Salads

5 oz. Organic Spring Mix 3/4 head of fennel, shaved or shinly sliced (use only white part) 1-2 navel oranges, cut off peel, half and half again, slice into bite size pieces 1 avocado, diced 1 cup slice mushrooms (optional) 2 T. grapeseed oil 1 1/2 T seasoned rice vinegar Combine greens, fennel, orange, avocado and mushrooms in large salad bowl. Whisk together the grapseedol and seasoned rice vinegar, add to salad and toss well. Serves 6-8. Serve with Chilean Sea…GO TO RECIPE …

I first tasted this delicious salad when Kaira brought it to a beach barbeque in the summer of 2012, and I instantly loved it! I added the tomato for additional nutrients, color and flavor and I make this often. It is great for groups of 8-12. The leftover salad can be refrigerated for several days and can be revived by adding more kale to it. The key to this salad is massaging the dressing into the kale; this…GO TO RECIPE …