• 1 c frozen pineapple
• 2 fresh kiwis
• 2 fresh mangos
• 1 c frozen strawberries

Mix all together. Adjust the amount of fruit as desired. Make ahead of time so the frozen fruits have time to melt somewhat and the juices can blend together.

• 1 1/2 to 2 c grated raw carrots (also a breeze with a food processor)
• 1 c finely chopped raw broccoli (I use a mini-chopper or food processor)
• 3/4 c raisins
• 1/2 c raw sunflower kernels
• 1/2 to 3/4 c Vegenaise soy mayonnaise
• salt to taste

Mix all ingredients together. I don’t like mine drenched in Vegenaise, but some people probably like it more “wet.”

Questions or comments? Contact me here.

• baby spinach
• 1 can mandarin oranges
• handful raw almonds

Toast the almonds in the oven at 350 degrees for about 8 minutes–watch to make sure they don’t burn. When cool, toss in a bowl with the spinach and mandarins. Serve with Orange Creme Dressing.

Orange Creme Dressing

• 1 pkg Yoplait Light Orange Creme yogurt
• orange juice

Mix yogurt and orange juice to desired consistency.

For the dressing:

• 2 1/2 tbsp lemon juice
• 1 tbsp Bragg’s liquid aminos
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 1/2 tbsp water
• 1 1/2 tsp olive oil

Blend these ingredients well in a blender, or shake in a closed jar.

For the salad:

• 1/4 c sliced black olives
• 3 c fresh kale, finely chopped
• 2 green onions, chopped

Mix well with dressing and marinate 1 hour. Just before servign, add

• 2 1/2 tbsp raw sunflower seeds
• 1 roma tomato
• 1/4  of a red pepper

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• romaine lettuce
• spinach
• green onions, diced
• cilantro, coarsely chopped
• fresh or canned pears, sliced or diced into large chunks
• dried cranberries
• pecans (almonds are good too), raw or toasted lightly in the oven for a few minutes

Top with Newman’s Own Light Raspberry Walnut Vinaigrette. I’ve made it without the green onions and cilantro, but they really add a kick that I miss if they’re not in the salad. Something about the sweet and savory, and then the toasted pecans in there… Yum.

It’s also really good with feta.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• 1/2 to 1 medium size bag of chopped green cabbage, or 1/2 head of cabbage chopped finely
• 3-4 chopped green onions
• 1/2 chopped cucumber
• 1/2 chopped red pepper
• 1-2 chopped or slivered carrots

• 2 tomatoes, diced
• 1 cucumber, diced
• red onion, sliced thin
• 1 can olives, whole
• 1/3 block of feta, crumbled
• dash of salt & pepper

Mix ingredients together in a bowl and serve.