Fall Paleo Dinner

If you like the recipe below, or any of the others I have posted so far (like Vietnamese chicken soup or Mango Butternut Squash) please donate to the Melanoma Foundation for my Boston Marathon Burpee Madness bid! 100% of the donations go towards upstream education and social research on Melanoma prevention, Im funding all of the recipes and training fees on my own.

Im looking forward to cooking my first fundraising dinner in two weekends, Im serving 4 couples on Saturday and currently 2 on Sunday, with the hopes of raising $300-500 for the Melanoma Foundation! The courses are going to be a fall dinner salad, pumpkin soup with candied sausage, pork roasted in fig and onion sauce and pumpkin custard - I plan on doing a few dinners over the next months leading up to the marathon and finally make the paleo parties cookbook! Here is a teaser of the salad, it was incredible, light, crunchy, a little sweet and a splash of tangy.

What you need:

1 package of washed salad (I prefer the non-Iceberg type)

1/4 of a purple cabbage

5-10 strawberries

1 apple

1 tbsp Marjoram

1 tsp lime

4 tbsp oil (you choose what works for you)

1 tsp various italian seasonings

How to make it:

Shred the lettuce by holding a fistfull against a cutting board and slowly feeding it to the knife. Do the same with the cabbage, strawberries, and apple. Toss with remaining seasonings. Pack into a small cup and turn the cup over onto your plate. Voila, a simple and delicious salad!