Shredded Beet and Carrot Salad with Fresh Ginger
The earthy, rich beet, sweet carrots, crisp peas love the ginger and balsamic vinegar!
Use raw or blanched (par-boiled) vegetables as you like.
3 large beets, shredded
4 large carrots, shredded
1/2 lb snap or snow peas, cut julienne
2 tbsp grated fresh ginger, or to taste
1/8 c. or so minced chives
3 tbsp balsamic vinegar
1/4. c. fresh orange juice
2 tbsp. olive oil
Toss everything lightly together, adding more juice, vinegar or ginger to taste.
Green Bean Cashew Salad with Lemon Tamari Vinaigrette
Use what ever quantity green beans and nuts you like for this delicious salad.
For vinaigrette:
1/4 c. fresh lemon juice (zest lemon before juicing, reserve zest)
3 tbsp. reduced sodium tamari
1/4 c. olive oil
1 clove minced garlic
2 tbsp. chopped cilantro
2 tbsp. minced chives
Pour lemon juice and tamari into bowl. Slowly whisk in olive oil, then remaining
ingredients. Steam green beans until crisp tender. Rinse under cold water to keep
bright. Toast raw cashews or use already roasted nuts. Toss beans and vinaigrette
together, let stand to develop flavors. Add cashews just before serving.