Summer Spa Recipes from Cal-a-Vie

Ingredients

• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon low-sodium soy-sauce
• ¼ cup filtered water
• ¼ cup sherry vinegar or tarragon vinegar
• ½ teaspoon xanthan gum
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh tarragon
• 3 cups roasted seitan, cut into thin strips
• 3 cups cooked wehani rice
• 3 cups Chilean grapes, cut into halves
• 1 cup chopped celery
• ¼ cup minced parsley
• ¼ chopped chives
• ¼ cup toasted walnuts, chopped
• 9 cups shredded butter lettuce
• 12 large butter lettuce leaves
• ¼ cup sugar
• ½ cup Splenda
• ½ cup orange juice
• ½ cup water
• 1 ripe pineapple, chopped
• ½ light coconut milk
• 2 tablespoons rum
• Toasted shredded coconut, for garnish