Other spa recipes:


APPLE & GINGER COOLER

APPLE & BLUE CHEESE SALAD

CHIGGOA BEET SALAD

CHILLED ORZO SALAD WITH CILANTRO-RUBBED CHICKEN

CUCUMBER MELON GAZPACHO

MARINADE FOR GRILLED VEGETABLES

MIXED BERRY SMOOTHIE

POTASSIUM BROTH

SPA COOKIES

SPINACH AND APRICOT SALAD

SALMON WITH JAPANESE FLAVOUR

TOFU SCRAMBLE

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SPA RECIPE: STRAWBERRY & ROSE PETAL SALAD

courtesy of Chef Lee Hillson, T. Cook's, Royal Resort, Scottdale, Arizona

Toss your choice of mixed greens with rose petals, quartered strawberries and toasted sliced almonds then drizzle with the following balsamic dressing.

Dressing

2 and 1/2 pears peeled and cored
1 shallot
1/4 tablespoon of sugar
1/4 cup white balsamic vinegar
1 cup olive/canola bended oil

Salt and Pepper to taste

In a pant, heat the chopped pears and sliced shallot. When cooked add the sugar. Cool down. Place in a blender with the vinegar. Slowly add the oil. Season and if needed add more oil or vinegar to taste. Serve as an appetizer.

Serves 6 to 8.

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