-WARM LENTIL SALAD 1/2 cup dry lentils 1 cucumber, peeled and diced 1 tomato, diced 1/2 red onion, peeled and diced 2 Tbs. fresh, chopped, parsley 3 Tbs balsamic vinegar 2 Tbs. olive oil, EV (extra virgin) is best 1/4 tsp. salt Fresh ground pepper to taste Cook the dry lentils until tender. Once tender, drain and place in a large bowl. Add the remaining ingredients, toss well and serve while still warm. -SWEET HEALTH SALAD 2 cups grated carrots 1/2 cup sweetened, shredded coconut 1/4 cup raisins 1/4 cup almonds 1/8 cup chopped walnuts 2 Tbs. olive oil 2 Tbs. red wine vinegar 1/4 tsp. salt Freshly ground pepper to taste Place all ingredients except the pepper in a large glass bowl and toss. Season to taste with the pepper and serve. -TRICOLOR SALAD 1 cup cooked and drained white beans 1 yellow pepper, stemmed, seeded and diced 6 cherry tomatoes, cut in half 2 Tbs. fresh, chopped parsley 2 Tbs. red wine vinegar 3 Tbs. olive oil 1/2 tsp. salt white pepper to taste Place white beans, yellow pepper and tomatoes in a large bowl. Toss together, then add the rest of the ingredients and toss again. Serve. -BLISS POTATO SALAD 6 small Red Bliss potatoes, scrubbed 2 Tbs. fresh dill, chopped 2 1/2 Tbs. balsamic vinegar 3 Tbs. olive oil 1 tsp. Dijon mustard 1/2 tsp. salt 1 red onion, peeled and chopped freshly ground pepper to taste Boil the potatoes until tender (usually about twenty minutes), then drain and quarter. Combine the dill, vinegar, oil, mustard and salt and place in a blender. Blend. Place the potatoes in a large bowl , then dress with the blended ingredients. Season with the pepper to taste and serve. -PEAR SALAD 1 1/2 tsp. Dijon mustard 2 Tbs. balsamic vinegar 3 Tbs. olive oil 1/4 tsp salt 1 bunch of arugula, rinsed (discard tough stems) 2 medium Belgian endive, trimmed and julienned 1 Bosc pear, peeled, cored and diced freshly ground pepper to taste Blend the mustard and vinegar together in a small bowl. Slowly whisk in the olive oil, salt and pepper. Combine the arugula, endive and pear in a large bowl. Add the dressing and toss, then serve. All of these salads serve two, so you can share your spa cuisine with someone special! Next post will be soup and desert recipes, so make sure you keep following along!