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Program #158
Guest: Deborah Martin

Raspberry Walnut Baby Arugula Salad

1-6oz bag of organic baby Arugula
2-6oz packs of fresh raspberries
1/2 cup of chopped walnuts
1/4 cup of dried cherries
1/4 cup of feta or goat cheese
1 pear cup into stripes

***Reserve 3 oz of the fresh raspberries for dressing.

Toss all of the above in a large salad bowl


1/4 cup of walnut oil 1/4 cup of balsamic vinegar 1/4 cup of maple syrup
A dash of sea salt
3 oz of fresh raspberries

Blend in blender till smooth approx. 60 seconds or less. Plate salad and drizzle dressing on the salad and around the edges of the plate.

Non-Dairy Ranch Dip

1 cup of "Follow Your Heart" Grapeseed Oil Vegenaise
1/4 cup of water
2 TSP of "In The Garden" ranch salad dressing mix

Whisk together until smooth and blended well. Store in glass jar, will keep refrigerated for 5 days Additional Recipes with dressing: For a different taste replace the water with fresh lemon or lime juice.

For a healthy great tasting dip that kids love use only 2 TSP of water instead of the 1/4 of cup in the original recipe.

For a southwest dressing just add chili seasoning to the original recipe.

Deborah demonstrates the mandolin

The salad

Joanne loves this dip