Sane and Savory Cookbook will be available soon on Amazon.com and has 23 salad recipes.
I have relished eating salads to accompany a great main dish or on a hot day. The different kinds of lettuce I use in this cookbook’s salads are filled with vitamins, minerals, and fiber. How a salads taste was one of the most important factors I considered when I created them. In my book, a number of the salads can be eaten for dinner because they contain fish or meat. The following recipe, Spinach and Salmon Salad, is one such salad. This salad has its own dressing. However, Sane and Savory Cookbook has a section with sauces and salad dressings, so you choose to make a different dressing. I used both the rice vinegar and olive oil, which are neutral on the alkaline-acid food chart, and therefore, are healthier choices than other kinds of vinegar and oils, which are more acidic. Enjoy!
Spinach and Salmon Salad
Preparation time: 25 minutes
1 large bunch organic spinach, washed at least twice
1 head organic Romaine lettuce, washed
1 pound cooked wild caught salmon
4 scallions, washed and chopped
1 or 2 fennel or anise bulbs, washed and cut up into small chunks
1 -2 tablespoons toasted sesame seeds
¼ teaspoon sea salt
1 organic avocado, peeled, seed removed and cut into slices
½ cup organic sun chokes (or Jerusalem artichokes) washed and sliced
Into a large salad bowl, tear the spinach and romaine into bite-size pieces. Break up the salmon and place the pieces over the salad. Remove any fish bones. Sprinkle the scallions and fennel pieces, avocado, and sun chokes evenly over the salad. Add the dressing and toss the salad. Sprinkle the sesame seeds last.
12 fresh organic basil leaves, washed and chopped
¾ teaspoon dry organic dill weed
3 tablespoons olive oil
1 tablespoon rice vinegar
1 to 2 organic garlic cloves, pressed
¼ cup Kefir drink or 3 tablespoons Almond Drink + 1 teaspoon lemon juice
sea salt to taste
1/8 teaspoon ground pepper
Mix the ingredients together.