Young Love Salad
A salad in a drink, this juice is packed with nutrition. Drink during a detox or for a dose of health any other day.
2 oz baby arugula
2 oz baby spinach
3 oz mixed baby greens
1 yellow squash, cut into thin strips
1 zucchini, cut into thin strips
1 cup broccoli florets
1 cup cauliflower florets
¼ carrot, cut into thin strips
12 cherry tomatoes, halved
4 oz extra virgin olive oil
1½ oz lemon juice
3 oz shallots, diced
1 tsp fresh tarragon, chopped
pinch of mustard seed
pinch of black pepper
pinch of himalayan salt
1. Wash all of the baby greens to remove grit and use a salad spinner to dry thoroughly.
2. If you have a mandolin, it is best used for cutting the vegetables into thin strips. If not, you can use a knife to cut sticks of the carrot, zucchini and squash.
3. To make the dressing, place all ingredients in a high power blender such as a Vita Mix and blend until smooth.
4. Toss all the ingredients together with 6 oz. of dressing to coat all the greens.
Contributed by Organic Avenue.
It took a lot of parmesan to figure out how to make these just right. But it yielded the easiest recipe of all time. The cheese must be grated coarsely to get the most flavor and the right texture—crisp edges with a barely chewy middle.
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