SALADS
                                                                       Delicious Ysrayl Hummus

                                                                              Yields 6-10 servings


2 Cups (+ 1/2 Cup for decorating) Cooked chickpeas
1 Cup        Tahini
4                Cloves garlic
1/2- 1         Lemon juice or to taste
1 Tsp         Ground paprika
1 1/2 Tsps Ground cumin
A pinch      Ground oregano
4 Tbs (+ more for decorating) Olive oil
2-3 Tsps   Real Salt
1/2 Tsp     Sumac (for decorating,

1. Place the chickpeas in the food processor or blender with the tahini, garlic, lemon                                                    
  juice, paprika, cumin, oregano, olive oil, salt.
2. Process until smooth.
3. To serve, place the hummus on a large, flat plate.
4. Smooth it down with the back of a spoon, making a slight depression all around the center
5. Dribble with olive oil, sprinkle with sumac and the 1/2 cup cooked chickpeas.
6. Serve.

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                                                                            DILL DRESSING


2      C. WATER
1 ½  T. DILL WEED
1      T. ONION SALT
1 ¼  C. SOY MILK POWDER
1      T. ONION POWDER
¼     T. GARLIC SALT

BLEND THE ABOVE INGREDIENTS.

ADD ½ C. LEMON JUICE.

STIR AND CHILL.

SERVE ON YOUR FAVORITE TOSS SALAD.

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                                                                      Festive Fruit Salad

1 whole fresh pineapple, chunked or 2 8-ounce cans pineapple chunks
4 medium  bananas, sliced
3 large      oranges, peeled and chopped
8 ounces  frozen berries, unsweetened (your choice)
1 cup        coconut, unsweetened
2 large      kiwi, peeled, sliced and chopped
1 bunch    grapes (your choice)

Combine and mix gently. Chill.

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                                                                     Soy Mayonnaise

1  cup   Edenblend Soy Milk
1  cup   Olive Oil
1  cup   Safflower Oil
¼  cup  Lemon Juice
3  Tablespoon Maple Syrup
2 ½  teaspoon  Real Salt

Pour Edenblend in a blender.  Combine the two oils in a measuring cup.  With blender running, very slowly add the
oil and a couple tablespoons at a time until all the oil has been absorbed and mixture is thick and creamy.  Add
remaining ingredients and blend.  Keeps for about one week refrigerated.

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                                                                             SPINACH DIP


1 PKG. FROZEN CHOPPED SPINACH
2-3 C. SOY SOUR CREAM

THAW SPINACH. SQUEEZE WATER OUT OF SPINACH. MIX SPINACH AND SOY SOUR CREAM TOGETHER. (USE
AS MUCH OR AS LITLE SOY CREAM TO YOUR TASTE).

SERVE IN THE CENTER OF A RELISH PLATE IN A CLEAR BOWL.


TO MAKE A BEAUTIFUL RELISH PLATE, CUT THE BOTTOMS OFF OF THE CAULIFLOWER AND BROCCOLI.
SOAK TOPS IN HOT SAUCE WATER TO REMOVE ANY BUGS HIDING.RINSE.

OPEN A CAN OF BEETS. DRAIN.

WITH THE SPINACH DIP IN THE CENTER OF THE RELISH PLATE ATTRACTIVELY ARRANGE THE ABOVE
VEGETABLE IN FOUR DIFFERENT SECTIONS AROUND IT.

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                                                                     SPINACH SESAME SALAD

4          lb                     Spinach or spinach spring mix
4                                  Green Onion Sliced
¾         cup                   Lemon Juice (FRESH)
¼         cup                   Sesame Seeds
2          small head lettuce (omit if using spinach spring mix)
1&1/3   cup                  Olive oil
1/4       cup                  Raw Honey

         WASH spinach and lettuce and pat dry with paper towel.  Tear into bite size pieces in a salad bowl.  Toss       
with onion.  
         In jar with lid, combine olive oil, lemon juice and honey; shake well.
         Just before serving add dressing to salad and toss to coat.  Sprinkle sesame seeds on top of salad.  Makes
24 servings.

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                                                                     Sunflower Seed Dressing
Blend until thoroughly smooth:
1 cup sunflower seeds
1½ cup water
Add:
1 tsp real salt
1 tsp nutritional yeast flakes
2 garlic cloves
1 tsp onion powder
¼ tsp dill
cup lemon juice (to taste)

Blend until very smooth. Add more sunflower seeds if not thick enough. Chill before serving. Enjoy!

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                                                                 Sunflower Sour Cream Dressing

1 1/3    cup                   Sunflower Seeds
¾         teaspoon          Garlic Powder
¼         teaspoon          Onion Powder
2          teaspoon          Real Salt
1/3       cup                   Lemon Juice  (fresh) (add last)
1          cup                   Distilled Water

BLEND well and chill.   SERVE over your favorite salad.  If mixture becomes too
thick to pour add more water.

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                                                                             Tomato Dressing
Blend thoroughly:

1/2 cup                 tomato puree
1/4 cup                 olive oil
1/4 cup                 lemon juice
2                           cloves garlic
1/2                        onion, chopped
2 tablespoon         honey
1 teaspoon            real salt

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                                                                                 Tabouli

1     cup bulgur wheat  
2     cups boiling water  
1     bunch parsley  
2     roma tomatoes  
1     cup olives, chopped  
3/4  cup olive oil  
1/2  cup lemon juice  
1     cucumber, seeded and minced  
2     cloves garlic  
½    green, yellow and red pepper, chopped
1     small onion, chopped fine

Pour boiling water over bulgar. Cover and let sit until water is absorbed (time will depend on how fine the grind is).
To prepare parsley, wash, pull leaves off the largest parts of the stem, discarding the stems. Spin or pat the leaves
to remove excess water, and chop finely.).Dice tomatoes. Combine bulgar, chopped parsley, diced tomatoes, and
chopped olives in large bowl. Whisk together olive oil and lemon juice. Pour dressing over other tabouli ingredients
and mix well. Cover and refrigerate for at least an hour before serving.

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                                                                             Veggie Chef Salad

1                Head Romaine Lettuce
2                Large Carrots
2                Ripe Avocados, Cubed
2                Large Tomatoes, Wedged
1 ½ Cup    Scrambled Tofu
1 ½  Cup   Celery, sliced ¼ inch thick
1      Cup   Sliced Olives

RINSE, DRAIN, and TEAR lettuce into bite size pieces.  RINSE carrots, celery and tomatoes.  REMOVE any defects
from vegetables.  SLICE the carrots and celery.  ADD to lettuce.  CUT tomatoes into wedges.  ADD all ingredients to
the lettuce and TOSS.  ADD real salt to taste.