Succulent Supper Salad

non-vegetarian

Succulent Supper Salad

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By Cynthia Lair

Served with soup and/or bread and a spread, you have a most satisfying meal. I've used romaine, spinach and arugula, but any combination of wild greens and salad greens works fine.

Salad:
1/2 head Romaine lettuce
1 bunch spinach
1/2 bunch arugula or rocket
1 cup chopped red cabbage
1 tart apple, cut in bite-sized pieces
1 ripe avocado, cut in bite-sized pieces
1/4 cup raisins
1/4 cup toasted pumpkin seeds
3 scallions, finely sliced
1 or 2 fresh tomatoes, cut in wedges
1 cup alfalfa sprouts
2/3 cup cooked chickpeas
Dressing:
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons maple or brown rice syrup
1 cloves garlic, minced
1/8 teaspoon paprika
1/4 teaspoon tamari or shoyu

Wash lettuces and greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Add all other salad ingredients. Set aside. Put all ingredients for dressing in a small bowl or jar and whisk together or shake vigorously. Dress salad just before serving and toss well.

Preparation time: 20 minutes
Makes 8 servings; 4 servings if used as a main course

For babies six months and older: Reserve a slice or two of avocado, mash or blend and serve.

For babies 10 months and older: Steam a few apple slices and serve with a tablespoon of raisins.

Variation for children: Serve separate piles of raisins, apples, pumpkin seeds, sprouts, avocado.