Susan V. sends one of her favorite salad recipes, along with a note about the liver's health.

"Think raw when we want to restore our liver functions after a long time of abuse from food, drinks and drugs.

"Eat plentiful amounts of raw fruits and vegetables, especially dark green leafy vegetables and orange, yellow, purple and red coloured fruits and vegetables. Thirty to forty percent of the diet should consist of raw fruits and vegetables. Try to eat some raw fruits or vegetables with EVERY meal as they contain living enzymes, vitamin C, natural antibiotic substances and anti-cancer phytonutrients."

Arugula Salad Ingredients (you can use vegan version of pasta):

• 1/2 lb. thin spaghetti, broken, cooked and cooled
• 1 lb. fresh spinach
• 1/2 head cauliflower
• 1/2 head broccoli
• 4 celery stalks
• l large onion
• 1 carrot
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1 can water chestnuts, drained

Dressing:

• 8 oz Italian dressing
• 1 1/2 teaspoon dill weed
• 1/2 teaspoon celery seed
• 1/2 teaspoon Italian seasoning
• 1/4 cup
  
  Chop the veggies and toss together with the water chestnuts and cooled pasta.
  
  Stir together the dressing ingredients and pour over salad.
  Tasty  when sprinkled with dairy free Parmesan.
  
  Preparation time: 45 minutes not counting cooking and cooling the
  pasta. Or to save time you can cook the pasta while you're chopping the veggies then run cold water over it to cool.

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