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I can’t believe how much I’ve enjoyed this salad. Yumm just doesn’t describe it. Layered at the bottom of the bowl is a layer of mixed sprouts (alfalfa-red clover-fenugreek sprouts). Next, a generous scoop of the salad I mentioned yesterday — shredded purple cabbage, mung bean sprouts and lentil sprouts, tossed in our favorite dressing. [...]

With the weather warming up, we sure feel like having lighter, cooler foods. This is a deliciously simple chicken salad. We like to eat it with Quinoa Dinner Cakes. Yesterday when we were out clearing brush and cleaning up our property, I brought out a bowl of this chicken salad and a bunch of the [...]

On the last day of the Baking Week at T2CHK, we are going to make a really easy and extremely delicious green bean salad. This salad is so simple — you’ll be amazed at how good it is.
The main thing you’ll want to make sure of is that you don’t overcook the green beans. They [...]

The next time we have this dressing, I would back off the water to about 1-1/2 cups. I feel that as written, this recipe results in too thin a dressing.
modified by Wardeh Harmon from “The Guilt-Free Gourmet”

2 cups filtered water
1 cup raw sunflower seeds
1/4 teaspoon celery seed
3 teaspoons onion powder
1/2 cup lemon juice
1 teaspoon salt
1/2 [...]

Those flavors sound a little weird and different, but really, this dressing is very good!
Tofu Dressing with Almond and Mustard 

1/2 package soft tofu
1 tablespoon almond butter
1 tablespoon apple cider vinegar
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons natural sweetener such as agave or xylitol
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon sea salt [...]