Salads, Dressings and Dips

                         HUMMUS SPREAD OR DIP

  1 cup cooked or canned garbanzo beans
  1 tbsp. tahini
  2 tbsp. lemmon juice
  2 garlic cloves, finely chopped
  1/3 cup bean liquid (from the can) or water
  1 tsp. horseradish (optional)

Blend all ingrediants in a blender until creamy smooth. Makes an excellent spread or a dip for raw or lightly steamed vegetables.

                    CAESAR SALAD (from Carol Alt book)

1 garlic clove, chopped
2 heads organic romaine lettuce, chopped into bite size
½ cup grated raw milk Parmesan or Pecorin0-Romano cheese
½ cup cold-pressed extra-virgin olive oil
¼ cup raw apple cider vinegar
1 fertile, organic egg
2 tablespoons Bragg Liquid Aminos
Juice of ½ lemmon

Rub garlic into the inside of a large wooden salad bowl. Place the lettuce in the bowl. In a medium mixing bowl, combine all the dressing ingredients. Add the dressing to the romaine lettuce in the salad bowl and toss to combine.

                   Carol Alt’s simplest salad dressing (from Carol Alt book)
Makes 2 ¾ cup

1 cup Udo’s Choice oil (health food store, refrigerated section)
1 cup cold-pressed extra-virgin olive oil
¾ cup raw apple cider vineager
Sea salt to taste
Ground cayenne pepper (optional)
Ground mustard, to taste

Put all ingredients in a plastic container with lid. Shake well. For added zing, add mustard powder and a splash more oil to make a mustard vinaigrette.