• From the bottom working up layer a glass container with the ingredients in order above.
• To make dressing add vegetable stock, lemon juice, avocado, basil to a small blender, blend until smooth. Drizzle the dressing on top and enjoy!

Variations:

Asian Ginger:

• 1½ cup of each: Brown Rice Noodles, Edamame (soy), Red Pepper, Carrots, Bok Choy, Bean Sprouts with Asian Ginger Dressing: ¼ cup vegetable stock, ¼ cup apple cider vinegar, 2 Tbsp. honey, 1 tsp. ginger (minced), 2 sheets of nori, crumbled on top to garnish

Mediterranean Sun:

• 1½ cups of each: Quinoa, Chickpeas, Sundried Tomatoes, Artichoke, Olives, Arugula, ¼ cup almond slivers to garnish with Lemon Olive Dressing: ¼ cup extra virgin olive oil (EVOO), ¼ cup lemon juice, 1 tsp. whole grain mustard

Lebanese Maple :

• 1½ cups of each: Parsley, Quinoa, Red Onions, Yellow Pepper, Tomatoes, Spinach, ¼ cup pine nuts to garnish and 1 Tbsp. maple syrup, pure (grade B) with Tahini Maple Dressing: ¼ cup tahini, 2 tsp. maple syrup, pure (grade B), 3 cloves garlic (minced)
• Now you can get creative at your salad bar! Put out a couple of items from each group of your choice and voila, dinner’s done! What’s your favorite combination?

Whole Grains:

• Brown Rice Noodles, Quinoa,

Protein:

• Legumes, Black Beans, Nuts & Seeds

Veggies:

• Cucumbers, Asparagus, Beets, Fennel, Green Beans , Jicama, Mushrooms, Radish, Zucchini, Squash, Purple Cabbage, Watercress, Grilled Veggies

Leafy Greens & Herbs:

• Sprouts, Baby Kale, Beet Greens, Cilantro, Basil, Mint

Toppers:

• Spiraled Zucchini, Yellow Beets, Red Beets, Sweet Potatoes; Nori Crumbles, Pumpkin Seeds, Goji Berries, Almond Slivers, Mary’s Cracker Crumbles…

*Spiralizer- This is a great kitchen tool, that you can use to make veggie noodles! You can find this on line or at your local kitchen store.