Feast: A Tribal Cookbook

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RACHEL'S DIET SALADS AND SALAD DRESSINGS

Makes 1/2 pint

Fruit Salad:
Pears
Apples
Bananas

Cantaloupe
Nuts
Currants or raisins

Pour juice of fresh orange over this and mix.

Variations: Sprinkle granola over fruit and/or add yogurt, apple juice, or a mixture of apple, lemon, and orange juices.

Vegetable Salad:
Cauliflower
Iceberg lettuce
Peas
Raisins

Nuts
Apples
Pears
Cantaloupe

Dressing:
Juice of an orange
Some apple juice

Some lemon juice (less thanother juices) to taste

TONI'S REFRESHING 4-MINUTE SALAD

1 1/2 cups fresh alfalfa sprouts
1 large cucumber, cut in half lengthwise and thinly (translucently) sliced
3 or 4 radishes, very thin

1 box fresh, sweet blueberries
6-8 slices Munster cheese, torn into pieces the diameter of the sliced radishes

Toss in a bowl and serve. It's good with rice and fish or chicken. No dressing or seasoning needed: nothing dominates.

SALAD WITH SOUR CREAM
Slice 2 large sweet onions and 4 unpeeled cucumbers. In a bowl, mix the following dressing:

2 cups sour or cultured cream
4 tablespoons lemon or lime juice
2 teaspoons fresh or dried dill leaves

2 teaspoons chopped parsley
1/2 teaspoon freshly ground pepper
Salt

Line a bowl with lettuce or very young spinach. Next, place a layer of cucumber, then a layer of onion rings, then some dressing. Repeat this process. Keep in refrigerator at least 1 hour. Serve with dark bread.

Variations: Pickled gherkins replace cucumbers. Finely ground dill seed instead of fresh dill. Or caraway seeds, even.

ORANGE SALAD FOR 20

16 large navel oranges
* cups salad oil
1/4 cup wine or cider vinegar
1 teaspoon salt

1/2 teaspoon freshly ground pepper
1 clove garlic, crushed
1 teaspoon oregano
Fresh mint leaves

Peel and section oranges. Place in a bowl and chill. Beat . together oil, vinegar, salt, pepper, and garlic. Chill for 1 hour. Before serving, sprinkle oregano over oranges, and a little pepper. Remove garlic from dressing and pour over oranges and then garnish with mint.

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