Salad Recipes

All recipes have been created by Dr. Gary Young and found in the Essential Oils Desk Reference

Spinach Delight
Ingredients:

•  2 bunches spinach leaves torn  
• 4 TB of sesame seeds  
• 2 cups of coconut of olive oil
• 1 TB  JuvaSpice
• 1 dash Tabasco sauce
• 1 can diced water chestnuts
• 6 button mushrooms
• 2 beets, steamed, chilled, and diced
• 4 figs, diced

Directions: Mix together and add a dressing of your choice

Mandarin Avocado Salad
Ingredients:

• 4 heads romaine lettuce
• 1 avocado
• 3 fresh mangos
• 1 small red pepper
• 1 smell green pepper
• 8 green onion
• 1 TB fresh chives

Directions:  Finely chop, mix together, and add dressing  (also add Tuna for a Tuna Mandarin Salad)

Essential Rice Salad
Ingredients:

• 3 cups cooked basmati rice
• 1 cup cooked corn kernels
• 1 cup chopped celery
• 1 cup chopped almonds
• 1 cup grated carrots
• 3 green onions (finely sliced)
• 2 TB sesame seeds roasted
• 4 cups raisins

Directions: After cooking rice, place in refrigerator.  When rice is chilled, toss all ingredients in a salad bowl along with dressing of your choice

Bean Salad
Ingredients:

• 1 cup chickpeas
• 1 cup kidney beans
• 2 cups butter beans
• 1 cup black eyed peas
• 1 cup pinto beans
• 2 cups diced green beans

Directions:  Soak all beans for 12 hours, except green beans.  Next boil for approximately 30 minutes and let simmer for 40 minutes or until beans are tender.  Rinse, dry and chill in refrigerator.  Add a dressing of your choice and serve.

Garden Salad
Ingredients:

• 2 heads of romaine lettuce, torn
• 1 head red leaf lettuce torn
• 1 bunch spinach leaves, torn
• 2 cups of snow pea sprouts or pea sprouts
• 3 cups of alfalfa, chopped
• 1 cup of watercress, chopped
• 4 cups of fresh dill, finely chopped
• 8 basil sprigs, chopped
• 4 fennel sprigs, chopped

Directions: Mix together and add dressing of your choice.

Potato/Vegetable SaladIngredients:

• 1 dozen small red potatoes
• 4 teaspoons paprika
• 2 TB organic coconut or olive oil
• 2 cups broccoli
• 6 cups of romaine lettuce, torn
• 2 cups green beans or spinach, chopped
• 2 cups alfalfa sprouts, 
• 2 cups bean sprouts
• 1 cup of finely sliced red cabbage

Directions:  Cook the potatoes for 20 minutes with or without skins.  Preheat oven to 400 degrees and place potato mixture in a glass casserole dish; bake for 5-10 minutes on top rack.  Steam the broccoli then wait for 5 minutes and remove from heat.  Run under cold water for 30 seconds, drain well.  Mix Lettuce and spinach.  Cut the broccoli lengthwise and dice.  Add the greens and dressing of your choice.  use JuvaSpice for additional flavor.