• 10 walnut halves, cut into small pieces
• 1/2 tsp sea salt
• 1/4 c shredded unsweetened coconut
• 2 heads of Boston lettuce
• 1 fresh papaya, finely diced
• 1/2 c Curry Salad Dressing (see #sd2)

1. Toast walnuts as follows:
a. Spread them thinly on a flat baking dish and sprinkle salt on them.
b. Put them under the broiler (watch them; they burn easily).
c. Stir them around to brown evenly. Remove when golden brown.

2. Toast the coconut in the same manner; but without salt.
3. Let the nuts and coconut cool.
4. Wash and dry the lettuce and break into bite size pieces.
5.In a large bowl, toss all of the ingredients, except the coconut, with the curry dressing.
6. Serve on salad plates and sprinkle with toasted coconut.

• 1 cup of silken tofu, cut into smaller pieces
• 3 Tbs of egg-free mayonnaise
• 1/2 tsp curry powder
• 1/8 tsp powdered ginger
• 1/4 tsp salt

1. Put all ingredients in the blender and blend until smooth.
Makes 1 1/2 cups.

• 1 c uncooked basmati rice
• 2 cups water
   
• 1 Tbs olive oil
• 4 medium zucchini, cut into ¼-inch slices
• 1-2 Tbs water
• 1 tsp dried basil
• 1tsp dried basil
• 1 tsp dried oregano
• 4 c Boston or romaine lettuce, coarsely chopped
• 2 c spinach, coarsely chopped
• 1 c alfalfa sprouts
• ½ c pimento-stuffed green olives, sliced

 
• Dressing:
• 1 clove garlic, minced or crushed
• 5 Tbs olive oil
• 2 Tbs fresh lemon or lime juice
• ½ tsp dried chervil
• ½ tsp dried marjoram
• ¼ tsp dried mint
• ½ tsp dried thyme
• 1/8 tsp dried tarragon
• ½ tsp sea salt
• pepper to taste

Rice preparation:
1. In a large saucepan, combine the rice and water. 2. Bring to a boil, and stir. 3. Simmer, covered, over low heat for 20 min. 4. Lift cover immediately, and fluff with a fork.

Zucchini Preparation:
1. Heat oil in a large skillet.
2. Add zucchini slices, and toss in oil.
3. Sprinkle with water and continue tossing for several minutes until zucchini turns a brighter color.
4. Add basil and oregano.
5. Toss gently and set aside.

Dressing Preparation:
1. Place all ingredients in bowl, and whisk.

Salad Assembly:
1. Combine lettuce, spinach and sprouts in a large bowl.
2. Add rice, zucchini, olives, and dressing. Toss well.

Serves 4 as a salad and 2 as a main course.

• 1 can ( 15 to 16 ounces ) cut green beans, drained
• 1 can ( 15 to 16 ounces ) wax beans, drained
• 1 can ( 15 to 16 ounces ) kidney beans, rinsed and drained
• 1/4 cup chopped fresh parsley
• 1 tsp Sugar
• 2 cloves Garlic

 
• Dressing:
• 1 Cup Italian Dressing
• 1 cup olive oil
• 1/4 cup white vinegar
• 1 tbs Soya Sauce
• 2 tbs finely chopped onions
• 1 tsp sugar
• 1 tsp ground mustard ( dry )
• 1 tbs chopped fresh or 1 tsp dried Basil leaves
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 cloves garlic, crushed

1.Prepare dressing by shaking all of the dressing ingredients together in a tightly covered container.
2. Mix beans, onions and parsley in medium bowl.
3. Mix dressing sugar and garlic, pour over salad and toss.
4. Cover and refrigerate fot at least 3 hrs ( Serve with slotted spoon )