Peter Berley, former executive chef of Angelica Kitchen in New York City and author of "The Flexitarian Table," created this healthier version of a traditional family favorite."My mom liked to combine apple, celery, raisins, and walnuts with some mayo," he says. "It was one of the salady things she'd put out with the meal. My recipe is a postmodern expression of that. The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."
Bacon in a salad doesn't necessarily scream
"healthy!" but because the meat is used in
moderation, this dish is still a winner. Just two
slices (for four servings) impart a smoky flavor
into the vinaigrette that coats the greens.
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish. Look for it alongside rice and other whole grains in natural-foods stores.
This salad is bursting with vitamin C, and your body absorbs extra cold-fighting antioxidants from the combo of pink grapefruit, which also contains the phytochemical lycopene, and healthy fats like those found in cashews.
Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.