b'Beet SaladServes 64 lg Beets 2 T Vinegar2 Carrots2 T Mint Leaves1 Onion 1 T Parsley1 crisp Apple 1 T HoneySoup / Salad1 Lemon 1 C Pumpkin Seeds or 4 T Olive Oil Sunflower SeedsDirections1.Chop onions; peel and grate beets, carrots and apple 2.Mix in a bowl3.In a separate bowl, juice the lemon and mix in vinegar, olive oil, mint leaves, parsley, honey and pumpkin or sunflower seeds4.Combine the wet mixture over the fruits and vegetables and toss until salad is thoroughly mixedGreen Pasta SaladServes 81 lb Brown Rice Pasta 4 C Yogurt3 Carrots 4 tsp Parmesan3 Limes (juiced)Bunch Parsley (minced)1 Head BroccoliC Scallions (chopped)Onion 2 C Cashews (chopped)5 Garlic Cloves (minced)Directions1.Mix lime juice, garlic, Parmesan, parsley, scallions and yogurt in a bowl; set aside2.Boil the pasta until al dente (about 10 minutes); strain rinse and set aside3.Break the broccoli into 2-inch pieces4.Steam the broccoli until bright green and still slightly crispy; rinse with cold water; strain and set aside5.Peel and shred the carrots; finely chop the onion6.Add the veggies, cashews and lime-garlic sauce to the pasta; mix wellTHE PACIFIC QUEST COOKBOOK25'