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 Salad8 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.