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
8 cups mixed greens, rinsed
2 cups cooked (or canned) pinto beans, heated and mashed
1 cup halved cherry tomatoes
1/4 cup sliced bell pepper
1 tsp grated red onion
1 cup tortilla chips, crunched
1 lime, cut in wedges
Place the mashed beans in the center of a shallow bowl. Arrange the greens around the beans. Top with veggies and crunched chips. Serve with lime. Goes great with rice or chicken.
We used a sushi platter to serve our salad ingredients.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.