Beet Salad

1 beet, cooked, peeled and julienned
1/2 cup zucchini, julienned
1/2 cup cucumber, julienned
1/2 carrot, peeled and julienned
1/2 apple, julienned
Balsamic vinegar
Salt and pepper
Oil

Directions
Combine all the fruits and veggies, then add the salt, pepper, oil and BV to taste.  Toss and serve. Quick, healthy and YUMMY…who could ask for more?  Makes a big lunch salad or a few sides for dinner!

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Italian Hippie Salad (for Vegetarians)

-2 handfuls of arugula/spinach mix
-1/2 container of sprouts
-1 can black olives
-2 cups cooked pasta (bowties/elbows/penne/any pasta not long)
-2 carrots, peeled and chopped
-1/4 cup sundried tomatoes, chopped
-1/2 cup shredded cheese (mozz/parm/provo)
-1 head of broccoli, chopped
-Italian or Balsamic Dressing

Directions
Mix everything but the dressing so it doesn’t get soggy when you store it. Add dressing right before eating each portion.

Italian Hippie Salad (for Carnivores)

-2 handfuls of arugula/spinach mix
-1/2 container of sprouts
-1 can black olives
-2 cups cooked pasta (bowties/elbows/penne/any pasta not long)
-2 carrots, peeled and chopped
-1/4 cup sundried tomatoes, chopped
-1/2 cup shredded cheese (mozz/parm/provo)
-1 head of broccoli, chopped
-1/2 cup chopped salami
-Italian or Balsamic Dressing

Directions
Mix everything but the dressing so it doesn’t get soggy when you store it. Add dressing right before eating each portion.