Ingredients:

2 lbs. asparagus, cut into 2-3 inch pieces
1/3 cup balsamic vinegar
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp fresh oregano, chopped
1 tsp garlic minced
1 red pepper, cut into small thin strips
1/2 cup of one of the following: walnuts, almonds, pecans. Chopped and lightly toasted.
Sea salt and pepper to taste.

Servings: 7

A fresh twist on the traditional cabbage salad. By Lane Morgan/Metagenics.

Ingredients:

1 medium head red cabbage, coarsely chopped
3 Granny Smith or other tart apples, diced
1 stalk celery, chopped
Dash garlic powder
1 tbsp. balsamic vinegar
10 radishes, sliced
2 green onions, chopped
1/4 chopped walnuts
1 or 2 tbsp. lemon juice
2 tbsp. olive oil

Servings: 4

This salad is perfect for picnics because it is filling and won't get soggy. It also works well with couscous or bulgur.

Ingredients:

1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries,chopped
1 cucumber,peeled,seeded and cut into 1/3-inch dice(about 1 1/2 cups)
1 15-oz. can chickpeas,rinsed and drained
1 small red onion,finely chopped(about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced(about 2 tsp.)

Servings: 6

(Compliments of Jesse Clark)

2 c cooked lentils cooled
2 c cooked quinoa cooled
1 c chopped green olives
1 c crumbled feta cheese
1 c minced fresh parsley
1 c chopped tomatoes
1 c chopped walnuts
1 clove garlic, pressed or minced
olive oil

Combine!

(Compliments of Jesse Clark)

4 cups cooked quinoa
1/2 aduki beans
1 head lettuce
1/4 cup radishes, sliced
1/4 cup celery, diced

DRESSING
1 1/2 teaspoons umeboshi plum paste
3 Tablespoons roasted tahini (sesame butter)
2 teaspoons fresh parsley, minced
3/4 cup water