Beautiful Body Inside and Out - comes from healthy eating

I have been attending some dinners held by Yvette (*see note below) in her lovely home in Georgetown.  Not only are these dinners simply delicious, the company is delightful too.  Yvette's  focus of these dinners is based on eating high quality organic foods with a diet rich in fruits and vegetables to promote optimal health and beauty.  We all know what we put in our body can certainly cause both good and bad effects.  These super foods contain immune-boosting antioxidants.  Antioxidants are vitamins, minerals and other nutrients that protect and repair cells from damage caused by free radicals.  This damage plays a huge part in the number of chronic diseases, including hardening of the arteries, cancer and arthritis.  Free radicals (organic molecules responsible for aging, tissue damage and some diseases) can also interfere with your immune system.   Eating bad oils, processed foods, cows milk, dairy, cheese, butter, margarine, shortening, alcohol, coffee, soda pop, refined sugars are just some of the items not good for our body.  Eating fruits, vegetables, good oils (olive, flax, safflower, almond and canola), non processed foods, lean meats, vegetables, decaffeinated herbal teas, green teas, brown rice syrup, agave nectar, nuts, brown rice, oats, quinoa, and almond and rice milk are all good for your body.  Eat smart - it's not just what you eat, but how you eat.  Eating smart will boost energy, sharpen memory and stabilize your mood.

Some super foods are; prunes, apples, raisins, all berries, plums, onions, eggplant, beans, broccoli, carrots, chard, greens, mango's, papaya, brussels sprouts, cauliflower, honeydew, kiwi, apricots, asparagus, beets, broccoli, green peppers, kale, spinach, sweet potatoes, tomatoes and strawberries, just to name a few.

Radiant skin, shiny hair, healthy skin and a beautiful appearance suggest good health.  You need to feel as good on the inside as the outside by feeding your inside a healthy diet.

The four dinners Yvette is preparing for good health consist of; Learn which foods are the healthiest foods and Organic vs. non-organic foods - Discover which foods give you a beautiful glow - Foods for a stronger immune system and the best anti-aging foods and finally - Syndrome X - an epidemic plaguing adults and children (a cluster of symptoms and insulin resistance lifestyle factors that increase a persons risk of diabetes, heart disease and stroke)

Below are the recipes from each dinner Yvette made.  I hope you enjoy the recipes listed below and remember, stay healthy.  In some recipes, I have taken the liberty of changing a few things.  At the bottom of the page, I have included a few healthy recipes I have tried.

Three Bean Salad with Quinoa

1 cup sweet corn removed from the cob (do not cook)
1/2 cup cooked quinoa
1/2 red and yellow bell pepper, sliced
1 poblano pepper, seeds removed and diced
1 jalapeno pepper, seeded and diced
3 cans (16 oz) size of black, pinto and kidney beans, rinsed and drained
1/2 cup red onion, diced
2 scallions, sliced including green part
2 Tbl. extra virgin olive oil
2 Tbl. cider vinegar (cold pressed is best)
1 lime, juiced
zest of 1 lime
1 tsp. cumin
1 tsp. chili powder
salt and freshly ground black pepper, to taste

First soak quiona about 15 minutes then rinse 2 to 3 times in strainer.  Cook quiona; first rinse then cook one part quiona to 1 1/4 parts liquid.  Bring to simmer, cover and cook 30 to 35 minutes, remove from heat and let sit covered for about 5 minutes. Toss quiona, vegetables and beans in a bowl. In a container with lid or blender, add cider vinegar, lime, lime zest, cumin, chili powder and drizzle in olive oil. Blend to incorporate or shake well and pour over salad.  Refrigerate for about 1 hours for flavors to blend.  Taste and adjust seasonings.

Chicken Salad with Chipolte Dressing

4 chicken breasts, grilled and sliced into thin pieces
1/2 head romaine lettuce, rinsed and dried
2 cups fresh spinach, rinsed
1 small head green leaf lettuce, rinsed and dried
5 scallions, sliced on diagonal including green part
1/2 red onion, julienned
1 cup jicama, peeled and diced
1 can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1 regular size bag broccoli slaw

Place all ingredient's (hold back 1 scallion and 2 Tbl. cilantro) into a large bowl with dressing and toss well.  Place on platter and scatter scallions and cilantro on top.  Serve with pineapple salsa and fresh blue corn tortilla chips.

Chipolte Dressing
1 clove garlic, minced
2 Tbl. adobo sauce (from can of chipoltes in adobo)
2 Tbl. fresh lime juice
zest of 1 lime
1 tsp. honey
1/2 tsp. sea salt
1/2 cup oil

In a bowl, combine, garlic, adobo, lime juice, zest, honey and salt.  Whisk in oil, taste and adjust seasonings.  Pour over salad.

Pineapple Salsa

1 fresh pineapple, remove skin and core.  Slice into 1/2-inch rounds and grill for about 30 seconds on each side.  Place on cutting board and dice
1/2 cup jicama, peeled and diced
1 jalapeno, seeded and diced (add more if desired, I used 2)
1 Anaheim pepper, seeded and diced
1/2 lime juiced
zest of lime
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
1 Tbl. fresh mint, chopped

In a bowl, add grilled pineapple to the rest of the ingredient's.  Mix gently and place in frig to blend flavors.  This is great served with grilled fish, shrimp, chicken and pork.  I think it would also taste great on thinly sliced grilled beef in warm flour tortillas. 

Spring Rolls with Lemon-Ginger Dipping Sauce

8 rice paper wrappers
8 romaine lettuce leaves, tough ends removed or Boston lettuce leaves
1/2 cup julienned carrots
1/2 cup julienned fresh raw beets
1/2 red bell pepper, seeded and julienned
1/2 cup mung bean sprouts
8 large fresh basil leaves, rolled and sliced in ribbons
4 sprigs fresh mint, sliced
Bean thread noodles
2 Tbl. rice wine vinegar
Grilled or cooked shrimp, prawns, lobster or crab (optional)

If using bean thread noodles, place in bowl and cover with boiling water and let soak 15 minutes; drain well in colander.  Pat dry between paper towels and toss with a little rice wine vinegar.  Fill a pie plate with lukewarm water.  Immerse rice paper in warm water for a few seconds to soften them up just until soft, but still flexible (work with one at a time, being gentle).  Remove from water and place rice paper on clean kitchen towel and let rest about 30 seconds until it's fully pliable.

For each spring roll, place down a lettuce leave in middle of rice paper; fill with ingredients, but don't overfill.  Fold over rice paper tuck in sides and roll up.  Slice in half on diagonal, place on platter and garnish with cilantro sprigs; place dip in a bowl in center of platter.

Lemon-Ginger Dipping Sauce - Yvette served this sauce with her spring rolls
3/4 cup tahini
2 Tbl. agave nectar
4 tsp. soy sauce
1 Tbl. fresh lemon juice
2 tsp. fresh ginger, finely minced

Whisk all ingredients in a bowl and then whisk in 1/2 cup water. 

Here are a couple of other sauces you might enjoy with your rolls.


Hoisin-Chili Sauce
3/4 cup hoisin sauce
1/4 cup scallions, minced including green part
3 Tbl. rice vinegar
2 Tbl. water
3 tsp. red chili paste
2 Tbl. roasted salted peanuts, minced

In a saucepan over medium heat, combine sauce, scallion, vinegar and water; heat and stir approximately 3 minutes until mixture comes to boil.  Remove from heat and stir in chili paste.  Let sauce cool 1/2 hour and stir in peanuts before serving.

Curried mayonnaise
1/2 cup mayonnaise
1 tsp. fresh lime juice
zest of 1 lime
1/2 tsp. water
2 tsp. curry paste (good quality)

In a bowl, whisk  together all ingredients, refrigerate until serving.

Garlic-Lime Sauce
1/4 cup honey
1/4 cup hot water
1 red serrano chili, seeded and finely minced
2 garlic cloves, minced
1/3 cup fresh lime juice
1/4 cup fish sauce

In a bowl, combine honey and hot water; stir to dissolve.  Whisk in chili pepper, garlic, lime juice and fish sauce. 

Peanut Sauce
1 bunch fresh cilantro leaves
1 cup smooth peanut butter (natural)
1 Tbl. toasted sesame oil
1/2 cup soy sauce (low sodium)
2 1/2 Tbl. honey or agave
3 garlic cloves, minced
1 Tbl. hot chili oil
1 Tbl. rice vinegar

In food processor or blender, place all ingredients and process until smooth. 

Strawberry Sauce - this is good as a salad dressing too
2 Tbl. extra virgin olive oil
1 Tbl. toasted sesame oil
3 Tbl. rice vinegar
1 garlic clove, minced
1 tsp. soy sauce
1 tsp. strawberry preserves
1/2 tsp. freshly grated ginger root
1/4 tsp. red pepper flakes

In large bowl, whisk all ingredients together.

East-West Marinated Asparagus

3 lbs. fresh asparagus, trimmed
1/3 cup soy sauce (low salt)
1/3 cup rice vinegar
3 Tbl. toasted sesame oil
2 scallions, thinly sliced on diagonal including green part
3 garlic cloves, minced
2 Tbl. fresh ginger, grated
1 Tbl. agave nectar or honey
1/8 to 1/4 tsp. cayenne pepper
1 Tbl. sesame seeds, toasted
1 Thai chili, seeded and thinly sliced for garnish
1/4 cup fresh cilantro leaves
1/4 cup salted cashews, chopped

Steam asparagus until crisp/tender.  Refresh in ice bath and drain well, patting dry with paper towels.  Whisk together all other ingredients and place asparagus in low/wide dish, pour over dressing and toss asparagus.  Chill for about 4 hours.  Drain off marinade and arrange asparagus on platter.  Sprinkle with sesame seeds, chilis, cilantro and chopped salted cashews.  Note:  You could also grill these on the grill lightly brushed with olive oil and season with sea salt and freshly ground black pepper.

Soba Noodle Salad with Ginger Peanut Dressing - if you are allergic to peanuts, use a cashew or almond butter and for the chopped nuts, use either cashew or almonds

8 oz. soba noodles
1/2 cup organic peanut butter
1/4 cup rice vinegar
1 Tbl. agave nectar or pure maple syrup
1 Tbl. fresh ginger, peeled and minced
2 tsp. soy sauce (low salt)
2 cloves garlic
1 Tbl. fresh lime juice
1 tsp. fresh lime zest
1/2 cup fresh cilantro, chopped and divided
1 English cucumber, peeled, seeded and sliced
1 red bell pepper, seeded and thinly sliced
1 large carrot, grated and julienned
1/4 cup peanuts, chopped

In a pan of boiling lightly salted water, add soba noodles and cook just a couple of minutes.  Drain well and rinse under cold water, drain again.  In a food processor, puree peanut butter, vinegar, agave, ginger, soy, lime juice, zest and 1/4 cup cilantro; process until smooth and creamy adding 2 to 3 Tbl. warm water to thin if necessary.  In a bowl, add noodles, cucumber, bell pepper, carrot and toss with peanut butter dressing.  Place salad in large beautiful bowl or on a platter.  Garnish with remaining cilantro and nuts.  Note:  if not serving this salad right away you could make extra dressing as the salad absorbs the dressing.  Then right before serving toss with a little extra dressing.

Mango-Lime Sorbet - this was so delicious and Yvette said the recipe came from Vegetarian Times

4 cups frozen mango chunks
1/2 cup agave nectar
1/4 cup fresh lime juice

Thaw mango chunks 15 minutes.  Place in food processor and puree with agave and lime juice.  Transfer to shallow glass bowl and place in freezer.  Freeze 30 minutes.  Stir puree every 15 minutes until ready to serve. 

Raw Kale Salad with Root Vegetables - Yvette got this from Vegetarian Times

2 (12 oz) bunches kale, stems removed, leaves cut into thin strips (roll kale and slice with sharp knife)
2 Tbl. extra virgin olive oil
1 Tbl. apple cider vinegar
1 1/2 tsp. salt, divided
1 cup whole pecans
1/4 cup pure maple syrup
2 Tbl. canola oil
1/4 tsp. cayenne pepper
1 medium turnip, peeled and grated (1 cup)
1/2 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated (1/2 cup)
2 scallions, cut thinly on diagonal including green part

Dressing
2 Tbl. fresh lemon juice
1 Tbl. lemon zest, grated
1 Tbl. extra virgin olive oil
1 Tbl. soy sauce
2 tsp. agave nectar

Place kale in large bowl, pour over olive oil, vinegar and 1 tsp. salt.  Gently massage mixture into kale about 3 minutes or until kale starts to wilt (just like people, give us a good massage and we start to wilt!) let rest 30 minutes.

Preheat oven to 375 degrees. Line baking sheet with parchment.  Toss together the pecans, maple syrup, canola oil, 1/2 tsp. salt and cayenne and spread mixture out in single layer on baking sheet; bake about 10 minutes or until pecans are browned and fragrant, stirring frequently.  Cool in pan.

Whisk together lemon juice, zest, oil, soy and agave in bowl.  Season with salt and pepper.  Stir turnips, rutabaga, carrot and scallions into kale mixture. Toss with dressing.  Place salad on a platter and scatter on pecans.

Red Pepper Carrot Soup - this soup had a nice rich silky texture

2 large red bell peppers, or you can use a jar of roasted red bell peppers
2 Tbl. olive oil
1 tsp. curry powder (I would use curry paste I like the taste better - julia)
1 bay leaf
1 large sweet onion, sliced
2 large carrots, sliced
4 garlic cloves, sliced
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
2 cups vegetable or chicken stock (use good quality)
1 cup water

If roasting peppers, preheat oven to 350.  Place peppers on baking sheet and roast 1 hour or until skin is blackened, turning peppers occasionally.  Transfer to bowl and cover with plastic wrap for 10 minutes.  When peppers are cool rub off all blackened skin, remove seeds. 

Heat oil in saucepan, medium heat add curry and bay leaf, stirring about 10 seconds.  Add onion, carrots, garlic.  Cover and cook 10 minutes or until onion is translucent. Be careful not to burn or you will have to start over.  Add 2 cups of vegetable stock and 1 cup of water; bring to a boil.  Reduce heat to medium low and simmer covered for 25 minutes.  Transfer mixture to blender and puree until smooth (remove bay leaf first) you might have to do this in batches, then stir in lemon juice.

Note:  You can also grill on outdoor grill, rub peppers with a little olive oil and place on grill.  You can also char over gas burners on your stove.  This is what I usually do - julia

Tabouli - Yvette served a tabouli which she did not have the recipe for - you can see my blog "Summertime" and get my recipe for this dish.

Mediterranean Pressed Sandwich - everyone loved this sandwich

1 small eggplant, cut lengthwise into 1/4 inch slices
1 zucchini, cut lengthwise into 1/4 inch slices
1 yellow squash, cut lengthwise into 1/4 inch slices
3 Tbl. olive oil, divided
1 large loaf ciabatta bread, halved
1/3 cup pesto
1/3 cup tapenade
2 jars roasted red peppers, sliced
1 (8 oz) package fresh mozzarella, drained and sliced
2 Tbl. balsamic vinegar

Heat gill and brush vegetables with 2 Tbl. olive oil, grill 4-5 minutes per side or until charred and softened.  Hollow inside of bread to make room for vegetables.  Spread pesto on one side on bread and tapenade on other side.  Layer vegetables and mozzarella on one side of bread.  Drizzle with balsamic and remaining 1 Tbl. olive oil.  Season with salt and freshly ground black pepper.  Press top and bottom together and wrap in plastic wrap.  Place on baking sheet and weigh down with heavy skillet.  Refrigerate 2 hours or overnight.  Unwrap and slice.  Place on serving platter and garnish with fresh parsley or basil.

Pea Pesto Crostini

1 (10 oz) bag frozen peas, defrosted
1 garlic clove
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
1/3 cup olive oil
1 ciabatta bread - sliced 1/2-inch thick pieces
1/3 cup olive oil
1 large ruby red tomato, diced

Pesto; in a food processor pulse together the peas, garlic, Parmesan, salt, and pepper.  With the machine running slowly add 1/3 cup olive oil until well combined about 1 to 2 minutes.  Taste and adjust seasonings.  Transfer to a bowl.

Crostini; preheat grill pan on medium high and brush both sides of bread with olive oil and grill until golden brown.  Transfer bread to work surface, and spread on pesto, garnish with tomatoes.

Gemelli with Roasted Red Pepper Sauce

1 lb. gemelli pasta
1 (16 oz) jar roasted red peppers, drained
2 Tbl. olive oil
2 cloves garlic, finely minced
1 large shallot, finely chopped
1 cup dry white wine
1 (28 oz.) can crushed tomatoes
1/2 cup Italian parsley, chopped
salt and freshly ground black pepper
Romano cheese, grated
Crusty Italian bread

In a pot of salted boiling water add pasta and cook al dente, drain well.  In food processor pulse peppers.  Heat a large saute pan over medium heat.  Add olive oil, garlic and shallots.  Saute about 3 minutes, then add roasted peppers.  Cook for about 3 minutes, stir in wine and reduce for about 2 minutes.  Stir in tomatoes and parsley.  Season with salt and pepper.  Toss hot pasta with sauce and place on serving platter, sprinkle with cheese.  Serve with crusty Italian bread and a crisp tossed salad.

Note: Yvette is a wellness consultant and also sells Juice Plus - "Let your food be your medicine, and your medicine be your food."  Hippocrates

Julia's recipes - some of these recipes are not going to taste like what you are used to, but they sure are healthy!

Ginger Cilantro Noodles - can be served with grilled salmon or grilled pork (thinly sliced)  This recipe comes from the Dallas newspaper.

1 (12 oz.) package linguine
3 Tbl. toasted sesame oil
2 1/2 Tbl. fresh ginger, peeled and minced
1 jalapeno, seeded
1 cup fresh cilantro leaves, finely chopped
1 Tbl. soy sauce
1 Tbl. rice vinegar
1 Tbl. creamy peanut butter - once again, if allergic to peanuts use a cashew or almond butter
3 Tbl. chicken stock (good quality)

In a large pot of boiling salted water cook pasta until al dente.  Drain pasta.  Rinse with cold water; drain well.  Transfer to a large bowl and toss with 1 Tbl. sesame oil.  In a food processor add ginger and jalapeno, add cilantro, soy sauce, rice vinegar, peanut butter, chicken stock, and 2 Tbl. sesame oil.  Process until smooth adding more broth if necessary.  Taste and adjust seasoning - season with salt and pepper.  Add sauce to pasta and toss.

Baked Sweet Potato Fries - I guess I'm ahead of the trend for these, my mom made crispy fried sweet potato fries when we were growing up and I have either fried or baked them throughout the years.  Also, baking a whole sweet potato in foil then cutting open, adding a little butter, salt and pepper is so delicious and healthy too (a drizzle of honey and cinnamon really makes it tastes yummy).  And don't forget about mashed sweet potatoes.  Note:  sweet potatoes are a super food with beta-carotene's.

4 large sweet potatoes, peeled and cut into 1/2" wide strips or however you enjoy them
sea salt and freshly ground black pepper
olive oil
seasonings of your choice - such as cumin, cayenne pepper, cinnamon, paprika, garlic, rosemary, thyme (you don't have to use anything if you don't care to)

Preheat oven to 450 degrees.  Place sweet potatoes in large bowl, season with salt and pepper (plus additional seasonings if desired) drizzle with olive oil and toss to coat.  You don't want too much oil on them.  Line a baking sheet with foil and place fries on baking sheet, spreading them out.  Bake for about 30 minutes, turning about every 10 minutes.  Remove from oven and enjoy.  Note:  Depending on size of your baking sheet, you might need two of them.  The best way to bake them is place a cooling rack on baking sheet with foil and place potatoes on top of rack, it allows air flow under the potatoes this way you don't need to turn them.

Rice Crispy Squares


1 tsp. cold pressed canola oil
1/2 cup brown rice syrup
4 Tbl. almond butter
3 tsp. pure vanilla extract
2 cups crispy brown rice cereal (health food store)
2 cups puffed rice cereal
2 cups puffed millet
1/2 cup pumpkin seeds
1/2 cup combined currants and dates (chopped)

Heat oil in large pot, add rice syrup with almond butter. Stir until bubbly. Remove from heat and stir in vanilla.  Add remaining ingredients and mix well with wooden spoon.  Press into an ungreased 13x9 pan and press mixture flat.  Place mixture covered in frig to set.  Cut into squares. 

Cabbage Salad

1 medium head red cabbage, thinly sliced
8 radishes, sliced
1 carrot grated
3 green apples, cored and diced (spritz a little lemon juice on them)
2 stalks celery, chopped
1/2 cup golden raisins
1/2 cup pecans, chopped and lightly toasted

Dressing
2 Tbl. toasted sesame oil
1 Tbl. poppy seeds
2 scallions, chopped including green part
1/4 cup flax seed oil
1/4 cup safflower oil
1/4 cup balsamic vinegar

Combine dressing ingredients into blender and process until smooth.  This will make more than enough dressing so you will have extra.  Mix all ingredients together, drizzle on a little dressing and place in frig for about 30 minutes.

Pear Honey - this is so good

15 very ripe pears
1/2 cup water
1/2 cup brown rice syrup or fruit juice sweetener

Peel, quarter core the pears.  Place 12 of the pears in a Dutch oven.  Coarsely chop the remaining 3 pears.  Place those pears with the water in a blender.  Process until pureed.  Pour into the pan with the pear quarters.  Bring to boil and reduce heat to simmer.  Stir in the sweetener.  Cook pears until tender about 30 minutes. Puree the cooked fruit in batches in blender or food processor. The puree should be the consistency of honey, if too thin return to pan and reduce a bit. If too thick reduce with a little juice.  Pour into sterilized jars and store in frig up to 1 month. 

Summer Papaya Salad - refreshing and delicious 

1 large papaya, seeded and medium to large dice - spritzed with lime juice
1 cup feta cheese, crumbled into larger pieces
1/2 red onion, small dice
salt and freshly ground black pepper
1 lime, juiced
1/2 tsp. chili powder
3 Tbl. olive oil
2 Tbl. honey
2 Tbl. fresh mint, chopped
3 Tbl.  fresh cilantro, chopped
shrimp (cooked or grilled) optional

In a bowl, add papaya, feta, onion, mint and cilantro.  In a small bowl, add chili powder, lime juice, honey and whisk in olive oil, season with salt and pepper.  Taste and adjust seasonings.  Pour over salad and gently mix.  Place on platter and add shrimp if desired.

A Very Nutty Snack

1 cup puffed millet cereal
1 cup puffed brown rice cereal
1 cup cashews
1/4 cup dried cranberries or cherries, chopped
1 cup whole blanched almonds
1 cup whole pecans
1/4 cup pumpkin seeds
1/4 flax seeds
1/4 cup pure maple syrup
1/4 tsp. sea salt
1 Tbl. pure vanilla extract
2 large egg whites

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a bowl, combine everything except; egg whites, maple syrup, salt and vanilla.  In another bowl; beat egg whites (to almost stiff ) with maple syrup, salt and vanilla.  Fold in egg white mixture to dry ingredients.  Transfer mixture to baking sheet and bake for 30 minutes.  Remove from oven, place on cooling rack for about 30 minutes.  Break into pieces and store in air-tight container.

Pickled Beets

4 beets, cooked and skinned
1/4 cup water
1 Tbl. brown rice syrup
1/4 cup rice vinegar
1/4 tsp. cinnamon
pinch of cloves and allspice

Combine water, sweetener, vinegar, cinnamon, cloves and allspice in saucepan.  Simmer for 2 minutes.  Stir in beets and heat through.

Beet Salad - Brittany sent me this salad recipe (my daughter and I are both crazy for beets)

12 whole baby beets, tops removed and ends trimmed
2 oranges
1 small red onion, halved and julienned
1/4 cup black olives, pitted and sliced
5 fresh mint leaves, chopped
salt and freshly ground black pepper
1/2 lime, juiced
extra virgin olive oil
dash of cayenne

Preheat oven to 400 degrees.  In foil packets wrap about 4 beets together (so 3 packets) and place on baking sheet.  Cook about 25 minutes or until tender.  Remove beets from oven and when cool enough to handle open the foil packages.  Meanwhile, peel and segment the oranges.  Cut off the tops and bottoms of oranges so they sit flat on cutting board.  Using a sharp paring knife, slice off the skin, place segments in large bowl.  Add onion, olives, and mint.  Using a paper towel rub the skins off beets.  Cut beets into quarters.  Add to the bowl with other ingredients, season with salt, pepper and add cayenne.  Drizzle olive oil and lime juice over salad and toss, serve immediately.

Bon Appetit

"A cheerful heart has a continual feast"

Proverbs 15:15