What’s the difference, you ask? No salt. No oil! Following the guidelines laid out in Dr. Joel Fuhrman’s “Eat to Live,” a good salad is made with nutritious greens like spinach and romaine lettuce. I’ve added radishes, cilantro, cherry tomatoes, walnuts, beans, shredded carrots, celery, ground flaxseed and sweet peppers. My lovely wife Jen made a dressing from homemade soy milk, cashews, sunflower seeds and peppers!