Standard Process salads & dressings

THE FOLLOWING RECIPES FOLLOW THE STANDARD PROCESS CLEANSE PROTOCOL. THESE ARE AMAZING REAL FOOD RECIPES AND NOT ONLY INTENDED FOR CLEANSING. USE THEM EVERYDAY FOR A HEALTHY LIFESTYLE AND QUICK AND EASY, DELICIOUS MEALS!

 

Beet and Orange Salad With Citrus Vinaigrette

1 tablespoon fresh lemon juice

2 teaspoons balsamic vinegar

1/2 teaspoon Celtic Sea Salt®

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

4 medium beets, stems trimmed to 1 inch

1 large navel orange

8 large Boston lettuce leaves

1-2 tablespoons diced red onion

1/4 cup fresh 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 a quarter of the onions.

For dressing: 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.

 

Post-Purification Green Bean Salad

2¼ cups green beans, cut in 2-inch pieces

2½ teaspoons fresh lemon juice

1/2 teaspoon fresh mint, minced

2 teaspoons olive oil

1/2  teaspoon dried dill

1 cup of celery, sliced diagonally in 1/4-inch pieces

Celtic Sea Salt

Freshly ground pepper

2 teaspoons fresh parsley, chopped

1 tomato, cut in wedges

Steam 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, salt, and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, and stir in the lemon/mint mixture and parsley. Refrigerate. Before serving, garnish with tomato wedges.

Salad Accents

Fruit Toppers

Top your salad with pureed fresh or frozen raspberries, freshly squeezed lemon, or other fruit to add zing to your greens.

Garlic Flax Oil Dressing

2 cloves organic garlic

1/8 teaspoon Celtic Sea Salt

Juice from half of a freshly squeezed lemon

1/3 cup flax oil

Mash garlic cloves with salt. Squeeze lemon juice into the mixture. Taste. If needed, add more salt, garlic, or juice. Mix in flax oil.

 

Apple-Cider Vinaigrette

3 tablespoons organic apple-cider vinegar

1/2 cup extra-virgin olive oil

1 teaspoon oregano

1/4 teaspoon Celtic Sea Salt

1/8 teaspoon freshly ground pepper

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit at room temperature for a few minutes before using.

Vinaigrette Dressing

2/3 cup olive or flax oil

1/4 cup balsamic vinegar or lemon juice

1/4 cup water

1 tablespoon Dijon mustard

1 clove garlic, minced

Herbs to taste

Mix together and add herbs to taste.

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