RED LETTUCE, PINK GRAPEFRUIT, AVOCADO, AND CRABMEAT SALAD
by Usha Menard (Serves 4)
"This colorful recipe is sure to impress your guest's palettes. Substitute crabmeat with lobster or shrimp, or use tofu cubes for vegetarians."
1 medium-large head red leaf lettuce
1 pink grapefruit
1 ripe avocado
½ lb. fresh crabmeat (250 g)Vinaigrette:
1 Tbsp. Red wine vinegar (15ml)
4 Tbsp. Udo's Oil Blend (60ml.)
1 Tsp. Dijon mustard (5ml)
2 Tsp. Liquid honey 10ml.
salt & pepper to taste
Break washed and dried lettuce into bite-size pieces. Peel grapefruit, making sure all peel, including pith, is off. Cut each segment into 3 pieces, removing visible seeds with tip of knife.
Cut avocado in half, remove pit, peel both halves, and slice narrow pieces width-wise, making 12-15 slices from each half.
Prepare vinaigrette, mixing well. Place lettuce and grapefruit into medium bowl. Add vinaigrette dressing and toss. Add avocado slices and gently toss to avoid mashing ripe avocado.
Divide onto 4 plates, top with crabmeat, and serve.
GENERATION X SALAD
by Usha Menard . . . (serves 4-6)"Usha llikes this recipe because it is rich with greens, the dried cranberries are yummy, and the dressing is made in a flash."
½ head romaine lettuce (~5 oz.)
¼ lb. mixed dark greens (~4 oz.) like kale, mustard greens, or tatsoi
2 ripe tomatoes, each cut into 16 pieces
½ bunch parsley, chopped
2 ¼-inch-thick rounds of red cabbage, chopped into large pieces
½ yellow pepper, chopped into medium chunks
3 Tbsp. dried cranberries
3 Tbsp. pecan nut pieces
50 grams feta cheese, crumbled
Dressing:
3 Tbsp. Udo's Oil Blend
1 Tbsp. Balsamic vinegar
1 Tbsp. Organic yogurt
1 small clove fresh garlic, put through crusher
Pepper to taste
Wash and dry lettuce and greens. Break lettuce and greens into bite-size pieces and place in large bowl. Add the rest of the salad ingredients, except for the feta cheese.
Mix dressing ingredients together and pour dressing over salad.
Toss well, divide onto plates and top with crumbled feta.
