Ingredients:
Dressing:
1/4 cup extra virgin olive oil
2 tbsp rice vinegar
1 tbsp Splenda or Stevia
2 tbsp soy sauce

Salad:
2 cups baby bok choy
1 bunch green onions, chopped
1 sweet red pepper, sliced
1/4 cup silvered almonds, toasted

Preparation:
In a glass jar with a lid, mix together oil, vinegar, Splenda and soy sauce. Shake until well mixed. Combine the bok choy, green onions, red pepper and almonds in a salad bowl. Toss with dressing, and serve.

Bok choy is similar to celery and swiss chard. Its white stems are mild, juicy and crunchy. Its veined leaves are dark green and milder tasting than those of cabbage. There are many varieties of bok choy. Cooked bok choy is an excellent source of vitamin A and potassium. It is also a good source of vitamin C and folic acid, and also contains vitamin B6, calcium and iron. Serve this salad with fish or Ideal Protein fine herbs and cheese omlet.

Ingredients
Dressing:
1 cup finely chopped sweet onion
2 tbsp wine vinegar
2 tbsp grainy Dijion mustard
salt and pepper to taste
3 tbsp extra virgin olive oil
1/2 cup finely chopped Italian parsley

 Salad:
2 1/2 lb green beans, trimmed
16 radishes, sliced paper thin. 

Preparation:
Stir together onion, vinegar, mustard, salt and pepper in a large bowl. Marinate about 10 minutes. meanwhile, cook beans in a large pot of well salted boiling water, uncovered, until just tender about 6 minutes.Transfer to large ice bath to stop cooking. Drain and pat dry. Whisk oil and parsley into onion mixture and then toss with beans and radishes. Pairs well with veal chops or Ideal Protein chicken soup

Ingredients:
Salad (can be halved if needed)
1 cup sliced portabella mushrooms
1 1/2 cup button mushrooms
1 cup sliced shitake mushrooms
3 cloves garlic, minced
3 tbsp extra virgin olive oil
salt & pepper to taste
8 cups of mixed greens, spicy greens such as mustard, arugula and watercress for example.

Dressing
1/3 cup extra virgin olive oil
3 tbsp wine-vinegar
1 1/2 tsp Dijion mustard
2 tbsp fresh chopped parsley
1 tbsp minced shallots
salt & pepper to taste

Preparation:
Preheat oven to 425 degrees farenheit with rack in the middle of the oven. Toss mushrooms with garlic and oil, salt & pepper. Roast in one layer in a 4 sided sheet pan, turning once until golden brown and tender, about 15 minutes. Cool mushrooms and prepare dressing. Dressing; whisk together oi, vinegar, mustard, parsley, shallots, salt & pepper in a bowl until combined. Toss mushrooms and greens with enough dressing to coat.

Mushrooms can be roasted up to 4 hours ahead and kept at room temperature. Serve this sald with grilled flank steak or Ideal Protein hearty stew.