Mediterranean Carrot Salad

Submitted by Jane Littlefield

1/2 pound carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (I used lime)
1 clove garlic, crushed or chopped
1 tablespoon chopped fresh mint
1/2 teaspoon salt

With box grater, mandolin, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. Chill or serve at room temperature.
Serves 4.

Per 1/2 cup serving: 90 calories, 7 g fat, 0 mg chol., 1 g prot., 7 g carbs, 2g fibe, 150 mg sodium

Broccoli Salad

For the salad:
1 head broccoli
1/2 cup dried cranberries
1/4 cup red onion, chopped
1/2 cup walnuts, chopped

For the dressing:
3 tablespoons rice vinegar
3/4 cup Green Garden Mayonnaise (recipe below)
2 tablespoons sweetener (agave)
Sea salt to taste

1. Cut broccoli into bite-size pieces.
2. In salad bowl, add broccoli, dried cranberries, red onions, and walnuts.
3. In a separate bowl, mix sweetener, rice vinegar, and mayonnaise.
4. Pour dressing over broccoli mixture and toss to mix. Season with salt. Chill 2 hours.

Green Garden Mayonnaise

6 ounces firm silken tofu
1/4 cup raw cashews
2 tablespoons lemon juice
1 teaspoon rice vinegar
2 tablespoons apple cider vinegar
1 teaspoon agave
1/4 teaspoon sea salt
1/2 teaspoon Dijon mustard

Blend all ingredients in a food processor until smooth.
Refrigerate until ready to use.