Cover salad plates with lettuce leaves. Place a pear half on each leaf, flat side up. Blend soy cheese or soft tofu with soy yogurt; generously spread on pears. Cut grapes into halves and arrange flat side-down on the covered pear (close
together to resemble a bunch of grapes).

Serves 6.

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Soak beans overnight.  Drain well, rinse and cover with distilled water. Cook for 45 minutes or until tender. Drain well and save liquid for soup. Cool and mix beans with all ingredients. Make dressing with lemon juice, olive oil and Liquid Aminos. Mix thoroughly and add vinegar to taste. Top with chopped cilantro, apples and avocado slices as desired.

Serves 4.

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BRAGG FAMOUS RAW GARDEN SALAD

2 stalks celery
slice ½ cup alfalfa or sunflower sprouts
½ bell pepper & seeds
chop 2 spring onions & green tops
chop ½ cucumber
slice ½ cup red cabbage
chop 2 carrots
grate 3 medium tomatoes
1 raw beet
grate 1 turnip
grate 1 cup green cabbage
chop 1 ripe avocado
Bragg Vinaigrette or Ginger & Sesame Dressing

Dice avocado and tomato and serve in separate bowl for topping. Chop, slice or grate all veggies fine to medium for a variety in size. Mix veggies and serve on bed of romaine, butter or leaf lettuce. For variety add raw zucchini, greenbeans, peas, radishes, mushrooms, broccoli, cauliflower, kale, etc. Serves 4–6.

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½ head cabbage, either red or green, or mixed makes a colorful salad
add other veggies if desired
shake of Bragg Sprinkle
1 apple, core and chop
slice 1 red onion, mince
Bragg Ginger & Sesame Dressing

Slice cabbage. Add onion, apple, and any other veggies desired. Combine, add Sprinkle and Bragg Ginger Dressing.

Serves 2–4.

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1 clove garlic
3 green onions, finely cut
1 large head of leaf lettuce
2 large ripe tomatoes, slice
½ cup radishes, slice
1 cucumber, slice
½ cup carrots, grate
2 celery stalks, chop
Bragg Ginger & Sesame or Organic Vinaigrette Dressing (to taste)

Rub salad bowl with garlic clove cut in half. Wash and dry
head of lettuce thoroughly, separating and tearing to pieces
into bowl. Add radishes, carrots, celery and green onions. Slice
tomatoes and cucumbers, retaining the skins: skins are not
only nutritious, but colorful when serving. Use Bragg Ginger
& Sesame Dressing or Organic Vinaigrette Dressing. Serves 4.

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½ cup fresh or dried coconut
½ cup raw almonds,
¼ cup fresh lemon or orange juice
3–4 apples, core, chop
grate ½ cup raisins or currants
slice (optional) 4 cups carrots, grate
1¼ tsp raw honey

Mix carrots and apples with fresh lemon or orange juice and honey. Add coconut, almonds and raisins or currants.

Mix thoroughly. Serves 4–6.

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2 lbs steamed greens
2 cloves garlic, chop
¼ tsp Bragg Liquid Aminos
4 Tbsps Bragg Organic Olive Oil
2 Tbsps fresh squeezed lemon juice

Brown garlic in olive oil, add lemon juice and Liquid Aminos. Remove garlic and pour the garlic flavored oil over steamed greens before serving. Serve greens and liquids in bowl.

Serves 4.

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1 pound fresh cooked green beans, french slice
1 cup green onions, and stems, finely chop
2 Tbsps Bragg Organic Apple Cider Vinegar
¼ tsp Bragg Sprinkle (24 herbs & spices)
2 Tbsps Bragg Organic Olive Oil

Mix all ingredients. Chill one hour and serve.

Serves 4–6.

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2 cups green beans, slice
shake of Bragg Sprinkle
½ cup onion, finely chop
1 Tbsp Bragg Liquid Aminos
1 Tbsp raw honey
½ tsp mustard powder
3 Tbsps Bragg Organic Olive Oil
1 cup thin strips of soy cheese
2 Tbsps Bragg Apple Cider Vinegar

Cook green beans for 5 minutes and sprinkle onion and honey over them. Mix well. Cover tightly and chill. In a small jar shake together olive oil, vinegar, Sprinkle, Liquid Aminos and mustard powder. Set aside. When serving, turn the beans into a salad bowl and add oil mixture and toss well. Sprinkle soy cheese strips over top, also makes a tasty garnish for other salads.

Serves 4.

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Lettuce, cabbage or watercress shake of Bragg Sea Kelp Mix all ingredients and chill. Serve on bed of lettuce, sliced cabbage or watercress.

Serves 2–4.

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