Super Salad #5: Jewelled Salad

5-6 clementines or mandarins, sectioned

½ purple onion, chopped

1 ½ c. cooked quinoa

2 avocados, sliced

1 c. chopped pecans

1 bag spring mix

1 head romaine

Toss and serve with Orange Vinaigrette

Orange Vinaigrette

½ c. orange juice concentrate

¼ c. agave

2 Tb. balsamic vinegar

2 tsp. Dijon mustard

½ c. water

2 tsp. ground chia seeds

¼ tsp. oregano

2 Tb. alfalfa sprouts

Combine in blender and process until smooth.

To your health and happiness,

Hailey

Super Salad #2: Island Broccoli Slaw

 4 c. grated broccoli stalks (or bagged broccoli slaw)

¼ purple onion, chopped

1 bell pepper, chopped (red, green or orange)

2 stalks celery, chopped

8 oz. canned water chestnuts, drained

1 ½ c. fresh pineapple (or 29 oz. canned pineapple, drained)

¼ c. pumpkin or sunflower seeds

1 ½ c. cooked red beans

Toss veggies, fruit, seeds & beans with dressing. Serve with Hurricane Dressing and Pineapple Rice.

Hurricane Dressing

10 oz. Simply Fruit orange marmalade

3 Tb. rice vinegar

¼ c. alfalfa sprouts

¼ tsp. red pepper flakes

Combine and blend in food processor or blender until smooth

Pineapple Rice

2 ½ c. water

½ tsp. salt

2 Tb. pineapple juice concentrate (may substitute orange)

1 c. brown jasmine rice

Bring water, salt and juice concentrate to a boil.  Add rice, reduce heat, cover and simmer until water is absorbed, about 30 minutes. Fluff with a fork.

To your health and happiness,
Hailey