Sushi-Style Salad
6 cups fresh greens (rinsed)
1 avocado, sliced thin
1 orange, peeled, cut in segments
1/4 cup each of grated: carrots, red pepper, yellow beets
1 tablespoon grated fresh ginger
Rice wine vinegar
Assemble the greens, avocado and orange segments on a platter. Place piles of grated veggies next to them. Serve with rice wine vinegar. Serves 4.
Chef Taco Salad
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