California Sunset Salad

Serves 6

6 cups organic mixed baby greens (spinach, green and red romaine, arugula, frisée, green and red oak leaf, green and red chard, radicchio, etc. - washed and dried)

2 medium avocadoes (peeled, pitted, and sliced)

Juice of ½ lemon

½ cup broccoli sprouts

½ cup alfalfa sprouts

1 cup grape tomatoes

1 medium cucumber (peeled and sliced)

½ cup sweetened dried cranberries

1 cup fresh blackberries

1 (11-ounce) can mandarin orange segments (drained)

½ cup blue cheese (crumbled)

1 (12-ounce) bottle favorite poppy seed dressing (or see recipe: Poppy Seed Salad Dressing under Homemade Dressings & Croutons)

Salt and pepper (to taste)

 

1. In a small bowl, combine lemon juice and avocadoes (to help prevent oxidation/browning). Toss gently.
2. In a large salad bowl, combine greens, sprouts, tomatoes, cucumber, cranberries, blackberries, and mandarin orange segments. Add avocadoes. Toss well.
3. Pour desired amount of dressing over salad and toss well to combine, or serve dressing on the side. Season salad with salt and pepper to taste. Garnish with blue cheese.