Orange and Radish Salad with Cinnamon-Citrus Dressing


2 oranges

1 bunch radishes, trimmed and rinsed thoroughly

juice of 1 lemon

2 Tbs. extra-virgin olive oil

1 Tbs. honey

¼ tsp. cinnamon

pinch of cayenne pepper (optional)

¼ c. roasted sliced almonds



Use a small sharp knife to peel the oranges, removing the white pith along with the peel.  Slice the oranges crosswise into thin slices.  Thinly slice the radishes and place in a bowl along with the orange slices.  In a separate bowl, whisk together the lemon juice, olive oil, honey, cinnamon, and cayenne (if using).  Pour the dressing over the orange and radish slices and toss gently.  Sprinkle with chopped almonds before serving.  Serve as is or over a bed of greens.


Kale Salad with Asian Flavors


1 bunch kale, stemmed and cut into bite-sized pieces

2 cups thinly shredded cabbage

4 carrots, either grated or cut into small, thin rounds

¼ cup or so of crushed peanuts or cashews

freshly ground black pepper to taste

Sesame-Ginger Salad Dressing (recipe follows)


In a large serving bowl, sprinkle a pinch of salt on the kale and a drizzle of olive oil, massage the kale with your hands, until it become tender; make sure to stop before it gets mushy.

Combine kale with the remaining ingredients in the serving bowl. Toss together with the dressing and serve.


½ cup olive oil

¼ cup balsamic vinegar

2 teaspoons low-sodium soy sauce

2 cloves garlic, minced

2 tablespoons brown sugar or honey

2 tablespoons ginger, peeled, minced

1 teaspoon toasted sesame oil

2 tablespoons water


Whisk all ingredients together except the water. When completely emulsified, whisk in the water. Ready for dressing the salad!