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September/October 2006
Recipe Archives


Simple Salads – So Good…

Try these delicious salads as you transition from Indian Summer into Fall.

Ambrosia Salad

1½ cups chopped Cantaloupe or Mango
1½ cups fresh pineapple cut in medium size pieces, save any juice
1 large Gala, Pink Lady or other crisp juicy red apple peeled, chopped medium
1½ cups of green grapes sliced in half and brown edges trimmed
1½ cups of mandarin oranges packed in juice, save the juice
¾ cups of unsweetened flaked coconut
1 lemon

Dressing:

1 cup of soy sour cream (prefers Sour Supreme® brand)
3 Tbsp Agave nectar
¼ to 1/3 cup of mandarin juice and or pineapple juice

Squeeze the lemon and place the juice in a bowl.  Cut up the apple and place in the lemon so all exposed sides are covered with lemon juice. Take them out and drain before adding them to the rest of the fruit.  Sprinkle with coconut and add dressing before serving.  Mix gently.

Mock Chicken Salad

1 package of “Follow Your Heart” mock Chicken cooked as directed and chopped small
1 small finely chopped onion
4 Tbsp finely chopped stuffed pimento green olives
½ cup finely chopped celery
2 Tbsp. sweet relish
3/ 4 cup Vegenaise (prefers “Follow Your Heart” brand)
3 Tbsp soy sour cream (prefers Sour Supreme® brand)
1 tsp. Dijon mustard (prefers “Grey Poupon” brand)
1/8 tsp. salt
Dash of pepper

Mix all the above ingredients together in a bowl.  Chill and serve

These recipes were contributed by Christl Keller Carollo, a personal chef who caters to vegetarian, vegan and restricted diets.  She can be reached at (248) 542-3522 or peacelovejoy@wideopenwest.com

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