The Ultimate Garden-Of-Eden Salad, by Christine Gingerich

Garden-of-Eden Salad

1 large bowl organic mixed greens, about 8 cups (spring mix is our favourite)

1 ripe avocado, chopped

1½ cups tomato, chopped

⅓ cup carrot, finely shredded

1 cup red pepper, seeded and chopped into chunks

¼ cup red onion or shallots, thinly sliced

½ cup crumbled feta cheese

¼ cup black olives, sliced or ½ cup whole

1 cup Homemade Croutons

Dressing: Garden-of-Eden Salad Dressing – see below

Clean the lettuce well. Add avocado, tomato, carrot, red pepper, onion, feta, and olives. Top with homemade croutons. Coat salad well with desired amount of dressing. Toss and serve immediately.

Note: An avocado is ripe when it changes from bright green to dark green (not completely black). It should be just barely soft when pressed with the thumb.

Yield: 6 servings Prep Time: 15-20 minutes

Garden-of-Eden Salad Dressing

This is, by far, our favourite salad dressing, and it’s especially perfect on The Ultimate Garden-of-Eden Salad. It contains anti-microbial garlic and fresh lemon to cleanse the liver.
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This dressing is easy to make, very nourishing and great tasting. The recipe makes a large batch that can be stored in the refrigerator for up to four weeks.
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It’s also a delicious marinade for chicken or steak.
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3 cups extra-virgin, cold-pressed olive oil

1 cup red wine vinegar or dark balsamic vinegar

¼ cup freshly squeezed lemon juice (less if less-tart dressing is desired)

3 Tbsp water

2 Tbsp dried parsley

1 Tbsp garlic cloves, minced (or 2 large cloves)

2 Tbsp dried basil

1 Tbsp dried oregano

2 tsp dry mustard

2 tsp onion powder

1 tsp paprika

3 tsp sea salt

½ tsp black pepper

Mix all ingredients, and store in a labelled glass bottle in the refrigerator. For easy pouring, remove dressing from fridge 10 minutes prior to pouring, and shake well. This dressing is best if allowed to marinate overnight before serving.

Yield: 4½ cups Prep Time: 10 minutes