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This sturdy salad is a Russian version
of coleslaw.  You can add leftover meat
or chicken to it to create a satisfying
luncheon salad.

1/4 lb  Bacon
1c      Cabbage, chopped
1/2     Sour pickle, chopped
1/2 c   Sauerkraut
2       Scallions (white part only), chopped
*Salt and Pepper to taste.

Serves: 2

1. Saute' the bacon in a heavy skillet over
medium-high heat for about 5 minutes, until
crispy and brown.

2. Remove the bacon from the skillet,
reserving 1 tbs of bacon grease, and crumble.

3. Combine the cabbage, pickle, sauerkraut,
scallions, crumbled bacon, salt, pepper, and
reserved bacon grease in a bowl and toss well.
*Serve immediately

Celery root has a clean flavor and crunchy
texture. It's a seasonal vegetable, not 
available year-round, but an equal amount
of chopped celery can be substituted.

2tbs     Mayonnaise
1tsp     Dijon mustard
2tsp     Balsamic Vinegar
1c       Celery root, peeled and coarsely
         chopped
1tbs     Cilantro or parsley, chopped
*Salt and Pepper to taste

Serves: 2

1. Combine mayonnaise, mustard, vinegar,
salt, pepper, and celery root in a bowl and
mix well.

2. Sprinkle with the cilantro and serve
immediately.

Fresh-tasting pesto and the
licorice-like flavor of fennel
permeates this delicious and unusual
chicken salad.

1tbs    butter
2       whole boneless chicken breasts
        cut into 1-inch strips
1/2     Juice of lemon
3tbs    Basil Pesto
1       Small fennel bulb, halved
        lengthwise, cored, and thinly
        sliced
1/2 c   Red bell peppers, chopped

Salt and Pepper to taste

Serves: 2

1. Heat the butter in a skillet over
medium-high heat until the foam subsides.

2. Add the chicken, drizzle it with the
lemon juice, and sauté, turning frequently,
about 5 minutes, until golden.

3. Stir in 2tbs of pesto, coating
chicken well.

4. Transfer the chicken to a large serving
bowl.  Add the fennel, red pepper, salt,
pepper, and remaining pesto, and toss the
salad well.

5. Serve immediately or store, covered,
in the refrigerator for up to 1 day.

This hearty salad with mortadella sausage
has a wonderful Italian flavor, but you
can use any leftover meat.

1/4 c    Olive Oil
2 tbs    Fresh Lemon Juice
2 tbs    Chopped Fresh Parsley
2 tbs    Chopped Fresh Dill
2 clvs   Garlic, minced, salt and pepper to taste
1 c      Mortadella Sausage, diced
1 c      Cucumber, diced
1/2 c    Onion, chopped
1	 Medium Tomato, diced

Whisk together the oil, lemon juice, parsley,
dill, garlic, slat, and pepper until smooth.
Combine the mortadella, cucumber, onion, and
tomato in a large serving bowl.  Pour the
dressing over the salad, toss gently, and serve
immediately.

The sweet and spicy flavor of curry powder 
contrasts with the coolness of cucumber in this 
aromatic salad.  A touch of cinnamon adds a 
hint of intrigue. 


½ cup mayo	    1 tsp balsamic vinegar
1 tsp curry powder  Salt and pepper to taste	
½ tsp cinnamon	    2 cups cube cooked chicken
1 tbs grated onion  ½ cup chopped celery
1 tbs chopped fresh ½ cup chopped, seeded, and 
Flat-leaf parsley peeled cucumber


Whisk together the mayonnaise, curry powder, 
cinnamon, onion, parsley, vinegar, salt and 
pepper in a large serving bowl.  Add the 
chicken, celery and cucumber, and toss the 
salad well.  Serve immediately or store, 
covered, in the refrigerator for up to 1 day.

Serves 2

The pretty presentation of this salad
makes it ideal for a special-occasion meal.
You can double or triple the recipe if needed.

1tbs        Olive Oil
1tsp        Fresh Lemon Juice
1tsp        Fresh Orange Juice
1tsp        Orange Zest, grated
1/3 c       Roquefort or other blue cheese
1       	Plump head of endive,
            leaves separated,
            washed, and spun dry
1/3 c       Walnuts, chopped and
            lightly toasted

Serves: 2

1. Whisk together the oil, lemon juice,
orange juice, orange zest, Roquefort,
slat and paper in a small bowl. (if cheese
clumps, mash it with a fork)

2. Arrange the endive leaves on a serving
plate like the spokes of a wheel.

3. Pour the Roquefort dressing over the
endive and sprinkle with walnuts.
*Serve Immediately

This is one of my favorite summer
salads.  The flavors are clean
and fresh, and the Parmesan gives it
just the right saltiness.  For
an elegant presentation, use a
vegetable peeler to shave the
Parmesan into paper-thin slices.

1tbs    White Wine Vinegar
3tbs    Olive Oil
1tbs    Fresh Dill, chopped
1tb     Flat-leaf Parsley, chopped
4 small bulbs   Fennel, halved lengthwise,
cored, and very thinly sliced
8 shavings  Parmesan
OR
2tbs    Parmesan, grated

Serves: 2

1. Place the vinegar, oil, salt, pepper,
dills, and parsley in a small bowl.

2. Whisk until the dressing is smooth.

3. Place the fennel in a large bowl.

4. Add the dressing and toss gently.

5. Sever with Parmesan

This snappy salad makes a delicious lunch 
or first course.


1 medium tomato, cut into 2-inch pieces
2 Kalamata Olives, cut into slivers (optional)
1 cucumber, peeled, seeded and sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
¼ cup thinly sliced red onion
1/3 cup crumbled feta cheese
Salt and pepper to taste


Combine the tomato, cucumber, onion, feta 
and olives in a large serving bowl.  Whisk 
together the oil, vinegar, salt, and pepper 
in a small bowl.  Pour the dressing over 
the salad and toss well.  Serve immediately.

Serves 2

MIXED GREEN SALAD with
WARM BACON DRESSING


Smokey bacon and sweet sautéed leek combine 
in a flavor-packed salad dressing that blends 
beautifully with assorted greens.


1 ½ ounces sliced slab bacon, Cut into 
1-inch pieces
1 tablespoon red wine vinegar
5 cups torn assorted lettuce leaves 
(such as Boston romaine, and red leaf) 
washed and spun dry
1 leek (white part only), halved lengthwise, 
washed well, and thinly, sliced crosswise				
3 tablespoons olive oil
Salt and pepper to taste



Saute the bacon in a heavy skillet over 
medium-high heat, stirring, for about 2 to 
3 minutes, until it turns golden brown.  
Add the leek to the skillet and sauté, stirring, 
for about 4 minutes.  Turn the heat to 
medium-low.  Add the oil, vinegar, salt, and 
pepper, and cook for 1 minute.  Place the lettuce 
leaves in a large bowl, pour the bacon dressing 
over them, and toss gently.  Serve immediately.

Serves 2

Crisp, light daikon radish is a perfect
ingredient for an easy, refreshing
salad. If you can't find daikon, you can
substitute jicama for an
equally pleasing texture.

2 c     Peeled and sliced daikon radish and jicama
(Available at specialty produce markets)
2tbs    Sunflower Oil
1tbs    Red Wine Vinegar
1tsp    Orange Zest, grated
*Salt and Pepper to taste

Serves: 2

1. Place the daikon in a bowl.

2. In another bowl, whisk together the
oil, vinegar, orange zest, and salt until
the dressing is well blended.

3. Pour the dressing over the daikon,
toss the salad well, and serve immediately.

A friend created this colorful salad for a
potluck dinner, and ever since it has been
her most requested dish for informal
get-together and picnics.

1/4 c Olive Oil
Juice of 1/2 lemon
1 clove of garlic, minced
Salt and pepper to taste
1 1/2 c Red Cabbage, chopped
1/2 c Pine Nuts, lightly toasted
1/2 c Feta Cheese, crumbled
1/2 c Fresh Dill, chopped

Serves: 2

1. Whisk together the oil, lemon juice, garlic,
salt, and pepper in a large serving bowl.

2. Add cabbage, pine nuts, feta, and dill.

3. Toss well and serve immediately.

Crunchy and fresh, this salad of sprouts
and walnuts is a delicious twist on the
more traditional recipe.

1/2 c      Cabbage, chopped
1/2 c      Alfalfa Sprouts
1/4 c      Walnuts, chopped
1/4 c       Mayonnaise
1tbs      Dijon Mustard
1tsp      Balsamic Vinegar
*Salt and Pepper to taste

Serves: 2

1. Combine the cabbage, sprouts, walnuts,
mayonnaise, mustard, vinegar, salt, and
pepper in a large bowl.

2. Mix well and serve immediately.

Chinese Chicken Salad

Chinese Chicken Salad (serves 4 -6)

1 Broiler-Fryer (about 3 lbs...Free-Range if 
possible) or 4 large breast halves
4 Cups Organic Chicken Broth (water will work too)
Handful of Celery Tops
3 Peppercorns
1 teaspoon Sea Salt
1 Bunch of fresh Broccoli (organic if possible) 
about 4 cups of florets
6 Cups Baby Organic Greens (ex. Baby Spinach)
1 Cup chopped Celery
5 large Radishes 
(finely sliced, and some for garnish)
4 Green Onions (sliced on a slant)
1/2 Red Bell Pepper (sliced into thin strips) 
- optional...I just like the color
1/2 Cup toasted (unsalted) Macadamia Nuts

Simmer chicken with broth or water, celery tops, 
salt and peppercorns in a large pot for 
approximately one hour...or until juices run clear 
when meat is pierced. Drain and cool chicken enough 
to handle. Remove skin and pull meat from bones. 
Cut into bite size pieces and put into shallow pan. 
Cover and chill for at least one hour. 
(24 hours is best.)

Trim broccoli into neat flowerets and steam until 
just tender but still very bright green. (You could 
even do these raw.) Let water vapor come off the 
broccoli and then put the flowerets into a shallow 
pan. 

When ready to serve, pile salad greens, celery, 
green onions, radishes (save a few radish slices 
for garnish) and sliced red pepper into large shallow 
salad bowl. Toss lightly to mix. On individual chilled 
salad plates, divide greens equally. Arrange broccoli 
with stems toward center in a ring on top. Fill the 
ring with the marinated chicken. Top chicken with 
toasted macadamia nuts.



Tamari/Macadamia Dressing (for after the detox)
1/2 Cup Tamari Sauce
1/2 Cup unrefined premium Australian Macadamia Nut 
Oil [or World Blend]
1/3 Cup Vinegar 
(I prefer rice wine vinegar for this dish)
1 teaspoon Ground Ginger
1/2 teaspoon Garlic Powder.
Combine all ingredients in a jar with a tight fitting 
cover. Shake to mix well. Makes about 1 1/2 cups. 
(As you make this dressing, you can vary the amount 
of oil, vinegar and tamari to taste.)
	

Dr. Horton’s Mango Salsa

By Popular Demand, Dr. Janet Horton of Des Plaines,IL 
has recorded her Mango Salsa recipe. Enjoy!

Ingredients

1 fresh chopped mango
½ cup chopped red onion
½ chopped red pepper
1/8 cup chopped cilantro
1 medium tomato -chopped
Fresh squeezed juice from ½ lime
1-2 teaspoon flax seed oil

Mix together well. Salsa is best after it has 
refrigerated for 30 minutes. Try this salsa on 
grilled chicken, turkey or fish, over salad or 
as a condiment for fresh vegetables.
	

KICK-ASS KALE

Description
The MOST scrumptious salad, appetizer, entree, 
side dish I've ever eaten.

PLUS, it's great for RAW FOODERS as none of it 
is cooked. HOWEVER, for those who LOVE cooked kale, 
the recipe can be lightly steamed at any time. 
Also, because of the lemon and onion, the recipe 
lasts in the fridge for 5-7 days, making it a 
nice addition for a carry-out "Tupperware"-type 
lunch or snack.


Ingredients
1 large bunch of curly kale (organic)
3 small or 2 large lemons
1/3 cup raw, virgin, cold-pressed olive oil
1 tsp Celtic or Himalayan sea salt
4 small or 3 large cloves of garlic (peeled)
1/2 - 1 purple onion, sliced very fine

Directions
Wash and "spin" dry the curly kale.

Remove the stems. Stack the leaves on top of each 
other and slice them horizontally into fine strips 
- the strips WILL curl, of course. Place the strips 
into a glass or porcelain bowl.`

Juice the lemons to make about 3-4 oz of juice.

Add the 1/3 cup olive oil.

Peel and cut the garlic cloves into chunks.

Put the olive oil, lemon, garlic, and 1 TSP sea 
salt into the blender or Vita-Mix and combine on 
HIGH to make a frothy liquid.

Pour 1/2 the liquid over the top of the kale. 
Mix well with salad utensils. Pour the remaining 
liquid over the kale and keep turning and mixing 
with the salad utensils.

Let the mixture sit for at least 2 hours before 
you eat it as the lemon and olive oil will "cure" 
the kale so that it becomes much softer and more 
edible.

Garnish with as many of the onion slices as you 
like.

This is a GREAT RECIPE for O blood type as three 
of the main ingredients are BENEFICIAL for the 
O blood type.

Mediterranean Tuna Salad

Do you want your tuna to pop with flavor? Mix up 
some balsamic vinegar, oregano, and black pepper 
to make this salad a showstopper.

START TO FINISH: 25 minutes
MAKES: 4 servings

Ingredients
2 roma tomatoes, chopped
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon dried oregano, crushed, or 1/2 
teaspoon chopped fresh oregano
1/8 teaspoon sea salt
Dash freshly ground black pepper
6 cups packaged European-style torn mixed salad 
greens
2 6-ounce cans chunk white tuna (packed in water), 
drained and broken into chunks
1 cup fresh swiss chard, blanched*
1/4 cup pitted kalamata olives, quartered
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar

Directions

1. In a small bowl combine tomatoes, capers, 
1 tablespoons oil, 1 tablespoons balsamic vinegar, 
oregano, sea salt, and pepper; set aside.

2. On 4 serving plates, arrange torn salad greens, 
tuna chunks, swiss chard, olives, and tomato mixture. 
Drizzle the 1 teaspoons oil and the 1 teaspoons 
balsamic vinegar evenly over salads.

*Note: To blanch the swiss chard, wash them and 
remove ends and strings. Leave leaves whole or 
rip in half. In a covered medium saucepan, cook 
swiss chard in a small amount of boiling, lightly 
salted water for 10 to 15 minutes or until crisp-tender.
 Drain; place in ice water until chilled. 
 Drain well.

Miso Dressing

Description
salad or veggie dressing


Ingredients
1/2 cup light miso
1/3 cup olive oil
1/2 cup water
1/4 cup lemon juice (vinegar if allowed)
2 teaspoons dry mustard
1 or 2 tablespoons crushed garlic or onion

Directions
Put all Ingredients in a blender and process until 
smooth. (If you don't have a blender, bring the 
water to a near boil and mix it with the miso 
(boiling the miso will kill it rendering it useless). 
When that mixture is smooth add and whisk the other 
ingredients.) Pour the dressing in a container and 
refrigerate it. Bring it to room temp before serving 
if it gets too thick in the refrigerator.

Spinach and Lentil Salad

Toasted walnuts give this spinach salad some extra 
crunch! Top this dish with a homemade red wine 
vinaigrette for a tasty, tangy kick.

START TO FINISH: 30 minutes MAKES: 4 servings

Ingredients
1 cup water
1/4 cup brown or French lentils, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped flat-leaf parsley
1/4 cup chopped walnuts, toasted
6 cups torn spinach or mixed salad greens
12 ounces cooked chicken breast, sliced
1/4 cup red wine vinaigrette

Directions

1. In a small saucepan combine the water and lentils. 
Bring to a boil; reduce heat. Cover and simmer for 
20 to 25 minutes or until lentils are tender and 
most of the liquid is absorbed. Drain lentils and 
place in a medium bowl. Stir in bell pepper, 
green onions, parsley, and walnuts.

2. Divide spinach among 4 serving plates. Top with 
lentil mixture and chicken. Drizzle with red wine 
vinaigrette.

Nutrition Facts per serving: 341 cal., 14 g total fat 
(2 g sat. fat), 72 mg chol., 166 mg sodium, 19 g carbo.,
10 g fiber, 36 g pro.

The Mixed Greens Salad

This is your main-stay through the detoxification 
process. Feel free to substitute any dark green 
vegetable.

Ingredients

1 cup organic mixed green salad mix
Or
A mix of: Collard greens, dandelion greens, 
mustard greens, spinach, kale, cabbage or broccoli

5-10 slices of cucumber
½ cup yellow, red or green pepper
5 cherry tomatoes - halved
1 1/2 tablespoons lemon juice
1 1/2 tablespoons flax seed oil
1/3 cup celery
¼ cup radishes

Mix the lemon juice, flax oil, garlic, together 
in a small bowl. Combine the mix greens, celery, 
radishes and cherry tomato halves with the dressing 
in a salad bowl and sprinkle the pine nuts over 
the top. Any combination can be steamed for 2-3 
minutes.
	

Win-Win Veggie Slaw Salad

Description
Shredded veggies w/ pineapple and nuts

Category
Salad

Ingredients
Any of the below veggies, raw and shredded:
broccoli stalk
sweet potato
kohlrabi
radicchio
carrot
zucchini
pumpkin
or any raw veggie you like
add crushed pineapple in pineapple juice 
(add juice as well)
compliant organic mayonnaise (to desired consistency)
chopped walnuts
sea salt (to taste)
flame raisins (if desired)

You could add some ground flax seed for nutrition 
and/or a little olive oil. I would keep it light 
on these two things if you use them.

Directions
Shred, mix and eat. This will be even better the 
next day. 
Enjoy!!