Free The Sexy Forever Recipe Bible by Suzanne Somers

pepper
1½ teaspoons extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
    For the salad: Combine the arugula, endive, tomato, and onion in a large salad bowl.
    Place a skillet over medium-high heat and add the olive oil. Sauté the chanterelle mushrooms for 5 to 7 minutes. Remove from the heat and set aside to cool.
    For the dressing: Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds. Remove with a slotted spoon to cool. When cool enough to touch, crack the egg and place the yolk in a mixing bowl. Discard the white. Add all the remaining dressing ingredients except the oil and Parmesan. Whisk until well combined. Then add the oil and 1½ tablespoons warm water, and whisk until emulsified. Last, stir in the grated cheese.
    Add the mushrooms to the salad bowl and toss the salad with the dressing. Garnish with shaved Parmesan cheese. Serve immediately.
    SERVES 4

baby spinach salad with vidalia onions, sun-dried tomatoes, and goat cheese
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

8 strips lean bacon
5 tablespoons extra virgin olive oil
1 large Vidalia onion, thinly sliced
1 teaspoon crushed garlic
¼ cup balsamic vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
¾ cup chopped sun-dried tomatoes
1 pound fresh baby spinach
10 to 12 ounces goat cheese, sliced into 8 rounds
    Cut the bacon strips into 1-inch pieces. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat for a minute or two. Add the bacon and fry until golden brown, gently separating the pieces by stirring with a wooden spoon. Remove the bacon and drain on paper towels.
    Pour off all the bacon fat from skillet. Place skillet back on the stove over medium heat, and add the onion (with a little olive oil, if necessary). Sauté the onion for approximately 10 minutes, until golden brown and beginning to caramelize. Add the garlic and cook for 1 minute.
    Stir the vinegar, salt, and pepper into the onion mixture, scraping the pan to get the browned bits off the bottom. Add the sun-dried tomatoes and remaining 3 tablespoons olive oil, stirring constantly to blend the flavors.
    Divide the spinach among four large salad plates. Place 2 thick rounds of goat cheese on each salad. Sprinkle the bacon pieces on top of the cheese, then place the warm onion-tomato mixture over the salad. Drizzle the hot dressing over the cheese and spinach.
    SERVES 4

hearts of palm and artichoke salad
    HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 14-ounce can hearts of palm, drained and chopped
6 celery stalks, chopped
Two 6½-ounce jars marinated artichoke hearts, drained
1 bunch flat-leaf parsley, chopped
1 cup Red Wine Vinaigrette
Sea salt and freshly ground black pepper
    Combine the hearts of palm, celery, artichoke hearts, and parsley in a large salad bowl. Toss with the vinaigrette. Season to taste with salt and pepper and serve.
    SERVES 4

fennel, red onion, and hearts of palm salad
    HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 large fennel bulbs
1 medium red or other sweet onion, thinly sliced
One 14-ounce can hearts of palm, drained
¼ cup packed fresh basil leaves
Sea salt and freshly ground black pepper
2⁄3 cup Pink Goddess Salad Dressing
    Trim the stalks from the fennel and thinly slice the fennel bulb. Place fennel in a large salad bowl and add the onion. Carefully cut the hearts of palm into ¼-inch slices and add to bowl. Chop the basil leaves coarsely and add, then season with salt and pepper. Add the dressing to the salad and toss gently, taking care not to break the hearts of palm. Refrigerate for 1 hour before serving.
    SERVES 4

green bean salad and hearts of palm
    HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Sea salt
1 pound green beans
One 14-ounce can hearts of palm, drained
2 Roma (plum) tomatoes, seeded and chopped
2 small red onions, thinly sliced
1 bunch flat-leaf parsley, chopped
2 ounces crumbled feta cheese
1 cup Red Wine