Archive for the ‘Salads’ Category

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Fruity Sprout Salad

1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded…

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Fire and Ice Cantaloupe Salad

1 Cantaloupe, peeled and cut into large chunks
2 teaspoons chopped gingerroot…

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Field Salad & Corn

1 bag field salad
1 can sweet corn…

chickenless-salad

Chickenless “Chicken” Salad

The trick to this great salad is the marinating and baking of the tofu.

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Edamame Salad

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. If edamame is not readily available, you can substitute chick peas.

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Easy No-Oil, No-Lettuce Salad

1 medium tomato
1/2 medium onion…

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Curry Wheat Berry Salad

1-15 oz. can chick peas
1 cup cooked wheat berries…

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Curried Brown Rice Salad

3 to 4 cups cooked brown rice
1/2 medium onion, chopped…

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Cucumber Salad 2

This is a ‘to taste’ recipe where the volume of ingredients does not matter. If you’re making it for two people, you might use one large cucumber. It can also be made in bulk for a huge weekend BBQ crowd. It keeps well in the fridge, developing a stronger flavour every day.

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Cucumber Salad

This is from one of the John and Mary McDougall cookbooks (Maximum Weight Loss I think). It is not 100% strict for Fuhrman because of the (small amount of) sugar, so feel free to modify or eliminate. I like this as a tasty alternative to lettuce-based salads.

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Cucumber, Mango and Black Bean Salad

1 seedless cucumber, washed and cut into 1/2″ dice
1/2 of 1 medium mango, cut into 1/3″ dice…

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Cucumber and Watermelon Salad

3 cups peeled and cubed (1/2 inch) English Cucumber
3 cups cubed (1/2 inch) seedless watermelon…

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Fresh Corn Salsa

1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…

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Colorful Corn Salad

6 ears of corn
1 can of black beans…

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Bulgur Salad with Balsamic Vinegar

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…

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