NOTE: If you read this when I first posted it—I typed in the wrong dressing recipe, oops! Please see changes below.
We could use a breather from the heavy topic of toxic dental practices! Here’s my favorite salad recipe, always a hit whenever I make it for my family or others. A big helping is a meal in itself, with the pasta in it. I took the idea from a recipe that used to be on Macaroni Grill’s menu, now discontinued—though I’ve made it healthier, of course! These are Ch. 2 and 3 recipes in 12 Steps to Whole Foods. Enjoy!
1 cup uncooked whole-wheat orzo pasta (boil in 3+ cups water, approx. 6-7 min., and rinse well to keep grains separate, then cool)
10+ cups spinach (about two 10-oz. bags), chopped
1 pkg. fresh basil, cut in ribbons
2 tomatoes, diced small
1 can black olives, sliced
2 oz. capers (half a 4 oz jar), drained
½ cup raw pine nuts (or toast them under the broiler—yum!)
Optional: shaved Parmesan to taste
Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.
Tangy Dill Dressing
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup extra virgin olive oil
2 Tbsp. Bragg Liquid Aminos
1/4 cup raw apple cider vinegar
2 Tbsp. honey (raw)
2 garlic cloves
1 Tbsp. dried (or 1/4 cup fresh) dill weed
Blend all ingredients well in a high-powered blender.