Super Salad #6: Mexicali Fiesta

4 c. cooked black beans

2 c. fresh or frozen corn, lightly sauteed

1 c. jicama, chopped

3 stalks celery with leaves, chopped

1 each: red, yellow, orange, and green bell pepper

1 1/2 c. cooked millet

3 hearts romaine, chopped

Tomatillo-Avocado Dressing, below

Toss beans, corn, jicama, celery, bell peppers and millet. Spoon onto romaine and serve with dressing.

Tomatillo-Avocado Dressing

3 tomatillos, husked

½ c. cilantro

Juice of 1 lime

½ jalapeno, seeds removed and chopped

1 clove garlic, minced

1 small avocado, peeled and pitted

4 green onions

Blend all ingredients until smooth. Add a pinch of salt if needed.

To your health and happiness,

Hailey

Banana Burrito

I couldn't help it! I planned to do just one recipe each week, but this one was so fun, I just had to share it.

Start with several large green leaves from Romaine or green leaf lettuce. Spread each with a smear of almond butter or sesame tahini. Add bananas, cut lengthwise, then bell pepper slices, and sprouts (my favorite are sunflower). Roll and eat!

To your health and happiness,
Hailey

Fruit Harvest Salad

Do you like my sideways salad? The photo is oriented correctly in my files, but when I upload it, it rotates. I don't know how to change it on the blog!

Oh well, the recipe is good, no matter how the picture looks. I'm using fresh fruit from my raspberry bushes and from my Bountiful Basket. If you don't know about these wonderful co-op baskets, check it out at www.bountifulbaskets.org

Here's the salad recipe. Make the quantities that are right for you and the crew you are feeding.

Fill a bowl with leafy greens. I used romaine. Top with sliced peaches, pears, apples, plums, or whatever fresh fruit you have. Drizzle with raspberry kefir dressing and garnish with dried cranberries, or cherries.

RASPBERRY KEFIR DRESSING
1/2 c. kefir or plain yogurt
1/2 c. fresh or frozen raspberries or other berries
Blend until smooth

To your health and happiness,
Hailey