Thursday, May 27, 2010

FIESTA VEGETABLE SALAD WITH TAHINI CITRUS DRESSING

½ cup each or select a few, chopped, sliced, grated or diced (your favorites)
Yellow /Green Squash
Cucumber/ Tomato/ Broccoli
Celery/ Green Onion/ Green / Yellow Beans/ Cauliflower/ Carrot /Artichoke

Parsley & Herbs /Variety Sprouts/ Bell Peppers
Dandelion, Watercress or other Leafy Greens

Prepare 2 cups cooked Brown Rice that has been soaked for 4 hours before cooking.
2 cups cooked Garbanzo Beans

Mix together all the above ingredients and add to salad some or all of the following:
½ c. each Toasted Sunflower Seeds, Toasted Almonds
½ c. each Toasted Pumpkin Seeds, Dried Fruits

Make tahini dressing. Can be kept in refrigerator for a few days. Keep dressing and salad separate. Mix the amount of salad and dressing as you are ready to enjoy.