Monthly Recipe

SUNSHINE SALAD (BEET COUSCOUS)

1 cup couscous - cooked per directions, cooled
2 beets diced - tossed with olive oil, salt and thyme, roasted until soft, cooled.
2 stems of kale, de-stemmed and coarsely chopped
1/2 cup feta, crumbled

DRESSING
1/2 cup olive oil
1 1/2 Tablespoons red wine vinegar
1/2 lemon, juiced
1/4 teaspoon sugar
1/4 teaspoon each oregano, salt and pepper

Add dressing to beets and couscous mixture and mix gently. Add feta and kale. Garnish with 2 or 3 mandarin orange segments.