Dressing: (this is the same dressing that I use for shell/pasta salad). Marinate the tomatoes for a few minutes or a few hours, they taste great either way. I like to grate fresh black pepper over the top just before serving.
- 2/3 cup splenda (or 1 tsp. stevia)
- 1/2 cup oil (I like to use 1/4 cup olive oil mixed with 1/4 cup canola)
- 1/3 cup ketchup
- 1/4 cup vinegar
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. paprika
Put in shaker then refridgerate container for up to several weeks.  Pour over sliced tomatoes and marinate.
You can also put in other kinds of vegetables (peppers, cucumber).
Posted on June 28th, 2007 by neslyn
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We have had a spinach salad almost every night for the past 3 years (right after I read how important spinach is to a healthy diet – see Superfoods). You can put in this salad whatever you like but this is what works best for us:
- spinach (you could use baby or regular) note: spinach is very easy to grow yourself and we ate our own organic spinach until well in October last year.
- cut up peppers (red, green, yellow, orange)
- cut up cucumbers
- broccilli sprouts
- roasted walnuts (roasting nuts is really easy and they taste so great – just pop any kind of nuts in 350 degree oven for 3 or 4 minutes – be careful NOT to burn them) nuts add a lot of flavor and crunch.
- You can also add sliced grapes, mandarin oranges, sliced pears, etc.
Top with Poppyseed Dressing, and you have a great 1st course for any meal packed with tons of vitamins and minerals.
Posted on June 23rd, 2007 by neslyn
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Spinach leaves washed- add chopped vegetables (green, red, yellow peppers, cucumber, brocolli sprouts)
- options: add toasted nuts (walnuts, pecans, slivered almonds), adding protein helps to absorb vitamins and minerals from the spinach. You can also add sliced grapes (superfood), mandarin oranges, avocado, etc.
Toss everything together, and add poppyseed dressing, shell salad dressing, balsamic vinegar.
Posted on June 5th, 2007 by neslyn
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If you are trying to eat a variety of vegetables, try adding the shell salad dressing to a variety of fresh vegetables. Choose any chopped vegetables that you like, I tried:
- tomatoes
- cucumber
- green pepper
- yellow pepper
- red pepper
- green onion
other options:
Posted on June 5th, 2007 by neslyn
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This is a wonderful pasta salad, perfect for summer. It keeps well in the fridge for 2 to 3 weeks. You can reduce or eliminate the pasta to cut the starchy carbs. This came to me from Agnes Robicheau. I love making it in the summer, keeping a large bowl in the fridge, so that I can have a quick meal – packed with lots of veges (you could also add any other veges in season). Add a protein and you have a complete meal.
- 2 cups uncooked shell whole wheat macaroni – cook and cool (use brown rice or quinoa)
- mix together in a large bowl and add the cooked pasta:
- 2 ripe tomatoes, chopped
- 1 green onion, chopped
- 1/2 green pepper, chopped
- 1/4 cucumber, chopped
- Blend the following dressing ingredients:
- 2/3 cups splenda (or less or 1 tsp stevia)
- 1/2 cup salad oil (canola or olive)
- 1/3 cup ketchup
- 1/4 cup vinegar
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. paprika
- Blend the dressing and pour over the vegetables and cooked macaroni.
- Refrigerated.
- Stir well before serving.
Posted on May 12th, 2007 by neslyn
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Dressing: (this is the same dressing that I use for shell/pasta salad). Marinate the tomatoes for a few minutes or a few hours, they taste great either way. I like to grate fresh black pepper over the top just before serving.
