Dressing Apple Cider Vinegar 2 Sliced oranges Ground Pepper Pinch of Ground Cayenne Red Pepper Pinch of Paprika
Cook the quinoa. While the Quinoa is cooking, chop the apples, mango, and oranges - and mix in a bowl with the spinach and dried cranberries. When the Quinoa is done, add it to the salad.
For the Dressing, add apple cider vinegar to a small bowl. Take two slice of oranges and squeeze the juice into the vinegar. Add some ground pepper, a pinch of ground cayenne red pepper, and a pinch of paprika to it to give it a little spice. Stir the dressing ingredients together and toss in the bowl with the salad.
Add the Arugula to a bowl, this is your salad base. cut up the avocado and add all the top ingredients into the bowl. To make the dressing, you pour the olive oil and squeeze the lemon into a separate bowl, and combine and mix the seasonings. Once that is done, add the dressing to the salad bowl, and mix the salad.
Spinach 1 Yellow Onion 1 Green Pepper 1 Ear of Corn 1 Can of Black Beans Cherry Tomatoes Kalmata Olives
Slice up about 1/4 of the onion, and the whole pepper. Saute These vegetables over the stove top for about 15 minutes, and add ground pepper, basil, parsley, and oregano as it cooks. When finished, pour into the salad bowl. Add the Spinach, Beans, Tomatoes, and olives. Cut the corn kernels off the ear and add them to the bowl. Mix everything in the bowl.
For the dressing. Mash up the avocado in a separate bowl, and squeeze the lemon on top. You can add other ingredients like garlic or onion powder and salt if you wish.
Romain Lettuce 1 Can of Chickpeas Sliced Red Onion 1 Tomato Manzanilla Olives Avocado 1/2 Lime pinch of Salt Ground Pepper
Add romaine lettuce to a bowl. Cut up the tomato, and slice the onion - add to the bowl along with the chickpeas and olives. In a separate bowl, add the avocado - and mash. Add a pinch of salt, Ground pepper, and squeeze the lime into the avocado. Add the avocado (guacamole) to the other ingredients, and toss together.