Salads & Salad Accents
Beet and Orange Salad with Citrus Vinaigrette
Tbsp. lemon juice
- 2 tsp. balsamic vinegar
- ½ tsp. salt
ground black pepper
- 1 Tbsp. extra-virgin olive oil
medium beets, stems trimmed to 1 inch
- 1 large navel orange
large Boston lettuce leaves
- 1-2 Tbsp. diced red onion
cup orange juice
Arrange beets in one layer in steamer.
Cover tightly and set pot over high heat. When water boils, reduce heat
and simmer beets 45 minutes. Transfer beets to plate and let cool just
enough to handle. Cut tops and root tip off beets. With your fingers,
pull and slide off beet skin. Cut each beet crosswise into 6 slices.
Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom
of orange. Setting orange on one of its cut sides on your work surface,
slice off peel in strips, letting knife follow the curve of the fruit.
Cut orange crosswise into 8 slices.To assemble, line 4 salad
plates with lettuce. On each plate, arrange 6 beet slices and 2 orange
slices on top of lettuce. Sprinkle each with one-fourth of onions.For
In a small bowl, whisk together orange and lemon
juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and
add zest. Spoon dressing over the salad. Serve immediately.
- 2 ¼ cup of green beans, cut in 2-inch pieces
½ tsp. fresh lemon juice
- ½ tsp. fresh mint, minced
tsp. olive oil
- ½ tsp. dried dill
- 1 cup of celery, sliced
diagonally in ¼-inch pieces
- Sea salt
- Freshly ground
- 2 tsp. fresh parsley, chopped
- 1 ripe tomato, cut
Steam-cook green beans until crisp-tender. Run
them under cold water to stop the cooking process; set aside. Combine
lemon juice and mint; reserve. In a large skillet heat olive oil and
stir-cook dill for 20 seconds. Add green beans, celery, and salt and
pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl,
stir in the lemon/mint mixture and parsley; refrigerate. Before serving,
garnish with tomato wedges.
your salad with pureed fresh or frozen raspberries, freshly squeezed
lemon, or other fruit to add zing to your greens.
Garlic Flax Oil
- 2 cloves of organic garlic
- ¹⁄8 tsp.
Celtic Sea Salt®
- Juice from half of a freshly
- ¹⁄3 cup flax oil
garlic cloves with Celtic Sea Salt®
. Squeeze lemon juice into
the mixture. Tasteif needed, add more salt, garlic, or juice. Add
flax oil.Mix all ingredients together and pour over salad.
- 3 Tbs. organic apple cider vinegar
cup extra-virgin olive oil
- ¼ tsp. Celtic Sea Salt®
- ¹⁄8 tsp. freshly ground pepper
all ingredients together and refrigerate in a sealed container. Let
dressing sit out for a few minutes before using.
- ²⁄3 cup olive or flax oil
- 1 Tbs.
- ¼ cup balsamic vinegar or lemon juice
clove garlic, minced
- ¼ cup water
- Herbs to taste
SeasoningsThe Standard Process Purification and
Post-Purification Programs were designed so you are able to taste food
in its natural state. If you choose to incorporate seasonings, use only
fresh organic herbs and spices.