MARINATED VEGETABLE SALAD

As I am starting to eat more raw foods, I am discovering that it is the dressing that makes the difference. We don't need dairy-based dressings. This is a simple, but delicious dressing, and considering the amount of vegetables, very little oil was used.

Serves 8

1 stalk of fresh broccoli
(some cauliflower too, if desired)
8-10 cherry tomatoes cut in half
1 15-ounce can of chickpeas, rinsed and
drained
1 6-ounce can of ripe black olives (not
calamatas or greek - the mild black
olives) drained and sliced
1 cup slivered snow peas
3 scallions, chopped
1 medium carrot, cut into thin slices
1 small red bell pepper, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp sugar
1-1/2 tsps chopped fresh or 1/2 tsp of dried
basil
1/4 tsp black pepper

Combine broccoli florets and next 7 ingredients in a large
bowl.

Process oil and next 6 ingredients in a blender
until smooth; add to vegetables, tossing to coat.
Cover and chill 5 hours. (I only cooled for one
hour and it was delicious.)

Recipe submitted to Southern Living, May 2005
by Stephanie Searle of Brentwood, TN

WATERCRESS, AVOCADO, AND WALNUT SALAD

I have been eating salads my whole life, but it always consisted of just lettuce, maybe tomatoes and/or cukes. But now that I am cooking gourmet vegan, I am making lots of interesting salads. This one is yummy and although we ate it with a bean dish, it really is a meal in itself because of the very filling avocados.

This salad is made at Pizzeria Mozza in LA. Marcos, the chef, makes it with agretti, a naturally salty Adriatic green, but watercress is used in this recipe instead. Sure wish we had Pizzerias like this in Florida.

Total: 25 mins
Serves: 4

2 tbs freshly squeezed lemon juice
1 medium shallot, minced
3 tbs olive oil
Salt and pepper
1/2 cup walnut halves
2 firm, rip Hass avocados, each cut into eight
wedges
Two 12-oz bunches watercress, stems dis-
carded (Watercress is time-consuming in
cleaning because all stems must be removed
otherwise I find it too bitter. Also, use this
veggie very soon after purchase as it yellows
quickly.)

1. Preheat oven to 350. In a large bowl,
combine the lemon juice and minced
shallots and let stand for 10 mins.
Gradually whisk in the olive oil and season
with salt and pepper.
2. Meanwhile, spread the walnuts in a pie
plate and toast in oven until golden brown
and fragrant, about 6 mins. Cool. Chop.
3. Lightly season the avocado wedges with
salt. Add the avocado, walnuts, and water-
cress to the dressing and toss well. Season
with salt and pepper and serve right away.

Recipe from Food and Wine, March 2009

CELERY ROOT, RADISH, AND WATERCRESS SALAD W/MUSTARD SEED DRESSING

This was one of the best salads I have ever eaten. I loved it and can't wait to have it again. I am so excited because my cooking/eating goal is to eat mainly raw foods. So, for me, finding an exciting, but healthy dressing is key. I served this with Tuscan Bean Soup (see recipe.)

8 Servings

2 tbs yellow mustard seeds
1/2 cup white balsamic vinegar
1 tbs Dijon mustard
1/4 cup minced shallots
2/3 cup olive oil

2 large bunches watercress, thick stems
trimmed
1-1/2 pounds celery root (celeriac)*, trimmed,
peeled, coarsely grated in processor or with
box grater
20 radishes, trimmed, thinly sliced

Stir mustard seeds in dry skillet over medium
heat until lightly toasted and starting to pop,
about 3 minutes. Transfer to bowl; cool.

Add vinegar, mustard, and shallots; whisk to
blend. Gradually whisk in oil. Season with salt
and pepper.

Toss watercress in large bowl with enough
dressing to coat lightly. Divide watercress
among plates.

Combine celery root and radishes in same bowl
and toss with enough of remaining dressing to
coat. Season with salt and pepper. Top the
watercress with celery root mixture and serve.

*Celery Root (celeriac) can be found at Fresh
Market grocers.

Recipe from Bon Appeitit, October 2007