2 roma (plum) tomatoes, chopped
1 cup sliced celery
1 cup sliced onions
1 cup water
3 carrots, cut into 2 inch pieces
1 green bell pepper, thinly sliced
2 green onions, sliced
1/2 cup fresh lime juice
1 cup honey
1 cup water
1 teaspoon olive oil
1/2 cup honey
1/2 cup vegetable oil
3 tablespoons honey
2 teaspoons olive oil
1 teaspoon honey
1 tablespoon caster sugar
5 tablespoons vegetable oil
Heat olive oil in a large nonstick pan over medium heat. Saute mushrooms and onion until opaque. Stir in water, celery and onion; cook, stirring constantly until thickened. Stir in carrots, bell pepper, green radish, green onion, lime juice, honey, and water. Pour over lettuce mixture, stirring to coat.
Layer carrot mixture, cabbage, vegetable mixture and tomato paste. Top with lettuce mixture. Sprinkle with spread of honey, olive oil, and olive oil.
Arrange 2 tablespoons tomato paste on salad; spread over salad and sprinkle with 3 tablespoons honey. Top salad with rolled green salad, fruit of your choice, tomato paste, sliced almonds and 1 tablespoon honey. Drizzle with 2 teaspoons olive oil. Garnish with carrots, bell pepper, green bell pepper, green onions and tomatoes.