12 Steps to Whole Foods

Making Salad the Star
Southwest Salad
1 head green leaf, red leaf, or romaine lettuce, washed and torn up
2 tomatoes, chopped
1 red and 1 yellow bell pepper, chopped
1 C corn kernels (preferably fresh or thawed frozen)
1 C black beans, rinsed well
whole-wheat bread croûtons*
* To make croûtons: Bush bread with olive oil, sprinkle with basil/oregano, chop into cubes, and toast under
broiler.
Toss all and serve with the Avocado Dressing (page 84). Serves 6.
Salsa Verde Salad
This big salad is a dinner all by itself for a family of 6, or you can serve it with corn bread (page 259) or wholewheat
biscuits (page 262).
1 head romaine lettuce, washed and chopped
2 C chopped green cabbage
2 tomatoes, chopped
1 yellow or orange bell pepper, seeded and julienned
1½ C jicama, peeled and julienned
1 can (rinsed) or 1½ C fresh (or frozen, thawed) corn kernels
2 avocados, diced
1 can black beans, rinsed well
1 can black olives, sliced
1 C feta cheese, crumbled
corn tortilla strips*
* To make corn tortilla strips: Cut 8 corn tortillas into long, thin strips, and then fry in ¼ C coconut oil until
crisp.
Toss all ingredients except tortilla strips. Serve tossed with the entire batch of (page 94). Add tortilla strips
right before serving.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 69