Fennel Salad

Serving: 2
Preparation Time: 10 minutes

2 cups fennel bulb, thinly sliced
1 cup of fresh spinach
1/2 red sweet pepper, thinly sliced
Parmesan cheese

For the Dressing
1/2 cup olive oil
4 Tbs lemon juice
1 clove garlic, minced
Salt to taste
Pepper to taste
whisk all ingredients in a small mixing bowl until well incorporated

To serve
Toss salad ingredients in a large salad bowl.Add and toss 1/2 of the dressing and lightly toss.  Add more dressing until all the leaves are lightly covered. Place on to chilled plates and top with pine nuts optional.

Live Raw
Mimi Kirk cookbook

Apple Tuna Salad

Tuna with crisp apple and celery on a bed of lettuce with fresh tomato wedge
Preparation Time:10 min

1 can (6 oz) tuna, water packed,drained
1/2 onion, diced
1 stalk celery, sliced
1 Tbsp dill relish
1 tsp spicy brown mustard (or mustard of choice)
2 Tbs fat-free mayonnaise
1 apple, cored and diced
4 cups lettuce leaves
2 tomatoes,cut into wedges

1. In a medium mixing bowl, combine tuna, onion, celery, relish, mustard, mayonnaise and apple; mix well
2. Divided lettuce and tomato wedges between two separate plates.  Top with a portion of tuna mixture, serve and enjoy.

Body for Life Recipe