1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing.
2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.
Shred chicken breasts.
To make dressing, add stevia, vinegar, water, oil, and salt in salad dressing shaker. Shake well.
Wait to assemble until ready to serve:
Wet the spring roll. When bendable, layer with lettuce, chicken, strawberries, avocado, red onion, and almonds. Drizzle on a little dressing. wrap up in spring roll skin. Cut on diagonal. Enjoy!
In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi
ally if organic), and lemon juice.
While still running blender, add hemp oil slowly. Add pepper.
Rinse and quarter the artichoke hearts.
In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can
crumble on top: cajun season
tofu, tempeh, or feta cheese.