taste. Add the dressing to the slaw, using just enough to coat the vegetables nicely. Toss well. Let rest at room temperature for about an hour before serving, or cover and refrigerate. The slaw will remain crunchy for at least eight hours.


Source: Adapted from Eating Local: The Cookbook Inspired by America’s Farmers, by Sur La Table and Janet Fletcher (AndrewsMcMeel.com).


Strawberry and Feta Salad


with Honey-Yogurt Dressing Gardening blogger Barbara Pleasant counts this as her favorite salad, one that changes with the season. In the spring, strawber- ries go well with feta. In the fall, pears pair with blue cheese.


Serves 2


Honey-Yogurt Dressing 2 Tbsp plain yogurt 2 Tbsp mayonnaise or veggie mayo 1 tsp honey 1 tsp rice vinegar Salt and pepper to taste


Salad


2 cups fresh salad greens 1 cup fresh sliced strawberries ½ cup crumbled feta cheese ¼ cup chopped, toasted almonds or walnuts


1. For the dressing, mix the yogurt, mayo, honey and rice vinegar together in a small bowl. Season with salt and pep- per to taste.


2. Arrange the greens on two salad plates and top with strawberries and feta. Drizzle with the dressing, sprinkle with chopped nuts and serve.


Award-winning garden writer Barbara Pleasant blogs about growing and eating organic food at BarbaraPleasant.com.


Spinach and Avocado Salad This fresh-tasting salad features a variety of colors, flavors


and textures. Serves 4


1 large ripe avocado, diced 1 Tbsp freshly squeezed lime juice 4 cups baby spinach leaves ½ cup chopped green onions 1 cup cherry tomatoes, cut in halves 1 cup sliced radishes ½ cup bottled low-calorie Italian vinaigrette


1. In a small bowl, coat avocado with lime juice. Set aside.


2. In a large bowl, toss together spinach, green onions, toma- toes, radishes and vinaigrette. Divide evenly onto four plates. Top with avocado pieces.


Source: Adapted from 350 Best Salads & Dressings, by George Geary © 2010 Robert Rose Inc. (RobertRose.ca). Excerpted with permission; all rights reserved.


16 Natural Awakenings of Northwest Florida www.emcoast.naturalawakeningsmag.com


Simple, Super-Fast Citrus Salad When horticulture author Barbara Pleasant’s garden is at its peak,


she doesn’t like to slow down. She goes from garden to table in minutes, remarking, “I love this simple and super-fast salad.”


Serves 2


Citrus Vinaigrette Dressing 2 Tbsp sesame oil 2 Tbsp orange juice Salt and pepper to taste


Salad


2 cups fresh salad greens 1 cup fresh orange, peeled and chopped, or canned mandarin oranges, rinsed and drained ½ cup chopped green onions, including some of the green


1. For the vinaigrette, whisk the sesame oil and orange juice together in a bowl. Season to taste.


2. Arrange the greens on two salad plates and top with or- ange and scallion. Drizzle with vinaigrette and serve.


Award-winning garden writer Barbara Pleasant blogs about growing and eating organic food at BarbaraPleasant.com.


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