St. Tropez Salad

I make different versions of this salad often because it’s outrageously delicious. Also, it’s an easy meal on it’s own … filling, but clean and light.

Using the raw goat cheese is my favorite, but if I don’t have it, avocado or rich olive oil is a wonderful substitute for the fat element needed. Sometimes I add green onions, carrots, or marinated olives. Play around with the recipe, too. It’s a salad, not a souffle.

This makes a lot, but it’s good to make yourself eat good greens, don’t you think? I often eat two bowls for dinner or have a big bowl and a piece of fish for a rounder, lovely meal. It will keep through the next day, so eat your leftovers for lunch.

St. Tropez Salad
adapted from the memory of a similar recipe in The Raw Food Detox Diet

1 head lettuce
1 small bunch spinach
1 bunch basil
1/2 cup diced sweet onion
2 cups cherry tomatoes, halved
2 cups raw goat cheddar, shredded
1 medium sized beet, peeled and shredded

Dressing ingredients:
4 cloves garlic
4 packets stevia (or 4 tsp sugar)
6 tablespoons lemon juice
1 tablespoon dijon
1/2 tablespoon dried oregano
salt and pepper to taste

Wash and dry the lettuce, spinach, and basil. I don’t know what I’d do without my salad spinner. It makes quick work of the often tedious process of washing and drying greens. Tear the leaves into bite sized pieces and put in a really big serving bowl. Add the onion, tomato, cheddar, and beet.

In a blender, add all the dressing ingredients and blend until completely smooth. Pour on top of the salad and toss until well dispersed. Serve and eat with gusto.


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