Margaret’s Brussels Sprouts Slaw

This delicious slaw recipe features shredded Brussels sprouts tossed with tangy honey-mustard dressing, sunflower seeds, and dried cherries (or cranberries or pomegranate seeds). Yield: 4 substantial side servings 1 pound Brussels sprouts Sunflower seeds or pumpkin seeds ⅓ cup tart dried cherries or cranberries, chopped, or pomegranate seeds ⅓ cup finely shredded Parmesan cheese (or nutritional yeast) 2… Read more

Tabouleh

A delicious grain-free variation of a favorite mid-Eastern dish. One large bunch parsley, chopped 1/2 large cauliflower, chopped, or one whole small cauliflower One large tomato, diced 3 scallions, diced 1/2 cup lemon juice Several sprigs of mint One avocado, diced Process cauliflower in the food processor with the S blade until well ground. Remove… Read more

Little Italy Salad

This rich and aromatic salad makes a hearty side dish you can also serve on a bed of greens and drizzle with Italian Dressing. Marinated portobello mushrooms and sun-dried tomatoes lend a meaty flavor. The tomatoes and black olives also give a nice color contrast. ½ cup dry-packed sun-dried tomatoes (golden if available) 1 large… Read more

Broccoli Raisin Salad

Proof that dinner doesn’t have to be complicated to be a success. A member of the cabbage family and high in vitamins C, A, and K, and minerals such as calcium,  potassium, and sodium. It also contains the disease-fighting phytonutrients know as flavonoids. It improves digestion and heart health It is also a well-known cancer discourager… Read more

Pomegranate and Pear Salad

This is a good salad to get you in the Fall spirit.  Pears and blue cheese pair beautifully (if you use cheese), but it’s the tart pomegranate seeds that really make this salad special. (Makes one serving) Salad   1 pear, cored, and thinly sliced 3 cups spinach leaves, divided ½ cup pomegranate seeds ¼ cup roughly… Read more