Created by Gonzalo Mendoza of the Culinary Team at Rancho La Puerta Fitness Resort & Spa

1 1/2 cup kolhrabi cubes, small dice
1 1/2 cup cucumber cubes, small dice
1 tablespoon red bell pepper, minced
1 tablespoon yellow bell pepper, minced
12 oz. Orange Sesame Dressing
1 tablespoon extra virgin olive oil
Sea salt & freshly cracked black pepper, to taste
6 cups of baby greens
6 viola helen flowers (or other edible flowers)
1 sprig of garlic flowers (or use 3 Tbs. fresh chopped chives)
1/2 cup enoki mushrooms
1 1/2 medium tomatoes, cut in 12 wedges (or use strips of red and yellow bell pepper)

Method:

In a medium sized bowl, mix the kohlrabi, cucumber and the red and yellow bell peppers with the dressing and the olive oil. Season mixture to taste with salt and pepper.

On 6 salad plates arrange a bed of the baby greens. Scoop one sixth of the kohlrabi mix over the greens. Garnish tops with the enoki mushrooms, a viola flower and several of the garlic flowers. Place two tomato wedges on the side of each plate.

Servings per recipe:  6 ~ 14 ounce salads
Calories per serving:  142
Carbohydrate: 21 g ~ Protein: 6.7 g  ~ Fat: 3.3 g ~  Fiber:  6.8 g
Cholesterol: 0 mg  ~ Sodium: 700 mg   ~ Potassium: 365 mg
% Calories from Carbohydrate: 60%   ~ Protein: 19% ~  Fat: 21%

Courtesy of Rancho La Puerta Fitness Resort & Spa