SALADS FOR YOUR IMMUNE

April 21st, 2009

CRUCIFER AND CARROT SLAW SALAD

1 cup carrots, shredded

1 cup cabbage, shredded

1 cup cauliflower, shredded

1 cup broccoli, shredded 2 apples, diced 1/2 cup cucumbers, sliced 1/4 cup slivered almonds, raw

Toss and serve. If you like, make a dressing by pureeing 1 banana with 1/2 cup buttermilk and 1/4 cup hoop cheese in a blender. Serves 4 to 6.

POTPOURRI SALAD

1 1/2 cups cabbage, shredded 1 cup carrots, shredded 1 cup celery, thinly sliced 1 cup white turnips, thinly sliced 1 cup cauliflower, thinly sliced 1 cup broccoli stalks, thinly sliced 1/2 cup radishes, thinly sliced 3 or 4 broccoli florets for decoration parsley

Arrange vegetables, except broccoli florets and parsley, in separate mounds on a serving platter. Decorate with broccoli florets and parsley.

Serves 5 to 6.

L.A. SPROUT SALAD

1 cup lentil sprouts

1 cup mung or azuki bean sprouts

1 cup alfalfa sprouts

1 cup celery, chopped

1 apple, chopped

2 scallions, chopped

Combine ingredients, mix and serve. Serves 4 to 6.

*69\80\8*

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