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Salads and Dressings

Salads and Dressings

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 Frosted Orange Ginger Fruit Salad 

Food as Medicine
Both strawberries and grapes are rich in antioxidants - strawberries in the form of phenols such as anthocyanins and ellagitannins; and grapes in the form of polyphenols such as flavonoids, phenolic acids and resveratrol. The high antioxidant content of these fruits gives them their vibrant color and makes them heart-protective, anti-cancer and anti-inflammatory.
2 cups washed and sliced fresh strawberries
2 cups grapes
1 cup washed, cored, and diced apples
3 oranges, peeled, seeded, and cubed
1/4 cup freshly squeezed orange juice (from the 3 peeled, seeded, and cubed oranges)
1 cup plain low-fat** yogurt (optional)
1/2 cup chopped crystallized ginger
2 tablespoons honey
12 sprigs mint
Toss all the fruit together in a medium bowl.
Whisk the orange juice, yogurt, ginger, and honey in a separate bowl. Pour the dressing over the fruit. Cover and refrigerate for at least 2 hours to marry the flavors.
Spoon the coated fruit into 12 small dessert dishes or parfait glasses. Garnish each with a sprig of mint.

 Tomato Red Pepper Salad Dressing 

This rosy, zesty salad dressing is great on a bed of leafy greens, sliced cucumbers and fresh mozzarella cheese. It is virtually fat free and therefore very low in calories. It also keeps well in the refrigerator for at least a week.
1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil
1. Combine all ingredients in a blender container. Blend until well mixed.

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