Fall microsalads

Here's what my microsalads have been like lately.

Chop in a food processor and stir into a big bowl:

1 head romaine lettuce (about 1/2-1 lb total)

1/4-1/2 lb broccoli

1/4 - 1/2 lb cauliflower

1/4 - 1/2 lb purple cabbage

1/4 lb bok choy or baby bok choy

puree in a food processor and add to the bowl:

1-2 oranges (2 if small), peeled, remove seeds

1 banana peeled

1 apple and/or 1 pear (or 2 small apples)

Then stir into the bowl:

1 oz ground seeds (pumpkin, sesame, sunflower, hemp) and pignolias

pomegranate seeds from 1 pomegranate

optional

add 1/2 cup edamame

This fits into three 3-cup tupperware bowls. Total calories (without edamame) is about 1000 so it's substantial! This tastes like dessert to me. It's crisp, fresh, inviting, zingy (from the pomegranate), and sweet (banana, orange and apple!). It's real yummy! This post describes how to "peel" a pomegranate and extract the seeds.

Here's the fruit I used one day. At left is a persimmons--I left that off the ingredients list because I use it rarely but it's a nice treat when you have a ripe one.

Here's the final product. It may not look like much but boy is it tasty: