2024 Daniel Fast - Flipbook - Page 36
pine nuts, beans, cabbage, tomato, and onion; toss to coat. Freshly ground pepper and salt to taste just
before serving.
Refrigerate until ready to serve.
Simple Orange and Red Onion Salad - 4 Servings
Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual
tossed salad. Plus, you can assemble it in minutes
Ingredients:
4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
On a serving platter, arrange the romaine, oranges, and onion. In a jar with a tight-fitting lid, combine
the remaining ingredients; shake well. Drizzle over salad; serve immediately.
Beautiful Green Salad - 6 Servings
This is a basic green salad with a little “zip” to it.
Ingredients:
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings 1 cucumber, seeds removed and cut into 1⁄2”
chunks
1 sweet orange, sliced into sections or triangles
1 1/2 cups naturally sweetened dried cranberries 1 cup roasted sliced almonds
1 cup balsamic vinaigrette salad dressing, or to taste
Place servings of spinach on to salad plates. Top with red onion, cucumber chunks, orange slices,
cranberries, and sliced almonds in that order. Drizzle dressing over each salad.
Cauliflower Mash
1 medium cauliflower, trimmed and diced
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
Bring a Large Pot of water to a boil. Add cauliflower and cook until very tender, about 10 minutes.
Reserve 1/4 cup of the cooking liquid and then drain well. In a large bowl, mash cauliflower with
reserved water with a potato masher or large fork until smooth but with texture. Add oil and combine
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