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SALADS

Spinach Salad à la Cordani

½ 1b pork tenderloin, sliced and chopped into fine pieces

2 T olive oil

1 bunch fresh spinach, washed, drained, and torn into pieces of desired size

1 can sliced water chestnuts (rinsed of salt)

1 lb fresh mushrooms, sliced thin

4 hard-boiled omega 3- enriched eggs, sliced

Sauté the pork tenderloin pieces in the olive oil until lightly browned. In a large serving bowl, toss together spinach, water chestnuts, and mushrooms. Top the salad with sliced, hard-boiled eggs and pork tenderloin pieces. Allow diners to add their own favorite dressing (see pages 190-191 for dressing recipes). Serves four.

Ambrosia Salad

6 carrots, shredded

2 c fresh pineapple chunks

¼ c raisins

¼ c walnuts

1 T lemon juice

In large bowl, mix all ingredients. Cover and chill before serving. Serves four.

Spinach Salad with Crabmeat

2 large bunches fresh spinach

leaves, washed and dried

1 Walla Walla, Vidalia, or Maui

sweet onion, sliced thin

2 large tomatoes, sliced thin

¼ 1b cooked, shredded

crabmeat

2 hard-boiled omega 3-

enriched eggs, sliced thin

Tear spinach leaves into small pieces, and mix with onions, tomatoes, and crabmeat. Just before serving, toss with Spinach Salad Dressing (see page 190) and top with egg slices. Serves four.

Carrot Salad

8 carrots

1 medium red onion, sliced thin

1 green pepper, seeded and

sliced thin

4 medium tomatoes,

peeled and pureed

½ c flaxseed oil

¾ c lemon juice

4 T dry mustard

½ tsp black pepper

Steam carrots until tender. Slice them thinly crosswise, and place in a large bowl. Combine remaining ingredients until well mixed, and then add to carrots, stirring until carrots are well coated. Refrigerate overnight, and serve well chilled. Serves four.

Almond Chicken Salad

1 c cooked, diced chicken

breast meat

1 c chopped romaine lettuce

1 c shredded butter leaf lettuce

¼ c chopped red cabbage

½ c sliced almonds

½ c chopped Medjool dates

1-2 T flaxseed oil

1-2 T freshly squeezed orange

juice

Combine all ingredients except liquids in a large serving bowl. Toss with flaxseed oil and freshly squeezed orange juice. Serves two.

Marinated Cauliflower Salad

1 head cauliflower, small florets

½ red onion, sliced

½ green bell pepper, chopped

2/3 c marinade (below)

In medium-size salad bowl, combine cauliflower, onion, and pepper. Pour marinade over entire mixture, and refrigerate overnight. Serves four.

Marinade:

1 tsp black pepper

1 tsp dry mustard

6 tsp lemon juice

3 tsp red wine

1 c flaxseed oil

1 T dried onion flakes

1 T finely chopped fresh

parsley,

Mix all dressing ingredients in blender. Makes 1½ cups.

Butter Leaf Avocado Salad

2 c shredded butter leaf lettuce

1 c chopped iceberg lettuce

¼ c raisins

1 c quartered tomatoes

1 c avocado slices

Avocado oil

Lemon juice

Combine the lettuce, raisins, and tomatoes in a serving bowl, and layer the avocado slices around the top. Dress with avocado oil and lemon juice. Serves three.

Waldorf Salad

2 c diced, unpeeled red apples

2 T lemon juice mixed with

2 T flaxseed oil

1 c thinly sliced celery

½ c chopped walnuts

½ c raisins

2 c chopped iceberg lettuce

leaves

Toss together first five ingredients. Serve on top of lettuce bed. Serves two.

CONDIMENTS, DIPS, SALSAS, SALAD DRESSINGS, MARINADES

Omega 3 Mayonnaise

1 whole egg

1 T lemon juice

¼ tsp dry mustard

½ c olive oil

½ c flaxseed oil

Put egg, lemon juice, and mustard in blender, and blend for three to five seconds. Continue blending, and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snaplock plastic container and refrigerate. The mayonnaise should keep for five to seven days. Makes 1 cup.

Veggie Dip

1 c Omega 3 Mayonnaise (recipe above)

1 tsp dried dill

½ tsp garlic powder

Pepper to taste

Mix all ingredients together. It is better if refrigerated for one hour before serving, but it is not necessary. Makes a great dip for raw veggies or to use as a salad dressing. Makes