- Confetti Salad
- Green Salad
- Oriental Rice Salad
- Red Cabbage Slaw
- Tabbouleh Salad
- Tempeh Salad
- Tuna Salad #1
Confetti Salad
- 1/2 lb. string beans, cut into 1/4 in. pieces
- 1/2 lb. yellow wax beans, cut into 1/4 in. pieces
- 1 small red onion, finely diced
- 1 red pepper, diced in small 1/4 in. pieces
- 1 yellow pepper, diced in small 1/4 in. pieces
- 2 ears fresh corn, remove kernels from cob
- 1 jalapeno pepper, seeded and very finely chopped
- 3 T. organic, unrefined essential oil blend (try BED's Zesty brand)
- 1 T. apple cider vinegar
- Celtic (fine grind) sea salt and/or Herbamare to taste
Quickly blanch string and yellow beans in hot water. Plunge into cold water to stop cooking.
In a large serving bowl, mix all ingredients together. Stir thoroughly. Chill before serving.
Source: Body Ecology Diet by Donna Gates available in our online bookstore!
Green Salad
- 3 heads Romaine lettuce
- 2 bags Spring Salad Lettuce Mix
- 1/2 - 1 head green cabbage (sliced)
- 3 red onions, sliced
- 3 green peppers, sliced
Mix ingredients together in large bowl. Use one of the dressing recipes. Serve dressing on side.
Oriental Rice Salad
- 4 cup cooked brown rice
- 1 bunch green onions
- 1/2 cup crispy
- 1 small can water chestnuts, drained & diced
- 1 cup oriental dressing (see below)
Mix ingredients and let stand/refrigerate for 1 hour before serving.
Serves: 8
Salad Dressing
- 4 T. rice vinegar
- 2 T. soy sauce
- 2 tsp. grated ginger
- 2 tsp. toasted sesame oil
- 2 tsp. green onions, finely chopped
- 1 clove garlic, peeled & mashed
- 1 tsp. honey
- 3/4 cup olive oil
- 2 tsp. flax oil
Combine all ingredients in jar and shake or use blender.
Red Cabbage Slaw
- 1/2 head of red cabbage
- 1 tsp. sea salt
- 4 shakes Ume Plum Vinegar or cider vinegar or other vinegar to taste
- sunflower seeds, toasted
Thinly slice red cabbage then toss with sea salt. Allow cabbage to rest while salt draws out moisture & tenderizes the cabbage. Squeeze cabbage, then add vinegar & sunflower seeds.
Tabbouleh Salad
Stir together the following and let stand 15 minutes.
- 1 cup cooked wheat
- 1 cup boiling chicken broth
Then stir in:
- 3 chopped tomatoes
- 1 chopped cucumber
- 1/3 cup chopped red onion
- 1/2 cup chopped parsley
- 3 T. fresh chopped mint
Salad Dressing
- 1/2 cup lemon juice
- 4 T. olive oil
- 2 cloves minced garlic
- 1/2 tsp. sea salt
- 3 T. chicken broth
Mix dressing ingredients. Combine with other ingredients. Refrigerate 2+ hours.
Tempeh Salad
In a large bowl, combine:
- 8 oz. tempeh, stir fry & cool
- 2 stalks celery, chopped
- 3 scallions, chopped
- 3 T. parsley, chopped
- 1/2 red pepper
Salad Dressing
- 1 tsp. wet mustard
- 1/2 tsp. sea salt
- 1/2 cup mayonnaise
- 1-2 tsp. miso
- 2 tsp. lemon
Blend dressing ingredients in blender. Toss with other ingredients.
Tuna Salad #1
- 1 can tuna
- 1 T. mayonnaise
- 1 T. flaxseed oil
- chopped sweet onions
- chopped peppers (yellow, green, red, orange)
- chopped celery
Mix.
Serves: 2
