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Snappy Succotash (makes 4 servings)
• 1/2 cup cooked edamame
• 1 cup raw chopped green beans
• 1 cup raw chopped cauliflower
• 1 cup raw chopped tomato
• 1 cup raw chopped red pepper
• 4 Tbsp olive oil
• juice of 2 lemons
• 4 Tbsp balsamic vinegar
• 1-2 cloves of garlic
• 2 sprigs of fresh thyme (optional)
Preparation:
1
Put all chopped vegetables into a large salad bowl.
2
Extract olive oil, lemon juice, garlic, 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 and add to bowl.
3
Add apple cider vinegar, garlic, fresh thyme (optional) and 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 it tastes even better
when the ingredients hang out together for awhile). Always toss a bit
before serving.
(MOSTLY) RAWLICIOUS
SIDE SALADS
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