Big Salad

Big Salad with dressing of your choice
1 cup Arugula
2 cups Spinach
1 cup Red Leaf Lettuce
1/2 cup Cucumber
1/2 cup shredded Carrots
1/2 cup Cherry Tomatoes
1/4 cup Broccoli
1/4 cup Cauliflower
1 cup Jicama
1/2 Avocado sliced
1/4 cup Dried Cranberries

Cabbage, Carrot, and Celery Salad

3 cups greens (spinach, arugula, romaine, red leaf, green leaf, etc)
1-2 shredded or sliced carrots
Radishes
1-2 celery stalks, sliced
1/4 cabbage, cut into bite-sized chunks
1/2 avocado

Served with 2 TBS Ginger honey soy dressing.

Black Bean Taco Salad

Lettuce- your choice
1/2 cup corn ( i use frozen corn and by lunch it is defrosted)
1 small tomato, chopped
1 small avocado, sliced

1 can black beans, rinsed ( use 1/2 - 3/4 cup in salad) 

Cumin

Lawry's season salt

Salsa

Optional: sliced mushrooms, red peppers, sliced. 

1) Place Two handfuls of lettuce in a bowl. 

2) Add corn, tomato, and avocado. (and mushrooms and red peppers) 

3) In a separate bowl coat black beans with the cumin and sprinkle with season salt. Mix and add to salad.

4) Top with salsa 'dressing.'

5) Shake/ Stir together and enjoy

Mediterranean Orzo Salad

(In this photo I used penne pasta instead of orzo)

1 1/2 cups orzo
1 large clove garlic
2 tbs white wine vinegar
1 tsp dijon mustard
1/2 tsp dried marjoram
1/4 cup olive oil
1/2 tsp salt
Fresh ground pepper
1 (16 oz) can chickpeas, rinsed
1 (6 oz) jar marinated artichoke hearts, drained
1/2 cup oil packed sun-dried tomatoes, cut into strips
1/2 cup pitted kalamata olives
1/2 cup chopped fresh flat-leaf parsley
1/4 cup minced scallions
Salad greens
1/4 cup toasted pine nuts

1) Cook orzo in a pot of salted boiling water, about 5 minutes. Drain and rinse under cold water.

2) While orzo is cooking, in a food processor (or magic bullet) mince garlic. Add vinegar, mustard, marjoram, olive oil, salt and pepper to taste. Process until well blended. Set dressing aside.

3) In a large bowl, combine cooked orzo, chickpeas, artichoke hearts, sun-dried tomatoes, olives, parsley, and scallions. Pour dressing over salad. Toss gently to combine.

4) Serve in a bowl of salad greens. Top with pine nuts.

*Christine*