Yummy Spring Tonic Salad
Cleansing & Alkalinizing

Ingredients:

1 lb cooked fresh asparagus spears
½ lb blanched cooked green beans
1 small cooked artichoke per person (fresh or frozen)
½ cucumber peeled and thinly sliced
1 bunch green onions thinly sliced
2-3 carrots peeled, then cut into ribbons with carrot peeler
½ head cauliflower broken into florettes and lightly steamed
½ cup organic unrefined olive oil
¼ raw organic apple cidar vinegar
Salt and pepper to taste
Chopped fresh parsley, thyme or dill to taste

Directions:

Toss all the vegetables in a salad bowl. Shake dressing ingredients to combine and pour over.

To cook an artichoke:

Cut off the base so its flat, snap off the bottom leaves, cut off about 1 inch off the top of the artichoke. Open the artichoke in the middle to expose the hairy choke inside. Use a teaspoon to scrape all the choke out. Brush with lemon juice to avoid discolouration and boil in salted water for 15 minutes.

Blanching vegetables: bring a pot of water to boil, plunge raw vegetables into rapidly boiling water for 1-2 minutes depending on vegetables. Stop the cooking process by plunging blanched vegetables into a bowl of ice water. This process keeps all of the vital nutrients intake and the colours bright and beautiful!

More recipies available at www.nt-nc.com

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