself!

Asian Style Coleslaw

1 large Carrot - peeled and sliced thinly (or grated)
1 cup Red Cabbage - sliced thinly
1 1/2 cups Green Cabbage - sliced thinly
1 cup Napa Cabbage - sliced thinly
3 oz. Snow Peas - sliced thinly lengthwise

Combine in a large salad bowl.

Dressing:
3 tsp. Rice Wine Vinegar
1 tsp. Dry Mustard
1/2 tsp. Ground Ginger
2 Tbsp. Olive Oil
1 Tbsp. Asian Sesame Oil
2 tsp. Wheat Free Tamari Sauce (optional)
Sea Salt and Ground Pepper to taste

Stir together until well blended.  Pour over salad and enjoy!
(Try adding cucumbers and bell peppers thinly sliced!)

Create Your Own "Main-Course Salad"

Decide the theme of your salad. What additions do you wish to put in your salad? What do you crave? How can you work that into your salad? What does your body need to stay balanced? Keep in mind that your finished product will not and should not look like an ordinary salad. Be creative. You’ll find a lot of satisfaction with this new mindset and new way of eating.

8 cups lettuce of your choice
2 cups spinach, watercress or other green
1 to 2 cups alfalfa or clover or sunflower or radish sprouts
2 cups raw vegetables such as:

sliced or cubed tomatoes
sliced cucumbers
shredded carrots
minced celery
cubed or sliced avocado
shredded red cabbage
sliced or minced onions
raw sliced mushrooms

Add assorted steamed vegetables such as:

Artichoke hearts
Asparagus
Beets
Broccoli
Carrots
Cauliflower
Corn
Peas
String beans
Yellow squash
Zucchini

Top with any dressing you like.  One suggestion is:

6 Tbs. extra-virgin olive oil
2 Tbs. lemon or lime juice
¼ teaspoon pressed garlic or garlic powder
1 ½ teaspoons tahini or ½ teaspoon Dijon-style mustard
2 Tbs. water, if using tahini
Ground rock salt, seasoned salt (NO MSG)
Freshly ground pepper (optional)

Variations for Main-Course Salad:

While keeping within your calorie guidelines, you can also add the following in moderation to your Main-Course Salad:

Potatoes, broiled, roasted, sautéed or steamed
Whole grains such as brown rice, couscous, quinoa, barley, millet
Beans
Olives
Sautéed onions and mushrooms
Sea vegetables, particularly nori
Sesame seeds
Sun-dried tomatoes
Sunflower seeds