:::  Dressing:

1 1/2 tbsp. cold pressed sesame oil
1 tbsp. rice vinegar or lemon juice
1 tbsp. nama shoyu or tamari

:::  Lentils:

1 cup brown lentils
4 cups water
2 bay leaves
1 tsp. fresh thyme or 1/2 tsp.dried thyme
2 cloves garlic,

:::  Vinaigrette:

1 tsp. grainy mustard
¼ cup apple cider vinegar
½ cup grape seed or other oil
Juice of 1 lemon

:::  Vegetables:

1 zucchini
1 red bell pepper
1 white onion
1 clove garlic
2 stalks celery
1/2 cup broccoli
1 cup

1 cup baby spinach
1/2 cup alfalfa sprouts
1/4 cup thinly sliced red or green onion
1/4 celery stalk, thinly sliced
2 cherry

2 cups torn romaine lettuce
1 roma tomato, seeded and cut into chunks
1/4 cup cucumber, seeded and cubed
1/4 cup thinly sliced

2 cups green leaf lettuce (wild)
2 cups carrots finely chopped, julienne

2 cups white cabbage, shredded
2 cups carrots shredded
1 cup organic mayonnaise (I recommend Spectrum brand, found at your health
food store)

1 1/2 cups fennel bulb, shaved thin
1 1/2 cups sour green apple, shaved into thin batons
1 cup

2 tbsp. Mellow white miso
2 tsp. Dijon mustard
4 tbsp. lemon juice
1/3 cup olive oil
3 tbsp. Water
1 Clove garlic,