Sunshine Chopped Salad with Pritikin's Tuscan Sunshine Italian salad dressing created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa

cucumber broccoli tomato salad

Yield: 2 cups per serving

Ingredients:

  • 1 Head cauliflower
  • 1 Head broccoli
  • 1 Cucumber, seedless
  • 1 Tomato, diced
  • ¼ Cup Pritikin Tuscan Sunshine Italian Salad Dressing
  • 1 Jicama, shredded
  • 1 Carrot, shredded

Directions:

  1. Rinse and chop cauliflower, broccoli and cucumber.
  2. In a salad bowl heap the chopped vegetables and top with diced tomato.
  3. Garnish with shredded jicama and carrot. Chill and serve with Tuscan Sunshine Italian Salad Dressing.

 

 

Pritikin Longevity Center + Spa's Spaghetti Squash and Tomato Salad with Pritikin's new Outrageous Asian salad dressing created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa

spaghetti squash tomato

Yield: 2 cups per serving

Ingredients:

  • 2 Spaghetti squash, cut in half lengthwise and seeds removed
  • 1 Cup Tomatoes, diced
  • ½ Cup Basil, fresh and chiffonade
  • ½ Cup Pritikin Outrageous Asian Salad Dressing

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Place spaghetti squash cut side down on a baking tray and bake until soft (usually about 25 minutes).
  3. Use a spoon to scoop out the inside of the squash and cool.
  4. Toss diced tomatoes with basil and combine with squash and Outrageous Asian Salad Dressing.
  5. Toss lightly and serve.

Chef's note:

This dressing is great as a marinade as well.

 

 

Pritikin Longevity Center + Spa's Roasted Vegetable Salad with Pritikin's Heavenly Horseradish salad dressing created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa

roasted vegetable salad
Yield: 2 cups per serving

Ingredients:

  • 1 Carrot (peeled and diced into medium size pieces)
  • 1 Head broccoli (cut into large florets)
  • 1 Head cauliflower (cut into large florets)
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 TBSP Garlic, chopped
  • 1 tsp Oregano, fresh and chopped
  • ½ cup Pritikin Heavenly Horseradish Balsamic Salad Dressing

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Rinse vegetables and drain.
  3. In a large bowl toss vegetables with garlic, oregano and ¼ cup Pritikin Heavenly Horseradish Balsamic Salad Dressing.
  4. Pour on a large baking tray and bake for 8 minutes.
  5. Remove and cool.
  6. Chill and serve with remainder of dressing as a salad.

Chef's note:

Goes great as a side dish if served hot

 

 

 

Pritikin Longevity Center + Spa's Heart of Palm Radish and Corn Salad with Pritikin's Tangy Mustard Dressing created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa

Heart of Palm Radish and Corn Salad

Yield: 2 cups per serving

Ingredients:

  • 1 Cup Hearts of palm, fresh or low-sodium canned
  • 1 Cup Radish, shredded
  • ½ Cup Corn kernels, roasted
  • ½ Cup Grape tomatoes
  • 4 Cups Mixed greens lettuce
  • ¼ Cup Pritikin Tangy Mustard Salad Dressing

Directions:

  1. Place 1 cup mixed greens at the base of each salad plate or bowl.
  2. Arrange heart of palm, shredded radish, corn and grape tomatoes on plate or bowl on top of mixed greens.
  3. Chill and drizzle with Tangy Mustard Salad Dressing.

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