This is by far one of my favorite breakfast meals to have. It’s a healthy and nutritious start to the day and packed with tons of flavor.–kaitsinsidedish

I really enjoy reading a description of a salad on a menu and creating my own version. That’s how this one came about, and I make it once a week! –Dixie in Orlando

My kids – even the pickiest ones loved it and even asked for more. There is a small amount of fat in this recipe from the vegan cheese. I’m hoping this tiny amount doesn’t upset anyone. I apologize in advance if it does. It’s so hard to find recipes that are virtually fat free that my kids like – this one fit the bill so I thought I’d share it. –Gayle

1 T tamari soy sauce
1 teas dark sesame oil…

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar…

I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.

1 medium red or white onion, peeled and diced
[salt] and pepper to taste…

8 ounces baked tofu
Dressing:…

This simple salad is especially delicious in the autumn when apples are fresh. Using a pre-washed salad mix makes it easy to prepare.

This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.