• 6 cups kale
• 1 cup shredded coleslaw (blend of white cabbage and carrot)
• 1⁄2 cup shredded purple cabbage
• 1⁄2 cup air-dried chickpeas

Dressing:

Place all dressing ingredients in the bowl of a food processor, blender or Nutribullet and blend until smooth. If dressing is too thick, add water in very small increments until desired consistency is achieved.

In a large serving bowl, combine salad ingredients. Mix well with desired amount of dressing 15-30 minutes before serving. This softens the kale and brings out the flavor without bitterness.

• 1 box pre checked spring mix
• 3 hearts of palm
• 12 grape tomatoes
• 1/2 of a chunked avocado
• 1 Small Purple onion sliced in rings (optional)
• Creamy dressing to taste (recipe in dips and dressings section)

• 1 medium yellow beet
• 1 medium red beet
• 2 boxes pre-checked arugula
• 1 small avocado, sliced in chunks
• ¼ cup walnuts
• 1 cup feta cheese, or protein of choice (hard boiled eggs, tuna, broiled fish, chicken)
• Garlic Dijon Dressing (recipe in dips and dressings section)

Peel beets. Place yellow beet in a small saucepan and cover with water. Bring to a boil, then lower to a simmer and cook until it can be pierced with a fork. It should be soft enough to cut, but not mushy.

Repeat with red beet using fresh water. Allow beets to cool.

For the dressing, pulse ingredients in a food processor or blender until combined. Shake vigorously before serving as contents tend to separate. Cut cooled beets in chunks. Combine with arugula, avocado and walnuts in a large serving bowl. Toss with dressing and top with feta cheese or protein of your choice.

• 1 box pre checked kale or greens of choice
• 1 cup roasted butternut squash
• 1/2 cup chickpea croutons (food fight recipe)
• 1 scallion chopped
• Balsamic dressing (recipe in dips and dressings section)

I love this salad! The vegetables I use here are exotic and unusual, which I love. I find that this salad complements my Creamy Caesar Salad very well. You can make this one with or without the lettuce base, so when I serve the two side by side, I make the Creamy Caesar with lettuce and the Chop-Chop without. Romaine or iceberg lettuce can be added for bulk when you serve a crowd.

• 1 box pre check arugula
• 1 box slices and sautéed shiitake mushrooms
• 1 box sliced portobello mushrooms (recipe below)
• 1 rainbow radish cut in thin round slices
• 3 dill pickles cut in slices (optional)
• Garlic mustard dressing to taste (recipe in dips and dressings section)

To make dried portobello mushrooms: Line a cookie sheet with parchment paper. Spray the top with olive oil.
Place sliced mushrooms on top. Spray top with oil and season to taste. I like using Trader Joe’s umami spice or garlic salt. Roast on 375 uncovered for about 20 minutes, then turn off the oven and leave the mushrooms in for 20 min. Mushrooms will be dry like chips.

Place arugula in a bowl with chunked pickles and sautéed Shitake. Coat with desired amount of dressing and toss. Slice the watermelon radishes around the top of the bowl. Top with dried mushrooms.

• 1 medium spaghetti squash
• 1 cup shredded carrots
• 1 cup purple shredded cabbage
• 3-4 dill pickles
• 1/3 cup Rorie’s Creamy Dressing or more to taste(recipe in dips and dressings section)
• 2 tablespoons pickle juice

Preheat oven to 375. Cut spaghetti squash in half and remove seeds. Place squash halves face down on a baking sheet lined with parchment paper. Bake 35 minutes. Remove from oven and let sit for 5 minutes.

Flip squash halves over and allow to cool completely. Use a fork to create spaghetti like strands from the flesh of the squash. It is important that you do not refrigerate the squash before this step is done.

Add vegetables, dressing and pickle juice, and toss to combine.

• 1 bag pre-checked coleslaw
• 1/3 cup Homemade Mayonnaise (recipe in dips and dressings section) or Primal Kitchen Avocado Oil Mayo
• Juice of ½ an orange
• Juice of ¼ pink grapefruit
• ¼ tsp. lemon pepper
• ¼ tsp. pink salt or sea salt
• 1-2 tablespoons honey (optional if you want it on the sweeter side. I love it without!)

Combine all ingredients and marinate over night. The longer it sits, the better.

• 8 Persian cucumbers, peeled
• ½ shallot or ¼ purple onion, sliced, or ¼ cup shredded carrots
• ½ tsp pink salt
• 2 Tbsp raw honey
• 2 Tbsp hot water
• 2 Tbsp cold water
• 3 Tbsp white balsamic vinegar (white wine vinegar can be substituted, but white balsamic is better)

Slice cucumber to desired thinness. (I use a mandolin to get it really thin.)
Sprinkle cucumbers with salt and allow them to sweat for 30 minutes. (You can skip this step, but cucumbers will be sweeter if you do it.) Gently squeeze out excess liquid and place cucumbers and onion/shallot or carrots (or feel free to use both) in a glass bowl.

In a small bowl, combine raw honey and hot water and stir until the honey completely dissolves. Add cold water and vinegar and mix again. Pour the dressing over the veggies. Marinate at least 3 hours before serving.

Cucumber salad is delicious for up to 5 days.

• 1 Cup Quinoa
• 1 Red Beet
• 1 Scallion
• Pomegranate seeds for sprinkling  - optional
• Slivered Almonds for sprinkling.
• Creamy Tahini ( see recipe by dips and dressings)

Cooking the quinoa -
Rinse quinoa in a sieve until water runs clear. Toast in a pot with some oil until fragrant – this will get rid of any residual bitterness. Use 1.5 cups water to 1 cup quinoa, and bring to a boil. Cover and simmer for 10 -20 minutes or until liquid has absorbed. You will know it’s ready when each grain looks “popped open”.

Peel and cube the beet, clean and slice scallion. Sprinkle the almonds and pomegranate over the salad, and drizzle with creamy tahini.

This salad is delicious warm or cold.

Note: this would be considered a Starch, not a Vegetable.

These are great on-the-go macro meals, in lettuce  boats for .easy eating on picnics, lunch or suppers when a fork is complicated!

Option 1 –

• 4 Chicken cutlets on the bone, cooked in a soup or boiled on their own
• ½ large carrot, grated
• ½ cup shredded red cabbage, finely chopped
• A few tablespoons homemade or store-bought Gefen Mayonnaise
• Lettuce  Boats - Romaine or Boston Lettuce
• Beets – spiralizedCarrots – spiralized

Crunchy Roasted Chickpeas

• 15 ounces organic chickpeas
• Avocado oil, for drizzling
• Garlic salt, to taste

Boil chicken tops in chicken soup or plain salted water. Allow to cool, then remove from pot and squeeze out liquid. Using your hands or a fork, mash chicken until it resembles flaked tuna. Combine with remaining ingredients. Adjust mayonnaise or dressing to taste. I find that my creamy dressing has just the right seasoning for this salad. If you are using mayonnaise, add salt and pepper to taste.Notes: stores well in the refrigerator for 3 -4 days.

Prepare the chickpeas:
Preheat oven to 450 degrees F. Drain and rinse chickpeas. Pat dry with paper towels and spread on baking sheet. Drizzle with oil and toss with garlic salt. Bake for 20 -25 minutes until crunchy.

Assembly
Wash, check, and dry lettuce boats. Place spiralized beets and carrots on top of the lettuce. Divide chicken salad among the lettuce boats. Top with crunchy chickpeas.Note: for those who don’t need or should not have a heavy carb load at a meal, the carrots and beets may provide enough carbs for satiation.

Option 2 –

Assembly
Wash, check and dry the lettuce boats, and place israeli salad on top of lettuce. Divide the cutlet strips among the lettuce boats and drizzle w tahini generously. Top with crunchy chickpeas.

Option 3 –

Assembly

• 6 cups romaine lettuce
• 1/2 cup black olives
• 1 cup cherry tomatoes sliced in half
• 2 cucumbers thinly sliced
• 1 red onion thinly sliced
• 1 cup feta cheese crumbles or shredded

Dressing

• 6 Tbsp Olive Oil
• 4 Tbsp red wine vinegar
• 3 tsp dried oregano
• 4 cloves fresh garlic
• 1 tsp salt
• 1/2 tsp black pepper

Press the garlic cubes into a small bowl. Add the vinegar, spices and oil and whisk to combine.

To assemble, place lettuce in a large bowl. Arrange the tomatoes, olives, cucumbers and onion over the lettuce. Pour on the dressing and mix to combine then sprinkle the cheese on top.

The perfect blend of fall veggies for a filling salad!

• 3-4 cups cubed butternut squash
• 8 oz slices Portabella mushrooms
• 1 large or 2 medium fennel bulbs
• 1 ripe avocado
• 1 tbsp Pine nuts
• 1 tbsp Pumpkin seeds
• 2 tbsp pecans
• 1 box pre checked spring mix
• 1 box pre checked kale
• Oil and salt for roasting and sautéing veggies
• Balsamic Dressing (recipe in dips and dressings section)

Roasted butternut squash: place cubed squash on 2 cookie sheets lined with parchment paper. Spray with olive oil and season with 1 tsp salt. Make sure to spread the pieces out so the squash gets crunchy. If you fill the pan too much it will create steam and you will end up with soft squash (also tastes yum but the crispiness gives a nice kick to the salad).

Roast on 375 for about 30 minutes. Check the oven after 20 minutes and toss the squash. Take out any well done pieces so they don’t burn while the rest brown.

Sautéed Portabella mushrooms: Heat a large skillet on a medium heat and spray with olive oil. Place sliced mushrooms in the pan and allow to sweat before seasoning with salt. Continue to sauté until the mushrooms shrink and brown on both sides.

Sautéed fennel:Heat a large skillet on medium heat and spray with olive oil. Sauté chopped fennel for about 8 minutes. Season with salt.

• 1 seedless cucumber sliced on a mandolin
• 1 thick carrot sliced on a mandolin
• 1 Watermelon radish sliced on a mandolin
• 1 cup fresh or roasted chickpeas
• 1 cup shredded or chunked feta cheese
• 6 cups mixed greens
• Balsamic Dressing (recipe in dips and dressings section)

To assemble, place greens in a large bowl. Arrange the cucumbers, carrots, watermelon radish and and chickpeas on top. Pour on the dressing and mix to combine then sprinkle the cheese all around.

• 6 cups or 1 box each of arugula and baby spinach
• 3 cups Baby Romaine cut very thinly (one box prechecked)
• 1 eggplant finely diced
• 2 cubes crushed garlic
• 1 Butternut squash finely diced
• 3 beets Beets diced
• 3 Tablespoons Pecans coursely crushed
• 5 Yellow baby peppers
• 4 Button mushrooms sliced thinly
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Extra Virgin Olive oil

Dressing:

Directions: Preheat oven to 450 °F. On a greased cookie sheet, add the eggplant, garlic and 1 tablespoon olive oil. Sprinkle with salt and roast for about 30 minutes or until beginning to char around the edges. Bake the butternut squash cubes on a greased cookie sheets with just a sprinkle of salt for 30 minutes or until crispy.

On another greased cookie sheet spread the beets into one layer. Drizzle a tablespoon olive oil and season with salt. Toss and cover pan with foil. Bake for 30 minutes and then uncover for about 10 to 15 minutes or until edges crisp up. On another small pan, drizzle oil over the baby peppers and season with salt. Roast for 15 minutes, until soft and browning. Once baked and cooled, slice into skinny strands.

Allow all vegetables to cool completely.

In a large bowl add the greens, lettuce, eggplant, butternut squash, beets, peppers, mushrooms, basil and parsley. Add the dressing ingredients one at a time (no need to combine beforehand) and toss well. Sprinkle with pecans. Enjoy!

• 3 golden beets cubed
• 2 blood oranges peeled, supremed and diced
• 4 tablespoons roasted walnuts very coarsely chopped
• 2 tablespoons Walnut or Avacodo oil
• Salt
• Juice of one regular orange

Directions: Preheat oven to 425 °F. On a greased cookie sheet, spread the beets in one layer and season with salt. Bake covered for 30 minutes and then uncover for about 10 minutes or until just starting to crisp. Remove from the oven and allow to cool completely. To assemble the salad, add all the ingredients to a large bowl and gently toss. Serve immediately.

If preparing in advance, keep all components separate and mix right before serving.