Ingredients:

3 cups cabbage, chopped
1/3 cup mayonnaise
2 apples, unpeeled, cored & chopped
1/3 cup brown sugar
1 large carrot, grated
1 tablespoon lemon juice
2 green onions, finely chopped

Directions:

-Combine the cabbage, apple, carrot and green onions in a large bowl.

-In a small bowl, mix together the remaining ingredients to form a dressing.

-Pour the dressing over the cabbage mixture and mix well.

Ingredients:

5 oranges, peeled and with pith removed
1 t sugar
salt and pepper

Directions:

Cut the oranges into thin slices, and arrange the slices on a plate. Sprinkle with salt, pepper, and sugar.

• 1/4 cup olive oil
• 2 T. white wine vinegar
• 1 T. Dijon mustard
• 1 t. dried oregano
• 1/2 t. sea salt
• fresh ground pepper to taste
• 4 cups quartered mushrooms (button, etc.)
• 1 1/2 cups cherry or diced tomatoes
• 1/2 cup halved black olives (kalamata, preferably)
• 1/4 cup chopped parsley

Directions:

• Combine the olive oil, vinegar, mustard, oregano, salt, and pepper in a large bowl and mix together well.
• Add the rest of the ingredients and combine well.
• Refrigerate for a couple of hours before serving, stirring once or twice during that time. This salad can be served either cold or at room temperature.

Note: for an added element, try cubing up some good mozzarella and adding it with the mushrooms.

Ingredients:

* 2 cups water
* 1/4 cup fresh lemon juice (about 1 lemon)
* 1 cup quinoa
* 1/3 cup olive oil
* 2 medium ripe tomatoes
* 1 clove garlic, minced
* 2 tablespoons fresh mint
* 1 1/2 cups parsley, coarsely chopped
* 1 cup scallion, chopped (or 1/2 lg. onion)
* salt, to taste

Directions:

1. Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
2. Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
3. While the quinoa is cooking, finely chop the tomatoes, parsley, garlic, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
4. Stir in cooked quinoa and salt. Mix well.
5. Let tabouli sit in the refrigerator for a day to blend flavors.
6. Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

Ingredients:

* 1/4 cup olive oil
* 2 tablespoons rice vinegar
* 2 tablespoons chopped shallot
* 1 teaspoon finely grated tangerine peel
* 1 5-ounce package mixed baby greens
* 2 medium fennel bulbs, very thinly sliced crosswise, fronds chopped
* 4 tangerines, peeled, segmented

Directions:

Whisk the first four ingredients together, then season with salt and pepper. Split the greens between four plates and top with the tangerines and fennel. Drizzle dressing over salads and top with the chopped fronds.

Source: epicurious

INGREDIENTS

-Vinaigrette dressing (something like a lemon-garlic would be great for this)
-9 cups day-old bread (French, etc.), torn into large pieces
-2 pounds ripe plum tomatoes, large diced
-1/2 cup thinly sliced red onion
-2 medium cucumbers, halved lengthwise and large diced
-1 packed cup fresh basil leaves, torn into large pieces

INSTRUCTIONS

1. Combine half the vinaigrette with the bread, tossing to coat well. Set it aside at room temperature for about 10 minutes.
2. Add the rest of the ingredients along with the remaining vinaigrette and mix well. Add salt and fresh pepper, then let rest at room temperature for 15 minutes to meld the flavors before serving.

1¾ cup boiling water
1½ cup cracked wheat or bulgar
1½ cup minced parsley
1¼ cup minced mint leaves
1½ cup finely chopped green onion
1 tomato, diced
3 T. oil
1-2 T. lemon juice
1 t. sea salt
pepper and allspice to taste

Pour boiling water over wheat. Let stand 20 minutes. Add parsley, mint, onion, and diced tomato. Combine other ingredients and add to mixture, tossing to mix. Serve on lettuce. Serves 4.

2 long European-type cucumbers
2 pints strawberries, rinsed and drained
2 tablespoons lemon juice
3 tablespoons orange juice
1/4 cup finely chopped fresh mint
1/8 teaspoon cayenne pepper or paprika
2 tablespoons hazelnut or alternative oil

Peel the cucumbers and cut them crosswise into two or three pieces. Cut each piece lengthwise into four sections and arrange the wedges in a pattern on a large salad plate. Remove the leaves and core from the strawberries and slice each one in half from cap to tip. Arrange in a decorative pattern between the cucumber wedges. Whisk together the lemon juice, orange juice, mint, cayenne or paprika and oil until emulsified. Pour over the salad just before serving. Preparation time 15-20 minutes. This recipe serves 6.

3 1/2 cups water
1 cup refined couscous
3 1/2 tablespoons olive oil
1 teaspoon salt or 1 vegetable bouillon cube
1 carrot, julienned
1 zucchini, julienned
1/2 cup raisins soaked in 3/4 cup warm water
2 tablespoons chopped fresh mint or 2 teaspoons dried
1/3 cup chopped fresh parsley or 2 tablespoons dried
3 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

In a saucepan, bring 1 1/2 cups of the water to a boil; add couscous, 1 tablespoon of the oil, and salt. Stir, return to a boil, and immediately remove from heat. Let sit, covered, until couscous is tender, 5 minutes. Fluff with a fork.

In another saucepan, bring remaining 2 cups water to a boil, then add carrot and boil 1 minute. Add zucchini; boil 2 minutes. Drain, and immediately rinse under cool running water. Drain again. Drain the raisins.

1 navel orange
1/4 cup chopped fresh mint or 1 tablespoon dried
2 cups julienned peeled jicama
1 small head Boston or Bibb lettuce, torn into pieces, or 4 cups baby spinach
1/2 avocado, sliced (optional)

Peel orange, divide in half, and cut in 1 /4-inch-thick slices. In a medium bowl, mix orange, mint, and jicama; marinate several hours in the refrigerator. Serve on a bed of lettuce, and garnish with a few slices of avocado, if desired. Makes 4 servings