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Most
salad dressings contain a higher percentage of oil to vinegar.
The orange juice and chutney are used to replace most of the
oil, making this dressing very low in fat. Omit the feta cheese
if you wish or indulge, as it adds a significant flavor and a
unique texture.
Orange Dressing
1/3
cup freshly squeezed orange juice, strained
1
teaspoon peach chutney
1
teaspoon dried oregano
1
teaspoon canola oil
1
teaspoon tamari soy sauce
Pinch
mild curry powder
Dash
garlic salt
Beet Salad
1 head red-leaf lettuce, rinsed and spun or
patted dry
1
carrot, peeled and grated
1
(15-ounce) can julienne beets, drained
4
green onions, sliced
16
small feta cubes, bottled in oil and herbs
Freshly ground Tellicherry peppercorns
1. Set 4 plates in
the refrigerator to chill.
2. In a medium
bowl, use a whisk to mix the orange juice,
chutney,
oregano, oil, tamari, curry powder and garlic salt.
Strain
into a serving container.
3. Set out 4
chilled salad plates.
4. Arrange the
lettuce on the chilled plates. Sprinkle with
carrots,
beets, onions and feta cubes.
5. Drizzle dressing
over salads. Serve immediately.
Hint: For an even more nutritious salad, add broccoli florets
to
the lettuce.
Makes 4 dinner salads or 2 large lunch salads
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