Friday, March 20, 2009

It's a recipe!

It’s official, spring has sprung . . . and the prospect of warming days has us skipping rope around the produce aisles (well, you can imagine that we want to) and cheering “Whahoooo” and “Yippee”! Another way to celebrate the first day of spring (besides skipping rope) is to make a lovely salad, laced with all sorts of wonderful things like collards and chard, cherry tomatoes and sunburst squash. Hey, that sounds like one of our favorites: the Funky Deli-C Salad! We make Funky Deli-C at the Co-op Deli and love to watch smiles grow like daffodils, as folks tuck into this sweet and savory delight. It’s simple to make, and oh so delicious. If you enjoy this salad, don’t forget to check out the O.B. People’s Deli Cookbook, available at Ocean Beach People’s Organic Food Co-op . . . where YOU own the store!!

Funky Deli-C Salad

Serves 4 - 6

1/2 bunch green chard, sliced thin

1/2 bunch collard greens, sliced thin

1/2 jalapeno, minced

1 cup red onion, sliced 1/4 moons

1/2 cups each red and yellow bell peppers, diced

1 1/2 cups sunburst squash, diced

1 1/2 cucumber, sliced half moon

1 handful of cherry tomatoes

1 1/2 Fuji apples, sliced 1/4 moons


1 orange, juiced

1/2 cup apple juice

1/2 cup raw tahini

1/2 cup olive oil

1/2 tablespoon basil

1/2 tablespoon oregano

1/4 tablespoon sea salt

1/4 tablespoon black pepper

Place prepared vegetables into a large bowl. Blend the dressing, then pour over the vegetables and mix well.