Many of the recipes on my site are of the gourmet, decadent variety. I absolutely love this kind of food. I eat it every day. In moderation. It’s the type of food that is invaluable for transitioning to raw. And this site, as well as my raw food courses, caters significantly to that person who is struggling with that transition. However, for a high raw diet to be long lasting, sustainable, and most importantly healthy, most people are probably going to find that eating lots and lots of the heavier, gourmet transition food will eventually diminish. I’ve still only been eating mostly raw for about 2 years, so I’m still in the process of that transition. Sometimes I need more of that gourmet food to feel satisfied. Sometimes I’m content with a lighter diet mainly consisting of green salads, juices and smoothies.
Green Salad with Thick Marinara Vinaigrette
This green salad recipe is a bit of a hybrid between those two types of dishes. On the one part, the majority of the dish is a healthy dose of greens and herbs. On the other part, the dressing is fairly thick and heavy, though completely fat free, which I’m aware many people are looking for these days. What makes this Marinara Vinaigrette gourmet is the sun dried tomatoes. They are absolutely divine and boast a deep, rich tomato flavor that replaces cooking tomatoes in a Raw Marinara recipe.
This is the kind of recipe that I like to make a part of my long term, consistent diet. It gives me the gourmet flavor and texture that really satisfies me on a mental level, and is packed full of greens, which does the job and more for my body. To make this recipe even healthier, replace the red wine vinegar with apple cider vinegar. Then it becomes a detoxifying and alkalizing powerhouse of a green salad.
The Marinara Vinaigrette also works excellently as a Pasta Sauce.[amd-zlrecipe-recipe:53]
Serves 4-6 as a main or 8-10 as an appetizer.