“It’s wonderful to be the main dish. Try it.”

INGREDIENTS   

1/3 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons finely chopped shallots
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt

For the Salad:

16 baby beets (about 1 pound)
1/2 cup water
10 cup mixed salad greens
1/4 teaspoon salt
3 tablespoons coarsely chopped walnuts, toasted
3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh chives

DIRECTIONS   

• To prepare dressing

1. Combine first 5 ingredients, stirring with a whisk.

• Preheat oven to 375°.
• To prepare salad:

1. Leave root and 1 inch of stem on beets; scrub with a brush.
2. Place beets in an 11 x 7–inch baking dish; add 1/2 cup water.
3. Cover and bake at 375° for 35 minutes or until tender; Drain and cool.
4. Trim off beet roots; rub off skins.
5. Cut each beet into quarters.
6. Place beets in a small bowl; drizzle with 1 tablespoon dressing.

• Place salad greens on a large platter; sprinkle evenly with 1/4 teaspoon salt.
• Drizzle remaining dressing over greens.
• Top with beets, walnuts, cheese, and chives.

“It’s a hearty dish for grilled chicken. It’s safe and healthy.”

INGREDIENTS   

1 garlic clove
3/4 tsp. salt
1/4 cup fresh lime juice
3 tbsp.  extra-virgin olive oil
1/4 cup finely chopped white onion
2 pound chayotes (also called mirlitons; 4 medium)
2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
2 large celery ribs, thinly sliced
1/3 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves

DIRECTIONS   

• Mince the garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife.
• Whisk the lime juice together with oil, and garlic paste in a large bowl and then add onion, tossing to coat.
• Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon.
• Cut chayotes crosswise into 1/3-inch-thick slices, and then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
• Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender for about 6 minutes.
• Drain well in a colander, then, while still hot, toss with dressing.
• Cool to room temperature.
• Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.
• Note: Salad, without herbs, can be made 3 hours ahead and chilled, covered. Bring to room temperature and stir in herbs before serving.

“It’s fantastic and healthy, a real one.”

INGREDIENTS   

5 tbsp. red wine vinegar
3 tbsp.  grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 tsp. white sugar
3/4 tsp.  salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

DIRECTIONS   

• Whisk the red wine vinegar together with grape seed oil, cilantro, lime juice, sugar, salt and garlic in a large serving bowl; Set aside.
• Bring a large pot of lightly salted water to a boil.
• Add the soybeans and boil for 3 minutes.
• Add corn to the boiling water and continue cooking for 1 more minute.
• Drain very well, and pour into the bowl with the dressing.
• Gently mix in the cherry tomatoes, green onions and black beans.
• Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors

“It’s fantastic and wonderful.”

INGREDIENTS   

1 (15 ounce) can whole kernel corn, drained or you may use frozen
2 medium Roma tomato, diced
2 tbsp. green onion, chopped
1/3 cup light mayonnaise
2 tsp. fresh basil (optional)
   Salt and pepper

DIRECTIONS   

• Mix all ingredients in a small bowl.
• Season with the basil
• Option: try used other herbs like: 1/4 teaspoon cumin and try dill weed.
• Add salt and pepper to taste.

“It has an amazing ingredient that makes it fantastic!”

INGREDIENTS   

2 pounds fresh green beans, trimmed
1 tsp. Dijon mustard
1 tbsp. white-wine vinegar
3 tbsp. olive oil
3 tbsp. minced fresh mint leaves
1/2 cup finely chopped red onion

DIRECTIONS   

• Cook the beans for 2 to 4 minutes, or until they are crisp-tender in a kettle of boiling water
• Transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well.
• Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
• Whisk together the mustard, the vinegar, and salt and pepper to taste in a large bowl.
• Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Add the beans, the mint, and the onion and toss the mixture until it is combined well.

“It’s a wonderful dish combined for a general occasion.”

INGREDIENTS   

3 pounds baby red potatoes
3 tbsp. unseasoned rice vinegar
6 tbsp. light mayonnaise
6 tbsp. low fat plain yogurt
3 medium green onions, thinly sliced
1 celery stalk, chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh sweet basil
2 tbsp. chopped fresh dill
1 1/2 tsp. finely grated lemon peel

DIRECTIONS   

• Bring potatoes to boil in large pot of water; reduce heat and simmer until tender.
• Drain and cool enough to handle.
• Cut potatoes into 3/4-inch pieces.
• Place 1 layer of potatoes in large bowl;
• Sprinkle this with some of vinegar and salt and pepper.
• Continue layering potatoes with vinegar, salt, and pepper.
• Add all remaining ingredients; toss.
• Season with salt and pepper.
• Cover and chill.

“Good to serve with any grilled meat, do try it!”

INGREDIENTS   

3 cups sliced vine ripened tomatoes
1 cup finely sliced sweet hybrid onions or sweet red onions
   Salt & freshly ground black pepper
3 tbsp. extra virgin olive oil
1 tsp. fresh squeezed lemon juice
1 tbsp. chopped cilantro leaves (or to taste)

DIRECTIONS   

• Mix tomatoes, onion, salt and pepper together on a platter.
• Combine oil and lemon juice and pour over salad.
• Sprinkle with coriander leaves on top.

“It’s fabulous to serve, wonderful to eat, so yummy!”

INGREDIENTS   

2 cups coarsely grated carrot
1 1/2 cups coarsely grated apple
6 tbsp. raisins
1/2 cup low-fat yogurt
1 tsp. sugar (or honey)
2 – 4 teaspoon lemon juice (depending sweetness desired)
   Dash of salt

DIRECTIONS   

• Mix all ingredients together and serve immediately.
• Color turns after one hour.

“This combination has the best quality. Try it.”

INGREDIENTS   

1/2 cup chopped shallots
6 tbsp. seasoned rice vinegar
1 1/2 tsp.  Dijon mustard
1 1/2 tbsp. olive oil
1 1/2 pounds (about 4 1/2 cups) small red potatoes, each cut into wedges
1 1/2 pounds (about 2 3/4 cups) peeled baby carrots, cut lengthwise in half
1 1/2 pounds (about 2 cups) asparagus, trimmed, cut into 2-inch pieces
6 ounces (about 1 3/4 cups) sugar snap peas, trimmed

DIRECTIONS   

• Whisk the rice vinegar, Dijon mustard and shallots in a small bowl to blend.
• Gradually whisk in oil. Season dressing to taste with salt and pepper. Set aside.
• Cook the potatoes and carrots in a pot of boiling salted water until just tender for about 7 minutes.
• Add asparagus and peas; cook until vegetables are just tender for about 3 minutes longer.
• Drain and dunk in cold water.
• Drain thoroughly and place in large bowl.
• Toss with dressing.

“It’s another kind of mixture that promises great taste.”

INGREDIENTS   

2 1/4 cups baby spinach
1 – 15 ounce can navy beans
1/2 cup sliced red sweet onions
1 tbsp. olive oil
1 tbsp.   cider vinegar
1 clove garlic, minced
1/4 teaspoon Kosher salt
1/8 tsp.  pepper

DIRECTIONS   

• Chop the spinach finely.
• Mix the rinsed and drained beans, and the onion in a bowl; add greens.
• Combine the vinegar, the oil, and the garlic in a smaller bowl or shaker.
• Add the salt and pepper and mix it all well.
• Add the dressing to the beans and greens and toss together.
• Let it sit for about 5 minutes so the flavors mingle.