Vegetarian Star

Ashley Judd‘s personal chef, Cathy Lewis, shared Judd’s favorite salad, a combination of roasted beets, Heirloom tomatoes, cucumbers and greens topped with raspberries and walnuts plus a recipe for scones and strawberry shortcake for dessert.

For the dressing, Lewis chose a White Balsamic and Basil Vinaigrette.

Lewis is a regular at local farmers markets, both for herself and the Judd family.

Lewis says the family enjoys healthy cooking and opt for organic, locally grown ingredients whenever possible. Makes sense that Judd would choose the low impact route of transporting veggies to the plate, since she very environmentally active, her most recent adventure arranged by the Natural Resources Defense Council (NRDC) to speak at the National Press Club luncheon about mountaintop removal coal mining.

Grab a great recipe for salad and strawberry shortcakes here.

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