GREEK SALAD Ingredients

Serves:
1 1 2 1

Prep: 18minCook: 0minTotal: 18min

1/4_ _head romai

head romaine lettuce (or substitute your favorite lettuce) green pepper, sliced ripe tomatoes, sliced cucumber, sliced
1/4_ _green pepp 2/4_ _ripe tomato

1/4_ _cucumber, 0/0_ _thinly sliced

thinly sliced good

red onion, as many as you want

0/0_ _good feta c

feta cheese, crumbled

kalamata 1

olives, as many as you want

0/0_ _kalamata ol

handful toasted pine nuts

0/0_ _Dressing:_

1/4_ _handful toa 0/0_ _grilled chick

grilled

chicken or fish (optional)

Dressing: 1 1 1

tablespoon red wine vinegar tablespoon fresh lemon juice

0/0_ _pinch of or

3/4_teaspoons_r 3/4_teaspoons_f 1/4_ _slice fresh

slice fresh garlic, chopped or minced of oregano

0/0_ _salt, peppe 4/4_ _tablespoon

pinch salt, 4 Directions

pepper to taste

tablespoons olive oil

1. Clean, slice, and combine salad ingredients. 2. Mix dressing ingredients in a bowl, stirring with a fork, and give it the sniff test (if it smells too much of vinegar, then add more oil). Add to salad ingredients. 3. Toss, and enjoy!

Black Bean Confetti Salad

Ingredients

Serves:
1 1

Prep: 15minCook: 0minTotal: 15min

1/2_ _15-ounce c 48/2_teaspoons_

15-ounce can black beans, rinsed and drained cup frozen organic corn, thawed and drained cherry or grape tomatoes, halved cup chopped scallions
48/4_teaspoons_

12

12/2_ _cherry or

1/2 2

cloves garlic, pressed

2/2_ _cloves garl 48/4_teaspoons_

1/2 1/4 2 3

cup diced red bell pepper cup chopped cilantro

48/8_teaspoons_ 6/2_teaspoons_e 9/2_teaspoons_f

tablespoons extra virgin olive oil

tablespoons freshly squeezed lime juice teaspoon ground cumin

1/8_teaspoons_g

1/4 Directions

1. Mix all the ingredients in a large bowl, cover, and let marinate in the refrigerator for a few hours before serving.

Roasted sweet potato salad

Ingredients

Serves:
2

Prep: 12minCook: 40minTotal: 52min

6/4_teaspoons_o

tablespoons olive oil teaspoon salt

1/4 1/4 2 2 2 1 Directions

1/16_teaspoons_ 1/16_teaspoons_ 2/4_pounds_sw e

teaspoon freshly ground black pepper

pounds sweet potatoes, scrubbed and cut into 1" chunks large red bell peppers, cut into 1" pieces
2/4_ _large red b

tablespoons white balsamic or white wine vinegar pound spinach or arugula, torn into bite-size pieces

6/4_teaspoons_w 16/4_ounce_spin

1. Preheat the oven to 425F. 2. In a large roasting pan, combine the oil, salt, and black pepper. Add the sweet potatoes and bell peppers and toss to coat well. Roast, stirring occasionally, for 40 minutes, or until the potatoes are tender. Remove from the oven and stir in the vinegar. 3. Place the spinach or arugula in a large serving bowl. Add the potato mixture and toss to coat well. Serve immediately.