My Flavor of the Month Salads

Beet & Orange Salad w/Avocado Creamy Dressing

(Makes 3-4 Servings)

Salad Fixins:

2 to 3 Large Beets - boiled, peeled & sliced
1 Navel Orange - peeled & cubed

Macadamia Nuts 

2-4 cups of Mixed Greens or Spinach

Place all salad fixins on a plate then top with dressing.

Dressing: 

1 Avocado, peeled and remove seed

3 tbs of Orange Juice 

1/2 Lime Squeezed

Dash of Olive Oil

Place all of the dressing ingredients in a food processor and blend until smooth. 

*If you dont have orange juice use  (save the peels with little pieces of orange left to juice for dressing)

Orange, Carrot & Pepper Salad

(Makes 3-4 Servings)

Salad Fixins:

2 Bell Peppers (1 Orange, 1 Yellow), cut in thick strips

5-6 Carrots Peeled

1 Navel Orange - peeled & cubed

2- 4 cups of Mixed Greens or Spinach 

Goat Cheese

Toasted Almonds

Dressing:

Red wine vinegar & touch of walnut, sunflower or olive oil

Preheat the oven to 350. Place the carrots and bell peppers in a baking dish and toss with a little sunflower, walnut or olive oil and bake for 15+ minutes or until carrots are tender. Remove and let cool.

Place the lettuce and orange on a plate, top with carrots and peppers and top with crumbled goat cheese and almonds.

*This tastes great even without the lettuce

Both recipes adapted from http://www.wholeliving.com/173430/eat-rainbow