Name: Tarbell's Organic Local Greens Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Salad
Ingredients: 4 cups Organic mixed salad greens; 1 cup Jicama, peeled and julienned; 1 cup Beetroot, roasted and diced; 2 tablespoons Poppy seeds; 3 tablespoons Olive oil; 2 tablespoons Apple cider vinegar; 1 teaspoon Honey or maple syrup; 1 teaspoon Salt; to taste Black pepper, freshly ground

CK Mondavi Moscato is a sweet and fruity white wine with flavors of peach, melon, and honeysuckle. It pairs well with light and fresh dishes, such as salads, seafood, and fruit-based desserts.

Moscato

Cerignola olives marinated in garlic rosemary olive oil

Olives

cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

crispy jicama, crunchy beets, poppy seed dressing

Preheat the oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Allow to cool, then peel and dice.

Prepare the Beets

In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and black pepper. Stir in the poppy seeds and mix well.

Make the Dressing

In a large bowl, combine the organic mixed salad greens, jicama, and roasted beets. Drizzle with the poppy seed dressing and toss gently to combine.

Assemble the Salad

Divide the salad among serving plates and enjoy immediately.

Serve

Organic mixed salad greens

Jicama, peeled and julienned

Beetroot, roasted and diced

Poppy seeds

Olive oil

Apple cider vinegar

Honey or maple syrup

Salt

Black pepper, freshly ground