VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

GREEN SALAD WITH MACERATED FRUIT AND NUTS MAKES: 4 SERVINGS TIME: 30 MINUTES I love fresh fruit in salads, especially the way the juices ooze flavor into the dressing. And this recipe changes with every season: Use berries and stone fruits in summer, apples and pears in fall, citrus and pineapple in winter, mangos and papaya in spring. Try dried fruit in the winter, too, but use no more than 1 cup—it’s far more calorie dense than its fresh counterparts. 2 tablespoons any wine or balsamic vinegar 3 tablespoons olive oil 1 shallot or ½ red onion, minced 1 teaspoon salt, plus more to taste Black pepper to taste 1½ pounds fresh or frozen fruit 10 cups mixed salad greens, torn into bite-size pieces 1½ cup nuts (like pecans, almonds, walnuts, or pistachios) 1 Put the vinegar, oil, shallot, salt, and some pepper in a large bowl and whisk until well combined. 2 Peel and core the fruit if necessary and remove any seeds or pits. If large, cut the fruit into ½-inch chunks. Add the fruit to the bowl along with any juice that may have accumulated. Toss to coat and let sit at room temperature for 5 to 10 minutes. 3 Add the greens and nuts, and toss until everything is evenly coated with dressing. Serve immediately. NUTRITIONAL INFO (made with peaches and pecans): Calories: 448 • Cholesterol: 0mg • Fat: 39g • Saturated Fat: 4g • Protein: 7g • Carbohydrates: 26g • Sodium: 521mg • Fiber: 8g • Trans Fat: 0g • Sugars: 17g