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(Serves 4) 3 beets, cooked, peeled and cubed 3 seedless tangerines, peeled, and sectioned ½ cup feta cheese, crumbled Dressing: 1/3 cup olive oil 2 Tbs balsamic vinegar 1 Tbs minced fresh mint … Continue reading
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Beet lovers beware….you may not be able to stop eating this one! 2 cup beets (red, yellow or Chioggia, an Italian candy-striped variety) 4 cups bok choy, chopped, one head 1 cup fennel, (small head) remove stems, … Continue reading
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(serves 4) 2 cups arugula salad 2 cups spinach 1 small fennel bulb ¼ cup walnut pieces, toasted 1 Fuji or Pink Lady apple, sliced 2 shallots, minced Dressing: 4 Tbs. walnut oil 2 Tbs apple cider vinegar 4 Tbs … Continue reading
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You’ll love the rich flavors of this Italian Pasta Salad. It was one of the most popular salads I sold to fitness centers and health food stores in central California. Good enough for company and anytime picnic. This recipe was … Continue reading
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What a fun evening tonight was at the Spiritland Bistro in Santa Barbara. My menu was featured for their Rose’ BYOB wine lovers evening. George and I met some wonderful people and had a great time. I highly recommend these … Continue reading
Serves 4 to 6 This is has so many exciting flavors! It makes a wonderful main meal salad too. 4 cups arugula or spinach if you want a milder salad 1 cup thinly sliced fennel bulb ¼ tsp. sea salt … Continue reading
Using my ionizer water purifier, I decided to give another wash to my organic salad greens. For most of us, triple washed would simply mean “washed three times”. Not so, it appears. Salad greens are placed on three horizontally stacked … Continue reading
