One of the reasons I love fall is the fact that the flowers and leaves are brightly colored “jewel tones” such as orange, red, deep reds, purple and gold. Think about the beautiful mums in their deep colors and the lovely colors of changing leaves. By substituting fruits with these colors, my fall salad is tasty and nutritious. (See colorful photo at the bottom that my friend Jackie sent me that she believes came from Facebook.) If anyone knows the prime source, please email me at firstname.lastname@example.org
Utensils: Cutting board & knife; bowls for prep & serving, strainer
Prep. Time: About 20 minutes
Cooking Time: None!
Categories: Vegan, GF, NSA
Ingredients (The amount for each item is arbitrary. Use more or less of what you like and what you have on hand.)
3-4 cups organic greens, washed & dried (I used red-tipped leaf lettuce & spinach)
1/4- 1/2 cup pomegranate seeds (I peeled part of my pomegranate but the seeds are available pre-packed)
2 or 3 clementines, peeled and sectioned
1/2-1 cup organic purple grapes (commercial ones are heavily sprayed)
Optional ingredients: avocado slices, slivered almonds, sprouts
Dressing ingredients: Whisk after placing all in a small bowl or cup
1/4 c. toasted sesame oil
juice of one small lemon
1 Tbl. plum vinegar
dash of tamari (GF soy sauce)
1. Tear the washed and dried greens into small pieces and place in bowl.
2. Add fruits already washed and peeled as indicated above.
3. Add optional avocado and/or slivered almonds; if using sprouts, save as garnish after tossing the salad
4. Prepare the dressing and toss the salad well. Place on a platter and garnish with sprouts, if using.
Serves 4-6, depending on what else you are serving.