Yield: 1/3 cup, 3 servings

Cider vinegar is easier to digest than red wine varieties, and it has a fine fruity flavor. For a more traditional taste, substitute balsamic vinegar.

Ingredients

• 1 tablespoon cider or balsamic vinegar
• 1 tablespoon water
• 1/2 teaspoon Dijon mustard (optional)
• 1/8 teaspoon salt
• Dash ground pepper (optional)
• 1 drop liquid stevia, or 1/4 teaspoon agave nectar (optional)
• 3 tablespoons extra-virgin olive oil

Equipment

• measuring spoons
• small bowl
• whisk

Put the vinegar, water, optional mustard, salt, and optional pepper and stevia in a small bowl and whisk to combine. Add the oil and whisk until smooth. Stored in a sealed jar in the refrigerator, Classic Vinaigrette will keep for 1 week.

Classic Vinaigrette with Parsley and Shallots: Add 1/2 teaspoon of minced fresh parsley and 1/2 teaspoon of minced shallots.

Yield: 1 serving

This elegant salad is worth the expense of the Belgian endive and raddichio, two gourmet greens that can be found in most supermarkets.

Ingredients

• 1 1/2 cups baby spinach or arugula, lightly packed
• 3/4 cup chopped belgian endive
• 3/4 cup chopped radicchio
• 1 1/2 tablespoons Classic Vinaigrette
• 1 tablespoon chopped walnuts, unsoaked

Equipment

• salad spinner
• measuring cups
• cutting board
• chef’s knife, 8-inch
• measuring spoons
• medium bowl
• tongs
• serving plate

Put the spinach, belgian endive, radicchio, and vinaigrette in a medium bowl. Lightly massage the greens for about 1 minute with your hands to soften them. Transfer to a serving plate and top with the walnuts. Serve immediately.

Yield: 1 1/2 cups, 1 serving

Fresh apples give sweetness and depth of flavor to this soup.

Ingredients

• 2 cups spinach leaves, firmly packed
• 1/2 apple, peeled and chopped
• 3/4 cup water, as needed
• 1 teaspoon freshly squeezed lemon juice
• Dash salt
• 1/2 avocado, chopped

Equipment

• measuring cups
• cutting board
• peeler
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• blender
• rubber spatula

Put the spinach, apple, 1/2 cup of the water, lemon juice, and salt in a blender and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 of cup water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Spinach-Apple Soup will keep for 2 days.

Swiss Chard and Apple Soup: Replace the spinach with 2 cups of chopped Swiss chard.

Yield: 3 cups, 2 servings

Pineapple allows you to increase the amount of bitter greens (which are the most nutritious ones) in this smoothie, without sacrificing sweet flavor.

Ingredients

• 2/3 cup water
• 2 cups chopped pineapple
• 1 1/2 cups chopped kale, collard greens, or dandelion greens, packed

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring cups
• blender
• rubber spatula

Put all the ingredients in a blender and process on high speed until smooth. Serve immediately.
 

Yield: 1 serving

My version of this salad looks like the traditional caesar but replaces the egg yolk and anchovies with a delicious vegan ranch dressing.

Ingredients

• 1/2 head romaine lettuce
• 3 tablespoons Ranch Dressing
• 1/2 roma tomato, seeded and diced
• 2 tablespoons thinly sliced black olives
• 6 very thin slices red onion (optional)
• Freshly ground pepper (optional)

Equipment

• mandoline (optional, for thinly slicing onion)
• cutting board
• chef’s knife, 8-inch
• salad spinner
• serrated knife, 5-inch
• measuring cups
• measuring spoons
• medium bowl
• tongs
• serving plate

Remove the wilted outer leaves from the romaine lettuce. Slice the remaining inner leaves into 1-inch strips. Using a salad spinner, wash and dry the strips. Put the lettuce and the Ranch Dressing in a medium bowl and toss well. Transfer to a serving plate and top with the tomato, olives, and optional red onion and pepper. Serve immediately.