Salads

Ingredients: 8 oz. beet greens, chopped dash of onion salt 2 tbsp. chicken broth or stock Directions: Heat broth on medium until almost boiling. Reduce heat and add beet greens. Sauté a few minutes, until tender. Sprinkle lightly with onion salt.

Ingredients: 8 oz. cucumber salt Directions: Spiralize cucumber using a Veggetti, Spiralizer, or other tool (or use a potato peeler). Toss cucumber in few pinches of salt. Let sit for about 10 minutes. Drain excess water off of noodles. Serve cold or warm (steam, boil, or pan fry in hot water for a few minutes).

Ingredients: 5 oz. baby spinach 1 tbsp. Dijon mustard 1/2 tbsp. lemon juice salt and pepper, to taste 2 tbsp. balsamic vinegar 1/2 tsp. lemon zest 1/2 tsp. grated ginger pinch of red pepper flakes Directions: Whisk all dressing ingredients together. Toss with baby spinach.

Ingredients: 6 oz. cucumber 1 tsp. dill black pepper, to taste 1 tbsp. vinegar stevia, to taste pink salt, to taste Directions: Slice and quarter cucumber. Place vinegar, dill, stevia, salt and black pepper in a small bowl. Stir in the cucumbers pieces. Serve immediately or refrigerate for later.