Denise Vansant and her helper, Megan Messick, set up a beautiful display of healthy snacks at Heartwish Holiday Market. Delicious Barks, Almond Butter Cups, and Truffles, Date Sweetened Packaged for holiday gift giving! All proceeds for the non-profit organization.
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Berry, Radicchio and Jicama Salad Ingredients 2 cups very thinly-sliced or chopped romaine or local greens of choice 1 cup shredded or very thinly-sliced Radicchio or red cabbage 1 cup julienne jicama 1/2 orange sweet bell pepper, cored, seeded, and cut into match-stick size pieces 3 strips of scallions, (include the green) coarsely chopped 1/2 cup fresh blackberries 1/2 cup fresh blueberries 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh mint leaves DRESSING 1 tablespoon Braggs Organic- Raw Unfiltered Apple Cider Vinegar 2 tablespoons extra virgin olive oil Coarse salt and freshly-ground black pepper DO THIS: The lettuce can be shredded the day before serving, but the jicama needs to be cut right before tossing. The dressing can be made up to 2 days ahead. Cover lettuce and dressing separately and refrigerate until ready to use. In a large bowl, combine lettuce, radicchio, jicama, bell pepper, and scallions. Add berries. Pour the dressing over the salad mixture and toss to coat. Cover and refrigerate approximately 1 hour before serving for flavors to blend. Click here to print this recipe. Let's Learn About Jicama |
“Just finished today’s soup. AMAZING! Just what the doctor ordered. Cant wait to have the fresh fruit salad tomorrow.” Anonymous Client
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March 2021
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