2 Fun Ways to Serve Salad That Won?t Be Leftover!
Sushi-Style Salad6 cups fresh greens (rinsed)1 avocado, sliced thin1 orange, peeled, cut in segments1/4 cup each of grated: carrots, red pepper, yellow beets1 tablespoon grated fresh gingerRice wine vinegarAssemble 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, rinsed2 cups cooked (or canned) pinto beans, heated and mashed1 cup halved cherry tomatoes1/4 cup sliced bell pepper1 tsp grated red onion1 cup tortilla chips, crunched1 lime, cut in wedgesPlace 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.