SEDAVEN SPINACH SALAD 7 c. spinach (fresh, chopped) 1 c. corn (frozen, thawed) 1 red or orange bell pepper (seeded, finely chopped) Dressing: 2 T. olive oil (extra virgin) 21 lemon juice (freshly squeezed) t. vegetable seasoning * Mix spinach, corn, and pepper together in large bowl. * Blend dressing with wire whip or shaker. * Pour over salad right before serving; toss until well mixed. Enjoy! BLACK BEANAVOCADO SALAD 2T. lemon juice 2T. olive oil pinch salt 1c. black beans (drained, rinsed) 1c. corn (fresh, frozen, or canned) 1 med. avocado (diced) c. sweet red pepper (diced) c. cilantro (coarsely chopped; save one piece for garnish) c. celery (diced) c. edamames (shelled soybeans - cooked) * Whisk together lemon juice, olive oil, salt; set aside. * In separate bowl combine remaining ingredients. * Pour lemon-olive oil mixture over top; toss until well combined. * Serve cold. M-m-m, m-m-m good! TOSTADA SALAD 16 c. romaine lettuce (washed, drained) 1 yellow bell pepper (julienne or diced) 4 T. corn (canned or fresh) c. beets (canned, slivered) 8 T. hot chili beans 1 c. avocado (fresh, sliced or cubed) 1 c. tomatoes (diced) 1 c. black olives 1 c. tortilla chips (crushed) 12 asparagus spears (slightly steamed) 1 c. Tofutti Better Than Sour Cream or guacamole * In each of four salad bowls place 4 cups of romaine lettuce that has been torn into small pieces. * Add next seven ingredients; toss gently. * Place crushed tortilla chips in the center; lay asparagus spears on top of tortilla chips. * Top with a dollop of Tofutti Better Than Sour Cream or guacamole.