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 #3: Cauli-Pepper Roast

1 head cauliflower, broken into florets

4-5 bell peppers

¼ c. balsamic vinegar

¼ c. Braggs liquid aminoes

½ tsp. each: basil, thyme, rosemary, marjoram and oregano

1 bunch kale, cut into ribbons

Walnuts

Whole grain crackers or pita bread

Steam cauliflower just until soft. Meanwhile, broil bell peppers until blackened on all sides. Remove from broiler and peel off skin under cool running water. Cut of stem end and remove seeds. Slice into long strips.

Combine vinegar, liquid aminoes and spices in an airtight container. Add cauliflower and bell peppers. Stir to coat. Marinate at least 20 minutes (can be left overnight if refrigerated).  Spoon onto kale and top with walnuts. If desired, spoon into pita bread or serve with crackers.

To your health and happiness,
Hailey