If you are on an anti microbial diet, remove 1 tablespoon of the oil for the salad dressing ingredients. Heat the oil in a wok or small skillet and sauté the fresh chopped herbs for 2 minutes. Add the hot oil and herbs to the blended dressing, and stir to mix. Make salad as directed.
Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before making the salad.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.