Garlic Dressing
Vegan

When first prepared, this dressing tastes quite strong. But when tossed with the salad ingredients, it tastes just right. Make it early in the day or even the day before to allow all the ingredients to blend and mellow.

1 cupÝlow fat or soy mayonnaise without chemicals/artificial ingredients
4 cloves garlic ñ fresh or frozen
1 tsp dried parsley
1/2 tsp WIZARD or ROBBIEíS vegetarian worcestershire sauce
1/2 tsp SPIKE salt free
dash black pepper
fat free milk or soy milk to thin if needed

In 1 quart mixing bowl, place all ingredients and whisk to blend. Pour into a jar, cover tightly and refrigerate until 1 hour before serving time. Before mixing with greens, thin dressing with additional milk if needed as mixture thickens upon refrigeration. Follow instructions for serving as described under the Cobb Style Salad listed above.
Yield ñ approximately 1-1/4 cups

Recipe property of COOKING HEALTHIER WITH THE HEALTHY COOK by Helen Taylor Smith.

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Shrimp Louis Dressing
Vegetarian with Vegan option

Try this version of dressing that is also known as Thousand Island dressing.

Simply wash, pat dry and chop up romaine greens and chill in refrigerator. When ready to serve, place greens on a plate, rinse at least 2 cups of Bay Shrimp, wild caught, pat dry and place on top of the chilled greens and allow each person to ladle on the dressing. Serve with hot sourdough bread. Use only ingredients without chemicals or artificial preservatives; available at Marleneís Market & Deli.

2/3 cup natural mayonnaise such as MYSTIC LAKE brand (or NASOYA tofu-based mayoÝsubstitute, or vegenaise)
3 Tbs natural catsup
3 Tbs sweet relish
3 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1 tsp dried parsley
1/2 tsp chile oil*
1/2 tsp SPIKE salt free
dash of pepper

In 1 quart mixing bowl, place all ingredients in order listed and whisk with fork to blend thoroughly. Cover bowl tightly and store in refrigerator until needed; can be made a day ahead. When serving, wash and cut tomatoes in slices and place around the plate close to the greens. Yield ñ 1-1/4 cups.

* To make chile oil, pour 2/3 cup of organic canola oil or extra virgin olive oil into a small bottle with a tight lid. Add 2 tablespoons of red chile pepper flakes. Shake well. Keep stored in refrigerator. Shake occasionally to mix. Chile oil will become hotter as it sits.

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This recipe has it all.Ý Not only is it gluten-free, dairy- free, egg- freeÖ itís also chocolate and doesnít need refrigeration for up to two months!

Raw Chocolate Sauce

Ingredients
1/2 cupÝ raw cacao powder
1/2 cupÝÝ agave nectar (Wholesome Sweeteners is good)
2 TbsÝÝ OmegaÆ coconut oil
1ÝtspÝÝÝ vanilla (non alcohol, see page 2 for suggestions)

Place all ingredients into blender and mix until creamy smooth. Taste, adjust ingredients and mix as necessary. Add more cacao powder for darker taste, more coconut oil to make the mixture stiffer.

This delicious sauce is created in minutes and makes a great gift. Simply place the completed mix in a beautiful jar (even a canning jar is fine, just add a ribbon or bow), put your own homemade label on it and give it as a present to someone you care about. That is, if you can pry it out of your own hands - remember, the season of giving includes you, too!
This sauce is great drizzled over ice cream or non-dairy frozen dessert, berry tortes, apples or nuts. Itís also great mixed with everything from coffee to milk (dairy, nut or seed) and smoothies. OrÖ just eat it by the spoonful!

Recipe submitted by Mia Marcum-McCoy of Daleneís Raw Catering.

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