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Snappy Succotash (makes 4 servings)
• 1/2 cup of cooked edamame
• 1 cup of raw chopped green beans
• 1 cup of raw chopped cauliflower
• 1 cup of raw chopped tomato
• 1 cup of raw chopped red pepper
• 4 tbs olive oil
• juice of 2 lemons
• 4 tbs of balsamic vinegar
• 1-2 cloves of garlic
• 2 sprigs of fresh thyme (optional)
Preparation:
1
Chop all vegetables and add to a large salad bowl.
2
Extract ¼ cup of olive oil, juice of 2 lemons, 1-2 cloves of garlic, ¼ cup of
balsamic vinegar and fresh thyme in the Short Cup until the ingredients are
will blended.
3
Pour the dressing mixture onto the veggies and toss together.
4
Serve or chill.
Cucumber Salad
• 2 hot house or 4 regular cucumbers
• 1 small red onion
• 1/2 cup of Bragg’s Apple Cider Vinegar
• 2 pinches of stevia
• 2 sprigs of thyme (optional)
Preparation:
1
Slice 2 organic hot house or 4 regular cucumbers (about ¼ inch thick) and
add to a bowl.
2
Thinly slice a red onion add to bowl.
3
Add 1/2 cup of Bragg’s Apple Cider Vinegar, 1 clove of garlic, 2 sprigs of
fresh thyme (optional) and 2 pinches of stevia to the short cup and blend to
smooth consistency.
4
Pour vinegar mixture over the ingredients in the bowl.
5
Toss and let sit overnight (it’s good right away, but tastes even better when
the ingredients hang out together for a while). Always toss a bit before
serving.
(MOSTLY) RAWLICIOUS
SIDE SALADS
