Free The Sexy Forever Recipe Bible by Suzanne Somers Page B

black pepper
¾ cup extra virgin olive oil
    Wash the greens and set aside. In a mixing bowl, combine the vinegar shallots, and salt and pepper to taste. Slowly add the oil in a steady stream, whisking until emulsified. Toss the greens in the vinaigrette until coated. Serve immediately.
    SERVES 2

greek salad
    HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

3 ripe medium tomatoes, chopped
1 medium cucumber, chopped
8 ounces crumbled feta cheese
½ red onion, chopped
3 tablespoons extra virgin olive oil
Juice from ½ lemon
Freshly ground black pepper
Pinch of dried oregano
Couple sprigs of fresh basil
Kalamata olives (for Level 1 and Level 2)
    Combine the tomatoes, cucumber, feta cheese, and red onion in a medium bowl. Mix, then drizzle with olive oil and lemon juice. Grind the black pepper over the top of the salad, sprinkle with a touch of oregano, and garnish with basil sprigs and olives, if using. Adjust seasoning to taste.
    SERVES 4

asian greens with soy vinaigrette
    HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

½ pound mixed baby greens, preferably baby Asian (mizuna, tatsoi, mustard)
1 tablespoon soy sauce
¼ cup extra virgin olive oil
¾ cup olive oil
Sea salt and freshly ground black pepper
Juice from ¼ lime
    Wash the greens and set aside. Combine the remaining ingredients in a salad bowl. Add the greens and toss to coat. Serve immediately.
    SERVES 2

broccoli and cauliflower with lemon-garlic vinaigrette
    HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 bunch broccoli
1 medium cauliflower
LEMON-GARLIC VINAIGRETTE
2 tablespoons fresh lemon juice, or more as desired
2 garlic cloves, pressed
Sea salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
    Wash the broccoli and cauliflower. Trim the tough ends off the stalks. Chop the remaining broccoli and cauliflower into large pieces. Put water in the bottom of a large pot fitted with a steamer over high heat. Add the broccoli and cauliflower, and steam until tender, 10 to 12 minutes.
    For the vinaigrette: Place the lemon juice, garlic, and salt and pepper to taste in a mixing cup. Add the olive oil in a slow stream, constantly whisking until the oil is emulsified. For a tangier dressing, add more lemon juice.
    Toss the broccoli and cauliflower in the vinaigrette and serve immediately.
    SERVES 6

artichoke bottoms with dungeness crab salad
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

½ pound fresh Dungeness crabmeat
¼ cup finely diced celery
¼ cup finely diced onion
Juice from ½ lemon
¼ cup mayonnaise
Sea salt and freshly ground black pepper
8 artichoke bottoms, freshly steamed or canned in water
Chopped flat-leaf parsley, for garnish
    Pick through the crabmeat to remove any shells. Place into a large mixing bowl and add all the ingredients except the artichokes and parsley. Stir to combine and season with salt and pepper. Fill each artichoke bottom with the crab mixture. Garnish with the parsley and serve immediately.
    SERVES 8

apple salad with blue cheese vinaigrette
    HEALTHY FATS, VEGETABLES, FRUIT
LEVEL 2

¼ cup crumbled blue cheese
¼ cup sherry vinegar
¾ cup extra virgin olive oil
Sea salt and freshly ground black pepper
1 head butter lettuce
1 head radicchio
1 large Honey Crisp, Gala, or Fuji apple, cored and thinly sliced
    In a small bowl, mix the blue cheese, vinegar, and olive oil. Season to taste with salt and pepper.
    In a large salad bowl, combine the lettuce and radicchio with the apple slices. Toss with the dressing and serve immediately.
    SERVES 6

citrus-marinated barbecued shrimp with fresh arugula
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

SHRIMP
20 large shrimp, peeled and deveined
7 garlic cloves, pressed
1 bunch cilantro, chopped
½ cup olive oil
3 serrano chiles, chopped (see Note )
Zest from 1 lime
Juice from 3 limes
ARUGULA
1 pound fresh arugula, tough stems removed
2 teaspoons extra virgin olive oil
Juice from 1 lemon
Sea salt and freshly ground black pepper
    For the