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

Dressing

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.