3 cans low sodium garbanzo beans rinsed and chopped up
2 stalks celery diced
3/4 Pink Lady Apple diced
1/2 Sweet Onion Diced
2/3 cup Craisins
1/2 cup chopped pecans

Dressing

1/2 cup boiled cashews
1 Tbsp. Lemon Juice
1 Tbsp. Dijon Mustard
1 Tbsp. Maple Syrup
2 Tbsp. Almond Milk
1/2 tsp. Salt
1/4 tsp. Onion Powder
1/3 tsp. Pepper Medley

Blended.

2 cups frozen corn (don’t thaw)
2 cups quartered grape tomatoes
1/4 purple onion diced
1 orange bell pepper chopped
2 avocado diced
1 cup cooked quinoa
2 tbsp Lemon Juice
Salt to taste

Mix
4 sheets dry seaweed in clean dry blender to fine bits
Rinse and drain 4 can chick peas, use food chopper to chop coarsley
Dice 1 head celery
Dice 24 snack size dill pickles
1 diced sweet onion
1 recipe of cashew “tartar”sauce

Cashew “tartar” sauce
Blend
1/2 cup dry cashews boiled til soft
1/4 cup lemon juice
1/4 cup original almond milk
1/2 tsp salt, 1 tbsp capers.

Serve on warm tortillas with spinach, and grapes on the side.

This is a family favorite, and we can pack in a remarkable amount of salad. The “bowl”  is my Grandmothers dishpan.

Here it is
2 bags of Romaine Lettuce heads from Costco (yes 12 of those heads of lettuce)= 5 1/2 lbs.
1 lg purple onion sliced super fine with a mandolin and thing quartered
1 lb of carrots julienned
6 on the vineroma tomatoes  sliced thin
3 orange/yellow bell peppers sliced thin
Italian style vinegar dressing
1-2 cans small olives

I usually put the lettuce in the dishpan first, add the cheese and dressing, then dump the other stuff in and toss. The children will add croutons to there bowls.

This is one of the very few recipes in which I still put cheese and it’s a three cheese blend of parmesan, romano and asiago.

Shredded Lettuce
Diced Tomato
Chopped Bell pepper
Sliced Cucumber
Sliced Olives
Low-Sodium Kidney Beans
Diced Avocado
Taco Rice
Baked Corn Tortilla Chips

Put all that together according to preference, serve with creamy salsa, or avocado ranch, or guacamole, or nothing.