Colorful Winter Salad

1/2 lb carrots, washed and trimmed

1/2 head purple cabbage

1/2 lb beets of any color

2-3 scallions

Small bunch cilantro or parsley

1/4 cup olive oil

1/4 cup apple cider vinegar

1 Tablespoon soy sauce

1 teaspoon pepper

1 Tablespoon sesame seeds

Juice of 1/2 a lime (optional)

1.  In a food processor or with a box grater, grate the carrots, cabbage and beets to similar size shreds.  Chop the scallions and herb finely.

2.  Whisk the olive oil, vinegar, soy sauce, pepper, sesame seeds and lime if using in a small bowl.

3.  Mix all the vegetables together in a large bowl and pour the dressing over the top.  Mix well and serve immediately, or chill and serve later when the flavors will be more intense.

Carrot and Butternut Squash Salad

4 T olive oil

2 T chopped walnuts

2 T dried fruit (raisins, cranberries, diced mango, peaches)

4 carrots, peeled

1/2 medium butternut squash (equal to the amount of carrots), cleaned and skinned

juice of 1/2 a lemon

juice of 1/2 an orange

1 T honey

1) Place a small saute pan over medium heat.  Add olive oil and let heat for a minute.  Add walnuts and dried fruit and warm through, about 2-3 minutes, stirring continually.  Set aside to cool slightly while you prepare the vegetables and dressing.

2) Using a vegetable peeler, peel long "ribbons" from the carrots and squash.  Place in a serving bowl.

3) To make dressing: combine lemon and orange juice, 2T olive oil and the honey in a small bowl and whisk together, adding salt and pepper to taste.

4) Toss carrots and squash together, then fold in walnuts and fruit.  Pour dressing over salad and mix together well.  Garnish with fresh parsley, if desired.